I am fortunate to come from a family of cooks. My mom always cooked for us and this lead to all three of her children being very passionate about cooking and self-proclaimed food snobs. Growing up, family gatherings with incredible amounts of food were common.
This recipe for salmon patties comes directly from my childhood, though I’ve adapted it slightly to decrease the grease and increase the crispy factor – cook them hot and fast in the oil, then finish them off in the oven. Originally, I had it scribbled on a note pad from a night in college when I needed a connection to home. I taught myself to cook through countless “How do you make…” conversations with my Mom. I recently rewrote it so the recipe didn’t get lost.
I took a ton of pictures of these little guys and I’m convinced there’s just no way to make them look as good as they taste.
Salmon patties are incredibly delicious, but be prepared for a 12 hour stinky period in your home following cooking them.
- INGREDIENTS -
1 can salmon (go for the good stuff, it’s not that much more)
1 cup corn meal
1/4 cup flour
1/2 cup finely diced onion
milk (about 1/2 cup, but only enough to bind)
1 tablespoon parsley flakes
salt and pepper to taste
oil for frying
- PREPARATION -
Heat on medium-high, enough oil in a frying pan to cover the bottom.
Preheat the oven to 250 degrees and cover a cookie sheet with parchment paper.
Mix all ingredients in a bowl. Form heaping 1/4 cup sized amounts of batter into patties.
Quick-fry in hot oil, about 2-3 minutes per side. You’ll know it’s time to flip them when the sides begin to brown.
After both sides are brown, place them on a cookie sheet and bake for 15 minutes at 250 degrees to completely cook the center.
If you’re going completely for the feel of childhood, serve it with ketchup for dipping, mashed potatoes (these are carmelized onion and garlic) and cooked-to-death frozen lima beans. Good eats, friends. Good eats.