Recipe: Salmon Patties

I often have canned salmon in the pantry. While I have purchased boneless, skinless pouches of salmon for certain recipes, I have let these cans sit on the shelf for a few months because they have the bones and skin on the salmon.

I’m not a fan of fish to begin with. Add in the bones and skin, well, let’s just say it’s not enjoyable to me to work with it. Still, I made the effort to try a couple of recipes for salmon patties and salmon loaf. Although good, neither recipe was truly satisfying.

Then I ran across a simple recipe for patties that contained cornmeal and mayonnaise. Those are among my favorite ingredients. So I took the plunge. I used a pair of non-powdered gloves and opened two cans of salmon. I peeled off the skin and took out the bigger bones. Then I mixed the ingredients from the recipe, changing it up a little to suit my tastes.

After mixing well, I put olive oil in a fry pan and heated it. Then I fried the patties until they were golden brown and crisp on both sides.

For condiments, I prefer my own “tartar sauce.” I don’t like all the ingredients in purchased tartar sauce. My simple recipe is below.

I also served the salmon patties with a side of white rice with the sauce added to the rice.

Disclaimer: This is not a healthy recipe with all the mayo, but I use one that is blended with olive oil to make it somewhat lighter.

Salmon Patties


2 cans salmon, deboned and skinned

1/4 cup cornmeal

1/4 cup flour

2 eggs

1/4 cup mayonnaise

Mix together. Shape into patties. Heat olive oil in large skillet. Cook patties on both sides until golden brown and crispy.

Sauce for Salmon Patties


1/2 cup mayonnaise

1/2 teaspoon dry dill weed

1/4 teaspoon garlic powder

1 Tablespoon milk

Mix and serve with salmon and rice.

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