Southern Fried Salmon Patties are a cherished classic in Southern kitchens, bringing together humble pantry staples and bold, savory flavor. This recipe transforms canned salmon into golden, crispy patties with a tender, flaky interior that’s deeply satisfying. Born from thrift and tradition, Southern fried salmon patties are proof that comfort food doesn’t need to be expensive or complicated. With just a few ingredients—many of which you likely already have on hand—you can create a dish that feels nostalgic, hearty, and flavorful. Whether served with grits, cornbread, or simply a squeeze of lemon and a dollop of tartar sauce, these patties are a versatile and beloved main dish. Perfect for a quick weeknight dinner or a Southern-inspired weekend brunch, they offer protein-rich sustenance and a taste of down-home goodness in every bite. They’re also a great way to introduce fish into meals for picky eaters, as the seasonings and texture are familiar and comforting. With a crisp crust and savory, seasoned interior, these salmon patties are the kind of meal you’ll find yourself craving again and again.
Storage Options
Store leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through and crispy again. You can also freeze uncooked patties between layers of parchment paper for up to 2 months. Thaw before frying.
Summary
Southern Fried Salmon Patties are a simple, affordable, and flavorful way to enjoy salmon. Crispy on the outside and tender inside, they make a delicious main course for any meal of the day and pair well with traditional Southern sides.
Why You’ll Love This Recipe
Quick to prepare with canned salmon. Budget-friendly and filling. Crispy exterior with a moist, flaky center. Versatile for lunch, dinner, or brunch. Great for using pantry staples. Delicious hot or cold.
Kitchen Equipment You’ll Need
Mixing bowl
Fork
Measuring cups and spoons
Large skillet
Spatula
Plate lined with paper towels
Tips for Success
Drain salmon well and remove large bones if desired. Don’t overmix the batter to keep patties tender. Use medium heat for even browning. If mixture is too wet, add a bit more cornmeal or flour. Chill patties before frying for better shape retention.
Ingredients
1 (14.75 oz) can pink salmon, drained
1/4 cup finely chopped onion
1/4 cup cornmeal
1/4 cup all-purpose flour
1 egg
2 tablespoons mayonnaise (optional for added moisture)
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Oil for frying (vegetable or canola)
Directions
In a large mixing bowl, flake the drained salmon with a fork, removing large bones and skin if preferred. Add chopped onion, cornmeal, flour, egg, mayonnaise (if using), and seasonings. Mix just until combined. Shape mixture into small patties, about 6–8 depending on size. Heat oil in a skillet over medium heat. Once hot, add patties and cook 3–4 minutes per side until golden brown and crispy. Remove and drain on a paper towel-lined plate. Serve hot with lemon wedges or dipping sauce.
Additional Tips or Variations
Add chopped green bell pepper or celery for texture. Swap cornmeal for breadcrumbs if desired. Serve with grits, rice, or on a bun for a salmon burger twist. Try mixing in a dash of hot sauce or mustard for a flavor kick.
