I do not have my own canned salmon, but I do make canned salmon recipes and actually enjoy them a lot during the winter. I will post a few....
Ingredients
2 cans (14.75 ounces each) salmon, drained
1 and 1/2 cups panko bread crumbs
1/2 cup tartar sauce or mayonnaise
2 scallions, white and light green parts only, thinly sliced
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup canola oil
Make the salmon mixture. Mix together the salmon, 1 cup of the panko, the tartar sauce or mayonnaise, scallions or onion powder, the egg, salt, and pepper in a large bowl.
Shape the cakes. Form the mixture into eight 3oz cakes that are about 1″ thick. Place the remaining 1/2 cup of panko in a shallow dish and press the cakes into the bread crumbs until all sides are evenly coated.
Fry the salmon cakes. Heat 1/2 cup of oil in a large skillet over medium-high heat. Once the oil is shimmering, fry the salmon cakes in 2 batches until golden brown on both sides, 8 to 10 minutes per batch, adding the remaining 1/4 cup of oil to fry the second batch if necessary. Place the salmon cakes on a paper towel�lined plate to drain, and serve hot.
