Crush crackers into a large mixing bowl. Drain reserved salmon juice over the crackers and let stand while you remove bones and skin from the salmon. Flake salmon into the mixing bowl.
Add lemon juice, salt and pepper and mix to combine. Lightly mix in the egg (s) to bind the ingredients. Use hands to form patties any size you wish (large for dinner or 'salmon burgers' or small for cocktail party appetizers).
Fry in oil or cooking spray over medium heat until browned on both sides. Serve with tartar sauce, cocktail sauce, lemon wedges or malt vinegar.
Makes about 8 large patties.
Submitted by: Jana
