These Southern Fried Salmon Patties are a timeless comfort classic—crispy on the outside, tender and flavorful on the inside, and bursting with down-home goodness. Made with simple pantry ingredients, these golden patties are the definition of hearty, satisfying soul food. They’re quick to make, deliciously seasoned, and perfect for any meal of the day. I’ve tried them with a hint of smoked paprika once, and it added an incredible depth that took them to another level. Whether served with grits for breakfast, coleslaw for lunch, or cornbread for dinner, these salmon patties bring a taste of the South straight to your kitchen.
Why You’ll Love This Recipe
These patties are everything you want from Southern comfort food—crispy, flavorful, and versatile. They can be made with fresh or canned salmon, making them budget-friendly and convenient. The perfect blend of onion, seasonings, and cornmeal gives each patty that signature Southern crunch with a tender, flaky interior. Plus, they’re quick to whip up—ready in under 30 minutes. Serve them hot from the skillet with a squeeze of lemon or a dollop of tartar sauce for a meal that tastes like home.
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Southern Fried Salmon Patties – Crispy, Golden, and Full of Southern Soul
- Total Time: 25 minutes
- Yield: 6 patties
- Diet: Halal
Description
Southern Fried Salmon Patties are a crispy, golden-brown comfort food classic made with tender flaked salmon, onions, and simple seasonings. Pan-fried to perfection, these patties are flavorful, satisfying, and perfect for serving with grits, rice, or a side of cornbread.
Ingredients
- 2 (14.75 oz) cans pink salmon, drained and flaked
- 1/2 cup (60g) finely chopped onion
- 1/3 cup (40g) cornmeal
- 1/3 cup (40g) all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup (60ml) milk
- 1 tsp Old Bay seasoning (or Cajun seasoning)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 cup (60ml) vegetable oil (for frying)
Instructions
- Drain the canned salmon, remove any large bones, and flake it into a large mixing bowl.
- Add chopped onion, cornmeal, flour, eggs, milk, Old Bay seasoning, salt, pepper, and garlic powder. Mix until well combined. The mixture should hold its shape; add a little more flour if too wet.
- Form the salmon mixture into 6–8 patties, about 1/2 inch thick.
- Heat vegetable oil in a large skillet over medium heat.
- Fry patties in batches for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
- Drain on paper towels and keep warm until ready to serve.
- Serve hot with tartar sauce, hot sauce, or a squeeze of lemon.
Notes
- Fresh salmon can be used — just cook and flake it before mixing.
- For a Southern twist, serve with grits, collard greens, or cornbread.
- To make it spicier, add a pinch of cayenne pepper to the mix.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Southern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon: You can use canned salmon (drained and flaked) or leftover cooked fresh salmon. Either works beautifully and gives these patties their rich, savory base.
Eggs: Bind the mixture together while adding moisture and structure.
Breadcrumbs or Cornmeal: Traditional Southern versions often use cornmeal for that signature crispy texture, while breadcrumbs give a softer bite. You can even mix the two.
Onion: Finely chopped onion adds sweetness and depth of flavor that balances the richness of the salmon.
Bell Pepper (optional): Diced green or red bell pepper brings color and a subtle sweetness.
Mayonnaise: Adds creaminess and keeps the patties moist inside.
Lemon Juice: A squeeze of fresh lemon brightens the flavor and cuts through the richness.
Seasonings: Cajun seasoning, salt, black pepper, and a touch of garlic powder give that authentic Southern kick.
Flour: Helps bind and gives the patties a beautiful golden crust when fried.
Oil for Frying: Use vegetable oil or canola oil for the perfect crispy sear.
Parsley: Adds color and freshness for a classic finishing touch.
Directions
- Prepare the salmon: Drain canned salmon and remove any bones and skin. Flake it into a large mixing bowl.
- Add the ingredients: Mix in eggs, onion, bell pepper (if using), mayonnaise, lemon juice, and seasonings. Stir until well combined.
- Add the dry ingredients: Mix in breadcrumbs or cornmeal and flour until the mixture holds together easily when shaped.
- Form the patties: Shape into small rounds, about 2–3 inches in diameter and ½-inch thick.
- Heat the oil: In a large skillet, heat about ½ inch of oil over medium heat until shimmering.
- Fry the patties: Add the salmon patties in batches, frying for 3–4 minutes per side until golden brown and crispy. Avoid overcrowding the pan for an even fry.
- Drain and serve: Place on paper towels to remove excess oil. Garnish with parsley and serve warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 6–8 patties (about 4 servings).
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Perfect for a quick weeknight dinner or a hearty Southern-style brunch.
Storage/reheating
Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in an oven at 350°F (175°C) for 10 minutes until warm and crispy. You can also freeze cooked patties for up to 2 months—reheat directly from frozen for a quick meal.
Variations and Customizations
Spicy Cajun Salmon Patties
Add extra Cajun seasoning or a pinch of cayenne pepper for a bold Southern kick.
Herb and Lemon Zest Patties
Mix in fresh dill or lemon zest for a light, citrusy flavor that complements the salmon beautifully.
Cheesy Southern Style
Add shredded cheddar or Parmesan to the mixture for a creamy, savory upgrade.
Gluten-Free Option
Use almond flour or gluten-free breadcrumbs in place of flour for a gluten-free version.
Oven-Baked Version
For a lighter option, bake the patties at 400°F (200°C) for 20 minutes, flipping halfway through for even crispness.
FAQs
Can I use fresh salmon instead of canned?
Yes, cooked and flaked fresh salmon works perfectly and adds a fresher taste.
Why do my patties fall apart?
Add a bit more flour or breadcrumbs to help bind the mixture, and chill before frying if needed.
Can I bake instead of fry?
Absolutely—bake at 400°F (200°C) until golden brown, about 20 minutes.
What’s the best oil for frying?
Use vegetable, canola, or peanut oil for even, golden frying.
How do I make them spicier?
Add hot sauce, cayenne pepper, or extra Cajun seasoning to the mix.
Can I make these ahead of time?
Yes, shape the patties and refrigerate them for up to a day before frying.
Can I freeze them raw?
Yes, freeze uncooked patties on a tray, then transfer to a freezer bag. Fry directly from frozen when ready.
What sauces go well with salmon patties?
Tartar sauce, remoulade, or spicy mayo are all excellent choices.
What can I serve with salmon patties?
They pair beautifully with coleslaw, grits, mashed potatoes, or cornbread.
How do I make them extra crispy?
Coat each patty lightly in flour or cornmeal just before frying for added crunch.
Conclusion
These Southern Fried Salmon Patties bring classic comfort with every crispy, golden bite. Simple, hearty, and full of flavor, they’re a beloved Southern staple that never goes out of style. Whether you’re making them for a cozy family meal or a quick weekday dinner, these patties deliver that homemade warmth and satisfying crunch that everyone loves. Serve them hot with a side of cornbread or creamy grits, and you’ve got a meal that feels like a taste of true Southern hospitality.
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