Salmon Patties Recipe

Name: Salmon Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 3/4 ounce) can pink salmon, remove spine please; 34-1 cup self-rising white cornmeal; 1 cup white onions or 1 cup yellow onion; 1 tablespoon coarse salt; 1 teaspoon cayenne or 1 teaspoon red pepper; 1 tablespoon crushed red pepper flakes; ¼ teaspoon white pepper (optional); ½ teaspoon black pepper; 1 egg; 1 ½ teaspoons diced pimentos (optional); ½ teaspoon garlic salt; 1 teaspoon Old Bay Seasoning; 1 lemon (optional); 12-1 cup vegetable oil

Servings: persons

1 (14 3/4 ounce) can pink salmon, remove spine please
34-1 cup self-rising white cornmeal
1 cup white onions or 1 cup yellow onion
1 tablespoon coarse salt
1 teaspoon cayenne or 1 teaspoon red pepper
1 tablespoon crushed red pepper flakes
¼ teaspoon white pepper (optional)
½ teaspoon black pepper
1 egg
1 ½ teaspoons diced pimentos (optional)
½ teaspoon garlic salt
1 teaspoon Old Bay Seasoning
1 lemon (optional)
12-1 cup vegetable oil

1
After removing liquid, pour salmon into a bowl.
2
Remove spine pieces by halving the fish length wise.
3
Flake remaining salmon with a fork.
4
Add onions (Reserve 3 slivers) (Use up to one whole onion).
5
Add salt, crushed red pepper, and white pepper.
6
Mix thoroughly.
7
Add black pepper, garlic salt, pimientos and half of the old bay and mix again.
8
Add egg to the mixture.
9
In a separate bowl, mix corn meal and remaining (not lemon or oil) ingredients.
10
Use more corn meal for stiffer patties and less for more moisture in your finished croquets.
11
Add corn meal mixture to the salmon mixture bowl.
12
Using clean hands for balls of the mixture and set aside.
13
Heat oil in an iron skillet (or whatever you use for fried chicken) on medium heat (Use*only* enough to cover the lower half of the patties you form).
14
WHILE OIL IS HEATING- Form patties from the salmon balls you made previously (Should end up with about 8 patties).
15
Test oil by dropping an onion sliver in to see if it frys quickly.
16
Place 3 to 4 patties in skillet at a time (Don't crowd them).
17
Turn after bottom browns (approx 3 minutes)/Turn again when second side is done.
18
Patties should be on original side now (Cook for about 20 more seconds and remove to paper towels).
19
Serve with Lemon wedge, Trappey's BULL hot sauce, and garlic cheese grits.

3505

kcal

Calories

314

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (14 3/4 ounce) can pink salmon, remove spine please, 34-1 cup self-rising white cornmeal, 1 cup white onions or 1 cup yellow onion, 1 tablespoon coarse salt, and more.

Yes, Salmon Patties falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions