Dump salmon into medium mixing bowl (large for freezer option). Remove bones or crush between your fingers and put back into the bowl.
Combine all ingredients except for butter or coconut oil in that mixing bowl. Incorporate all of the ingredients well with your hands. (Depending on types of crumbs you use, you may need more or less crumb mixture/crackers.)
Form six patties with your hands and pack gently.
To use immediately:
I. Melt butter or coconut oil in skillet.
II. Place the patties in the skillet and brown on one side.
III. Turn them over and brown other side.
IV. Place on paper-towel-lined plate and serve warm.
To prepare freezer entrees:
I. Form recipe created four times (parenthetical amounts) into 24 patties.
II. Two choices: Cook as described above and then freeze as described below....OR
III. Flash freeze prior to cooking: Place the 24 patties onto cookie sheets or jelly roll pans lined with parchment and slide into freezer for two to four hours until firm. Remove from freezer and transfer to freezer bags (or foil pans or paper plates that are slid into freezer bags). Label as described below.
IV. Labels for each freezer entree of 6 patties:
A. Pre-cooked: Salmon Patties. Serves 3-4. DATE
Fully cooked. Defrost in fridge all day or all night or on counter for a couple of hours. Heat in skillet or microwave until fully warm.
B. Uncooked: Salmon Patties. Serves 3-4. DATE
RAW. Defrost in fridge all day or all night or on counter for a couple of hours. Cook in butter in skillet until browned on both sides.