Every year, my family gathers at my grandmother’s house for a big family reunion. It’s a day filled with laughter, stories, and of course, lots of delicious food. One dish that is always a hit at these gatherings is my grandmother’s salmon patties. As kids, my cousins and I would help her in the kitchen, mixing the ingredients and forming the patties. It was a fun activity that not only helped us bond but also taught us valuable cooking skills. Over the years, I have tweaked the recipe a bit to suit my taste, but the essence of my grandmother’s recipe is still there. Today, I am excited to share with you my version of salmon patties.
How to Prepare Salmon Patties
Ingredients for Salmon Patties
- 1 can of pink salmon, drained and bones removed
- 2 large eggs, whisked
- 1 cup self-raising flour
- 1/2 medium onion, finely chopped (optional)
- Oil for frying
- Large mixing bowl
- Frying pan
Directions for Salmon Patties
- In a large mixing bowl, mash the salmon using a fork or your hands. Add the whisked eggs, flour, and chopped onions (if using) to the bowl. Mix everything well. If you or your guests are not fans of onions, you can leave them out. The patties will still taste great. I usually make a batch with onions and another without because my kids refuse to eat anything with onions in it.
- The mixture should be moist but not too wet. It should be thick enough to hold its shape but not too thick to scoop. I use an ice cream scoop to measure out the mixture and form it into patties. If you want smaller patties, use a smaller scoop. I wouldn’t recommend making the patties too large as they may not cook through properly.
- Heat the oil in a frying pan over medium heat. When the oil is hot, carefully drop scoops of the mixture into the pan. Fry the patties until they are golden brown on one side, then flip them over and cook the other side until golden brown.
- Remove the patties from the pan and drain the excess oil on a wire rack or paper towels.
- Serve hot and enjoy! Be careful not to eat them too quickly, or you might burn your mouth.
Can I bake the salmon patties instead of frying them?
Yes, you can bake the salmon patties if you prefer a healthier option. Preheat your oven to 400°F (200°C), place the patties on a baking sheet lined with parchment paper, and bake for 20-25 minutes or until they are golden brown and cooked through.
Can I use fresh salmon instead of canned salmon?
Yes, you can use fresh salmon instead of canned salmon. Just make sure to cook the salmon first and remove any skin and bones before using it in the recipe.
Can I freeze the salmon patties?
Yes, you can freeze the salmon patties. Place the cooked patties on a baking sheet lined with parchment paper and freeze them until they are solid. Then transfer the patties to a resealable plastic bag and store them in the freezer. They can be kept in the freezer for up to 3 months. To reheat, bake the frozen patties in a preheated oven at 350°F (175°C) for 20-25 minutes or until heated through.
Can I make the salmon patties ahead of time?
Yes, you can make the salmon patties ahead of time. Prepare the mixture and form the patties as directed in the recipe. Place the patties on a baking sheet lined with parchment paper and refrigerate them for up to 24 hours before cooking.
Can I use a different type of flour?
You can use all-purpose flour instead of self-raising flour. Just add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to the flour before using it in the recipe.
What can I serve with the salmon patties?
The salmon patties can be served with a variety of side dishes such as mashed potatoes, steamed vegetables, or a light salad. You can also serve them with a dipping sauce like tartar sauce or aioli.
Salmon Patty Recipe
- large bowl for mixing
- 1 can of pink salmon with the liquid - bones removed
- 2 large eggs beaten
- 1 cup self rising flour
- 1/2 medium onion chopped (optional)
- oil for frying
- After you remove the bones from the salmon, crush it up. You can use your hands or a fork works well too. Add the eggs, flour and onions. If you are one of those people who don't care for onions or maybe you are conscious about getting onion breath, just leave out the onions. The salmon patty will be just fine without them. I usually make some with onions and some without. I have kids that won't touch anything with an onion in it. Mix it all up. The batter should not be too dry. It will be thin enough that you can't pick it up with your hands but too thick to pour smoothly. I use an ice cream scoop to measure mine out and it is a good size. You can use whatever works best for you. If you want lots of little patties, use a smaller scoop. I don't think I would go larger than an ice cream scoop because your batter might not cook all the way through if it is too large. Heat the oil until it starts to bubble when a drop of batter is introduced. Be careful not to get the oil too hot or it will burn and give the salmon patties a burnt flavor. Drop scoops of batter into hot oil and fry until golden brown.
- If you don't want to deep fry the salmon patties, you can still pan fry them. You simply fry until golden brown on one side and then turn them over and brown them on the other side.
- Remove the patties from the frying pan and drain the excess oil either on a rack or paper towels.