Classic Salmon Patties and Healthy Alternative

Don’t Mind If I Do,

I'm excited to share with you an authentic Mississippi recipe straight from my dear mother-in-law, Grandma, Lorene. She's been cooking up a storm for our family for as long as I can remember, and her Salmon Patties, or sometimes she calls them Salmon Cakes recipe is simply legendary. So get your aprons on and let's dive into this savory Southern delight! More Grandma Lorene recipes to come!

Old School Salmon Patties

• Prep Time: 10 minutes minutes

• Cook Time: 6 minutes minutes

• Servings: 6 servings

Ingredients:

1(14.75 ounces) Canned Salmon

2 tablespoons All-Purpose Flour

2 tablespoons Yellow Cornmeal

1 teaspoon Baking Powder

2 teaspoons Morton Nature's Seasons

2 Eggs

Crisco Pure Vegetable Oil for frying

Directions:

1. In a mixing bowl, combine the drained salmon (do not take bones out, mash bones really good), flour, cornmeal,baking powder, morton nature’s seasons, and eggs(beaten eggs). Stir until the mixture comes together and holds its shape on a spoon. Using your hands, form the salmon mixture into patties just like you would if you were making burgers.

2. Add Crisco oil to a depth of approximately ¼-inch in a cast iron skillet over medium-high heat.

3. Fry for about 2-3 minutes on each side, turning as needed, until golden brown(fry each side not too brown, don’t want to dry the patty out)

4. Remove the patty to a plate lined with paper towels, Serve warm

5. If serving for dinner Salmon Patty, Rice, and Greens. And, for breakfast, Salmon Patty, Grits, and Eggs.

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Healthy doesn't mean bland or tasteless! Infusing nutritious ingredients and making a few swaps allow us to enjoy our favorite dishes guilt-free. So let's embrace creativity, experiment with flavors, and put a spin on this recipe. Stay tuned for more delectable and wholesome recipes on JayeWays Blog. Happy cooking, everyone!

Healthy Salmon Patties

Ingredients:

1 (14.75 ounces) Canned Salmon

2 tablespoons Almond Meal Flour

2 Eggs

1/2 teaspoon Old Bay Seasoning

1 teaspoon Tony Chackere’s Creoloe Seasoning

1/2 teaspoon dried Dill Weed

1/2 teaspoon Onion Powder

Pompeian Light Taste Olive Oil

Directions:

1. In a mixing bowl, combine the drained salmon (do not take bones out), almond meal/flour, seasonings, and eggs(beaten eggs). Stir until the mixture comes together and holds its shape on a spoon. Using your hands, form the salmon mixture into patties just like you would if you were making burgers.

2. Add oil to a depth of approximately ¼-inch in a cast iron skillet over medium-high heat.

3. Fry for about 2-3 minutes on each side, turning as needed, until golden brown.

4. Remove the patties to a plate lined with paper towels to drain. Serve warm

What’s the difference between salmon croquettes and salmon patties?

The terms “salmon croquettes” and “salmon patties” are interchangeable. If you’re really into technical terminology, the difference is that croquettes typically use breadcrumbs, and patties typically use flour. A croquette mixture is flakier and lighter than a patty mixture. So now you know!

Is it Okay To Eat The Bones In Canned Salmon?

Yes, you can eat the bones in canned salmon. The bones are a great source of calcium and other minerals. They also contain Omega-3 fatty acids, which benefit your overall health. 

Blog/Recipes Allergy Disclaimer

The creators of this blog are not a professional allergist, nor nutritionist.  We disclaim any and all liability relating to any recipe or ingredients contained herein.

It is the readers’ sole and exclusive responsibility to consult with an allergist or nutritionist, and confirm that the ingredients used in any recipes you may desire to use are free of all allergens. We do not offer professional advice in regards to food allergies nor do we assume any risk. Please consult with a trained professional if you have any questions regarding food allergies of any kind.

You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reason.