How to Make Delicious Salmon Patties with Cornmeal

Salmon patties are a tasty, budget-friendly meal that is easy to make at home. The addition of cornmeal gives these patties a crispy, crunchy coating while keeping the salmon inside moist and flakey. I’ll walk you through how to make perfect salmon patties using cornmeal with my simple step-by-step recipe.

A Brief History of Salmon Patties

Salmon patties have long been a staple in Southern cooking. They originated as a way to stretch expensive salmon by mixing it with inexpensive fillers like cornmeal and breadcrumbs. The cornmeal coating helped the patties get crispy when fried. Salmon patties became popular during hard times like the Great Depression as an affordable and filling meal. The dish continues to be a budget-friendly classic today.

Why Make Salmon Patties with Cornmeal

There are a few reasons cornmeal works so well in salmon patties:

• Crispy Texture: The cornmeal fries up golden brown and adds great crunch.

• Binding Ability: The cornmeal helps bind the patties so they hold their shape.

• Flavor: It adds a subtle corn flavor that enhances the salmon.

• Cost Cornmeal is an inexpensive pantry staple.

So cornmeal boosts the flavor, texture, and affordability of salmon patties. No wonder it’s a classic combo!

Ingredients You’ll Need

Salmon patties come together with just a few simple ingredients:

• 1 (15 oz) can salmon

• 1/2 cup cornmeal

• 1 small onion, diced

• 1 egg, beaten

• 2 Tbsp mayonnaise

• 1/4 cup all-purpose flour

• 1 tsp Cajun seasoning (optional)

• Salt and pepper

• Oil for frying (vegetable, canola, etc)

That’s it! Most of these ingredients are handy pantry and fridge staples.

Step-by-Step Recipe

Here’s how easy it is to make crispy salmon patties at home:

1. Drain the Salmon

Drain a 15 oz can of salmon into a colander and transfer to a medium bowl. Break up the salmon into bite-size flakes using a fork.

2. Add Cornmeal and Remaining Ingredients

To the bowl of salmon, add the cornmeal, diced onion, beaten egg, mayo, flour, Cajun seasoning (if using), and salt and pepper to taste.

3. Mix Well

Stir everything together until thoroughly combined. You want the cornmeal and other ingredients to bind with the salmon.

4. Shape into Patties

Use your hands to form the mixture into patties, about 1/2-inch thick and 3 inches wide. Place them on a baking sheet or plate.

5. Chill Patties

Cover and refrigerate the patties for 30 minutes. Chilling helps them hold their shape better when frying.

6. Fry Patties

In a large skillet over medium heat, heat 1-2 Tbsp of oil. Working in batches, fry patties 4-5 minutes per side until golden brown.

7. Drain on Paper Towels

Transfer cooked patties to a paper towel-lined plate to drain excess oil. Enjoy hot!

In just 30 minutes, you can go from pantry ingredients to piping hot salmon patties for a satisfying Southern-inspired meal.

Cooking Tips

Here are some handy tips for success:

• Use equal parts cornmeal and flour so patties don’t get dry.

• Chill patties before frying to help hold shape.

• Fry over medium heat to prevent burning.

• Gently flip patties halfway through frying.

• Add a bit more egg or flour if patties fall apart easily.

Serving Suggestions

There are so many tasty ways to serve salmon patties:

• On buns with lettuce, tomato, and tartar sauce

• Alongside cheese grits or hushpuppies

• With a side salad or coleslaw

• Topped with fried eggs for breakfast

• Over rice with creole mustard sauce

• In salmon patty sandwiches

Get creative with fun sides and toppings! The crisp cornmeal coating balances so many flavors and textures.

Storing Leftovers

You can refrigerate leftover salmon patties for 3-4 days. Reheat in the microwave or oven until heated through. For longer storage, individually wrap patties in plastic wrap and freeze for up to 3 months.

More Fun Ways to Use Canned Salmon

Have more canned salmon in the pantry? Here are some other great recipes to try:

• Salmon cakes with breadcrumbs

• Salmon salad lettuce wraps

• Salmon hash with potatoes

• Salmon quesadillas

• Salmon and veggie fried rice

So put that canned salmon to delicious use in these quick and easy dishes! It’s a tasty and affordable protein option.

For a batch of salmon patties using one 14.75 oz can of salmon, you’ll typically need about 1/3 cup of cornmeal.

To prevent salmon patties from falling apart, ensure a good binding agent (like egg and breadcrumbs or flour) is used, chill the mixture before cooking, and handle the patties gently when forming and flipping.