As canned salmon goes, these delicate patties are actually pretty good and the recipe is easily halved. The corn gives just the right amount of sweetness. I used canned "pink" salmon.
2 cans (7.5 oz. each) salmon, drained.
1/2 cup finely-diced celery
1/2 cup finely-diced onion
1/2 cup corn kernels, canned or frozen
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon drained pickle relish (squeeze on paper towel)
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
2 dashes Tabasco sauce
1 1/2 cups crushed cracker crumbs (saltines)
2 tablespoons butter
2 tablespoons corn oil or light olive oil
Salt/pepper to taste
Carefully pick over salmon and place in bowl along with onion, celery, corn, salt and pepper. Fold together with rubber spatula.
In a small bowl, combine the mayo, mustard, drained pickle relish, lemon juice, Worcesteshire and Tabasco sauces, paprika. Gently fold into salmon mixture.
Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place remaining crumbs on sheet of waxed paper or large plate.
Form the salmon mixture into 8, 3-inch patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for one hour.
Melt the butter/oil mixture in a 10-inch non-stick or clean stainless-steel skillet over medium heat. Cook the patties four at a time, 3-4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil if necessary. Remove and drain on paper towel.
Serve with lemon wedges.
Notes: Yes, it is important to drain the pickle relish. These don't freeze very well.