Canned salmon formed into patties with egg, onion, and cornmeal. Grandmother's dish. Budget protein that never stopped being brilliant.
Salmon patties were made in Black kitchens from Baltimore to Chicago to Oakland when the budget was tight and the family was hungry. A can of salmon, one egg, and half an onion became dinner. This dish is ancestral intelligence — high protein, high omega-3, low cost — before anyone used those words.
Canned salmon with bones delivers 200-300mg calcium per serving on top of 1.5g EPA+DHA. Omega-3s reduce triglycerides and systolic blood pressure — both critical for Black cardiovascular health. Bone-in canned salmon is one of the most nutrient-dense foods available at any price point.
Use pink or sockeye canned salmon. Keep the bones — they are soft and edible and add calcium. Mix with beaten egg, finely diced onion, cornmeal or crackers, black pepper, and hot sauce. Form into patties, pan-fry in avocado oil 3-4 minutes per side until golden. Don't overwork the mix or patties fall apart.
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