When you can feed a family of five on a $3 can of salmon, you are officially pimping on a budget.
It's no hardship for me to eat salmon patties. I love them. Growing up we usually had them with rice and stewed tomato gravy. And I like to serve mine with grits too! I like to smoosh them up in the grits and douse it all with hot sauce.
The recipe isn't rocket science and everyone makes theirs a little differently. My mom's from Maryland so I've got a little Old Bay in my blood and I use it frequently with fish. The old school way to make them is to use yellow mustard. I imagine that's because recipes like this came from hard times and people living in hard times don't usually have fresh lemons around the house (the acid in the mustard functions the same as the lemon juice to balance the fish).
This is just a good base recipe. Feel free to jazz it up however you like!
1 15-oz. can salmon, drained, bones and skin removed
2 teaspoons yellow mustard
1 egg, beaten
1 small onion, finely diced
3/4 teaspoon Old Bay Seasoning*
Dash of salt and pepper
1/4 cup dried bread crumbs
Combine salmon, mustard, egg, onion, Old Bay, salt and pepper and stir with a fork until just combined. Add bread crumbs and stir to incorporate. Shape in six patties.
Add just enough vegetable oil to a large skillet to coat the bottom well. Heat over medium-high heat. Pan-fry salmon patties 3-4 minutes on each side or until golden brown.
*If you don't have any Old Bay, use a combination of celery salt and paprika.