Southern-style salmon patties are a beloved classic that perfectly encapsulate the heart and soul of Southern cooking. These delightful patties, often referred to as salmon cakes or croquettes, are made primarily from canned salmon, which is both convenient and budget-friendly. The beauty of these patties lies in their simplicity; they require just a handful of ingredients, making them incredibly easy to prepare. I won’t lie, I am the only one is my household that eats them, but that don’t stop me from making them.
Here’s What You’ll Need:
- 1 can pink salmon, drained, bones removed
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄3 cup all-purpose flour
- 1 large egg
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- Oil for frying (Vegetable or Canola)
Directions:
- Before starting, carefully check the salmon for any bones and remove them. (Remove them! If you leave them, you’re an animal!!)
- Chop the onion and celery.
- In a large mixing bowl, flake the salmon with a fork.
- Add the onion, celery, flour, egg, onion powder, garlic powder, salt, and black pepper. Mix everything until thoroughly combined.
- Shape the salmon mixture into round patties of your desired size.
- Heat a large skillet or pan over medium heat.
- Add enough canola oil to coat the bottom of the pan. Once the oil is hot, carefully place the patties in the pan. Cook for approximately 4 minutes on each side, or until golden brown and cooked through.
- Remove the patties from the pan and place them on paper towels to absorb excess oil.
- Enjoy your salmon patties while they’re hot!
You can pair these beauties with the sides of your choice, but my go-to is usually rice and a veggie of some sort. Also, don’t forget the tarter sauce. That’s a MUST!
Note: Once you’re done, take out the garbage! Don’t leave that salmon can in there overnight. Trust me on this one!
