Ingredients:

  • 2 (14.75 oz) cans canned salmon, drained
  • 1/2 cup yellow onion, finely diced
  • 1/4 cup celery, finely minced
  • 1 tbsp lemon juice
  • 1 tsp Old Bay seasoning
  • 1/2 tsp black pepper
  • 1 large egg, beaten
  • 1/2 cup breadcrumbs
  • 1/4 cup cornmeal
  • 1 tsp Worcestershire sauce
  • 3 tbsp vegetable oil

Instructions:

  1. Thoroughly drain the canned salmon. Place it in a large bowl and use a fork to flake the meat.
  2. Fold in the finely diced onion, minced celery, lemon juice, Old Bay, and black pepper. Stir until the aromatics are evenly distributed.
  3. Stir in the beaten egg, Worcestershire sauce, breadcrumbs, and cornmeal. Combine until just incorporated; do not overmix.
  4. Divide the mixture into 8 equal portions. Gently shape them into discs about 1 inch thick, pressing lightly to hold shape.
  5. Warm the vegetable oil in a skillet over medium heat until it shimmers.
  6. Place 4 patties in the pan and fry for 3–4 minutes per side. Flip only when the bottom has developed a deep mahogany-colored crust.
  7. Cook until the internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate to drain excess oil.