There’s something incredibly comforting about a plate of crispy Southern Fried Salmon Patties. I love how this simple recipe transforms a few pantry staples into golden, flavorful patties with a crispy exterior and a tender, flaky center. Whether I serve them for a quick weeknight dinner, an easy lunch, or tucked into a sandwich, they always deliver satisfying Southern-style comfort with very little effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (14 3/4 ounces) salmon, drained
1/4 cup onion, finely chopped
1/4 cup cornmeal
1/4 cup all-purpose flour
1 large egg
3 tablespoons mayonnaise
Oil for frying
Directions
I drain the canned salmon thoroughly and place it into a mixing bowl. Then I flake it evenly with a fork.
I add the chopped onion, cornmeal, flour, egg, and mayonnaise to the bowl.
I stir everything together until the mixture is fully combined and holds together well.
I shape the mixture into patties about the size of a small burger.
I heat oil in a skillet over medium heat.
I carefully place the patties into the hot oil and cook them until one side becomes golden brown.
I gently flip each patty and continue cooking until the second side is browned and the patties are cooked through.
I transfer the cooked patties to paper towels to drain any excess oil.
I serve them warm with my favorite dipping sauce, fresh vegetables, or on a sandwich bun.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: Approximately 285 kcal per serving
Variations
I sometimes add chopped parsley, green onions, or fresh dill for extra freshness. When I want a little heat, I mix in Cajun seasoning, cayenne pepper, or diced jalapeños. I also enjoy adding a splash of lemon juice to brighten the flavor. If I prefer a crispier texture, I coat the patties lightly with additional cornmeal before frying. For extra richness, I occasionally mix in a little shredded cheddar cheese.
Storage/Reheating
I store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. If I want to keep them longer, I freeze them in a freezer-safe container for up to 2 months. When I’m ready to enjoy them again, I reheat them in a skillet over medium heat for a few minutes per side until warmed through and crispy. I can also use an air fryer or a 350°F (175°C) oven for several minutes to restore their crisp texture.
FAQs
Can I use fresh cooked salmon instead of canned salmon?
Yes. I can substitute cooked fresh salmon by flaking it into small pieces before mixing it with the remaining ingredients.
Why are my salmon patties falling apart?
I make sure the mixture is well combined and not too dry. If needed, I add a little more mayonnaise or another spoonful of flour to help bind everything together.
Can I bake these salmon patties instead of frying them?
Yes. I place the patties on a lightly greased baking sheet and bake them at 400°F (200°C) for about 15 to 20 minutes, flipping them halfway through for even browning.
What side dishes pair well with salmon patties?
I like serving them with coleslaw, mashed potatoes, green beans, roasted vegetables, macaroni and cheese, or a fresh garden salad.
Can I prepare the patties ahead of time?
Absolutely. I shape the patties in advance and refrigerate them for up to 24 hours before cooking, making dinner even quicker when I’m ready to fry them.
Conclusion
I love how Southern Fried Salmon Patties combine simplicity, affordability, and incredible flavor in one satisfying meal. With their crispy golden crust and tender center, they make an excellent choice for lunch or dinner any day of the week. Whether I enjoy them as a classic Southern main dish, in a sandwich, or alongside my favorite sides, this recipe always delivers delicious homemade comfort with minimal effort.
📖 Recipe:
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Southern Fried Salmon Patties
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Halal
Description
These Southern Fried Salmon Patties are crispy on the outside and tender and flaky on the inside. Made with simple pantry staples, they come together quickly for an easy and comforting Southern-style meal.
Ingredients
1 can (14 3/4 ounces) salmon, drained
1/4 cup onion, finely chopped
1/4 cup cornmeal
1/4 cup all-purpose flour
1 large egg
3 tablespoons mayonnaise
Oil for frying
Instructions
- Drain the canned salmon thoroughly and place it into a mixing bowl. Flake it evenly with a fork.
- Add the chopped onion, cornmeal, flour, egg, and mayonnaise to the bowl.
- Stir until the mixture is fully combined and holds together well.
- Shape the mixture into 4 patties about the size of a small burger.
- Heat oil in a skillet over medium heat.
- Carefully place the patties into the hot oil and cook until the first side is golden brown.
- Flip each patty and cook until the second side is golden brown and the patties are cooked through.
- Transfer the patties to paper towels to drain excess oil.
- Serve warm with your favorite dipping sauce, vegetables, or on a sandwich bun.
Notes
Add chopped parsley, green onions, or fresh dill for extra flavor.
For a spicy version, mix in Cajun seasoning, cayenne pepper, or diced jalapeños.
Add a splash of lemon juice for a brighter flavor.
Coat the patties lightly with additional cornmeal before frying for extra crispiness.
Mix in shredded cheddar cheese for added richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in a skillet, air fryer, or 350°F (175°C) oven until heated through and crispy.
The patties can be shaped up to 24 hours ahead and refrigerated before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Southern
Nutrition
- Serving Size: 1 patty
- Calories: 285 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 95 mg
