1 can of salmon red or pink (14.75 oz.)
2 T. finely diced onion
1/4 to 1/3 sleeve of saltine crackers crushed
pinch of black pepper
2-4 T. oil for pan frying
Drain the salmon and empty the can into a medium sized bowl. Using a fork mash the fish until it is well flaked and looks more like tuna. Add the rest of the ingredients. Mix well using your fork, let this mixture sit for 10 or 15 minutes for the crackers to moisten and the juice to be well adsorbed before making into patties. Then form into about 6 patties and fry in the hot oil. We like them well browned and crusty but this is purely a matter of personal preference. The onions brown first so don't be alarmed if they darken. My Mother does not even use onion, again it is a matter of what you and your family like.
Many people make a cheese sauce for this but we never have. We love them with plain old ketchup which makes this a "pretty down home" kind of dish!! They are good cold to and make a great sandwich the next day with sweet pickles.
Note: See "How to cut an onions without tears."
To round out meal we had oven roasted potatoes, buttered Lima beans, and a fresh fruit salad of pineapple, oranges, bananas, and pink grapefruit.