Salmon Patties

These salmon patties are savory and delicious.  Crusty outside.  Moist inside.  Easy to make with a few simple ingredients. 

My dear aunt likes to make them for breakfast.  I was hooked after the first bite and asked for the recipe.

EDITOR’S NOTE (December 29, 2019):  PIN here on Pinterest.    See revised video on my Facebook fan page.

She gladly taught me how to make them and agreed to be a “guest star” in the recipe video.

Her hands are shown helping me make the recipe.

Rheumatoid arthritis has disfigured my aunt’s fingers (and toes).

Many of viewers on Facebook made positive comments about her courage, determination, strength and cooking skills.

Make sure the label indicates that the salmon you’re buying is either Alaskan pink salmon, sockeye, or red salmon. All of those terms indicate that your salmon is the wild stuff from North American waters. The Alaskan salmon fishery is one of the most well-managed, safe, and sustainable fisheries in the world, so as long as your salmon is wild-caught, it’s almost always an ethical choice.  Source:  Goodhousekeeping.org

The skinless/boneless Pink Salmon distributed by Icicle Seafoods is our preferred brand because it tastes great. 

Not paid for mentioning or showing photos of favorite products.   Delighted to share what we like.

According to Berkeley Wellness, almost all canned salmon is wild caught, but not all of it is wild caught.   Carefully read the label before buying.   Avoid salmon that was shipped overseas for processing.  If “product of Thailand” or another foreign country is written on the label of a can of salmon, that means the fish was caught in the U.S., shipped across the world, processed, and shipped back to the states for sale. Why?  Cheaper labor.  A mighty long way for food to travel.

Oh yeah, check out my delicious Salmon Croquettes.

How To Read & Follow A Recipe

Reading a recipe is an important life skill.  It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use. 

The following tips and strategies will help beginners or experienced cooks  create a delicious dish as intended in the recipe. 

Start with clean hands and organized kitchen.  Wash hands thoroughly.  Make sure kitchen and countertops are clean before making a recipe.

Create a relaxing environment.  Play favorite music while in the kitchen.  I love listening to classical or gospel music. 

Read the recipe.   Don’t just quickly skim it.  Thoroughly read from start to finish.  Visualize doing each step which will help you avoid missing a step.

If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.

My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning. 

Pay attention to the order in which ingredients are prepped.  For example, 1 cup of  chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).  

Know the assumptions.  For example, when my recipe calls for “sugar,” use granulated sugar.  If brown sugar is an ingredient, it will be written as such in the recipe.  

Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.

Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.  

For example, my prep time doesn’t include bringing cold butter up to room temperature.  Be sure to include in your timetable.

Watch Recipe Videos.    If you’re a visual learner (like me), watch recipe videos.  Perfect for when you’re learning a new skill or just want to see how a recipe is made.    

Mise en place is a super time saver. This French cooking term translates as “putting in place.”   It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.

Organize your tools and kitchen equipment.  Mise en place isn’t just for ingredients.   Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.

Make notes in your recipe. Note any special prep instructions and highlight cooking times.  Make note of ingredients omitted,  favorite substitutions and creative twists.   The notes will be very helpful the next time you make this recipe. 

Enjoy!

Print Recipe

Salmon Patties

Salmon patties are savory and delicious.  Crusty outside.  Moist inside.  Easy to make with a few simple ingredients.  Recipe by Aunt B. Photography by Beverly Davis. Both for CornbreadMillionaire.com.

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

10 minutes

Servings

patties

Ingredients

• 1 can (6 ounces) Skinless Boneless Pink Salmon, with juice
• 1 egg
• 3 tablespoons evaporated milk Use a small can (5 fl oz). Save remainder for another use.
• 1/4 cup self-rising flour, sifted
• 3 tablespoons vegetable oil for frying

Course Main Dish Cuisine American Prep Time 15 minutes Cook Time 10 minutes Servings patties Ingredients 1 can (6 ounces) Skinless Boneless Pink Salmon, with juice 1 egg 3 tablespoons evaporated milk Use a small can (5 fl oz). Save remainder for another use. 1/4 cup self-rising flour, sifted 3 tablespoons vegetable oil for frying

Instructions

1. Open canned salmon. Empty salmon and juice into a large bowl. Add egg, flour and evaporated milk. Mixture will be fluid (thin/watery).
2. Spoon vegetable oil into a medium-sized skillet. Warm over low heat until oil is hot.
3. Make a patty by slowly pouring 3 tablespoons of salmon mixture into hot oil. Repeat until no mixture remains. Makes about six patties.
4. Cook 3-4 minutes over low heat. Flip over and fry until golden brown.
5. Drain on paper towels. Serve hot.

Recipe Notes

VARIATION:  If desired, add 3 tablespoons of finely grated white onions and 1/2 teaspoon of black pepper to mixture before frying. AIR FRESHENING TIPS: Thankfully, there's an effective way to drastically reduce the famous fishy smell caused by frying salmon. Before frying, fill a small saucepan with water and 1/4 cup of white distilled vinegar.  Bring to a roaring boil.  Keep boiling while frying the patties. After frying all the salmon patties, add more water and vinegar to saucepan.  Allow to boil while cleaning the stove top. Open a window if weather is good.  Wipe stove and backsplash with a soapy dish cloth.  Dry with a towel.  Spray a little air freshener. After cleaning, continue boiling vinegar and water for 20 minutes. These effective steps will help freshen the air.