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Down-home Salmon Patties turn ordinary canned salmon into crunchy, brown discs that won't break the bank but taste incredible. This time-honored Southern dish blends flaky salmon with a well-seasoned cornmeal outer layer for a filling meal you can whip up fast.
I've made salmon patties for decades now, and I've figured out the real trick is getting that cornmeal coating right and watching your heat. When your pan's at just the right temp, you'll get that beautiful golden outside while keeping everything inside moist and tasty.
Key Components
- Canned Pink Salmon: Go for good quality ones
- Yellow Cornmeal: Gives that nice crunch
- Duke's Mayonnaise: Keeps everything juicy
- Fresh Onion: Adds a light flavor kick
Step-By-Step Guide
- Patty Preparation (10 minutes):
- Get all liquid out of salmon. Take out bones if you want to. Break it up with fork. Stir in your spices. Add stuff that holds it together. Shape into flat, even patties.
- Skillet Preparation (5 minutes):
- Get your pan hot on medium setting. Pour in enough oil to cover bottom. Check if it's ready with a tiny water drop. Keep heat steady throughout.
- Cooking Process (10 minutes):
- Gently set patties in the pan. Let them cook till they turn golden. Only flip them once. Put on paper towels to soak up oil. Keep them warm until you eat.
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These Down-home Salmon Patties show how basic ingredients can turn into something amazing when you cook them right. They work great as your main dish or little appetizers, bringing comfort and good taste to any meal.
Prep-Ahead Ideas
You can easily work these patties into your busy life. I sometimes cook twice as many on the weekend and freeze half for later. Just make sure they're totally cool before you pack them away. For the best results, put wax paper between them in a sealed container.
Great Side Dishes
- Traditional coleslaw
- Scratch-made tartar sauce
- Cut lemon slices
Managing Your Heat
The right temperature is crucial for success. I've found that keeping a steady medium heat works best - too hot and the outside burns while the inside stays raw, too cool and they soak up too much oil. You'll know it's ready when a water droplet sizzles on the oil surface.
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Dip Options
- Fancy remoulade for dinner parties
- Basic tartar sauce for regular nights
- Hot mayo for those who like heat
These Down-home Salmon Patties showcase budget-friendly, tasty cooking at its finest. They remind us that often the easiest recipes handed down through families taste the most satisfying. Serve them for your household dinner or casual get-together, and they'll bring that Southern comfort feeling to everyone at your table.
Frequently Asked Questions
- → Do I need to remove salmon bones?
- You don’t have to! The bones are soft, safe to eat, and full of calcium. It’s fine to leave them in or take them out, depending on your preference.
- → Is this easy to make gluten-free?
- Totally! Swap in almond flour for regular flour and you’re good to go.
- → How do I stop the patties from crumbling?
- Make sure you drain the salmon well and let the patties sit for a few minutes before you fry them.
- → Can I prep the cakes ahead?
- Yep! Shape them the day before and keep them in the fridge for up to 24 hours.
- → What sauces go well with these cakes?
- Try tartar sauce, remoulade, or a lemony aioli—they all work great!