Description
These Southern Salmon Patties are a quick and flavorful dish perfect for a casual meal. Made with canned pink salmon combined with cornmeal, onions, and subtle spices, these patties are pan-fried to a crispy golden brown and make a deliciously hearty appetizer or main course. Ready in just 10 minutes, they bring the taste of the South to your table with minimal effort.
Ingredients
Salmon Patties
- 1 14.75-oz can pink salmon (with or without bones)
- 1/4 cup chopped onion
- 1/4 cup yellow cornmeal
- 1 large egg
- 1/4 cup all-purpose flour or almond flour
- 3 tbsp mayonnaise
- 1/4 tsp chili powder
- salt and pepper to taste
For Cooking
- 1/2 tbsp olive oil or vegetable oil of your choice
Instructions
- Prepare the Salmon: Open the can of salmon and drain it completely. Place the drained, packed salmon in a mixing bowl and loosen it up using a fork to break up any large chunks.
- Mix Ingredients: Add the chopped onion, yellow cornmeal, all-purpose or almond flour, mayonnaise, chili powder, and the large egg to the salmon. Season with salt and pepper to taste. Stir everything thoroughly until all ingredients are well combined into a consistent mixture.
- Form Patties: Shape the mixture into patties of your desired size. A good technique is to use a measuring cup to help form small, burger-sized patties for even cooking and consistency.
- Cook the Patties: Heat the olive oil or your preferred cooking oil in a skillet over medium heat. Once hot, place the patties in the skillet and cook for about 5 minutes on one side until golden brown. Carefully flip and cook the other side until equally golden and cooked through. This should take another 4-5 minutes.
Notes
- You can use either all-purpose flour or almond flour as a gluten-free alternative depending on dietary needs.
- If you prefer a spicier patty, increase the chili powder to 1/2 tsp.
- Cooking times may vary slightly depending on patty size and stovetop heat, so watch for a golden brown color to indicate doneness.
- Serve these patties with tartar sauce or a squeeze of lemon for extra zing.
- For a lower-fat option, use a non-stick skillet and less oil or a cooking spray.
