Ingredients:

  • 14.75 oz canned pink salmon, drained and flaked
  • 0.5 cup panko breadcrumbs
  • 0.25 cup yellow cornmeal
  • 1 large egg, beaten
  • 0.25 cup red bell pepper, finely minced
  • 0.25 cup yellow onion, finely minced
  • 1 clove garlic, grated
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup neutral oil for frying
  • 2 tbsp unsalted butter

Instructions:

  1. Drain the canned salmon thoroughly in a fine-mesh strainer. Use a fork to flake the meat into a bowl, removing any large vertebrae or skin if preferred.
  2. Sauté the minced onions and peppers in a teaspoon of oil for 3 minutes until softened. Let them cool slightly.
  3. In a large mixing bowl, combine the flaked salmon, panko, cornmeal, beaten egg, cooled aromatics, garlic, Worcestershire sauce, parsley, and spices. Fold gently with a spatula to avoid a dense texture.
  4. Form the mixture into 8 equal patties, approximately 1-inch thick. Place on a parchment-lined plate and refrigerate for 20-30 minutes to set the binders.
  5. Heat the neutral oil and butter in a 12-inch cast-iron skillet over medium-high heat.
  6. Carefully place the chilled patties in the hot oil. Sear for 3-4 minutes per side until the crust is mahogany-colored and crisp. Transfer to a wire cooling rack to maintain crunch before serving.