I love salmon burgers. I’ve always loved them. My MawMaw Light knew how much I loved them, and whenever I went to visit her as a child, she always had a plate of tin foil pie in her toaster oven waiting for me, filled to the brim with her homemade salmon, fried okra and fried pumpkin burgers. The first thing I would do when I got to her house was hugged her and my PawPaw Buddy, and then go straight to the kitchen to get my plate waiting for her to feast. In fact, I can’t remember a single time I came to visit her that she didn’t have a plate of her salmon, okra and pumpkin burgers waiting for me. Oh, what a memory. A delicious memory!
MawMaw doesn’t cook that much anymore, but I’ll always have fond memories of those little tinfoil pie plates full of my favorite foods waiting for me. She gave me her recipe many years ago after I was married, and it’s the only way I’ve made my salmon burgers to this day.
I always keep the salmon in my pantry for this purpose. Having a can of salmon around makes it easy to get a tasty home-cooked meal on the table. It’s homemade and easy to make!
You’ll need it:
1 (6 oz) can of skinless, boneless pink salmon, drained.
2 tablespoons of chopped onion.
A good pinch of salt and pepper.
1 large egg.
1 tablespoon of buttermilk.
2 tablespoons of cornflour.
4 tablespoons of all-purpose flour
Vegetable oil for frying.
How to:
Mix the salmon, onion, salt and pepper in a bowl and add the egg, buttermilk, cornmeal and flour until well combined.
In a medium iron skillet, heat ¼ vegetable oil over medium-high heat and drop tablespoons of the salmon mixture and flatten just a little.
Fry for one minute on each side until golden brown and place in a paper bag or paper towel to drain.
Enjoy!
Simple, easy and delicious! You won’t believe how good this salmon tastes. I serve it with a nice cold vegetable salad and some rice. Try it, you won’t regret it.
Fountain: Allrecipes