Step 1

Drain the salmon. If desired, remove the skin and bones. (Most of the bones are very soft and nearly unnoticable in the patties.) Add the salmon to a large bowl.

Step 2

Add the flour, crushed crackers, mustard, beaten egg, buttermilk, onion, salt, and pepper, and stir to combine. Allow the mixture to rest for about 5 minutes.

Step 3

Scoop about 1/4 cup of the mixture into your hands and form into a patty. You should get about 8 patties. Place the patties in the fridge for 15 to 20 minutes to allow them to firm up.

Step 4

Heat the oil and butter in a large skillet over medium heat. Work in batches to brown the patties on both sides - 4 to 5 minutes on each side. Drain on paper towels and serve warm.