How To Fry Canned Salmon Patties
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Lynn makes plain old-fashioned salmon patties from canned pink salmon, picked clean of skin and bones, bound with flour and an egg, and fried in cast iron until they crust. She finishes with a pan gravy made in the same skillet. This is the back-to-basics version she says her granny made, with nothing fancy added.
What Lynn shows you
- She picks every bit of skin and every bone out of the canned salmon before mixing, working one can at a time, and says plainly that she knows not everybody does that.
- She drains the juice off but does not throw it out. It goes over her cat's food.
- For the amount she has, roughly two cans, she uses about three tablespoons of all-purpose flour and one large egg as the binder. She notes that with a medium egg you might need two.
- Salt, black pepper, and garlic powder are all to taste. She says outright, "there's really no measurements in this recipe."
- Shape them on the thinner side so they do not take so long to fry, and get the oil hot before they go in, which is where the crust comes from. She tests the oil with a piece first.
These notes summarise the video — watch it for the full method. For canning and preserving, follow Lynn’s video together with current tested guidance from your national or state extension service.
