Can I use fresh salmon instead of canned salmon?

Absolutely, cooked and flaked fresh salmon works beautifully. Just make sure it’s fully cooked and free of bones before mixing it in.

What kind of oil should I use for frying?

Opt for a neutral, high-heat oil like canola, corn, or vegetable oil. Olive oil isn’t ideal here as it can burn at higher temperatures and impart a strong flavor.

Why did my patties fall apart during cooking?

This usually happens if the mixture is too dry or not bound together well. Make sure you include the egg and mayonnaise, and don’t skip the flour and cornmeal. If in doubt, chill the patties briefly before frying to help them hold their shape.

Can I bake these instead of frying?

Yes, you can bake salmon patties on a lightly greased baking sheet at 400°F for about 15–20 minutes, flipping halfway through. They’ll be a bit less crispy but still delicious.

Southern Fried Salmon Patties Recipe

Name: Southern Fried Salmon Patties Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern
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; Oil, for cooking

There’s just something special about classic Southern Fried Salmon Patties—they deliver big comfort with very little effort. Flaky, flavorful salmon mingles with savory onion, a crisp cornmeal crust, and just the right amount of creamy richness, ready in a flash. This recipe is a true weeknight hero, perfect when you need a home-cooked meal with hardly any fuss. You’ll have golden, crispy patties on your plate in under half an hour, and the combination of warm, crunchy outsides with a moist, tender middle is simply unforgettable.

Why You’ll Love This Recipe

A Weeknight Lifesaver: These salmon patties come together fast, making them ideal for busy evenings when cooking needs to be quick and simple.
Flavors That Shine: Expect that classic, satisfying taste with a golden crunch on the outside and a tender, savory inside.
Minimal Ingredients, Maximum Satisfaction: You probably have everything in your pantry right now.
Versatile and Forgiving: Customize with spices or leftover veggies, and they’ll still turn out great.
Crowd-Pleasing Comfort: Whether you’re feeding the family or making an easy dinner for one, these patties always hit the spot.

Ingredients You’ll Need

Canned Salmon: The heart of the recipe. Canned wild salmon gives a robust, satisfying flavor—just drain well and remove any large bones.
Onion: Finely chopped fresh onion adds sweetness and a subtle bite. If you’re not a fan of raw onion, give it a quick sauté first.
All-Purpose Flour: Helps hold everything together while giving the patties a light, tender interior.
Cornmeal: Delivers the signature Southern crunch, creating that irresistible crispy crust.
Egg: Acts as a binder for a cohesive mixture—don’t skip it or the patties may crumble.
Mayonnaise: Adds moisture, flavor, and a bit of tangy richness. If you’re new to mayo in your patties, trust the process!
Salt and Pepper: Essential for bringing out all the savory flavor. Go by taste—you know what you like.
Cooking Oil: You want an oil with a high smoke point, like vegetable or canola, for perfect frying.
Tip: If you have fresh herbs or a dash of hot sauce, feel free to toss them in for a personal touch!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice It Up: Add a pinch of cayenne, Old Bay, or smoked paprika for a kick.
Herby Freshness: Mix in chopped parsley, dill, or green onions for a pop of color and flavor.
Use Fresh Salmon: Got leftover cooked salmon? It works beautifully.
Make Them Gluten-Free: Substitute your favorite gluten-free flour and cornmeal.
Go Mini: Shape into small cakes and serve as appetizers or sliders.

How to Make Southern Fried Salmon Patties

Step 1: Prepare the Salmon Mixture

Add drained salmon to a mixing bowl. Flake it well with a fork, breaking apart any large chunks and removing skin or big bones if you spot them.

Step 2: Combine All Ingredients

Toss in your chopped onion, flour, cornmeal, egg, mayonnaise, and a generous pinch each of salt and pepper. Mix everything together until just combined—don’t overmix, or the patties can turn dense.

Step 3: Shape the Patties

Scoop out the mixture and gently form into patties about the size and thickness of a burger. Press the edges if you like a crispier crust.

Step 4: Heat Your Oil

Pour about an inch of oil into a heavy skillet and heat over medium. The oil should shimmer but not smoke—test with a small pinch of the salmon mixture; if it sizzles, you’re ready.

Step 5: Fry the Patties

Place the patties gently in the hot oil (don’t overcrowd). Fry until golden brown and crisp on the first side—about 3–4 minutes—then flip and cook the other side the same way. Set on a paper towel-lined plate to drain.

Step 6: Serve and Enjoy

Serve the patties hot, ideally right from the skillet. They’re best when that fresh-from-the-pan crunch is at its peak.

Pro Tips for Making the Recipe

Flake Salmon Well: Uniform flakes give your patties a better texture and help them hold together.
Don’t Overcrowd the Pan: Give each patty space to brown evenly.
Keep an Eye on the Oil: Too hot and the outside will burn before the inside cooks; too cool and your patties absorb oil.
Form Gently: Press the patties just firmly enough to stick—they should feel soft, not compacted.
Rest Before Serving: Let the patties drain on a wire rack or paper towels for a minute to keep them crisp.

How to Serve

Southern Fried Salmon Patties are incredibly versatile when it comes to serving.

Classic Southern Style: Pair with creamy mashed potatoes, coleslaw, or stewed greens for a heartwarming meal.
Light and Fresh: Serve over a fresh salad with a dollop of tartar sauce or a squeeze of lemon.
Sandwich-Style: Tuck a patty into a soft bun with lettuce, tomato, and a swipe of mayo for a satisfying sandwich.
Brunch Ready: Top each patty with a poached egg, or serve alongside grits for a Southern breakfast twist.

Make Ahead and Storage

Storing Leftovers

Cool patties completely before storing. Place in an airtight container and refrigerate for up to 3 days.

Freezing

Place cooked patties on a baking sheet and freeze until solid; then transfer to a freezer bag. Freeze for up to 2 months.

Reheating

Warm patties in a skillet over medium-low heat or in a 350°F oven until heated through and crisp. Microwave reheating works, though the patties may lose some crunch.

FAQs

Can I use fresh salmon instead of canned salmon?

Absolutely, cooked and flaked fresh salmon works beautifully. Just make sure it’s fully cooked and free of bones before mixing it in.
What kind of oil should I use for frying?

Opt for a neutral, high-heat oil like canola, corn, or vegetable oil. Olive oil isn’t ideal here as it can burn at higher temperatures and impart a strong flavor.
Why did my patties fall apart during cooking?

This usually happens if the mixture is too dry or not bound together well. Make sure you include the egg and mayonnaise, and don’t skip the flour and cornmeal. If in doubt, chill the patties briefly before frying to help them hold their shape.
Can I bake these instead of frying?

Yes, you can bake salmon patties on a lightly greased baking sheet at 400°F for about 15–20 minutes, flipping halfway through. They’ll be a bit less crispy but still delicious.

Final Thoughts

There’s a lot to love about Southern Fried Salmon Patties—the flavor, the nostalgia, and especially the ease. Whether you’re new to the recipe or it’s a beloved favorite, give it a try on your next busy night. With a crispy crust and savory, tender inside, you’ll find yourself making these patties over and over. Enjoy every bite, and don’t be afraid to put your own spin on this Southern classic!