All right, if you're anything like me, you want to cut corners with frying foods. I oven-fried these. I put about 2 T of butter (I've got a big baker's pan) and let it melt in the preheated oven at 375 for two minutes. Then, I added the salmon patties. I baked them for 8 - 10 minutes on each side. They stuck a little when I went to flip them the first time, but they weren't burnt and I put it down to the patties just being sticky. We ate them with the lemon sauce for salmon on this website and toasted buns. Delicious, but I think next time I will add more parsley. (I only added 1 t.) I substituted dijon mustard for the dry and didn't use canned salmon. I used two 8 oz. filets, baked the day before in lemon juice, parsley, basil, salt, and pepper. I flaked this and put it in the breadcrumb-egg mixture, refrigerated the patties for a few hours, and then baked as mentioned. I really enjoyed this. Thanks!
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All right, if you're anything like me, you want to cut corners with frying foods. I oven-fried...