Directions
In a large mixing bowl, combine the flaked salmon, beaten eggs, diced onion, and black pepper.
Stir until thoroughly mixed.
Scoop out ¼ cup portions of the mixture and use your hands to shape them into compact patties, about 2 inches in diameter.
Heat the olive oil in a large skillet over medium heat until it shimmers.
Carefully place the patties in the hot skillet and fry for 4-5 minutes per side, until crispy and golden brown.
Remove the salmon cakes from the skillet, drain on a paper towel-lined plate, and serve warm.
Squeeze It Dry: For the absolute crispiest salmon cakes, press the drained salmon in a fine-mesh sieve to remove all excess moisture. This is the key to preventing them from falling apart.
Chill for Stability: If time allows, refrigerate the shaped patties for 15-20 minutes before frying.
Chilling helps them firm up and hold their shape beautifully in the hot pan.
