Bring a taste of the South to your table with these Southern Fried Salmon Patties. Made with pantry staples and seasoned to perfection, these golden-brown patties are crispy on the outside, tender on the inside, and full of rich, savory flavors. Whether served as a main dish or a comforting appetizer, these patties are a delightful nod to classic Southern cooking.
Why You’ll Love This Recipe
Quick and Easy: Ready in under 30 minutes, these patties are ideal for busy weeknights.
Economical: Canned salmon is affordable and makes this dish accessible without sacrificing flavor.
Crowd-Pleaser: The crispy, golden exterior and flavorful interior make these patties a hit with kids and adults alike.
Versatile: Serve as a main dish, sandwich filler, or even as part of a breakfast spread with eggs.
Customizable: Easily adjust the spice level or swap ingredients to fit your taste preferences.
Key Ingredients
Pink Salmon: This recipe’s main ingredient is canned salmon comprise of rich and flaking texture with a strong burst of omega-3. Drain as dry possible and flake to free for best results.
Eggs: They are used to bind the ingredients together, and they help the patties keep their shape when being fried.
Onion and Bell Pepper: Finely chopped vegetables give the patties a touch of sweetness and also impart a nice crunch to them.
Yellow Cornmeal: Should be used to add a nice grit texture to the patties, which will help with the texture of the patties and giving them a juiciness inside.
Mayonnaise: It’s used to help in binding and making the texture much better. They stay moist.
Worcestershire Sauce: Adds a depth of tanginess and umami, which blends well with the salmon.
Hot Sauce: Add a dash of hot sauce, say Texas Pete, and this will give the patties a mild heat, according to taste.
Bread Crumbs and Flour: While bread crumbs add a soft, smooth texture to the patties, flour’s role is to thicken the mixture to help with shaping.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions
Step 1: Prepare the Salmon Mixture
Drain the Salmon: Thoroughly drain the salmon and remove any large bones if desired.
Flake the Salmon: Place the flaked salmon into a large mixing bowl.
Step 2: Add Ingredients
To the bowl with the salmon, add:
2 eggs (beaten)
Diced onion
Diced bell pepper
Cornmeal
Salt
Garlic powder
Mayonnaise
Worcestershire sauce
Hot sauce (to taste)
Black pepper
Crumbled bread
Step 3: Combine and Adjust Mixture
Mix Gently: Use a spoon or your hands to gently combine the ingredients until evenly mixed.
Adjust Consistency: If the mixture feels too wet, gradually add flour until it thickens enough to hold its shape.
Step 4: Shape the Patties
Divide the mixture into 4 portions.
Shape each portion into a patty about 1/2-inch thick.
Step 5: Fry the Patties
Heat a skillet over medium heat and add enough shortening or oil to coat the bottom of the pan.
Once the oil is hot, place the patties in the skillet.
Fry each patty for 4-5 minutes on each side, or until golden brown and crispy.
Step 6: Serve
Remove the cooked patties from the skillet and drain on paper towels to remove excess oil.
Serve the patties warm, optionally garnished with fresh herbs or paired with your favorite dipping sauce. Enjoy!
Serving Suggestions
Traditional Southern Meal: A choice with creamed coleslaw, cornbread, and mashed potatoes makes serving these burgers feel truly Southern.
For Something Light: Try a really green salad or some steamed veggies to give off a lighter effect.
Plates of Breakfast: Scrambled eggs with grits make for a hearty Southern breakfast.
Dipping Sauce Options: Try something sour, spicy aioli, or remoulade to sharpen the flavors.
Sandwich Ideas: Make a patty sandwich between 2 slices of toast or a bun with lettuce, tomato, and other favorite toppings.
Storage Tips
Refrigeration: Cooked patties can be kept in the refrigerator using an air-tight container for up to 3 days.
Reheating: For crispiness, gently warm them again by shallow frying over medium heat or reheat them at 350°F in the oven for 10-12 minutes.
Freezing: Uncooked Full Throttle patties or patties that have been cooked can be put in storage for later use. Interleave with a parchment and put them inside an airtight container or a freezer bag. It can be stored up to 3 months.
Transfer it to the fridge the day before you are going to cook it or reheat it.
Variations
Spicy Patties: Throwing in diced jalapeño or an extra splash of hot sauce for a robust feel.
Herb-Infused: Fresh herbs such as parsley, dill, chives concentrated and mixed into the patty, imparting a green and aromatic taste.
Cheesy Twist: Shredded cheddar or shredded Parmesan mixed into the mixture as a fancy, gourmet variation.
Low-Carb Option: Bread crumbs can be substituted with almond flour or crushed pork for keto-friendly salmon patties.
Seafood Medley: A blend of canned salmon with crabmeat or shrimp, a luxurious kind of seafood patty.
Conclusion
Southern-Fried Salmon Patties are so nostalgic, and so very classy. The crispy outsides, seasoned flavors, and satisfying consistencies just thrum the song of comfort with taste. The patties shall waywardly charm whoever you serve them for dinner, brunch, or party appetizers. Offer them with an array of joy, and relish the never-aging Southern gem-a culinary school of deliciousness!
Southern Fried Salmon Patties
Ingredients
- 12 oz pink salmon canned, drained and flaked
- 2 eggs beaten
- 1/4 cup onion chopped
- 1/4 cup bell pepper chopped
- 2 tbsp yellow cornmeal
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce e.g., Texas Pete
- 1/2 tsp ground black pepper
- 1 slice white bread crumbled
- 1/4 cup flour added as needed to adjust consistency
- shortening or oil for frying
Instructions
- Drain the salmon thoroughly and remove any large bones if desired. Place the flaked salmon in a large mixing bowl.
- To the bowl with salmon, add eggs, onion, bell pepper, cornmeal, salt, garlic powder, mayonnaise, Worcestershire sauce, hot sauce, black pepper, and crumbled bread. Mix gently to combine.
- If the mixture feels too wet, gradually add flour until it thickens enough to hold its shape.
- Divide the mixture into 4 portions and shape each portion into a patty about 1/2-inch thick.
- Heat a skillet over medium heat and add enough shortening or oil to coat the bottom. Once hot, fry the patties for 4-5 minutes per side until golden brown and crispy.
- Drain the cooked patties on paper towels to remove excess oil. Serve warm, garnished with herbs or paired with your favorite dipping sauce.
