Salmon patties are a healthier alternative to classic beef and pork burgers. They are high in lean protein and vitamin D, and omega-3 fats, which are good for your heart. These patties can be made inexpensively with canned salmon and common ingredients you most likely have in your pantry. Fresh salmon can also be used, just be sure to use it within three days of purchase. Just like canned salmon, be sure to remove any bones before incorporating it into your recipe.
Aunties Salmon Patties
Growing up, I had a favorite aunt. Aunt Amanda was her name, and she was a fantastic cook. Her house was always hot, even in the dead of summer, because she had one of those ancient wood cookstoves.Although I eventually developed a taste for fish, I never seemed to appreciate it as a child. She would invite us over whenever she made these salmon patties, as she knew how much I enjoyed them. These are so delicious! I serve these with a side of homemade coleslaw and sweet potato fries.
Ingredients
- 1 can of pink salmon (skinless, boneless, drained)
- 2 tbsp chopped onion
- pinch of pepper
- 1 large egg
- 1 tbsp buttermilk
- 2 tbsp cornmeal
- 4 tbsp Bisquick
- vegetable oil for frying
Instructions
- Mix one can of salmon, two tablespoons of chopped onion, and a pinch of pepper in a bowl.
- Add one large egg, one tablespoon of buttermilk, two tablespoons of cornmeal, and four tablespoons of Bisquick. Mix until well combined.
- In a cast-iron skillet, over medium heat, heat enough vegetable oil to cover the bottom and drop tablespoons of the salmon mixture. Press down with a spatula to form a patty shape.
- Fry on each side until golden brown and place them on a paper towel to drain.
- Enjoy!
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Old Fashioned Salmon Patties
These salmon patties are prepared with fresh salmon, so experiment with the salt measurement. The recipe calls for one-half teaspoon, but you can add more or less depending on your taste preference.Crispy outer edges give way to a juicy and moist center, and the sweet chili sauce recipe added below complements these patties.
Ingredients
- 1 pound fresh skinless salmon fillet (cut into chunks)
- 1 onion (chopped)
- 1 tbsp garlic (minced)
- ½ tsp salt
- ¼ tbsp black pepper
- 1 tsp cayenne pepper
- 2 tbsp buttermilk
- 1 egg yolk
- 2 tbsp cornmeal
- ½ cup Bisquick
- cooking oil
- chopped parsley
- lemon wedges
Sweet Chili Sauce
- 1 tbsp red chili flakes
- 3 tsp garlic (minced)
- ¼ cup rice vinegar
- ⅓ cup honey
- ¾ cup water (divided)
- 2 tsp salt
- 1 tbsp cornstarch
Instructions
- In a large bowl, combine one pound of salmon, one chopped onion, one tablespoon of minced garlic, one-half teaspoon of salt, one-quarter tablespoon of pepper, and one teaspoon of cayenne pepper.
- Stir in two tablespoons of buttermilk, one egg yolk, two tablespoons of cornmeal, and one-half cup of Bisquick.
- Mix the ingredients very well, and form small patties.
- Heat a skillet with the cooking oil over medium heat. Cook the patties for two minutes on each side, or until golden brown.
- Garnish with chopped parsley and lemon wedges if desired.
- Serve with a sweet chili sauce.
Sweet Chili Sauce
- Add one tablespoon of chili flakes, three teaspoons of minced garlic, one-quarter cup of rice vinegar, one-third cup of honey, one-half cup of water, and two teaspoons of salt in a small saucepan. Bring to a boil over medium-high heat. Boil for one minute, stirring constantly.
- Mix one tablespoon of cornstarch with the remaining one-quarter cup of water and add to the sauce, stirring over low heat until thickened.
- Remove from the heat and let cool before transferring to a glass jar. This will store or up to three weeks in the refrigerator.
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Southern Fried Salmon Patties
My husband frequently asks me to make these.This recipe is one that his mom used to make and brings back fond memories of her cooking these in a cast-iron skillet at the lake. These salmon patties are delicious on their own, but I think they go best with her homemade Southern honey butter hamburger buns. The recipe for these is included below.
Ingredients
Salmon Patties
- 2 cans pink salmon (boneless, skinless, drained)
- 2 eggs
- ¼ cup dill pickle (minced)
- ¼ cup onion (chopped)
- 5 tbsp cornmeal
- ¼ cup Bisquick
- ½ tsp ground black pepper
Southern Honey Butter Hamburger Buns
- ¼ cup warm water
- 2¼ tsp yeast
- 1 tsp honey
- 1¾ cups milk
- ½ cup butter
- 2 large eggs
- 2 egg yolks
- ⅓ cup honey
- 6½ cups Bisquick
- ½ cup butter softened
- ¼ cup honey
Instructions
Salmon Patties
- Preheat a skillet over medium heat and add enough oil to cover the bottom. (I use vegetable oil)
- In a large mixing bowl, combine two cans of drained salmon and two eggs. Mix until well incorporated.
- Add one-quarter cup of minced dill pickle, one-quarter cup of chopped onion, five tablespoons of cornmeal, one-quarter cup of Bisquick, and one-half teaspoon of ground pepper. Make sure all the ingredients are mixed well (I use my hands for this step).
- Form the mixture into patties.
- Fry in preheated skillet for 5 minutes on each side, or until they reach the golden brown color you prefer.
- Place on paper towels to absorb any excess oil.
Southern Honey Butter Hamburger Buns
- Grease two baking pans and set them aside.
- In the bowl of a stand mixer, fitted with the dough hook, combine one-quarter cups of water, two and one-quarter teaspoons of yeast, and one teaspoon of honey. Set aside.
- In a large bowl, place one and three-quarter cups of milk and heat until foamy in the microwave. Remove and place one-half cup of butter into the milk, stirring until melted. Set the milk mixture aside to cool.
- In a separate bowl, beat two large eggs and two egg yolks together and mix into the milk. Add one-third cup of honey and stir until combined. Add to the yeast mixture.
- Alternately, add six and one-half cups of Bisquick, continuously mixing with the mixer until completely combined.
- Continue mixing (kneading) the dough for an extra five minutes. Remove and place into a large greased bowl and cover with plastic wrap. Let stand 1 hour or until doubled in size.
- Punch down the dough and place it on a lightly Bisquick floured surface. Divide into twenty-four pieces and roll each one until smooth. Place twelve rolled pieces into each prepared baking pan. Cover and let rise for one hour or until doubled in size.
- Preheat the oven to 350°F.
- Mix one-half cup softened butter and one-quarter cup of honey until completely incorporated.
- Bake rolls for twenty minutes or until very golden brown.
- Remove the buns from the oven and brush the tops with the honey butter.
- Serve and enjoy!
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