Ingredients
- 1 (14.75-ounce / 418 g) can salmon, drained and bones removed
- 2 large eggs
- 1/3 cup cornmeal
- 1 tablespoon all-purpose flour
- 1 small onion, finely chopped (about 1/3 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup neutral cooking oil, for frying
Instructions
- Transfer the drained salmon to a large mixing bowl. Remove skin and bones, then flake with a fork.
- Add eggs and gently mix to combine.
- Stir in onion, cornmeal, flour, salt, and pepper. Mix until thick and moldable. Add more cornmeal if needed.
- Heat oil in a skillet over medium heat, then slightly reduce heat.
- Scoop about 1/4 cup of mixture, shape into a ball, flatten into a 1/2 inch thick patty.
- Place patties in hot oil and fry for 3–5 minutes per side until golden and cooked through.
- Remove and drain on a plate. Serve hot.
Notes
- For added flavor, mix in garlic powder, paprika, or fresh herbs.
- Substitute half of the cornmeal with breadcrumbs for a softer texture.
- Can be made smaller for appetizers or larger for sandwiches.
- Baking option available for lower oil use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 patties
- Calories: 290
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 110mg
