My father often cooked a big breakfast on Sunday mornings, and he always made salmon patties. He said his mother made them with jack mackerel, adding that we should be grateful he went to law school so we could afford salmon. For him, a child of the Depression, that was a notable step up in the world.
I’ll not lie to you; these taste best when fried in bacon grease. If that makes you clutch your chest, use Crisco. Olive oil just isn’t right, and butter won’t take the heat. Most people I know make salmon patties with flour, but cornmeal gives a crispier crust and a better inside texture (flour tends to make it a bit gummy).
One 16 oz. can of salmon makes 4-6 cakes. Drain fish, reserving a quarter cup of the liquid. If you’re a sissy, remove skin and bones. Mix well with one beaten egg, a little chopped onion, the can liquid, and enough corn meal to make a thick batter. Be careful with salt; I like plenty of black pepper. Brown in at least a quarter inch hot oil on both sides and crisp in a very warm oven.
