“This is the way I've made salmon patties all my cooking life: it's quick, easy and tastes great! Similar to pan-fried croquettes, the cornmeal ensures a crispy crust while the inside stays soft and moist. Whenever I'm feeling low, I like to serve these with a quick-cooking leafy green like chard or spinach, and I feel better right away. Feel free to add some onion or other spices (Old Bay or cayenne, etc.) to suit your tastes.”

Ingredients Nutrition

  • 1 (14 3/4 ounce) can salmon, liquid drained and reserved
  • 1 egg
  • 12 cup self-rising flour
  • 14 cup self-rising cornmeal
  • vegetable oil


  1. Flake salmon in a medium bowl. Stir egg gently through salmon with a fork. Top with flour and cornmeal, then pour in reserved salmon liquid and combine well. Set bowl aside.
  2. Pour enough vegetable oil into a large skillet to cover bottom of pan and heat to medium-high. Spoon heaping serving spoons of salmon mixture into skillet.
  3. Cook until brown on one side, turn over and flatten slightly with spatula. Continue to cook until second side is brown and crispy. Drain on paper towels and serve.

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