Salmon Patties

Drain the canned salmon (reserving some of the liquid in a bowl) and place into a medium-sized mixing bowl.

Add in the eggs, grated onion, crushed crackers, mayonnaise, garlic, dill, lemon juice, salt, pepper and 2 tablespoons parsley.

Stir together until combined completely. If the mixture is too dry, add in some of the reserved salmon liquid until the mixture comes together and you can form it into 12 patties. The patties should be no more than 1/2 inch thick in order to cook properly.

Heat the olive oil and the butter together on medium heat in a large skillet. Place the patties into the skillet, cooking in batches if you can't fit them all in the pan. Add more oil and butter as needed to fry.

Fry for 7-8 minutes per side, until golden brown and the patties reach at least 165°F in the center when tested with an instant read thermometer.

Remove and place on paper towels to drain. Serve garnished with the remaining minced parsley and lemon wedges.

Serve with tartar sauce if desired.