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Crispy Southern Salmon Cakes turn ordinary canned salmon into golden, crunchy patties that won't break the bank but taste incredible. This down-home Southern favorite pairs flaky salmon with a crunchy cornmeal exterior for a quick and filling meal you can whip up in no time.
I've been cooking these salmon cakes for ages and finally figured out the trick lies in that cornmeal coating and watching your heat. Getting your pan just right makes that golden crust happen while keeping everything inside moist and tasty.
Key Components
- Canned Pink Salmon: Go for good ones
- Yellow Cornmeal: Makes them super crunchy
- Duke's Mayonnaise: Keeps everything juicy
- Fresh Onion: Adds nice background flavor
Step-By-Step Guide
- Patty Preparation (10 minutes):
- Empty and drain the salmon well. Take out bones if you want to. Break it up with a fork. Toss in your seasonings. Mix in stuff that holds it together. Shape into flat, round cakes.
- Skillet Preparation (5 minutes):
- Warm your pan on medium. Put in enough oil to cover the bottom. Check if it's hot by dropping in a bit of water. Keep the heat steady throughout.
- Cooking Process (10 minutes):
- Gently add patties to the hot oil. Let them cook until they turn golden. Only flip them once. Put on paper towels after cooking. Keep them warm until you eat.
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These Southern Salmon Cakes show how basic ingredients can turn into something amazing when you cook them right. They work great as the main dish or as snacks for guests, bringing comfort food vibes to any meal.
Prep Ahead Ideas
You can easily fit these patties into your busy life. I sometimes make twice as many on the weekend and freeze half for later. Just make sure they're totally cool before you pack them away. Stack them between wax paper in a sealed container for best results.
Great Side Dishes
- Traditional slaw
- DIY tartar sauce
- Lemon slices
Managing The Heat
Getting your stove set right makes all the difference. I've found that keeping it at medium the whole time works best - too high and they'll get black outside but stay raw inside, too low and they'll soak up oil. When you flick water on the pan, it should sizzle and dance.
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Tasty Sauces
- Fancy remoulade for dinner parties
- Basic tartar sauce for regular meals
- Hot mayo for when you want some heat
These Southern Salmon Cakes really show how budget-friendly cooking can be super tasty. They remind us that sometimes those old family recipes work best. Whether you're feeding kids on a Tuesday or friends on the weekend, they bring that comforting Southern touch to your table.
Frequently Asked Questions
- → Do I need to take out the bones from the canned salmon?
- It's your call! The bones are safe to eat, full of calcium, and soft enough to leave in.
- → Can this be made gluten-free?
- Absolutely! Just swap regular flour with almond flour for a gluten-free option.
- → How do I stop the patties from breaking apart?
- Be sure to drain the canned salmon thoroughly and let the patties sit briefly before cooking.
- → Can I prep these ahead?
- Sure thing! Form the patties and store them in the fridge for up to a day before cooking.
- → What dips go best with these salmon patties?
- Tartar sauce, lemon aioli, or remoulade make excellent pairings!