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susan's salmon patties

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

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.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For susan's salmon patties

  • 2 lg
    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

How To Make susan's salmon patties

  • 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.
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