Description
This classic American recipe features old fashioned salmon patties made from canned pink salmon mixed with cornmeal, flour, and seasonings. Pan-fried until golden and crispy, these salmon patties are a delicious, easy-to-make main course that pairs perfectly with tartar sauce or lemon juice. Ideal for a quick dinner or lunch, they offer a wholesome, protein-packed meal with a comforting homemade touch.
Ingredients
Scale
Salmon Patty Ingredients
- 1 (14.75-ounce) can pink salmon, drained and flaked
- 1/2 cup finely chopped onion
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1 large egg
- 1 tablespoon mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley (optional)
For Frying
- 2 tablespoons oil for frying (vegetable or canola oil recommended)
Instructions
- Combine Ingredients: In a large bowl, mix the flaked salmon, chopped onion, cornmeal, all-purpose flour, milk, egg, mayonnaise, salt, black pepper, garlic powder, paprika, and chopped fresh parsley (if using) until the mixture is well incorporated and holds together.
- Shape Patties: Shape the mixed salmon mixture into 6 to 8 evenly sized patties for uniform cooking.
- Heat Oil: Heat 2 tablespoons of vegetable or canola oil in a large skillet over medium heat until hot but not smoking.
- Cook Patties: Place the salmon patties in the skillet and cook them for 3 to 4 minutes on each side, or until they are golden brown, crispy, and cooked through.
- Drain and Serve: Remove the patties from the skillet and place them on paper towels to drain excess oil before serving.
Notes
- Crushed saltine crackers can be substituted for cornmeal if preferred for a different texture.
- These salmon patties are excellent served with tartar sauce or a fresh squeeze of lemon juice for added flavor.
- Leftover patties can be stored in the refrigerator for up to 3 days and are easily reheated in a skillet or oven.
