What I love most about traveling is I get to see the world and eat. Well, mostly eat. I’ve been to many countries and adapted a lot of dishes, those that struck my taste buds. One of the many is this Salmon Patties. I first tasted it when we visited Seattle. It’s unusual but the good kind of unusual. I mean I’m not used to seafood patties so I never thought that I would love it. Preparing it from scratch though is heavy work; first, we are required to cook the salmon, then flaking the salmon, then adding the remaining ingredients to turn the salmon into a salmon patty, then, cooking it again. Plus, fresh salmon needs spending. It’s too much if you know what I mean; the cost, the preparation. So instead of going through a lot of hassle, I used canned salmon to turn this fancy old-fashioned salmon patties into an any-night healthy meal. And it’s equally great so kudos to canned salmon. It’s tender, creamy on the inside, crisp outside, and to spice things up you can add garlic powder, onion powder, and Cayenne for that Southern touch.
6 oz. can skinless/boneless pink salmon, drained
2 tablespoons diced onion
good pinch each of salt and pepper
1 large egg
1 tablespoon buttermilk
2 tablespoons cornmeal
4 tablespoons all-purpose flour
Vegetable oil for frying
How to make Old Fashioned Salmon Patties
Step 1: Combine the salmon, onion, salt, and pepper in a bowl. Mix in the egg, buttermilk, cornmeal, and flour. Combine until incorporated.
Step 2: In a medium-sized iron skillet, heat about 1/4 inch of oil over medium heat. When the oil is heated, drop spoonfuls of the salmon mixture and flatten them out.
Step 3: Fry in batches. Cook the patties for a minute on each side or until golden brown.
Step 4: Drain the patties on a paper sack or paper towel-lined plate (this recipe makes 10 servings). Serve immediately. Enjoy!
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