Salmon Patties

EDITOR’S NOTE (November 14, 2019):  Added a new photo.  Posted revised video on my Facebook fan page with correct size of salmon can and air freshening tips.

Savory salmon patties are made 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.

She gladly taught me how to make them and agreed to be a “guest star” in the recipe video.    In spite of rheumatoid arthritis, she agreed to participate because her day was going well (less pain).

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

Thankfully, there is an effective remedy that will drastically reduce the unpleasant fishy smell released while 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.

Oh yeah, check out delicious Salmon Croquettes.

Enjoy!

Print Recipe

Salmon Patties

Moist and savory. Easy to make with a few ingredients. Excellent with hot biscuits. 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. In large bowl, combine salmon with juice, egg, flour, and evaporated milk. Mixture will be fluid.
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.