The first time I saw salmon served in a restaurant I was shocked. 'What was that?!' I thought to myself. It looked nothing like the salmon my mother had made for many years at home. I know now that my mother made "salmon patties" using canned salmon in reality but simply called them salmon -- always -- and so it was the only way I identified salmon. Growing up in a small town in rural Northern Ohio, salmon was not served in local restaurants and if it was available in grocery stores, it was probably outside of our family budget. Both of my parents lived through the depression as children and learned well how to be frugal. I don't quite remember how/when I figured out this "salmon mystery," but I still remember that initial shock in the restaurant. And I appreciate now more than ever my parents' ability to raise seven children in such a way that we never felt poor. So, now I make these for my son because they are indeed a very economical, tasty and heartwarming meal. So, here's to you, Mom! Now, let's get started. :)
Step 1: Making Salmon Patty Mix
The salmon patty mix consists of approximately 15-20 crumbled crackers, one egg, and one can of salmon packed in oil or water.
Begin by crumbling the crackers into a medium-sized mixing bowl. I prefer to use saltines, but almost any type of cracker will do. For example, when I made these patties, I was out out of saltines and instead used a cracked wheat cracker.
After crumbling your crackers, add your egg. Then, squeeze out most of the liquid from the can of salmon and add to the cracker and egg mix. In this recipe, I am using a smaller can ( 5oz.) of salmon. If you use a large can, you can always double the other ingredients.
Mix ingredients together. Using a fork usually works best.
Step 2: Fry Salmon Patties.
Pour olive oil generously into a large skillet on the stove and heat.
Using clean, washed hands, shape golf-ball sized balls of salmon patty mix. Gently flatten these between two hands and then place in hot skillet. Cook patties for approximately 5-10 minutes on medium heat until golden brown and then flip.
When patties are golden on both sides, remove from skillet.
Step 3: Drain Patties Before Serving.
Immediately upon removing patties from the skillet, it's a good idea to allow them to rest briefly on a plate with a paper towel beneath them. This allows excess olive oil to be absorbed by the paper towel before plating. It is not necessary to flip the patties.
Step 4: Plate and Serve!
Now your salmon patties are ready to enjoy. Pair them with some yummy side dishes. Here I am serving them with roasted potatoes and carrots. Savor their delicious texture and flavor, knowing that you just prepared a fantastic, healthy and thrifty meal -- not to mention one with a bit of history. :) Good job, and Bon Appétit!