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Back in my Southern childhood, these salmon cakes were always what our family looked forward to. Golden and crunchy outside, soft and flaky inside with that unmistakable cornmeal texture. I make them exactly how my grandma showed me, and they're gone in minutes whenever I bring them to family get-togethers.
What Makes These Worth Trying
These down-home salmon cakes only take half an hour using basic pantry stuff you already have. You can make them without gluten by swapping out the flour type, and they work for so many meals. They're great as starters but we also love them tucked into sandwiches.
Basic Stuff You'll Need
Get yourself some canned pink salmon that won't break the bank and works perfectly in patties. Pick up cornmeal for that Southern crunch we all love, some mayo to keep everything juicy, and a bit of chili powder for extra zing. A single egg will bind it all together, and you can use standard flour or go with almond flour if gluten isn't your friend.
Putting Your Patties Together
First, drain that salmon and break it apart in your mixing bowl. Throw in your chopped onion, cornmeal, flour, mayo, chili powder, egg and spices until it's all mixed well. Shape them into whatever size patties you want. Heat some oil in a pan over medium heat and cook about 5 minutes each side until they turn that beautiful golden color.
Tricks I've Learned
Stick your shaped patties in the fridge for an hour if you've got time—they won't fall apart when you cook them. Want more flavor? Try throwing in some chopped red bell peppers, green onions or my personal favorite, some Creole spice mix. Fresh cooked salmon works too, just wait for it to cool down before mixing everything.
Keeping Them For Later
Your tasty Southern salmon cakes will stay good in the fridge for about a week if you keep them in something airtight. To save them longer, wrap each one by itself and freeze them—they'll last 6 months that way. When you want to eat them again, toss them in your air fryer at 375°F for 10 minutes or warm them up in your oven at 350°F.
Foods That Go Great With Them
These Southern salmon cakes taste amazing with some homemade tartar sauce and fresh coleslaw on the side. Sometimes I pair them with mac and cheese or fried green tomatoes for a real Southern meal. They also make wonderful sandwiches—just add whatever toppings you like on a soft bun.
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Frequently Asked Questions
- → Is fresh salmon okay instead of canned?
- Yep! Just cook, cool, and flake it before mixing with the rest of the ingredients. Works great.
- → How do I stop patties from breaking?
- Drain the salmon well, mix everything evenly, and let it sit for a few minutes before shaping. Flip gently.
- → What sides go well with salmon cakes?
- Tartar sauce, remoulade, or lemon are great! They're yummy with slaw, salads, or roasted veggies on the side.
- → Can I prep these early?
- Sure! Prepare and refrigerate the patties up to a day ahead. Cook right before serving or reheat later.
- → What’s the cornmeal’s purpose?
- Cornmeal gives these cakes a southern crunch. It also holds them together and makes a crisp, golden shell.