The older, more rural cousin of my fresh salmon cakes recipe.
- 1 (14.75 oz) can of wild Alaskan salmon
- 1 large egg, beaten
- 1 medium yellow onion, diced
- 1/3 C fine cornmeal
- 1/3 C all-purpose flour
- 1/2 tbsp flat-leaf parsley, minced
- 1 tsp hot sauce
- 1/2 tsp lemon juice
- 1/2 tsp seasoned salt, to taste
- vegetable oil, for frying
- Dump the can of salmon into a large bowl, juice and all. Pull the fish apart and remove the spine and pin bones as best you can, then flake the salmon with a fork to break it apart.
- Add all of the remaining ingredients to the bowl. Stir together until well combined. Add a sprinkle more of cornmeal or flour if it’s too wet. You want to be able to squeeze it into a ball in your palm.
- Add your oil to a 10″ skillet. You only need enough oil to cover the entire surface of the skillet; it should come about halfway up the sides of the patties when you add them -somewhere in the ballpark of a third of a cup. Preheat the pan over medium-high heat while you form the patties.
- Lightly oil the palms of your hands, then take a heaping spoonful – I use a regular ol’ cereal spoon – and use your hands to roll it into a ball. Press the ball into a patty about 3″ wide and no more than 1/2″ thick. Repeat until the bowl is empty – you should get between 8-12 cakes.
- When the oil is shimmering – drop in a small piece of onion, if it sizzles, the oil is ready – add the salmon cakes in a single layer. Don’t crowd the pan: they shouldn’t be touching. Cook for 3 minutes on the first side, until dark golden brown, then carefully flip and continue cooking for another 2-4 minutes or so, to your preferred doneness. Remove to a wire rack or paper towel-lined plate to drain. Repeat until all the patties are cooked. Dassit!
- Prep Time: 10
- Cook Time: 10