Ingredients

• 1 (14¾-ounce) can of salmon – Provides protein and rich flavor; bones can be left in for added calcium.
• ¼ cup finely chopped onion – Adds subtle sharpness and enhances the savory taste.
• ¼ cup cornmeal – Gives patties a classic Southern crunch.
• ¼ cup all-purpose flour – Balances the texture and helps bind ingredients.
• 1 large egg – Essential for binding the mixture together.
• 3 tablespoons mayonnaise – Adds moisture and a slight tang to keep patties juicy and flavorful.

Instructions

1. Drain the salmon: Open the can and drain off excess liquid. Place salmon in a large bowl and flake with a fork.
2. Combine ingredients: Add onion, cornmeal, flour, egg, and mayonnaise to the salmon. Mix gently until evenly combined.
3. Form patties: Shape mixture into 6–8 patties about ½-inch thick. Let them rest for 5 minutes.
4. Heat oil: In a skillet, heat ¼ inch of vegetable oil over medium heat until hot but not smoking.
5. Fry: Carefully place patties in the hot oil and cook 3–4 minutes per side, or until golden brown and crispy.
6. Drain: Transfer patties to a plate lined with paper towels to drain excess oil. Serve warm.

Pro Tips

• Use a cast-iron skillet for even browning and authentic flavor.
• Don’t overmix the batter—gentle handling keeps patties tender.
• Add a pinch of Cajun seasoning or smoked paprika for a spicy twist.

Serving Suggestions

• Pair with buttery grits, fried potatoes, or cheesy mashed potatoes.
• Serve with a side of creamy coleslaw or fried green tomatoes.
• Add a slice of sweet cornbread and a tall glass of iced tea.