These are kid-approved salmon patties that you can easily make using just a few basic ingredients. These delicious classic salmon patties are an amazing weeknight entree that you can prep and get on the table quickly. Made with shredded pink salmon, cornmeal, egg, diced onions, buttermilk, and flour. These simple ingredients are combined, formed into patties, and then fried until the crust is browned. To serve, these salmon patties are great to pair with either creamed peas, mashed potato cakes, Grandma’s deviled eggs, buttermilk mac & cheese, or coleslaw. You can also top these salmon patties with your favorite toppings for that extra layer of deliciousness!
Ingredients
2 tbsp diced onions
6 oz. pink salmon
1 tbsp buttermilk
4 tbsp all-purpose flour
2 tbsp cornmeal
Salt and pepper
Canola oil
1 large egg
HOW TO MAKE OLD-FASHIONED SALMON PATTIES
Step 1: After draining the pink salmon, de-bone them and shred using two forks.
Step 2: In a bowl, place the shredded salmons, onions, salt, and pepper. Mix well.
Step 3: Beat the egg and milk in a different bowl, then add this to the salmon mix. Mix well until combined. Next, add the buttermilk, cornmeal, and flour. Mix again until well blended.
Step 4: In a medium-sized iron skillet, heat 1/4 c of canola oil on medium heat. Once the oil is hot, drop spoonfuls of the salmon mix, then slightly flatten them. Fry the salmon patties for about 1 minute per side until the brown crust forms. On a paper towel-lined plate, transfer the fried salmon patties.
Step 5: Serve the salmon patties right away with your favorite toppings. Enjoy!
Tips:
Avoid flipping the patties multiple times when drying them. Cook the first side, undisturbed before flipping. Doing so will keep the patties from falling apart.
Side Dishes:
Pair these salmon patties with creamed peas, mashed potato cakes, Grandma’s deviled eggs, buttermilk Mac & cheese, or coleslaw.
Ingredients
- 2 tbsp diced onions
- 6 oz. pink salmon
- 1 tbsp buttermilk
- 4 tbsp all-purpose flour
- 2 tbsp cornmeal
- Salt and pepper
- Canola oil
- 1 large egg
Instructions
Step 1: After draining the pink salmon, de-bone them and shred using two forks.
Step 2: In a bowl, place the shredded salmons, onions, salt, and pepper. Mix well.
Step 3: Beat the egg and milk in a different bowl, then add this to the salmon mix. Mix well until combined. Next, add the buttermilk, cornmeal, and flour. Mix again until well blended.
Step 4: In a medium-sized iron skillet, heat 1/4 c of canola oil on medium heat. Once the oil is hot, drop spoonfuls of the salmon mix, then slightly flatten them. Fry the salmon patties for about 1 minute per side until the brown crust forms. On a paper towel-lined plate, transfer the fried salmon patties.
Step 5: Serve the salmon patties right away with your favorite toppings. Enjoy!
Notes
Avoid flipping the patties multiple times when drying them. Cook the first side, undisturbed before flipping. Doing so will keep the patties from falling apart. Side Dishes: Pair these salmon patties with creamed peas, mashed potato cakes, Grandma’s deviled eggs, buttermilk Mac & cheese, or coleslaw.
