Thanks to my Mom-in-law
When I first traveled to Indiana to visit my husband’s parents for the very first time, everyone told me they loved my mother-in-law’s (Chris’s) salmon patties. Especially my father-in-law! They were his favorite. She also had a shrimp dip recipe that people insisted she make and bring to any party. If she didn’t bring that dip to every baptism, christening, wedding, potluck, first holy communion or bowling league night, people were literally upset and disappointed! Especially my father-in-law. Ha! I am not really a seafood lover so those types of recipes have never held much appeal for me personally. But I think it’s important to save those heritage recipes. A lot of people have a handful of recipes they are known for. And Chris was known for her shrimp dip and salmon patties.
Write them down – please.
Unfortunately, Chris passed away suddenly at the tender age of 52 and we were never given those recipes. No one else knew how to make them. Most of our parents and older generations just made these things and didn’t write them down because it was “a little bit of this” or a “little bit of that.” I get it. But maybe take the time to sit down with Grandma or Papaw and try to figure out measurements as best as possible. And if you’re a grandparent, be patient with those who want to know how to make it. Because one day, you won’t be here. And folks will want to remember you by using your recipes.
Retro Salmon Patties
I have made it my mission to try to re-create my mother-in-laws famous recipes so there will at least be some record of her special eats. And, in turn, it will be a record of her and her life. We all know these recipes are shared with love. And we make them because we know people love them. So it’s our little gift of love to the people we love. I hope you enjoy this recipe as much as Chris’ family and friends did. And I hope everyone will beg you to make more! P.S. I’m working on that shrimp dip!
Drain salmon (reserving 2 tbsp of juice). Also, if you prefer, remove any skin or bone pieces. In a medium bowl, mix together salmon, egg, onion and salt and pepper (until sticky). Stir in flour. Add baking powder to reserved salmon juice and stir. Stir into salmon mixture. Form into small patties.Heat shortening in a large skillet until melted and hot. Cook patties until golden brown (about 5 minutes).
Serve with tartar sauce.
- 1 (16 oz) can pink salmon
- 1 egg beaten
- 1/3 cup minced onion
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 cups Crisco shortening
Drain salmon (reserving 2 tbsp of juice). Remove any skin or bones (see notes)
- In a medium bowl, mix together salmon, egg, onion and salt and pepper (until sticky).
- Stir in flour.
- Add baking powder to reserved salmon juice and stir.
- Stir into salmon mixture.
- Form into small patties.
- Heat shortening in a large skillet until melted and hot.
- Cook patties until golden brown (about 5 minutes)
- Serve with tartar sauce.
Some folks like to eat the skin and bones. The bones are very tender and can be eaten. But if you don't enjoy that, then simply remove them from the meat. Sprinkle some dried parsley flakes into the mixture to add a bit of color