Drain 14.75 ounce can pink salmon (reserving 2 Tablespoons of juice in a small bowl). Remove any skin or bones (see notes below.)
In a medium bowl, mix together salmon, 1 large egg, beaten, 1/3 cup dried minced onion and salt and pepper, to taste (until sticky).
Stir in 1/2 cup all-purpose flour .
Add 1 1/2 teaspoons baking powder to the reserved salmon juice and stir.
Stir that juice mixture into the salmon mixture.
Form into 6 patties.
Heat about 1 1/2 cups Crisco shortening in a large skillet until melted and hot.
Cook patties until golden brown (about 5 minutes). You may have to do this in batches.
Serve warm with tartar sauce.
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
The onion amount can be adjusted to taste. If you like a vibrant onion flavor, use the amount given in the recipe. If you like less of an onion flavor, then cut down on the amount of dried minced onion.
Canola oil can be used in place of shortening.
I prefer the pink salmon for this recipe. I think it has a lighter flavor but feel free to use what you enjoy (red or sockeye, etc.)