Salmon Patties

In a large bowl, combine the onion, beaten egg, saltines, Worcestershire sauce, salt and pepper. Crumble the salmon into the mixture, and mix well. Shape the mixture into six patties. Editor's Tip: Save the juice when you drain the canned salmon. Then, if the patty mixture is too dry, you can mix in some of the reserved liquid.

In a large skillet over medium heat, fry the salmon patties in butter for three to four minutes on each side, until set and golden brown. Editor’s Tip: You can tell the salmon patties are done when they’re golden in color and crispy on the outside and they hold their shape. Since the salmon is already cooked, you just want to make sure the eggs are cooked through. To be sure, an instant-read thermometer inserted into the thickest part of each patty should read 160°F.