• If using canned salmon, drain it and remove any bones, although many people leave the soft, edible bones in for added calcium. If using fresh salmon, cook it by pan-searing, baking, or grilling until it’s fully cooked through, then flake it with a fork.
• In a large bowl, combine the salmon, crushed crackers, seasoning and beaten egg. Season with salt and pepper to taste. Mix until everything is well combined. If the mixture feels too wet, add a bit more crushed crackers to firm it up.
• With your hands, divide the mixture into 4-6 portions and shape them into patties. They can be thick or thin depending on your preference, but try to keep them uniform in size for even cooking.

Cooking:

• Skillet:

  Heat a large skillet over medium heat and add the olive oil or butter. Once hot, add the patties and cook for about 3-4 minutes per side, or until golden brown and crispy. You may need to cook in batches depending on the size of your skillet. If you prefer, you can bake the patties in the oven at 400°F (200°C) for about 15 minutes, flipping halfway through.
• Air fryer:

  Place the patties next to each other in the baking tray and close the air fryer. Depending on your air fryer you might be able Press the fish button and cook for 15 minutes. Otherwise set your baking temperature to 325°F/162.78°C for about 15 minutes. No flipping necessary.

Serving:

• Serve your salmon patties with a squeeze of fresh lemon or a dollop of tartar sauce. They pair nicely with your favorite side dishes like a crisp salad, roasted vegetables, or creamy macaroni and cheese.