Sometimes you crave something simple from your mom’s kitchen. Salmon patties were a staple in our household when we were growing up. I didn’t like them that much, but covered in ketchup, they weren’t too bad, plus there was always a bowl of mac & cheese as a consolation prize for having to eat fish.
Somehow Mom’s salmon patties came up in a conversation with my older brother, and now I can’t stop thinking about them.
I send a text to my younger brother because he makes them for his kids. Are there onions in them, I ask? The answer is no — and he won’t stray from the original because he makes them to remind his kids of their grandma.
I make them to remember her, too. And they’re just fine without ketchup, but they do make me crave mac & cheese.
Mom’s Salmon Patties
Makes 4 (3-inch) patties
1 (15 ounce) can red (Mom was adamant–no pink) salmon
2 tablespoons of flour
1 large egg, lightly beaten
1/2 teaspoon freshly ground black pepper
1/3 cup yellow cornmeal
1/2 teaspoon lemon pepper (optional)
Olive or Canola oil for frying
1. Break the salmon up with your fingers, removing any skin. Crush any bones (it adds calcium.)
2. Sprinkle with 2 tablespoons of flour. Add lightly beaten egg and black pepper. Toss until the mixture is combined and will form a patty. Refrigerate for 15 minutes, up to an hour.
3. Toss the cornmeal with the lemon pepper on a plate. Form the salmon mixture into 4 equal patties. Coat the patties with the cornmeal.
4. Heat enough oil to cover the bottom of a skillet over medium heat. When hot enough that a pinch of cornmeal sizzles, place the patties in the skillet.
5. Fry until golden brown, about 3 minutes and flip. Cook until the other side is golden brown, another 3 minutes. If the patties are browning too fast, turn the heat down. You need to cook the patties at least 6 minutes to cook the egg.