Southern Salmon Patties are more than just a meal; they’re a piece of culinary history. Dating back to times when canned goods were kitchen staples in many American homes, these patties have stood the test of time for several reasons:
Quick and Easy to Make
One of the biggest advantages of this dish is its simplicity. With just a handful of ingredients—many of which you likely already have on hand—Southern Salmon Patties come together in under 30 minutes. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and easy to follow, making it perfect for busy weeknights or last-minute dinners.
Economical and Pantry-Friendly
Canned salmon is affordable and readily available, making it a great option for budget-conscious meals. With just a couple of cans, you can whip up a satisfying dinner for the whole family. Plus, the other ingredients—like flour, cornmeal, and mayonnaise—are common kitchen staples, so there’s no need for a grocery store run if you’ve stocked your pantry well.
Crispy, Golden Perfection
The key to a good salmon patty is its texture. The outside should be crispy and golden, while the inside remains tender and flavorful. The combination of flour and cornmeal helps achieve that crunchy exterior, while the mayonnaise adds creaminess and richness to the mix.
Versatile for Any Occasion
Southern Salmon Patties are incredibly versatile and can be served in a variety of ways. Whether as a main course alongside traditional Southern sides like collard greens and cornbread, or as a sandwich filler, these patties are a crowd-pleaser. They can also be enjoyed for breakfast with eggs or as an appetizer with a tasty dipping sauce.
Step-by-Step Guide to Making Southern Salmon Patties
Now that you know why these salmon patties are so loved, let’s walk through the recipe in detail. Whether you’re cooking for the first time or simply refreshing your memory, this guide will ensure you achieve perfect, crispy patties every time.
Ingredients
For this recipe, you’ll need the following ingredients:
2 cans of salmon (14-15 oz each)
1 small onion, finely diced
2 eggs
6 tablespoons mayonnaise
6 tablespoons flour
6 tablespoons cornmeal
Oil for frying (vegetable oil or any neutral oil suitable for frying)
Instructions
Prepare the Salmon Mixture
Begin by opening the cans of salmon and draining any excess liquid. Transfer the salmon to a large mixing bowl. If desired, you can remove the pin bones from the salmon, although they are edible and will soften during the cooking process.
Add the diced onion, eggs, and mayonnaise to the bowl with the salmon. Stir the ingredients together until they are well combined. The eggs act as a binder, helping the mixture hold its shape, while the mayonnaise adds a rich, creamy texture.
Add the Dry Ingredients
Next, incorporate the flour and cornmeal into the mixture. The flour helps bind the patties and adds structure, while the cornmeal contributes to the crispy exterior. Stir everything together until the mixture is evenly combined. The batter should be thick enough to form into patties without falling apart.
Heat the Oil
Heat a generous amount of oil in a cast iron skillet or heavy-bottomed skillet over medium heat. The oil should be hot enough to fry the patties, but not too hot that it burns them before the inside is cooked. Test the heat by dropping a small piece of the mixture into the oil—if it sizzles immediately, the oil is ready.
Form the Patties
Using an ice cream scoop or a large spoon, scoop out equal portions of the salmon mixture. This ensures that the patties are uniform in size, which helps them cook evenly. Flatten each portion slightly to form a patty, about half an inch thick.
Fry the Patties
Carefully place the patties in the heated oil. Fry them in batches, making sure not to overcrowd the skillet, which can lower the oil temperature and result in soggy patties. Cook each patty for about 3-4 minutes on each side, or until they turn golden brown and crispy.
Flip the patties halfway through cooking to ensure both sides are evenly browned. Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil.
Serve and Enjoy
While the patties are still hot, sprinkle them lightly with salt for an extra touch of flavor. Serve your Southern Salmon Patties hot, with your favorite dipping sauce. Tartar sauce, remoulade, or even a simple lemon aioli pair perfectly with the savory, crispy patties.
