This is a recipe for my Grandmother’s famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.
6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all-purpose flour
Veg. oil for frying
How to make it :
In a bowl, combine the salmon, onion, salt, and pepper. Stir in the egg, buttermilk, cornmeal, and flour.
Combine well. Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat.
Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel-lined plate. Makes 10 patties.
This is an excellent basic recipe and I have made it several times, my grandmother advised me a long time ago that when using canned fish, to always add a pinch or two of white sugar – somehow does away with the tin can taste. It works too!
We really liked these and considering how EASY it was to throw together… it’s definitely a keeper!! Sometimes the simpler recipes really hit the spot!