How To Make The Best Old Fashioned Fried Salmon Patties In Virginia
December 6, 2023
Ashburn, VA: As a kid, did your Mom or Grandma ever make salmon patties for you? I’ve learned a lot of people’s Moms or Grandmas made a version of this regardless of race or location. Some leave bones in, some take them out, some use crackers, and some use cornmeal, but almost everyone from my generation had their version of salmon patties.
My brother and his family were recently in town. My Mom is no longer with us, but he loved her salmon patties. To surprise him, I remembered as much as possible about my Mom’s recipe and made salmon patties. The patties were good, but we agreed they were missing “that kick” our Moms patties had. I told him exactly how I made them, and then he asked me this question…..“Didn’t Mom add some additional spices to the mix before she formed the patties?” He was right. She did, but I didn’t know what those spices were. He told me I was really close to perfecting the recipe. I just needed to experiment with adding spices. I agreed with him, but I didn’t want to experiment because it takes time. However, I really wanted to get this recipe right, so for three months, I experimented with it. I tried almost every rational spice combination under the sun, but I could not get it right. Around the time I was going to give up on perfecting my recipe, my husband suggested I use the same seasoning he uses when he smokes or grills chicken. I thought, what the hell, why not? I reluctantly tried it, and OH MY GOD. It totally changed the taste of my pattie in the best of ways. When my brother came back in town, I made the patties for him using my new seasoning. As soon as he took his first bite, his eyes lit up! He said:
“It’s Not As Good As Mom’s Recipe; It’s Better!”
I cried. It’s the best cooking compliment anyone has ever given me, and I know my Mom would be proud. Now I want to share this recipe with you. Salmon patties take me back in time. I love them for how they taste and what they remind me of. I hope this slightly new take on this age-old recipe does the same for you.
- 1 (14.75 ounces) can of salmon
- 2 eggs
- 1/3 cup of cornmeal & 1 tablespoon of flour or 5-10 saltine crackers
- 1 small onion, chopped or onion powder, to taste
- Bald Buck Seasoning: Bold Taste Flavor
- Pour your salmon into a bowl. You can remove the fishbones or not. Pick out the chunks of salmon and place them into a large mixing bowl. Add your cracked eggs, chopped onion, and Bald Buck Seasoning to taste. If you want your patties to have a fried texture, add cornmeal and flour. Do a little at a time until you get a consistency that allows you to form the patties. If you want traditional salmon patties, add 5-10 crushed saltine crackers instead of flour and cornmeal, then mix until you get a consistency that allows you to form the patties.
- Take your frying pan, put it on the stove, and pour some oil into the pan. Turn your stove to medium-high. Once the oil is hot, turn the stove down to medium before frying the patties. Grab some of your pattie mixture, roll it between your palms and flatten it to your desired thickness. Place the patties in the pan and fry both sides until golden brown. This takes anywhere from 5-10 minutes total.
- The bones are soft and cannot hurt you. My Mom made patties with bones, skin, and some juice. It’s an excellent source of calcium and omegas. Plus, It’s delicious and very healthy.
- If you are going to use crackers instead of cornmeal and flour, then try ritz. It is mouth-watering and makes a difference.
- Bald Buck Seasoning is a delicious yet little-known BBQ seasoning. It will absolutely change the flavor of your pattie in the best way possible. I use it as the salt for my food, and I use it to taste. My brother likes about a teaspoon of it per can of salmon, but my husband likes closer to a tablespoon. Know who you are cooking for, and adjust how much Bald Buck you use accordingly. If you have never heard of Bald Buck Seasoning, Google it for reviews. I’ve also placed their most popular video at the bottom of this article.