Whip up crispy, flavorful salmon patties in under 30 minutes using pantry staples! Perfect for a quick lunch, dinner, or snack.
Table of Contents
Ingredients
- 1 (14.75 oz) can salmon, drained
- ¼ cup finely chopped onion
- ¼ cup cornmeal
- ¼ cup all-purpose flour
- 1 large egg
- 3 tbsp mayonnaise
- 2–3 tbsp cooking oil (for frying)
- Salt and pepper (to taste)
Instructions
- Prepare Salmon: Drain the canned salmon thoroughly. Transfer to a large bowl and flake it with a fork. Remove any bones if desired (they’re edible but optional).
- Mix Ingredients: Add chopped onion, cornmeal, flour, egg, mayonnaise, and a pinch of salt and pepper. Stir until fully combined.
- Shape Patties: Divide the mixture into 4–6 equal portions. Form into ½-inch-thick patties (about the size of a standard burger).
- Cook: Heat oil in a skillet over medium heat. Cook patties for 3–4 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding.
- Serve: Enjoy hot with lemon wedges, tartar sauce, or a side salad.
Tips for Success
- Bind Better: Mayo keeps patties moist and prevents crumbling.
- Crispy Texture: Ensure the oil is hot before adding patties.
- Storage: Refrigerate leftovers for up to 3 days or freeze for 1 month.
This budget-friendly recipe transforms canned salmon into tender, crispy patties with minimal effort. Ideal for beginners or busy cooks!
