Ingredients:

  • drained salmon
  • diced onion
  • oil (for sautéing)
  • salt
  • black pepper
  • paprika
  • beaten egg
  • fine cornmeal
  • vegetable oil
  • butter

Instructions:

  1. Sauté the diced onion in a small amount of oil for 5 minutes until translucent and soft.
  2. Combine the drained salmon and sautéed onion in a bowl, mashing with a fork to break up large chunks.
  3. Stir in the salt, black pepper, and paprika until evenly distributed.
  4. Fold in the beaten egg and fine cornmeal. Mix just until combined to avoid overworking the protein.
  5. Let the mixture rest for 10 minutes until the cornmeal feels hydrated.
  6. Shape the mixture into 8 patties, about 2 cm thick.
  7. Heat vegetable oil and butter in a skillet over medium heat until the butter foams and sizzles.
  8. Carefully place patties in the pan, leaving space between them.
  9. Cook for 3-4 minutes until the bottom is deep golden brown and releases easily.
  10. Flip and cook for another 3 minutes until the second side is equally crisp.