Place the salmon in a large bowl and mash it to break up any clumps.
Add the breadcrumbs, egg, scallions, Worcestershire, salt, and pepper. Mix well.
Form into 8 even patties about 1/4th inch thick, try to pack them together so they don’t fall apart. Place them on a plate or sheet tray and put them in the fridge for at least 30 minutes, or longer if you can, to firm up.
Place a large skillet over medium heat. Add enough vegetable oil to coat the bottom of the skillet.
Lightly dust the tops and bottoms of the salmon patties with the flour and pat it in.
Gently add salmon patties to the hot skillet, do not crowd the pan, you may need to do this in batches. Cook until golden brown, 4-5 minutes. Gently flip them over and continue to cook for 4-5 more minutes.
Repeat with the remaining salmon patties. Serve with tartar sauce, lemon wedges, parsley, and more scallions for garnish if using. Enjoy immediately.
Notes
This recipe can be customized to your taste.
Using fresh or canned salmon makes this recipe versatile.
They go great with a variety of sauces, see my tips above on that.
They can be frozen, see above on how to store them.
Being in our family for years, this is a tried and true recipe.