We all have those recipes that we go to on days when what we need more than other things is convenience. I grew up eating Salmon Patties all the time, and they still are one of my favorite go-tos for busy nights or when I just don’t feel like spending a ton of time in the kitchen.
My memories with salmon patties are centered in time at my dad’s house in Alabama. Far too many times has my step mom made piles of salmon patties that never actually resulted in a plated dinner because every time a batch would come out of the skillet and hit the plate someone would inevitably decide they needed to be “taste tested.” One by one we would go into the kitchen asking if there was anything we could help with then grab a salmon patty. Since I have started making these at our house I have realized my husband has apparently picked up this habit as this is usually how we end up eating them.
Aside from being a great recipe for a chill night where my husband and I can just stand in the kitchen and talk to each other while we eat and cook, one of the best things about them in my opinion is they are one of what I like to call “pantry dinners.” By this I mean I very rarely have to buy the ingredients to make them. Everything I need is already in my pantry or refrigerator! And no – I am not one of those people who claims something is a “pantry dinner” under the assumption that you have half of a grocery store stocked in your house. All you need is a can of salmon, corn meal, and an egg.
Gluten Free Salmon Patties
Growing up I always made salmon patties with bread crumbs. As many people in my life have adopted to limit their gluten intake, I have discovered that using corn meal in substitute of the bread crumbs is an easy change that doesn’t affect the patties taste or texture.
1 14.5 oz can Alaskan Pink Salmon
½ cup corn meal
1 Egg (beaten)
Vegetable Oil, for frying
Drain the can of Salmon, reserving the liquid in a separate container. Pour the salmon into a medium mixing bowl. Carefully, pick through the salmon to remove the spinal bones and skin. Add the cornmeal and the egg. Mix all together. Form into discs. If the mix too dry to form a patty, add in a little of the reserved liquid from the can.
Fry in a skillet with vegetable oil over medium, medium-high heat until golden on each side. Serve immediately.
Alliey’s Tip: I usually get 10 patties out of 1 can with these ratios. These are smaller than a crab cake, so 10 patties is usually a good amount for 2 people. If you are serving more people than that, just double or triple the recipe as needed.