Can I use fresh salmon instead of canned?

Absolutely! Simply cook and flake your salmon, then follow the rest of the recipe. Fresh salmon will give your patties an even more vibrant flavor.

Why are my salmon patties falling apart?

It usually comes down to moisture or not enough binding ingredients. Make sure you’ve drained the salmon well and mixed in enough egg and flour. If the mixture still feels loose, a touch more flour or cornmeal should do the trick.

Can I bake the patties instead of frying?

Yes, you can! Lightly brush the patties with oil and bake at 400°F on a parchment-lined tray for 15–20 minutes, flipping halfway. The crust won’t be quite as crisp, but it’s a healthier, hands-off option.

What dipping sauces go well with salmon patties?

Tartar sauce is a classic, but you can also try creamy dill, spicy Sriracha mayo, or even a homemade remoulade for a flavor boost.

Southern Fried Salmon Patties Recipe

Description

Southern Fried Salmon Patties are a quick and delicious comfort food classic, combining canned salmon, onion, flour, and cornmeal with a touch of mayonnaise for moisture and flavor. Pan-fried until golden and crispy on the outside, these savory patties are perfect for a weekday main-course that’s packed with protein and Southern charm.

Ingredients

Units Scale

Main Ingredients

1 can salmon, drained
1/4 cup onion, finely chopped
1/4 cup all-purpose flour
1/4 cup cornmeal
1 large egg
3 tablespoons mayonnaise
Salt and pepper, to taste

For Cooking

Oil, for frying (enough to cover about 1 inch in the pan)

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Instructions

Prepare the Salmon
Drain the canned salmon thoroughly and add it to a large mixing bowl. Flake the meat with a fork to break up any large pieces and evenly distribute the texture.
Combine Remaining Ingredients
Add the finely chopped onion, all-purpose flour, cornmeal, large egg, mayonnaise, and salt and pepper to taste to the bowl with the salmon. Mix well using a fork or spatula until all ingredients are fully combined into a cohesive mixture.
Form the Patties
Shape the salmon mixture into patties about the size and thickness of a standard burger, usually yielding four patties. Press gently so the mixture holds together but isn’t too compact.
Heat Oil
Pour about an inch of oil into a large skillet and heat over medium heat. To test readiness, drop a small bit of the mixture into the oil; it should sizzle immediately.
Fry the Patties
Carefully place the salmon patties in the hot oil. Fry for about 3–4 minutes per side, or until both sides are golden brown and the patties are cooked through. Remove the patties and drain on paper towels before serving.

Notes

For a lighter version, use less oil or opt for shallow pan-frying.
Finely chop the onions for better texture and even distribution.
Drain salmon thoroughly to prevent excess moisture in the mixture.
You can add cayenne or hot sauce for a spicier flavor profile.
Serve with remoulade, tartar sauce, or a squeeze of fresh lemon, if desired.

Nutrition

Serving Size: 1 patty
Calories: 220
Sugar: 1g
Sodium: 430mg
Fat: 13g
Saturated Fat: 2.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 14g
Cholesterol: 62mg