Salmon Patties

Editor’s Note (March 17, 2019):  My precious aunt taught me this fantastic recipe.  I figured it would be great for her to make a “guest appearance” in the video.  Although she “battles” painful rheumatoid arthritis, she agreed to participate during a week with less pain.  We both enjoyed making it.  See recipe video on my Facebook fan page.

Salmon patties have a beautiful golden brown crust.  They are moist inside and full of savory flavor.  Made with a few ingredients.

My precious aunt (72 years young) makes serves them for breakfast with hot biscuits.  I was hooked after the first bite.  I asked for her recipe.  Pleasantly surprised by the simplicity.

To drastically decrease fishy odors before and after frying salmon patties, fill a small saucepan with water and 1/4 cup (was 3 tablespoons) of white distilled vinegar.  Bring to a boil before frying salmon patties.  After cooking, wipe stove and backsplash with a soapy dishcloth.  Wipe dry with a towel.  Spray a little air freshener.  Continue boiling mixture 15 to 20 minutes.

These patties were made during VERY cold weather which is why I didn’t open a window while frying them. So, I used the previously mentioned very effective tips.

Enjoy!

Print Recipe

Salmon Patties

These golden fried patties are moist inside and full of savory flavor. Made with a few ingredients. Recipe and photography by Beverly Davis 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 I use Black Top, Wild Caught in Alaska. See photo below.
• 1 egg
• 3 tablespoons evaporated milk Use a 5-ounce can. 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 I use Black Top, Wild Caught in Alaska. See photo below. 1 egg 3 tablespoons evaporated milk Use a 5-ounce can. 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 milk. It will be fluid
2. Spoon vegetable oil into a medium-sized skillet. Warm over low heat until oil is hot.
3. Pour 3 tablespoons of salmon mixture into hot oil. Repeat until no mixture remains. Makes about six patties.
4. Cook 3-4 minutes. 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.