This recipe has been passed down through my family for many years. I updated the boring original and altered it little. Grated onion, lemon juice, and dill seed were added.

Then sauté in butter. In a nutshell, my friends describe it as a “Recipe to Die For!” My mother (June E.) and father (Andy E.) in Chicago 1944 because he enjoyed salmon as much as I do. We could, and would, eat it cold from the can! It must be our Finnish ancestry.

Ingredients:

1 salmon can (14.75 oz)
1 cup bread crumbs
2 chopped green onions
1/4 cup celery, chopped
1 cup mayonnaise
1 beaten egg
4 tablespoons butter, for frying lemon and dill garnish

Directions:

1. Remove the fish from the water. Remove the skin and bones.
2. Combine the salmon, bread crumbs, onion, celery, mayonnaise, and beaten egg in a large mixing basin.
3. Mix.
4. Form into four equal-sized patties. Dinner for two. And two more for a salmon burger the next day. Choose your own condiments.
5. Melt butter in a large saute pan over low heat.
6. Serve with salmon patties.
7. Cook over medium heat until golden brown on both sides and thoroughly done.
8. On the side, I prefer to serve a burger with boiled and cut up baked potatoes, a hard-boiled egg, cream gravy, and my Candied Crunchy Dill Pickles. Sprinkle the patties with dill seed and a dash of lemon juice.
   My mother and father.