by Matt 45 Comments
I always find myself going back to the days when I was a child, thinking about all of the home-cooked meals my mom would make. While all of the meals my mother cooked were amazing, there are a few that were my absolute favorites and I find myself fixing modified versions of her recipes frequently. Salmon Patties is one of them!
One of Evan’s favorite foods is fish sticks. Matt and I have gotten frustrated at the choices in the frozen food aisles at the grocery stores with all of the processed versions, and we prefer to make family meals that we can all eat with no exceptions for the little guy. Knowing how difficult it is to get young ones to try new foods, I decided to roll some of the patty mixture up into a stick shape and told Evan I made him some homemade fish sticks. They were an instant hit, and now in regular rotation on our dinner menu.
The great thing about these salmon patties is you can add pretty much any ingredients you want to them. I opt for the more simple approach to appease the younger taste buds, but you can go as far as adding hot sauce, peppers, dried herbs, or any other small diced veggie. Just keep in mind when adding any ingredient that is liquid, you will need to increase your dry ingredients to maintain the right consistency.
Total Time: 20 minutes
Serving Size: 4
Calories per serving: 168
Ingredients
- 2 cans Pink Salmon (6oz cans boneless, skinless)
- 2 eggs
- 1/4 of a large Onion
- 4 1/2 tbsp Cornmeal
- 1/4 cup Flour
- 1/2 tsp Salt
- 1/2 tsp Fresh Ground Black Pepper
Instructions
- Preheat oil for frying in a skillet over medium heat. (You only need enough oil to cover half of the patties)
- Put the drained salmon,eggs, onions, cornmeal, flour, salt, and pepper in a large mixing bowl, making sure all of the ingredients are mixed and incorporated very well. (It's okay to use your hands here)
- Form mixture into patties.
- Fry in oil 5 minutes per side, or until you achieve the golden brown color you prefer.
- Place on paper towels to absorb excess oil.
Notes
Once you have all of the ingredients combined, if it seems too moist, add more flour for your desired consistency.
I prefer more cornmeal in my salmon patties. You can add more or less per preference. Be aware, the more corn meal you add, the drier you are going to make them!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://ourcraftykitchen.com/southern-fried-salmon-patties/
Reader Interactions
Comments
Melanie saysMy mom made a salmon loaf–baked–that I loved. When I asked her for the recipe a few years ago, she said, “canned salmon, egg, cracker crumbs, onion, and lemon.” lol. I can only imagine how scrumptious this would be fried! And with corn meal! I am definitely trying these. Thanks.
Reply
- Grace Ratliff says
Oh that sounds yummy too! You won’t be disappointed-enjoy!
Reply
- Michelle W. says
This was awesome! I would definitely use this recipe again! Thanks
Reply
- Taffi says
I’ve never used canned salmon so I’m not sure if, like canned tuna, you have a choice of it being packed in oil or in water . Do you think fresh salmon could be substituted, if gently flaked and with perhaps a little oil added to keep it moist? Thanks!
Reply
- Mary Fields says
Canned tuna works just as well, but give canned salmon a try. It’s really good in these.
Reply
- Virginia K Blancett says
You will love canned salmon for this recipe.
Reply
- DAN says
YES! FRESH WORKS! BEST I EVER TASTED I BAKED A BIG SALMOND HAD SOME EXTRA SO I WEN’T BACK TO MY CHILDHOOD REMEMBERING WHEN MY MOM USE TO MAKE SALMON CAKES LOOKED UP HOW TO MAKE SALMON CAKE RECIPE . MADE IT BE3ST EVER
Reply
- Mary says
Onions come in all sizes. 1/4 onion equals ??
Reply
- Matt says
Hey Mary! We use a large onion in this recipe, so 1/4 of a large onion will do. This equals roughly 1/3 cup. Hope that helps. I’ve adjusted the recipe. Thank you!
Reply
- Danny Marlow says
1?4 of a medium onion chopped fine is what I use in mine.
Reply
- alvin davis says
This is the same way my wife has been cooking canned salmon for years ,and none of it ever goes to waste !!
Reply
- Matt says
Good to hear, Alvin! Grace always does a great job making these, and I can say the same – they never go to waste! Definitely a favorite in our home!
Reply
- Debbie Price says
Your recipe is for 2 6oz can’s &I use 3 14.75oz. Could you please tell me the content amount for that size can. I did make it anyway & I just guessed the amounts & it was very good but I still would like the correct amounts. Thank you!!
Reply
- Sarah says
Can the cornmeal be substituted with something else
Reply
- Bsrb says
I used 2 T cornmeal and 3 T grated Parmesan Cheese.
Reply
- Rokendra Arterberry says
Yes breadcrumbs or cracker crumbs
Reply
- Mary Fields says
saltines work.
Reply
- Margo Maraquin says
Yummy!My mom used to make these.Love salmon patties great recipe!
Reply
- Edrena cooper says
Can u use jiffy corn meal?
Reply
- Matt says
I believe you’re talking about the mix, and if so I would suggest not to use it. It contains other ingredients that will alter the texture.
Reply
- Sugababy says
You can if you want sweet salmon patties
Reply
- Mary Fields says
Yes
Reply
- Bobby Dykes says
I’m on gluten-free diet can’t have flour can I use use cornmeal only
Reply
- Mary Fields says
I’ve used gluten free bread crumbs inn tuna and salmon patties.
Reply
- Tom says
We always have used cracker crumbs. Fried in butter and olive oil. Make creamed green peas and 1 inch diced, cold, boiled potatoes also fried in butter. If you have leftovers, you will have to get up early to beat everyone else to them. Wow!!!. Guess what I’m having for lunch. Canned Red Salmon is worth the extra price.
Reply
- Bill says
I have always loved salmon patties….with homemade biscuits and fried taters. We always use only cornmeal and no flour, but I’m gonna give this recipe a whirl. Just turned 50 and doc said cut back on fried food, but what does she know….my dad’s 80 and in great shape, and if I had to give percentages I would say that 75% of the food he has ever eaten has been fried.
Reply
- Matt says
Hey Bill! Fried tater..yes please! We make our potatoes using an old cast iron skillet, olive oil, Kosher salt, fresh ground pepper, and fresh rosemary. This is first cooked for a bit on the stove then placed in a 450°F oven for about 25 minutes. potatoes come out crisp and delicious.
Congrats on turning the big 50! :). Let us know how you liked the recipe. We always love getting feedback…good or bad from our readers.
Reply
- Debbie Moore says
Those potatoes sound good! How much oil?
Reply
- Cynthea says
Can I use minced onions instead of choples onions?
Reply
- Matt says
Yes, you sure can, Cynthea! Hope you enjoy!
Reply
- Tammy Edwards says
I made this tonight and it was great !!
I give it 5⭐️⭐️⭐️⭐️⭐️.Reply
- Matt says
Thank you for letting us know! We are so glad you enjoyed!!
Reply
- Jennifer E Griffith says
Absolutely delicious! I added celery, garlic, and Cajun spices. I served them with homemade tartar sauce, cucumber slices, cherry tomatoes, and yogurt. Thanks for the recipe.
Reply
- Matt says
Hey Jennifer! So glad you enjoyed this!! :). I’ll pass this on to Grace…to have her make it your way next time. This sounds great! Thanks!!
Reply
- BestManuela says
I have noticed you don’t monetize your page, don’t waste your traffic, you can earn additional cash every
month because you’ve got hi quality content.If you want to know how to make extra money, search for: Ercannou’s essential adsense alternative
Reply
- Noelle says
Could these be made ahead of time and frozen in their uncooked state, then thawed/fried later? My husband has been craving Southern cooking lately, but we rarely have a lot of time to spend in the kitchen during the week—so any prep that can be done a few days before is always helpful. Thanks for the recipe! Can’t wait to try it.
Reply
- BestDani says
I have noticed you don’t monetize your blog, don’t waste your traffic,
you can earn additional bucks every month.You can use the best adsense alternative for any type of website (they approve all websites), for more info simply search in gooogle:
boorfe’s tips monetize your websiteReply
- Virginia K Blancett says
Exactly the way my Mother made them only she called them salmon croquettes. She would make her fluffy white gravy in her iron skillet to go with them and serve green peas as well. I can replicate the salmon patties, but I’ll never be able to make her white gravy.
Reply
- Lance says
What types of oils can be used to fry these salmon cakes?
Thank you for this recipeReply
- Chataura Taylor says
Best salmon patties I ever made! I didn’t have any onions so I used onion powder, paprika, Parsley,salt and pepper.😋😋😋
Reply
- Rebajoe Whisenhunt says
Can these be frozen before or after cooking?
Reply
- Wilberline McCall says
Can you use potato flakes if you are out of flour, cornmeal, as a spur of the moment salmon crouqette adventure? Thanks
Reply
- Jim Tutsock says
Tons of great nutrition in the liquid from the canned salmon. I incorporate more dry ingredients to be able to utilize this.
Reply
- Flo D says
I had a hankering for my grandma’s salmon croquettes at 5am, but couldn’t quite remember the recipe…this was the closest i have found yet! And…. it was YUMMY!!!💥💥 Added a little extra cornmeal for that crunch…YES!! Thanks for the recipe!
Reply
- deneme says
asddenademdejned edasdas
Reply
