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The Best Southern Salmon Patties

Why are they the best? Because my Mom made these all the time for a quick dinner for the family. She'd whip up a batch of these with some canned greens and pintos and call it done in record time. I'd love to have another one of her salmon patties. Comfort food to me is cooking what my Mom made for us growing up, as she's no longer with us, physically. We loved to cook together.



Ingredients:

1 can Double Q Pink Salmon (reserve the liquid)

1/2 cup finely chopped onions

1 cup breadcrumbs (I did 1/2 cup of panko and 1/2 cup butter crackers (Toll House)

2 large eggs

1 tsp salt

3 tsp pepper

Oil for frying




Directions:

 

1. Strain the salmon and save the juice in case it is dry when mixed. Put drained salmon in a bowl. Go through salmon and remove bones. Break up into small pieces. Preheat griddle to med/low heat.

 

2. Add onion to bowl followed by breadcrumbs and whisked eggs. Mix well. If dry, add salmon juice and salt and pepper.

 

3. Put down liberal amounts of oil to the hot griddle. Form Salmon into patties as big or small as you want. Put them down on the griddle and cook for 2 minutes and flip. Cook on other side and check for doneness. Salmon patties should have a golden-brown crust to them.

 

4. When done, eat as is or make a burger out of them. Enjoy



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