Description
Southern Salmon Patties are crispy, flavorful fish cakes made with canned pink salmon, blended with cornmeal and fresh vegetables, then pan-fried to golden perfection. This easy, classic Southern recipe makes a tasty main course perfect for quick dinners or casual gatherings.
Ingredients
Salmon Patty Ingredients
- 1 (14.75 oz) can pink salmon, drained and flaked
- 1 large egg
- 1/4 cup finely diced onion
- 1/4 cup finely diced green bell pepper
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 tablespoon mayonnaise (optional, for moisture)
- 2 tablespoons milk
For Frying
- 2 tablespoons vegetable oil
Instructions
- Prepare the Salmon Mixture: In a large bowl, combine the drained and flaked salmon with the egg, diced onion, green bell pepper, cornmeal, flour, garlic powder, black pepper, salt, paprika, mayonnaise (if using), and milk. Mix thoroughly until all ingredients are well incorporated.
- Form Patties: Use your hands or a spoon to shape the mixture into 6 to 8 small, evenly sized patties, ensuring they hold together well for frying.
- Heat the Oil: Pour the vegetable oil into a large skillet and heat it over medium heat until hot but not smoking.
- Fry the Patties: Carefully place the salmon patties into the skillet, spacing them apart to avoid sticking. Fry each side for 3 to 4 minutes until they develop a golden brown, crispy crust.
- Drain the Patties: Remove the cooked patties from the skillet and place them on paper towels to drain any excess oil.
- Serve: Serve the patties hot with your preferred dipping sauce or side dishes for a delicious Southern-style meal.
Notes
- Substitute breadcrumbs for cornmeal to achieve a softer texture in the patties.
- Fresh or leftover cooked salmon can be used in place of canned salmon for variation.
- Add a dash of hot sauce to the mixture for an extra kick of flavor.
