How to Make Delicious Southern Salmon Patties with Cornmeal

I’m here to give you the absolute best Salmon Croquettes you have ever tasted. There are many recipes for this Southern treat on the internet, but none of them are as good as my Mississippi mama’s. This salmon croquettes recipe is easy to make because it only needs a few things: canned salmon, vegetables, flavor enhancers, and spices. This is easy and fast soul food done right!.

This is definitely a Southern classic if I’ve ever known one. I grew up on Salmon Croquettes y’all. We had them at least once a week growing up.

My mama was what I would call a croquette queen. Even though she made them quickly during the week, it seemed like she had spent hours working over the stove as if it were Sunday dinner. She also loves to make some for a delicious weekend breakfast served along with biscuits and syrup. That’s the true Mississippi way.

My Big Mama taught her how to make them, and now I’m giving them to you with a few small changes.

Salmon patties are a classic Southern comfort food that never seem to go out of style. These tasty patties are usually made with canned salmon, cornmeal, spices, and other binders and flavorings. The cornmeal gives the patties a crispy coating when fried, while the salmon provides protein and moisture. Making salmon patties at home is easy, budget-friendly, and a great way to use up a can of salmon. In this detailed guide, I’ll walk you through how to make perfect salmon patties with cornmeal every time.

Why Make Salmon Patties with Cornmeal

Cornmeal has long been a pantry staple in Southern cooking. When it comes to salmon patties, cornmeal offers some major benefits

Crispy texture: When fried in oil, the cornmeal coating gets ultra crispy and crunchy, which provides a nice textural contrast to the soft, flaky salmon inside.
Bindings powers: The cornmeal helps bind the patties together so they hold their shape during cooking.
Corn flavor: The cornmeal gives the salmon a hint of sweet corn flavor that goes well with it.
Budget-friendly Cornmeal is an inexpensive ingredient, so using it keeps the cost of salmon patties down. Canned salmon is also very economical.
Easy to find Chances are you can find cornmeal at any local grocery store so it’s handy to keep on hand.

Okay, now that you know why cornmeal works so well, let’s talk about how to make and cook salmon patties at home.

Ingredients Needed

Salmon patties are made up of just a few affordable ingredients. Here’s what you’ll need:

1 (14.75 ounce) can salmon (pink or red)
1/4 cup yellow cornmeal
1 small onion, finely chopped
1 large egg, beaten
3 tablespoons mayonnaise or salad dressing
1/4 cup all-purpose flour
1 teaspoon Cajun seasoning or Old Bay (optional)
Salt and pepper to taste
Oil for frying (vegetable, canola or peanut oil)

Canned salmon works perfectly in these patties. Go for pink or red salmon – both will give you great results.

Step-by-Step Instructions

Making salmon patties from scratch takes just 20-30 minutes. Follow these simple steps:

1. Drain the salmon

Start by draining a 14.75 ounce can of salmon into a colander to remove all the liquid. Transfer the drained salmon to a medium bowl. Break it up into bite-size flakes using a fork. Remove any large bones or skin as you flake.

2. Add remaining ingredients

Next, add the chopped onion, cornmeal, flour, egg, mayonnaise, Cajun seasoning (if using), salt, and pepper to the bowl with the salmon.

3. Mix well

Stir everything together until thoroughly combined. You want the ingredients to bind together. The mixture will be thick and wet.

4. Shape into patties

For each patty, scoop up about 1/4 cup of the salmon mixture. Shape it into a 1/2 inch thick patty using your hands. Make patties to the desired size – small slider-size or larger burger-size. Place the shaped patties on a baking sheet or plate lined with wax paper.

5. Chill patties

Cover the patties and refrigerate for 30-60 minutes. This helps them firm up which makes them easier to handle when frying. The chilled patties hold their shape better.

6. Fry patties

Pour about 1/4 inch oil into a large skillet. Heat over medium. Gently add patties and fry for 3-4 minutes per side until deeply golden. Work in batches to avoid overcrowding.

7. Drain on paper towels

When cooked, transfer the salmon patties to a paper towel-lined plate to drain excess grease.

That’s it! With just a few minutes of prep and a quick stovetop fry, you can enjoy tender, cornmeal-crusted salmon patties for a taste of Southern comfort.

Serving Suggestions

Salmon patties pair well with so many sides. Here are some popular ways to serve them:

On buns with tartar sauce and lettuce for salmon patty sandwiches
With roasted broccoli and rice
Alongside mac and cheese or baked beans
With collard greens and mashed potatoes
On top of a fresh salad
Dipped in ketchup, ranch dressing or honey mustard

Tips for Perfect Patties

Follow these tips to get the very best results when making salmon patties:

Use an equal ratio of cornmeal and flour in the binder. Too much cornmeal can make them dry.
Chill the patties before frying for better hold.
Don’t overmix the ingredients or the patties can get dense.
Fry over medium heat. If the oil is too hot, the outside will burn before the inside cooks.
Flip the patties gently to keep their shape intact.
If they fall apart, add a bit more mayo or flour to bind them.
Cook frozen patties straight from the freezer – no need to thaw. Just increase frying time by 1-2 minutes per side.

Storing Leftover Patties

You can keep leftover salmon patties in the fridge for 3-4 days. Reheat gently in the microwave until warmed through. Fried patties can also be frozen for 2-3 months. Thaw overnight in the fridge then reheat or re-fry to crispen back up.

More Delicious Ways to Use Canned Salmon

If you have more cans of salmon sitting in the pantry, here are some other great ways to put them to use:

Salmon salad or salmon salad sandwiches
Salmon cakes with breadcrumbs or panko
Salmon burgers on buns with all the fixings
Salmon hash with potatoes and onions
Salmon fried rice or salmon jambalaya
Easy salmon dip or spread
Salmon quesadillas

So don’t let that canned salmon go to waste! Whip up some tasty salmon patties, salmon cakes or other salmon recipes. Your family will love these budget-friendly creations.

how do you make salmon patties with cornmeal

The Lowdown on this Salmon Croquette Recipe

Cuisine Inspiration: Southern and Soul Food Comfort
Primary Cooking Method: Pan-Frying
Dietary Info: Pescatarian, Can be Gluten-Free with a few adjustments
Important Taste: Salty, crunchy on the outside and soft on the inside
Skill Level: Easy y’all

Recipe Variations and Additions

Vegetarian: Use mashed chickpeas for a fun non-fish alternative.
Cajun: Add some hot sauce and Cajun seasoning to the mix and serve with remoulade.
Asian Feel: Use soy sauce instead of Worcestershire sauce and add ginger and rice vinegar. If you want it hot, add some sriracha too! That’s tasty!
Add some lemon: A little lemon will make it better.

Salmon Patties – Old Fashioned, Southern Recipe!

FAQ

What to use to keep salmon patties from falling apart?

Balance The Binders With The Moisture Every salmon patty or cake recipe calls for some combination of binding ingredients. These usually include eggs, flour, breadcrumbs, cracker crumbs, ground flaxseed, and so on. Without these binders, the salmon has nothing to stick to, so you can’t form patties.

What can I use instead of breadcrumbs in salmon patties?

What can I use instead of breadcrumbs in salmon patties? Instead of panko breadcrumbs, you can use cornmeal as we are or crushed Saltine crackers.

What are the ingredients in salmon patties?

Salmon patties, or salmon cakes, are wonderfully easy to make. You make salmon patties with just a base of canned salmon, shredded bread (or breadcrumbs or even saltines), chopped onion, and egg to bind it all into patties. Then, these salmon cakes are quickly fried.

What is the difference between salmon patties and salmon burgers?

What Is the Difference Between Salmon Patties and Salmon Burgers? The main difference between my Salmon Patties and this salmon burger is the quantity of ingredients in the filling and the use of binder ingredients. My salmon patties use canned salmon, egg, breadcrumbs, Greek yogurt, vinegar, and Dijon mustard.

How do you make salmon patties?

Open the can of salmon and drain completely. Place drained, packed salmon in a mixing bowl and loosen it up with a fork. Add onion, cornmeal, flour, mayonnaise, chili powder, and egg. Then add as much salt and pepper as you like. Stir that up so all the bits are blended. Shape the mixture into patties of whatever size you like.

How do you make salmon patties with cornmeal?

This salmon patties with cornmeal recipe delivers crispy, juicy fish patties. The addition of cornmeal makes them deliciously crunchy, while the salmon flakes stay moist and tender inside. Combine 12 oz skinless boneless salmon and 1/4 cup cornmeal together in a food processor. Grind until they turn to a paste.

How do you cook a salmon Patty in a crock pot?

In large bowl, combine salmon, cajun seasoning, lemon juice, crushed saltines, salt, pepper, egg, and the cooked onions. Stir well to combine. Form into four patties. Place cornmeal in shallow dish and coat each patty on both sides. Using same pan you cooked the onions, heat the oil over medium high heat.

How do you cook fried salmon patties?

Cook in oil (olive oil, vegetable oil, coconut oil, whatever ya fancy) in a cast-iron or regular skillet over medium heat until golden brown on each side. Turn once after 5 minutes or so while frying to brown both sides. Serve your fried salmon patties with dippin’ sauce, tartar sauce, or remoulade. Mmm, mmm!