I love salmon in any form. But my favorite, Southern version is the ever popular Salmon Patty. There are dozens of variations of ingredients for fillers such as cracker crumbs, bread crumbs, or crumbled bread. My version is simplistic and delicious. I promise!
1 can of salmon, drained and small bones removed
1/4 t. Old Bay Seasoning
1/4 t. freshly ground black pepper
1 large egg, lightly beaten
2 T. self-rising flour
With a fork, lightly combine all ingredients.
In a large skillet, heat 2 T. of corn, vegetable or coconut oil over medium high heat. Spoon salmon mixture into skillet making four equal mounds. Flatten with the back of a spoon. Lower heat to medium low and let cook 4 - 5 minutes per side until crunchy and golden brown.
Remove from skillet and drain on a paper towel lined plate.