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olive oil, extra virgin
Saute onions in olive oil until cooked through but do not brown
Flake the salmon with a fork, to remove the bones and mix in saute onions.
Add the beaten eggs and cornmeal to the mixture to make thick enough to shape 5, thick patties.
In large skillet over medium low heat, melt 2 tablespoons of butter; add patties.
Fry patties slowly on one side for 4 to 5 minutes, add remaining butter, turn patties and fry on the other side for 4 to 5 minutes or until golden brown.
Place cooked patties on a paper towel to absorb excess oil.