Southern Fried Salmon Patties

Crispy on the outside, tender and flavorful on the inside—these golden salmon patties are a Southern kitchen classic. Made with flaked canned salmon, crunchy onion, cornmeal crust, and a hint of mayo for moisture, they’re quick to mix, easy to fry, and packed with bold, home-style flavor. Serve them hot from the skillet with a squeeze of lemon and a side of grits or greens.

Why You’ll Love This Recipe

This isn’t just dinner—it’s coastal comfort. Born in Southern homes where fresh fish was plentiful and frugality was a virtue, these patties turn humble canned salmon into something special. With a crisp, golden crust from cornmeal and flour, and a moist, savory center seasoned with onion and mayonnaise, they cook up fast and taste like you spent all day in the kitchen.

Perfect for:

• Weeknight dinners
• Budget-friendly meals
• Lunch leftovers (they reheat beautifully)
• Introducing kids to seafood

Ingredients

• 1 (14.75 oz) can salmon, drained and skin/bones removed (look for wild-caught if possible)
• ¼ cup finely chopped yellow onion
• ¼ cup all-purpose flour
• ¼ cup yellow cornmeal (for crunch and Southern flair)
• 1 large egg, beaten
• 3 tbsp mayonnaise (adds richness and helps bind)
• Salt and freshly ground black pepper, to taste
• Cooking oil (vegetable, canola, or peanut), for frying (~½ inch deep)

Optional Add-Ins:

• 1 tsp Dijon mustard or hot sauce
• 1 tbsp chopped fresh parsley or dill
• Pinch of cayenne or paprika for heat

Step-by-Step Instructions

1. Flake the Salmon

• Open the can and drain well. Use a fork to flake the salmon into a medium bowl.
• Remove any large pieces of skin or bones (most canned salmon includes soft, edible bones rich in calcium—but remove if preferred).

2. Mix the Ingredients

To the bowl with salmon, add:

• Chopped onion
• Flour
• Cornmeal
• Egg
• Mayonnaise
• Salt and pepper

Gently stir until everything is evenly combined. The mixture should hold together when pressed—if too wet, add a bit more flour or cornmeal.

3. Form the Patties

• Divide into 4 equal portions.
• Shape each into a patty about ¾-inch thick and the size of a hamburger.
• Keep them compact but not over-packed—gentle pressure works best.

4. Heat the Oil

• In a large skillet, heat ½ inch of oil over medium heat (~350°F).
• Test readiness: Drop a small pinch of batter in—if it sizzles and rises, you’re ready.

5. Fry Until Golden & Crispy

• Carefully place patties in hot oil. Don’t crowd the pan—fry in batches if needed.
• Cook 3–4 minutes per side, until deeply golden brown and crisp.
• Flip gently with a spatula—don’t press down!
• Drain on a wire rack or paper towels after cooking.

6. Serve Hot & Fresh

• Serve immediately while warm and crispy.
• Squeeze fresh lemon juice on top and pair with:
  • Remoulade, tartar sauce, or sriracha mayo
  • Buttermilk biscuits or hushpuppies
  • Collard greens, coleslaw, or stone-ground grits

You Must Know

• Drain salmon well —excess liquid makes patties fall apart.
• Use real mayonnaise —it binds better than low-fat versions.
• Cornmeal adds crunch —don’t skip it for that authentic Southern texture.
• Don’t overcrowd the pan —keeps oil temperature stable and ensures even browning.
• Let them rest briefly —helps hold shape when flipping.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in oven or air fryer at 375°F for 5–7 minutes to restore crispness. Microwave makes them soggy.
• Freeze uncooked patties: Place on a tray, freeze solid, then transfer to a bag. Fry from frozen (+1–2 mins).

Ingredient Substitutions

Serving Suggestions

• Serve as a sandwich on toasted bread with lettuce and tomato.
• Top with a fried egg for brunch.
• Pair with sweet potato fries or cucumber salad.
• Double the batch and freeze extras for busy nights.

Cultural Context

A staple of coastal Southern cooking, salmon patties emerged as a clever way to stretch pantry staples into satisfying meals—especially during lean times. While often made with tuna today, many families along the Gulf Coast and inland waterways have long used canned salmon, blending resourcefulness with bold seasonings. Found at church suppers, fishing camps, and Sunday tables, they represent Southern ingenuity on a plate.

Pro Tips

• Double the recipe? Yes—perfect for meal prep.
• Want more flavor? Add a dash of Worcestershire sauce or Old Bay seasoning.
• No cast iron? Any heavy skillet works—just maintain steady heat.
• Label your dish: People will ask for the recipe.
• Say grace before serving —some traditions are worth keeping.

Frequently Asked Questions

Q: Can I bake them instead of frying?
A: Yes! Spray both sides with oil and bake at 400°F for 12–15 mins, flipping halfway.

Q: Why did my patties fall apart?
A: Likely too wet or under-bound. Drain salmon well and add more flour if needed.

Q: Is this gluten-free?
A: Only if using GF flour and verifying all ingredients.

Q: Can I use canned tuna?
A: Absolutely—the recipe works the same way and is equally delicious.

Q: Are the bones safe to eat?
A: Yes! They’re soft, fully cooked, and high in calcium—but remove if texture bothers you.

Allergy Information

Contains: eggs, fish (salmon), wheat (flour).
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on canned salmon and mayonnaise.

Nutrition Facts (Per Patty – Approximate)

Based on 4 servings

• Calories: 280
• Fat: 18g
• Saturated Fat: 3.5g
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 2g
• Protein: 19g
• Sodium: 480mg

Final Thought: These patties don’t need fanfare. They arrive hot, golden, and crackling, saying everything a good meal should: “I’m simple. I’m Southern. And I’ve got soul.” That’s how the best ones begin—not with fuss, but with a can, a skillet, and someone who says, “Let’s make it count.”