These salmon cakes are bound together with the help of crushed Ritz crackers.
onion, finely chopped
rib celery, finely diced
large egg, lightly beaten
crushed Ritz crackers
lemon, cut into wedges
Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard and mix well. Add the onion mixture, cracker crumbs and pepper; mix to combine. Shape in to 6 patties, about 1/3 cup each.
Heat canola oil in same skillet, enough to come up 1/4-inch on the side of the skillet, over medium-high heat. Add patties and cook until golden, 2-3 minutes. Turn over to brown other side.