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Growing up in the South these salmon patties were always a family favorite. Crispy golden brown outside tender and flaky inside with that perfect cornmeal crunch. I still make them just like my grandma taught me and they disappear every time I serve them at family gatherings.
Why You'll Love Making These
These Southern salmon patties come together in just 30 minutes using simple ingredients from your pantry. You can easily make them gluten free by switching up the flour and they're so versatile. We love them as appetizers but they make an incredible sandwich too.
Simple Ingredients You Need
You'll want some canned pink salmon which is perfect for patties and super budget friendly. Grab some cornmeal for that classic Southern crunch mayonnaise to keep everything moist and chili powder for a bit of kick. One egg helps hold it all together and you can use regular flour or almond flour if you're avoiding gluten.
Making Your Salmon Patties
Start by draining your salmon and breaking it up in a bowl. Mix in your diced onion cornmeal flour mayo chili powder egg and seasonings until everything comes together nicely. Form into patties whatever size you like. Get your skillet hot with some oil over medium heat and cook them about 5 minutes on each side until they're beautifully golden brown.
My Secret Tips
Pop your formed patties in the fridge for an hour if you can they'll hold together better when frying. Love extra flavor? Try adding some diced red peppers green onions or my favorite Creole seasoning. You can even use fresh cooked salmon just let it cool before mixing.
Saving Them For Later
These easy Southern salmon patties keep well in the fridge for up to a week in an airtight container. To freeze wrap them individually and they'll stay good for 6 months. When you're ready to eat them again pop them in your air fryer at 375°F for 10 minutes or warm them in the oven at 350°F.
What to Serve With Your Patties
Nothing beats these Southern salmon patties with homemade tartar sauce and crispy coleslaw on the side. Sometimes I serve them with mac and cheese or fried green tomatoes for a true Southern feast. They also make amazing sandwiches just add your favorite toppings and a soft bun.
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Frequently Asked Questions
- → Can I use fresh salmon instead of canned?
- Fresh cooked and flaked salmon works well in this recipe. Make sure to cook and cool it first, then flake it finely before mixing with other ingredients.
- → How do I keep my salmon patties from falling apart?
- Make sure to drain the salmon well and mix ingredients thoroughly. Let the mixture rest for a few minutes before shaping, and handle gently when turning in the pan.
- → What can I serve with salmon patties?
- Salmon patties pair well with tartar sauce, remoulade, or lemon wedges. They're great with coleslaw, green salad, or roasted vegetables as sides.
- → Can I make these ahead of time?
- You can mix and shape the patties ahead and refrigerate for up to 24 hours before cooking. They also reheat well in a skillet or oven after cooking.
- → Why use cornmeal in salmon patties?
- Cornmeal adds a distinctive southern crunch to the outside of the patties. It also helps bind the mixture together and creates a golden-brown crust when fried.