Prep 15 mins
Cook 20 mins
Salmon patties are quick and easy. I got this recipe from my son's babysitter many years ago. My son is now 20 and we still eat these at least a few times a month. These are very moist when done.
- 1 (14 3/4 ounce) canned salmon
- 1⁄4 cup onion, finely chopped
- 1⁄4 cup cornmeal
- 1⁄4 cup flour
- 1 egg
- 3 tablespoons mayonnaise
- Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.
- Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.
- Shape the mixture into patties about the size of an average burger or less.
- Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.
- Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.
The hubby loved these! I used 2 small cans of (boneless, skinless) tuna, poured off the juice and added the ingredients as listed. Such a simple recipe, but oh so good! No need to change a thing. If you feel the need to spice it up...add a dash of hot sauce. Actually, you can add anything you want, but as I say..."If it ain't broke, don't fix it!"
I used Zatarain's shrimp/crab boil pepper liquid, and masa harina as a finer grained substitute for the corn meal, and a couple of dashes of McCormick's Lemon Pepper. Even my non-fish fan sweetie wants this in regular rotation at home. The only change I would make is that I will likely use 2 tsp. of Zatarain's Shrimp boil instead of 1 Tblsp. It had just a little more heat than my Sweetie cares for.
The best Salmon Patty EVER! I will use this recipe from now on when making these...scouts honor! Easy to prepare, moist and delish. I only added some Dijon mustard, personal preference. Served with Orzo with Parmesan and Basil #79431 they went well together. Thank you for sharing!