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Note: The amount of oil you will need will depend on the size of your skillet.
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I used a large skillet and only used about 2 1/2 Tablespoons of oil.
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1.
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Drain the salmon.
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Add it into a medium bowl and flake it using two forks.
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Set it aside.
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Melt the butter in a skillet over medium high heat.
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Add the onion and allow it to cook for a few minutes.
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Using a microplane, zest the lemon and grate the garlic into the skillet.
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Mix it together with the onions and cook until tender.
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Remove from heat and set aside to cool slighly.
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2.
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Into the bowl with the salmon, add the onion mixture, 1 cup of cracker crumbs (you may add some more if its too wet), eggs, parsley, mustard, lemon juice and pepper.
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Mix until well blended and shape into 6 patties.
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Coat the patties in the extra cracker crumbs.
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Place the patties on a plate and cover with plastic wrap and chill in the fridge to firm up.
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(Even if you only chill them for 15 minutes, it makes a difference.
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So dont skip this step.)
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3.
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In a large skillet, heat the olive oil on medium high heat.
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Add the patties and cook patties until golden brown on the bottom side.
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Then flip them over to brown the other side.
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Place on paper towel to absorb any excess oil before serving.
