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