Salmon Patties are one of my very favorite Appalachian foods. Fresh salmon wasn’t something that was available in grocery stores in the area that I grew up and I don’t think I’m alone when I say my first experience with salmon was the canned variety. I always loved when my mom would fix Salmon Patties, and I’d sneak a bite of the pattie mixture while she was waiting for her frying pan to get hot. I know that’s not recommended because-OMG, raw egg!-but I survived. Salmon Patties were served alongside Soup Beans or sometimes as the main course with fried potatoes and macaroni and tomato juice. And always with cornbread. You have to have the cornbread!
Nowadays, I like fresh grilled salmon and you can find lobster tanks at Food City in Pikeville. But a good ole Salmon Pattie is hard to beat and is good for the soul.
I use cornmeal for a true Appalachian taste but you can also use breadcrumbs, seasoned or plain.
6 oz can of Boneless and Skinless Pink Salmon
2 tablespoons finely chopped onion
2 to 3 tablespoons of corn meal or breadcrumbs
2 to 3 tablespoons of canola oil for frying
Drain salmon and pour contents of can into a small bowl. Use a fork to break the salmon up into small pieces or flakes. Think the consistency that you would want for tuna salad.
Add in your egg (you can beat it in separate bowl if you want but I just crack mine and add in whole) and your cornmeal or crumbs. I had a very small egg so two tablespoons of cornmeal was fine for the consistency you need but if your egg is larger, you may need a bit more meal or crumbs.
Stir the mixture gently with a fork until it’s holding together well enough to make patties. I usually do three patties out of this size can of salmon. Pat them out and let them set while you heat your pan.
Heat 2 to 3 tablespoons of canola oil in a frying pan over medium to high heat. You want your pan to be covered. Let the pan get hot but not smoking hot. You want your patties to sizzle. This will help them set up nicely when they hit the hot pan. When your pan is hot, add them gently to the pan.
Fry until golden brown on each side, about 4 minutes per side.
I think Salmon Patties are delicious warm, room temperature or even cold from the fridge. I just love them!