Step 1

Add the drained salmon to a mixing bowl and use a spoon to break it up thoroughly. Stir in the crumbs, mayonnaise, egg, hot sauce or Worcestershire sauce, granulated garlic and onion, salt or Old Bay seasoning, and black pepper.

Step 2

Let the mixture rest for 3 minutes, then stir until the mixture looks even and holds together when lifted on a spoon. Divide into 8 equal portions.

Step 3

Roll each portion into a ball then flatten slightly into a patty that is about ½-inch thick, but no more than 3/4-inch thick. Plate them on a plate, cover lightly with plastic wrap, and refrigerate for 15 minutes to 30 minutes before cooking them.

Step 4

Place a cast iron skillet or other heavy-bottomed skillet over medium heat. Add the oil to the pan and swirl to coat the bottom.

Step 5

Drop the pat of butter into the skillet. When it foams up, gently place the salmon patties in a single layer with space between them into the hot pan.

Step 6

Do not move them once they are in place. Cook for about 3 minutes, or until the bottom of the patty is deep golden brown, you hear sizzling, and it smells good.

Step 7

Ease a fish spatula or other slotted turner under each patty and gently turn it over. Only turn these once!

Step 8

In order to avoid overcrowding the pan, you may find you need to do this in batches. If so, repeat the oil/butter coating between batches.

Step 9

Preheat the oven to 400ºF. Line a half sheet pan or baking sheet with parchment and set it aside.

Step 10

Arrange the chilled salmon patties with plenty of space between them in a single layer on the prepared baking sheet. Spritz or drizzle lightly with olive oil.

Step 11

Bake for 20 to 25 minutes, or until golden brown and set up, turning once halfway through cooking.

Step 12

How to Serve Salmon Patties

Step 13

Serve them alongside steamed, roasted, or fried vegetables, on a bun like a salmon burger, or straight out of the fridge as a high-protein midnight snack.