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

Description

Southern Fried Salmon Patties are a classic comfort food made with canned salmon, onion, flour, cornmeal, and mayonnaise, formed into crispy patties and fried until golden. This quick and easy Southern dish is perfect for a savory lunch or a weeknight dinner, delivering a delicious balance of flavors and a crispy texture.

Ingredients

Units Scale

Salmon Patties Base

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 Frying

Oil, for cooking

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Instructions

Prepare the Salmon Mixture: Add the drained salmon to a mixing bowl. Use a fork to flake the salmon into small pieces, ensuring all large chunks are broken apart for even mixing.
Add Ingredients: To the bowl with salmon, add the finely chopped onion, all-purpose flour, cornmeal, large egg, mayonnaise, and season with salt and pepper to taste. Stir everything together thoroughly until the mixture is well combined and evenly moistened.
Shape the Patties: Using your hands, shape the salmon mixture into patties approximately the size of a burger. Press gently to ensure the patties hold together, but don’t overwork the mixture.
Heat the Oil: Pour about an inch of oil into a skillet and heat over medium heat on the stovetop. Give the oil a few minutes to reach the right temperature—it should sizzle when a small drop of batter is added.
Fry the Patties: Place the formed patties into the hot oil. Fry them in batches, carefully turning them after a few minutes to ensure both sides become golden brown and crispy. Cook until the patties are cooked through and have a deep golden-brown color, which usually takes about 3-4 minutes per side.
Drain and Serve: Remove the cooked salmon patties from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve hot for the best flavor and texture.

Notes

For extra flavor, try adding a teaspoon of Old Bay seasoning or fresh herbs to the mixture.
These patties can also be made with fresh, cooked salmon in place of canned.
Serve with tartar sauce or hot sauce for a delicious dip.
For a lighter version, you can shallow fry or bake the patties instead of deep-frying.

Nutrition

Serving Size: 1 patty (1/4 of recipe)
Calories: 299
Sugar: 1g
Sodium: 195mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 16g
Cholesterol: 87mg