“When I was growing up, these patties were a family favorite for weekend breakfasts. I love to serve them with a dollop of my dad’s homemade fig preserves—it’s a heavenly sweet and savory combination.” -LaKita Anderson. Find out more about LaKita’s love of cast iron and this family favorite recipe here. Check out her blog Simply LaKita for many more stories and delicious recipes.
- 1 (14¾-ounce) can pink salmon*, drained
- 1 small yellow or white onion, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg, lightly beaten
- ¾ cup plain dry bread crumbs
- 6 tablespoons vegetable oil, divided
- Fig preserves, to serve
- In a large bowl, break salmon into small pieces with a fork. Stir in onion, parsley, lemon juice, salt, and pepper until well combined.
- Stir in egg until well combined and mixture is sticky. Stir in bread crumbs until well combined. Divide mixture into 8 portions, and shape each portion into a patty.
- In a large cast-iron skillet, heat 3 tablespoons oil over medium-high heat. Add 4 patties; cook until browned on the bottom, 3 to 5 minutes. Turn patties, and cook until browned on the bottom, 2 to 3 minutes. Repeat with remaining 3 tablespoons oil and remaining patties. Serve warm with preserves.
*LaKita uses Double “Q” Pink Salmon.