The Best Southern Fried Salmon Patties Recipe for Your Table

Southern comfort calls out with these crispy salmon patties that dance with golden-brown perfection.

Packed with robust flavors, these southern fried salmon patties bring a delightful twist to seafood classics.

Fresh salmon mingles with herbs and spices, creating a mouthwatering blend that promises pure southern charm.

Each patty delivers a satisfying crunch that echoes generations of home cooking traditions.

The recipe captures the essence of southern culinary comfort, transforming simple ingredients into a memorable meal.

Served hot and seasoned just right, these salmon patties will have everyone gathering around the table with eager anticipation.

Prepare to savor a taste of southern hospitality on your plate.

Southern Fried Salmon Patties That Crunch Just Right

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Ingredients for Southern Fried Salmon Patties

• Canned Salmon: A convenient and flavorful seafood option that provides the base for these classic Southern patties.

• Cornmeal, Flour: These dry ingredients help bind the salmon together and create a crispy exterior when fried.
• Egg: Acts as a natural binder to hold the salmon patties together during cooking.
• Mayonnaise: Adds moisture and richness to the salmon mixture.

• Onion: Provides a sharp, aromatic flavor that complements the salmon and adds depth to the patties.
• Cooking Oil: Enables frying and helps create a golden-brown, crispy exterior on the salmon patties.

How to Make Southern Fried Salmon Patties

Step 1: Prepare Salmon

Open the salmon can and completely drain out all liquid. Make sure no excess water remains in the fish.

Step 2: Break Down Salmon

Transfer drained salmon into a mixing bowl and use a fork to gently break and flake the fish into small, uniform pieces.

Step 3: Create Patty Mixture

• Finely chopped onion
• Cornmeal
• All-purpose flour
• Mayonnaise
• Fresh egg

Thoroughly mix all ingredients until they form a cohesive blend.

Step 4: Form Salmon Patties

Carefully shape the mixture into round patties. Create them slightly smaller than a standard hamburger, ensuring uniform thickness for even cooking.

Step 5: Fry Salmon Patties

Heat vegetable oil in a large skillet over medium temperature. Carefully place patties into the hot oil.

Cook until golden brown on each side, flipping once to ensure even browning and thorough cooking. The patties should develop a crispy exterior and remain tender inside.

Step 6: Serve Delicious Patties

Remove patties from skillet and place on paper towels to absorb excess oil. Serve warm with your favorite side dishes like coleslaw, green salad, or tartar sauce.

Pro Tips for Crispy Salmon Patties

• Press canned salmon gently to remove all excess liquid, ensuring crispy patties without sogginess.
• Break salmon into small, uniform pieces to create a consistent texture and even distribution of ingredients.
• Mix mayonnaise and egg as binding agents to help patties hold together during cooking and prevent crumbling.
• Add pinches of black pepper, garlic powder, or dried herbs to enhance the salmon's natural flavor profile.
• Use medium heat and avoid overcrowding the skillet to achieve a golden-brown crust without burning the patties.

Variations on Southern Fried Salmon Patties

• Gluten-Free Salmon Cakes: Replace flour and cornmeal with almond flour or gluten-free breadcrumbs for those with wheat sensitivities.
• Mediterranean Salmon Patties: Add chopped fresh herbs like dill, parsley, and a splash of lemon juice for a Mediterranean-inspired flavor profile.
• Spicy Cajun Salmon Fritters: Mix in Cajun seasoning, cayenne pepper, and red pepper flakes to give the patties a bold, zesty kick.
• Baked Salmon Patties: Skip frying and bake the patties in a preheated oven at 400°F for a healthier cooking method with less oil.

Pairing Ideas for Salmon Patties

• Crisp White Wine Companion: Pair these golden salmon patties with a chilled Sauvignon Blanc, whose bright acidity and citrus notes cut through the richness of the fried fish.
• Zesty Slaw Side Kick: Create a tangy coleslaw with apple cider vinegar, which provides a refreshing crunch and sharp contrast to the crispy salmon patties.
• Southern Comfort Beverage: Serve with sweet tea, a classic Southern drink that complements the homestyle flavor of these pan-fried salmon cakes and balances their savory profile.
• Creamy Dipping Delight: Whip up a quick remoulade sauce using mayonnaise, Dijon mustard, and chopped pickles to add a creamy, tangy element that elevates the salmon patties.

Storing Southern Fried Salmon Patties

• Store leftover salmon patties in an airtight container for up to 3 days. Wrap each patty individually in plastic wrap before placing in the container to prevent sticking and maintain freshness.
• Place cooled patties on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They'll keep well for up to 2 months. Label the bag with the date for easy tracking.
• Warm refrigerated patties in a preheated 350°F oven for 10-12 minutes. Spread them on a baking sheet and cover with foil to prevent drying out. Flip halfway through for even heating.

FAQs

• Are salmon patties healthy?

Salmon patties are nutritious, packed with protein, omega-3 fatty acids, and essential minerals. They’re a heart-healthy option with lean protein and beneficial nutrients.

• Can I use fresh salmon instead of canned?

Yes, you can substitute fresh salmon. Simply cook and flake the fresh salmon before mixing with other ingredients. Ensure it’s fully cooked and cooled before preparing the patties.

• What can I do if the patties fall apart while cooking?

Add an extra egg or more breadcrumbs to help bind the mixture. Make sure to press the patties firmly when shaping and avoid moving them too much in the pan.

Southern Fried Salmon Patties Recipe

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4.6 from 32 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Southern cooks cherish these mouthwatering Fried Salmon Patties as a classic comfort dish that brings families together. Crispy golden exterior and tender, flaky interior make these patties a delightful Southern staple you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 (14 3/4 ounces / 418 grams) canned salmon, drained

Binding and Texture Ingredients:

• 1 egg
• 1/4 cup (60 milliliters) flour
• 1/4 cup (60 milliliters) cornmeal
• 3 tablespoons (45 milliliters) mayonnaise

Flavor Enhancers:

• 1/4 cup (40 grams) onion, finely chopped

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Instructions

1. Empty canned salmon into a colander, allowing excess liquid to drain completely for optimal patty formation.
2. Transfer salmon to a mixing vessel and meticulously break into uniform, fine flakes using a fork.
3. Incorporate finely diced onion, cornmeal, flour, mayonnaise, and whisked egg into the salmon, gently folding until ingredients are harmoniously integrated.
4. Craft uniform patties slightly smaller than standard burger size, ensuring consistent thickness for even cooking.
5. Warm vegetable oil in a cast-iron skillet over medium heat (approximately 350°F), creating a golden, crisp exterior.
6. Carefully place salmon patties into the hot oil, cooking 3-4 minutes per side until achieving a rich, amber-brown crust and ensuring internal temperature reaches 145°F.
7. Transfer cooked patties to a paper towel-lined plate to absorb excess oil and maintain crispness.

Notes

• Carefully drain canned salmon to remove excess liquid, ensuring a crisp texture for your patties.
• Mix ingredients gently to avoid overworking the salmon, which can make the patties tough and dense.
• Use a non-stick skillet or cast-iron pan for even browning and preventing patties from falling apart during cooking.
• Opt for fresh herbs like parsley or dill to enhance the flavor profile and add a bright, fresh element to the traditional recipe.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 4
• Calories: 300 kcal
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Carbohydrates: 15 g
• Fiber: 1.5 g
• Protein: 18 g
• Cholesterol: 90 mg