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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 1 |
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My husband catches quite a bit of Salmon in Manistee, Michigan. This is one of the ways I like to prepare it. He ate four patties in one sitting the other night. I told him I can see he approves of this recipe too!! LOL. I like to serve it with my Lemon Dill Sauce (Lemon Dill Sauce) on the side. My mother likes to serve salmon patties with creamed peas spooned over the top. Ingredients:
2 cups salmon, chopped |
1 cup cracker crumb |
2 eggs |
1/4 cup milk |
1 teaspoon dried parsley, crushed |
1/8 teaspoon onion powder |
1/8 teaspoon lawry's seasoned salt |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
1/8 teaspoon salt |
1 teaspoon worcestershire sauce |
1/2 teaspoon lemon juice |
creole seasoning |
1 teaspoon butter (optional) |
Directions:
1. Remove skin and bones from the Salmon.
2. Cut Salmon into small pieces with a knife.
3. Transfer Salmon to a large mixing bowl.
4. Add the next 11 ingredients. Putting the milk in last.
5. You want the mixture to be moist. It needs to be a little wet and sticky to form the patties. You can add a splash more milk if needed. Do not let the mixture get runny.
6. Form your patties.
7. Sprinkle each side of the patties with Creole Seasoning.
8. Put the patties on a plate.
9. Warm your frying pan over medium heat.
10. Melt the butter in the pan.
11. Add the patties to the pan.
12. Cook them about 3 minutes on each side.
13. Note: I only flip the patties once.
14. Serve immediately! Enjoy.
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