Ingredients:

• 1/2 cup dry white wine
• 1/2 cup Bbq Stu’s Pa. Gold
• 3 tbsp. Old Bay seasoning
• 1 tbsp. Kosher or Sea Salt
• 1  1-lb. boneless salmon
• 1 1/2 cups dried bread crumbs
• 3 tbsp. unsalted butter, melted
• 4 scallions, finely chopped
• 1 small yellow onion, finely chopped
• 2 eggs, beaten
• Juice of 1 lemon
• Canola oil for frying

Directions:

1. If using fresh salmon (skip to Step 3 if using canned):
   In a 10″ skillet, combine 2 cups water, wine (per ingredient list), 2 Tbsp Old Bay, and 1 Tbsp salt. Bring to a boil over high heat.
2. Add the salmon, turn off the heat, cover, and let it poach in the hot liquid for 10 minutes. Lift the salmon out with a metal spatula, set skin side up on a plate, and let cool. It should still be rare in the center. Peel off and discard the skin.
3. Flake the salmon into small pieces and place in a large bowl.
4. Add the remaining Old Bay and salt, bread crumbs, butter, PA Gold, scallions, onions, eggs, and lemon juice. Stir just until combined. Refrigerate 30 minutes.
5. Scoop the mixture into a 1/3-cup measuring cup, gently pack, unmold, and press into a 2″-wide patty. Set on a parchment-lined baking sheet. Repeat to make 12 patties. Chill at least 1 hour or overnight.
6. Pour oil into a 12″ cast-iron skillet to a 1/2″ depth. Heat over medium-high to 325°F.
7. Using a metal spatula, gently lower half the patties into the oil. Fry, turning once, until golden brown, about 5 minutes total. Transfer to a paper-towel-lined plate. Repeat with remaining patties.