Salmon Patties

1 can  (15 oz.) Salmon

1/2 sleeve saltine crackers (About 20 crackers)

1 egg

3 Tbsp. light Hellman’s mayonnaise

1 tsp. dried dill or 1 Tbsp. fresh dill

2 green onions, finely chopped

Pepper to taste and some Sriracha sauce (optional)

Panko bread crumbs 

Vegetable oil

Drain salmon.  Remove skin and bones, if desired.  Break up lightly.  Mix with remaining ingredients through seasonings to combine.  Form into patties and coat in Panko crumbs.  Heat 1 Tablespoon vegetable oil in skillet over medium heat.  Add patties and fry until crisp and brown on both sides.  

Another version:

1 (14 3/4 ounce) canned salmon
1/4 cup onion, finely chopped
1/4 cup cornmeal
1/4 cup flour
1 egg
3 tablespoons mayonnaise

Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.
Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.
Shape the mixture into patties about the size of an average burger or less.
Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.
Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.