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Mom’s Salmon Patties

My mom insisted on “red” salmon, not “pink” salmon. You should know that red salmon costs almost twice as much as pink salmon. If you don’t care for canned fish but want to eat it because it is good for you, add some ketchup. Works like a charm. Best side dish? Mac and cheese. I happen to have a recipe right here.

Scale

Ingredients

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

Instructions

Break the salmon up with your fingers, removing any skin. Crush any bones (it adds calcium.)

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.

Toss the cornmeal with the lemon pepper on a plate. Form the salmon mixture into 4 equal patties. Coat the patties with the cornmeal.

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.

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.