1. Prep the Salmon
Drain canned salmon (keep the bones for extra calcium if you like!).
Flake salmon into a bowl, removing any large bones or skin.
2. Mix the Patties
Add egg, onion, bell pepper, cornmeal, flour, mayo, Worcestershire sauce, Old Bay, garlic powder, salt, and pepper.
Mix gently until combined (don’t overmix—keeps them tender!).
3. Shape & Fry
Heat oil in a skillet over medium heat.
Form mixture into ½-inch thick patties (about 3" wide).
Fry in batches for 3-4 minutes per side until golden brown and crispy.
4. Drain & Serve
Place on a paper towel-lined plate to drain excess oil.
Serve immediately with lemon wedges and dipping sauce.
Pro Tips for the Best Salmon Patties
🔥 Keep the oil hot – Prevents greasy patties.
🍋 Add a squeeze of lemon – Brightens the flavor.
🧅 Soak onions in cold water – Removes bitterness if preferred.
🔄 Bake for a lighter option – 400°F (200°C) for 15-20 mins, flipping halfway.
FAQs
❓ Can I use fresh salmon?
Yes! Cook, flake, and use just like canned.
❓ Why are my patties falling apart?
Too much moisture—add 1-2 tbsp extra flour or breadcrumbs.
❓ Can I make these gluten-free?
Use almond flour or gluten-free breadcrumbs.
❓ How do I store leftovers?
Fridge: 3 days (reheat in air fryer or skillet).
Freezer: 1 month (thaw & reheat in oven).
