Recipe: Carla Hall’s Salmon Patties

updated Feb 3, 2020
Salmon Patties

Carla Hall's salmon patties are delicious over grits for breakfast, or salad for lunch or dinner.

Makes6

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Jerrelle Guy)

Salmon patties and I go way back. When I spent the night at my grandmother Thelma’s house, I’d wake up to salmon patties sizzling on the griddle. She’d set them in grits for a big plate breakfast. My dad made the same recipe for dinner when Kim and I stayed with him. He seasoned canned fish with salt and pepper, bound the rounds with breadcrumbs, and fried them up.

When I cooked salmon patties in professional kitchens, I made them with fancy herbs and spices. Now, I’m going back to the simple seasonings of my childhood with fresh salmon. The trio of onion, mayonnaise, and mustard is all good salmon needs. If you have leftover cooked salmon, skip the first step for an even quicker meal. You’ll need two cups flaked salmon. The patties are delicious over grits. They’re also tasty with salad or other vegetables.

Salmon Patties

Carla Hall's salmon patties are delicious over grits for breakfast, or salad for lunch or dinner.

Makes 6

Nutritional Info

Ingredients

  • 1 pound

    thick skinless salmon fillet

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons

    grated onion

  • 2 tablespoons

    mayonnaise

  • 2 tablespoons

    plain breadcrumbs

  • 1 teaspoon

    Dijon mustard

  • Vegetable oil, for cooking

Instructions

  1. Preheat the oven to 400°F. Line a small rimmed baking sheet with foil.

  2. Sprinkle the salmon all over with salt and pepper and put on the prepared baking sheet. Bake until the white protein is just starting to come out of the fish, about 15 minutes.

  3. When the salmon is cool enough to handle, transfer to a large bowl and flake the flesh. You should have 2 cups. Add the onion, mayonnaise, breadcrumbs, and mustard. Gently fold until well mixed, then season with salt and pepper. Shape into six 1-inch-thick patties (2 1/2 inches in diameter).

  4. Heat a thin layer of oil in a large nonstick skillet over medium- high heat. Add the patties and cook, flipping once, until browned, about 2 minutes per side. Cover and cook until heated through, about 2 minutes longer. Serve hot.

Recipe Notes

From the book CARLA HALL’S SOUL FOOD. Copyright © 2018 by Carla Hall. Published October 23, 2018 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.