Hands On Time: 1 hour and 0 minutes
Total Time: 50 minutes
1 (10-ounce) can pink salmon
1 small onion, diced
1 large egg
2 tablespoons white cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1/4 teaspoon freshly ground black pepper
1 cup vegetable oil
Place salmon in a large bowl. Do not drain. Remove the bones and stir in the onion, egg, cornmeal, salt, pepper, garlic powder and hot sauce. If the mixture is too moist, add more cornmeal.
Heat the vegetable oil in a large cast iron skillet. Form small portions of the salmon mixture in a ball and flatten. Place in hot oil. Brown on both sides, remove, and drain on paper towel. Keep warm while cooking the remaining salmon mixture. Serve.
About the recipe
This recipe was submitted by Southern Kitchen reader and Atlanta-based chef Elliott Farmer.