Denise's Salmon Patties

In 2002, I posted about Andy's Salmon Patties. Now it's time to hear about Denise's Salmon Patties. What's the difference? Besides, the fresh salmon, seasonings and taste? Just about everything. I still stand by my original thoughts about canned salmon. I just can't do it. If my sister had never moved to Alaska and shared fresh salmon filets with us and we hadn't visited them and eaten fresh caught Alaskan salmon, I would have gone to my grave never again eating salmon and especially salmon patties. Seriously. There was that much of a difference. Fresh fish doesn't stink or have a nasty taste.

Because we received a massive 4+ inches of snow and ice last week (incredible for Tennessee) I broiled a salmon filet and roasted russet and sweet potatoes and Brussels sprouts instead of grilling the salmon. This was a huge filet and one we caught when we were in Alaska last September so there was plenty left over for some of Denise's salmon patties!

INGREDIENTS:

You will need to add enough seasoning and meal per the amount of salmon you have.

Chop the first three ingredients:

1. Salmon
2. Onion
3. Celery*
4. Egg, beaten
5. Corn meal
   
6. Old Bay Seasoning, salt & pepper (For 6 patties, start with a 1/2 tbsp. of OBS and 1/2 tsp. of salt & pepper)**

*One time I didn't have any celery so I added a little bit of celery seed and they still turned out delicious. 

**Tonight I fixed 12 very thick patties and used 1 heavy tbsp. OBS plus 1 tsp. salt and 1/2 tsp. black pepper.

Add the chopped ingredients in a bowl and blend well. Mix in the egg and seasonings. Once all are blended, add enough corn meal to bind everything together. Add an extra egg if needed.

Pat out the salmon patties and set on a dish or platter until all have been formed.

Coat the bottom of your skillet with your preferred oil blend and let it get heated to medium-high. Once the oil starts to sizzle (sprinkle a pinch of corn meal into oil), carefully add the salmon patties to the skillet. Be careful to avoid oil splatters! reduce heat if necessary.

Once the color of the patties starts to change about half way up the side, turn them. The salmon patties should have a nice golden brown color. If you need to add more oil, go ahead, but keep it to a minimum. Cook until the second side is golden.

Dip into some homemade Thousand Island Dressing or some Come Back sauce.
If you prefer, you can stick with tarter sauce. However, I am of the opinion these fresh salmon patties are so much better that they deserve a special dip.