Ingredients:

  • 14.75 oz canned pink or red salmon, drained
  • 1 large egg, lightly beaten
  • 1/4 cup fine-grind yellow cornmeal
  • 2 tbsp all-purpose flour
  • 1/4 cup yellow onion, finely minced
  • 1/4 cup red bell pepper, finely diced
  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Worcestershire sauce
  • 3 tbsp avocado oil
  • 1 tbsp unsalted butter

Instructions:

  1. Drain and flake the salmon. Open your 14.75 oz can of salmon and drain the liquid thoroughly. In a large mixing bowl, use a fork to flake the salmon, making sure to remove any large bones or skin if you prefer, though they are soft and edible. Note: Keeping some larger chunks provides a much better mouthfeel than a total paste.
  2. Add the aromatics and spices. Fold in the 1/4 cup minced yellow onion, 1/4 cup diced red bell pepper, 1 tsp Old Bay, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 2 tbsp fresh parsley. At this stage, the bowl should smell bright and herbaceous.
  3. Incorporate the wet binders. Add the lightly beaten large egg and 1 tsp Worcestershire sauce to the salmon mixture. Stir gently until the egg is fully integrated.
  4. Add the dry stabilizers. Sprinkle the 1/4 cup yellow cornmeal and 2 tbsp all purpose flour over the top. Gently fold the mixture until it holds together when you press a spoonful against the side of the bowl.
  5. Shape the patties. Divide the mixture into 8 equal portions. Roll each into a ball and then gently flatten into a disc roughly 3/4 inch thick. Note: Avoid making them too thin, or they will dry out in the center.
  6. The mandatory chill. Place the patties on a plate, cover loosely, and refrigerate for 15 minutes. This allows the cornmeal to hydrate and the proteins to set.
  7. Heat the skillet. Place your skillet over medium high heat. Add 3 tbsp avocado oil and 1 tbsp unsalted butter. Wait until the butter is foaming and has a slightly nutty aroma.
  8. Fry the first batch. Carefully place 4 patties into the hot oil. Fry for 4-5 minutes until a deep mahogany crust forms on the bottom.
  9. Flip and finish. Gently flip the patties. Cook for another 4-5 minutes until the second side is crispy and the interior is steaming hot.
  10. Rest on a wire rack. Transfer the patties to a wire rack for 2 minutes before serving. This keeps the exterior shatter crisp while the juices redistribute. Glazed Salmon with Ginger Chili Sauce: Quick, Sticky, and Ready in 25 Mins. — This Glazed Salmon with Ginger Chili Sauce is your new favorite Easy Midweek ...My Favorite Naked Salmon Burgers with Sriracha Easy Juicy — Light lemony Naked Salmon Burgers with Sriracha juicy panseared salmon burger...Roasted Leg of Lamb: Juicy, Tender Crispy Crust — Master the ultimate ROASTED LEG OF LAMB with this simple two-stage technique ... $img_2$