EDITOR’S NOTE (August 14, 2019): Updated video/sound effects on my Facebook page has a typo. The 16 ounce can of salmon should be 6 ounces. Recipe has correct amount.
Salmon patties moist inside, crusty outside and delicious. Made with a few simple ingredients. My dear aunt (72 years blessed) 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).
Be sure to check out our tasty Salmon Croquettes.
The skinless/boneless Pink Salmon distributed by Icicle Seafoods is our preferred brand because it tastes great. However, it releases a strong fishy smell as it fries. Thankfully, there is an effective home remedy that will drastically reduce the unpleasant aroma. 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 Salmon Patties.
After frying all the salmon patties, quickly clean up. First, add more water and vinegar to saucepan. Allow to boil while cleaning.
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.