170 grams 6 ounces pink salmon, drained and deboned
2 tablespoons diced onions
A pinch of salt and pepper
1 large egg
1 tablespoon buttermilk
2 tablespoons cornmeal
4 tablespoons all-purpose flour
Canola oil for frying
Begin by thoroughly draining the pink salmon and removing any bones. Use two forks to shred the salmon into small, flaky pieces.
In a mixing bowl, combine the shredded salmon, diced onions, and a pinch of salt and pepper. In a separate bowl, beat the egg and buttermilk together. Pour the egg-milk mixture into the salmon mixture and stir until well combined. Add the cornmeal and flour, and continue mixing until all the ingredients are fully incorporated.
Heat ¼ cup of canola oil in a medium-sized iron skillet over medium heat. Using a spoon, drop dollops of the salmon mixture onto the hot skillet and gently flatten them to form patties.
Fry each side for approximately one minute or until a beautiful golden crust forms. Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.
Serve these irresistible salmon patties with your favorite toppings and side dishes, and let the flavors take center stage!
Feel free to experiment with additional seasonings or herbs to customize the flavor profile of your salmon patties.
To make these patties gluten-free, you can use a gluten-free flour blend in place of all-purpose flour.