Growing up a can of salmon was a pantry staple. Mama would whip these easy patties up and we sure thought it was fine dining.
This recipe is very simple and only uses a few ingredients, but we’ve jazzed this up in a variety of different ways. You can add in minced jalapeno or bell peppers. Add in some more seasonings for a kick. You can also substitute this with a can of tuna or lightly coat with Panko crumbs.
This is also a recipe we are featuring from our new cookbook Faith, Family and the Feast. For more great recipes you can grab a signed copy from our website or your favorite book retailer.
Salmon Patties - Cowboy Kent Rollins
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon dried dill
- ¼ teaspoon garlic powder
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 14.75-ounce can pink salmon
- 2 large eggs beaten
- ⅓ cup finely chopped green onions
- Salt and black pepper
- Peanut or canola oil for frying
Combine sour cream, mayonnaise, lemon juice, dill and garlic powder in a small bowl. Cover and refrigerate for 30 minutes, or until ready to serve.
- In a small bowl, combine the flour and baking powder.
- Pour the salmon, with the juice from the can, into a medium bowl. Using a fork, break up the salmon and remove any bones. Stir in the eggs, green onions, and salt and pepper to taste. Slowly stir in the flour mixture.
In a large cast-iron skillet, heat about ½ inch of oil to 350 degrees F.
- Take 2 to 3 tablespoons of the mixture and place it in the skillet. Slightly mash down to create about a 2 ½ -inch wide patty. Add a few at a time to the skillet and fry for 2 to 3 minutes per side, or until golden brown. Let cool slightly on a paper towel or wire rack. Serve with the dill sauce.