Southern-Fried Salmon Patties

Can you use fresh salmon to make Southern-fried salmon patties?

Yes, you can use fresh salmon for Southern-fried salmon patties. Simply prepare the fillet according to your favorite salmon recipe until it is cooked through. Then flake it with a fork before proceeding with the recipe.

Can you use bread crumbs instead of cornmeal to make salmon patties?

You can use bread crumbs (or a substitute for bread crumbs) instead of cornmeal to make salmon patties. Bread crumbs will give the patties a different texture and flavor, so they may turn out slightly soft and lack the subtle sweet, corn-forward flavor. Note: The patties will also no longer be gluten-free if you make this substitution.

Why are the salmon patties falling apart?

There are a few reasons why salmon patties might fall apart as they cook. If the mixture is too dry they may flake apart. Surprisingly, if it’s too wet, the patties will also fall apart! It’s a delicate balance of moisture and binding ingredients like eggs and cornmeal. As you form the patties, look for a mixture that sticks together without sticking to your hands. If you’re having difficulty, try making the patties ahead and chilling them in the refrigerator for about 30 minutes to help them hold their shape.

What dipping sauces can you serve with Southern-fried salmon patties?

Southern-fried salmon patties taste fantastic on their own, but they get even better when complemented with the right dipping sauce. A classic option is a tangy tartar sauce or a zesty lemon-dill yogurt sauce. For a more flavorful choice, look to a spicy remoulade or a creamy sriracha aioli.

What side dishes can you serve with salmon patties?

One of our favorite Southern food recipe staples, salmon patties pair well with any number of dishes. For a light meal, look to a green salad with a zesty vinaigrette, roasted or steamed vegetables, or a side of creamy coleslaw for a refreshing contrast. For a more filling meal, these salmon cakes go perfectly with fluffy mashed potatoes, rice or quinoa.

—Lindsay Mattison, Taste of Home Contributing Writer