Servings: 4–6

Ingredients

• 2 (14.75-ounce) cans pink salmon, drained
• Remove skin and large bones (or mash them in if preferred)
• ¼ cup finely diced yellow onion
• 1 large egg
• ⅓ cup crushed saltine crackers
• ¼ cup yellow cornmeal
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard (optional but recommended)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 1 tablespoon chopped fresh parsley (optional)
• 2–3 tablespoons vegetable or canola oil for frying

Directions

1. Drain the salmon well. Remove any skin or large bones if desired, then flake the salmon into a medium mixing bowl.
2. Add the onion, egg, crushed crackers, cornmeal, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, pepper, paprika, and parsley.
3. Stir gently until everything is evenly combined. If the mixture feels too wet, add another tablespoon of crushed crackers or cornmeal.
4. Shape into 8–10 patties, about ½ inch thick.
5. Heat the oil in a large skillet over medium heat.
6. Fry the patties for 4–5 minutes per side until they are golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain.
8. Serve warm with tartar sauce, fresh lemon wedges, or your favorite hot sauce.

From Nana’s Kitchen ❤️

These old-fashioned salmon patties were always a simple, budget-friendly family favorite. Crispy on the outside, tender on the inside, and made with pantry staples, they’re proof that some of the best meals are also the simplest. They’re especially delicious with creamy mashed potatoes, buttered peas, or homemade mac and cheese.