Susan's Salmon Patties

Susan Feliciano

By
@frenchtutor

Growing up, I wouldn't touch salmon. But now it's one of my favorite fish. This is a great switch from the grilled salmon that is so popular today. And the bake option lets you get a healthier result.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 large
cans salmon, drained and mashed
*OR*
about 3 cups cooked mashed salmon
1/2 c
mayonnaise, any type, even fat free works
1
egg
1/2 c
chopped celery and onion combined
1 tsp
garlic powder
1/4 tsp
salt and pepper (or to taste)
1/2 tsp
paprika
1 to 1 1/2 c
dry cornbread stuffing (like pepperidge farm)
buttermilk if needed
1 c
seasoned flour, breadcrumbs, or cornmeal
oil for frying or greasing the baking pan

Directions Step-By-Step

1
Mash salmon well with a fork. You can remove bones first, but I leave them in. Stir in all ingredients except the stuffing, buttermilk, and seasoned flour. Mix well.
2
Fold in one cup of the stuffing and blend well. If it looks too wet, add more stuffing. If it looks too dry, add a little buttermilk until you get a semi-wet paste that can be shaped into patties. Make patties or flattened balls about 2-1/2" in diameter.
3
There are two ways you can cook these, either frying or baking.
4
1) to fry: Roll the patties lightly in the flour, breadcrumbs, or cornmeal. Heat oil over medium high heat in a heavy skillet. Fry quickly on each side until nice and brown. You may have to adjust heat down to prevent burning. Drain on paper towels and keep warm in oven.
5
2) to bake: Roll lightly in flour, breadcrumbs, or cornmeal. Grease a baking sheet well with oil. Place patties on baking sheet about 1 inch apart, and bake at 425 degrees about 15-20 minutes, turning once, until nicely browned.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southern
Dietary Needs: Diabetic, Dairy Free, Low Carb
Other Tags: Quick & Easy, Heirloom