These fish patties from the South are sure to satisfy any gathering. Flavored to the extreme, the mix of soft canned or fresh salmon with the grainy crust of home bread crumbs or cornmeal is too good to resist.
A traditional Southern cuisine, these fish patties are made with love. I am aware that the majority of you who grew up here frequently ate fish croquettes or cakes for dinner.
Although crushed Saltine crackers are often used in the traditional recipe, I’ve decided to add home bread crumbs instead because it’s another Southern staple. Yes, these traditional fish patties cooked with cornmeal are just how we want them.
They taste really fishy, are quick and simple to make, and I have no doubt that your kids will adore them as well.
1. Necessary Cooking Ingredients
- Pink salmon, packaged or fresh (Ideally boneless salmon)
- Red onions
- Golden cornmeal or home bread crumbs
- Egg
- Almond flour (gluten-free alternative) or all-purpose flour
- Dijon Mustard
- Chipotle powder
- Salt and pepper (as much as you please)
- Olive oil
2.Recipe Instructions to Make Fried Ground Salmon Patties
- Crack open the packaged salmon, or use fresh salmon if you like, and pour out all the liquid. Most of the time, I eliminate any skin or bones. Ideally, buy boneless salmon at the outset.
- Transfer the drained packaged salmon to a mixing bowl and use a fork to start breaking it up. Feel free to take in the entire space!
- To the mixing container, crack the egg, Dijon mustard (or mayonnaise), egg whites, cornmeal or home bread crumbs, and one big or two small red onions.
- Season with salt and pepper to taste.
- Mix it and combine the cooking ingredients together! Don’t worry, folks—I had a double yolk in my one big egg!
- On your kitchen worktop or any clean surface, form salmon patties into any desired size. I roll them into little burger-sized pieces using a measuring cup.
- Sauté in a cast-iron or a conventional skillet with olive oil over a medium-high flame until golden brown on both sides.
- Fry for about 5 minutes, turning once to brown each side.
- Accompany your fried pink salmon patties with remoulade, tartar, or any dipping sauce of your liking.
3.Fridge Storage Guidelines
- They may be kept in the freezer for a maximum of six months after they have been prepared and refrigerated. To avoid freezing burns, simply wrap each one separately in sealed plastic or aluminum foil.
- When it is time to serve them, warm your patties of ground salmon in an air fryer, oven, or stovetop. That crispy cornmeal coating will feel as though the patties are freshly made thanks to freezer or fridge storage.
4.Chefs Bonus for Better Results
Allowing the patties to rest in the refrigerator before frying, if time allowsvyou to do so, aids in their cohesiveness.
The salmon patties should ideally be chilled for at least an hour before being fried.
This recipe’s standout ingredient is Dijon mustard. It adds the perfect amount of taste and moisture to this dish—you wouldn’t suspect it.
The following ideas might help you give this recipe additional flavor:
- Add 1/4 cup of coarsely diced celery or a single red bell pepper.
- Use green onions instead of red onions.
- Sprinkle in a tsp of Worcestershire sauce.
- Add 1/4 cup minced freshly cut cilantro, leaves of basil, or parsley, and mix.
- Add a tsp of Old Bay, Cajun, or Creole spice.
These Southern-style salmon patties are sure to impress whoever tastes them. Flavored to the extreme, the mix of soft ground salmon with a grainy crust is too good to miss out on. Would you like to try this easy yet delicious recipe?