Either you do or don’t love fried salmon patties. There is no in between. One of the best things about salmon patties is how easy they are to make, only a few ingredients. I’m sharing my salmon patties ‘recipe’ today.
I have about 36 years of cooking experience which has helped me learn to cook some things without exact measurements, salmon patties is one of those things. I have provided an easy recipe with measurements but you feel free to adjust to suit your family.
My precious husband recently took a coupon and went to Walgreens to pick up a few cans of Salmon which was on sale there. Just the fact that he did that told me he really wanted me to cook him some salmon patties! While he appreciates the money we save by shopping with coupons, he probably wouldn’t do it without my insistence.
How To Remove The Bones From Canned Salmon
First I want to share how to de-bone the salmon. Now you seasoned cooks might want to just scroll on down because you already know but there may be a few out there who would appreciate this little trick.
Notice the spines in the can before you dump out the salmon. This particular can has 2 sets of spines. The second set only had a few bones.
Gently place the salmon onto a plate or bowl. You don’t want the whole thing to come apart just yet because then you would be digging for bones all over the place. It doesn’t look very appetizing right now but hang in there!
Gently pull apart the salmon where the spine is located which will expose the entire spine. Use your fingers or a spoon to scoop out all of the bones together. Repeat with the other spine. There may be a few tiny soft bones left, you will need to pick those out carefully. Now you are ready to flake your salmon with a fork and add in your ingredients!
Southern Fried Salmon Patties
1 can (14-15oz.) Pink Salmon
Salt & Pepper to taste
1 tsp. Old Bay seasoning
About 3 Tbsp. flour
1/2 medium onion chopped (optional)
1/4 cup vegetable oil for frying
After deboning the salmon, mix all ingredients in a bowl. Preheat oil in a large skillet.
I scoop up a heaping tablespoon full of the salmon mixture as shown. Gently place the salmon patty into the hot oil and using the back of the spoon, shape the patty as desired. We like ours fairly thin so I press them down.
We are not deep frying so you will want to keep the oil shallow. Once they are browning on one side, carefully turn them over to cook on the other side. I use a spatula and a fork for turning so the patty doesn’t splatter.
We always have rice with our salmon patties. That is what my husband likes so you know what they say, The way to a man’s heart is through his stomach! Rice it is! I also make this Onion Dijon Gravy for the salmon patties.
Onion Dijon Gravy
This is just a slightly different version of my Creamed Vidalia Onion & Mushroom Sauce. The concept is the same. Once you master making the gravies and the sauces, you can dress up most any meat and impress your guests.
1 medium onion sliced
2 Tbsp. butter
1/2-1 Cup heavy cream, half-n-half or canned milk
Salt & Pepper to taste
1 Tbsp. Dry Mustard Powder
1 Tbsp. flour
In the same skillet that you fried the salmon patty’s, place about 2 Tbsp. of butter and one medium onion sliced. Cook on medium high to high stirring frequently until the onions are just about clear. Sprinkle in the dry mustard powder and the flour stirring constantly while adding. Pour in the cream, continue to stir constantly. It is beginning to look like gravy now. Continue to stir frequently while cooking on low. Simmer until the desired thickness. Server over your salmon patties on or the side.
I always cook enough so that I can have leftover salmon patties for lunch the next day. I love to eat them cold on the second day!
What is the side dish you prefer to serve with salmon patties?
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