99% of People Are Cooking Salmon Patties Wrong! The Hillbilly Secret for Perfect Patties Every Time

If your salmon patties keep falling apart, crumbling, or turning out gray and greasy, you have probably been following advice that was backwards from the start. In this video, Loretta Jean McCoy of Sassafras Holler shares the real secrets passed down from Mamaw Pearl's black cast iron skillet, starting with the single most misunderstood rule in salmon patty cooking: adding more eggs makes the problem worse, not better. Loretta walks through every step of the process, from why you should never pick the bones out of canned salmon to how draining the fish properly is the number one fix for patties that fall apart. She explains the right ratio of egg to filler, whether you use saltines, cornmeal, or breadcrumbs, and why resting your shaped patties in a cold spot before frying changes everything. Most importantly, she reveals the simple sound that tells you exactly when to flip a patty so it never breaks. Budget tips, freezer shortcuts, and generations of mountain kitchen wisdom included. #cooking #budgetmeals #southerncooking #castironskillet #cannedsalmon #oldschoolcooking #frugalliving #appalachian #homesteading #comfortfood