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When I was a little girl, my grandma always (and I mean always) kept a can or two of salmon tucked away in her pantry “just in case company stopped by.” Trust me, it never failed — as soon as my cousins and I came bursting through her screen door, sticky and hungry from chasing each other outside, her answer was these crispy, golden Southern Fried Salmon Patties. Honest to goodness, whenever I fry up a batch, I’m right back in her sunny yellow kitchen, listening to her stories while the patties sizzle away in the cast iron skillet. These little beauties are everything I crave in a weeknight dinner: quick, wallet-friendly, and full of classic Southern flavor that somehow just tastes like home. If you’ve never tried them, oh boy, you’re truly in for a treat!
The best part? No need for fancy ingredients or a trip to the specialty store—just a handful of trusty pantry staples and a few minutes to chop a bit of onion. Whether you’re tossing them together for a cozy family supper or serving them as little appetizers for friends, they’ll disappear faster than you can say, “pass the hot sauce.” (Seriously—make extra! They go quick.)
Why You’ll Love This Recipe
- Quick and Easy: On the table in under 30 minutes (yes, really!). Perfect for when you’d rather relax than fuss in the kitchen after a long day.
- Economical: Canned salmon is affordable and always there for you—no matter what your week looks like.
- Crowd-Pleaser: That crispy, golden crust gets ‘em every time. Even my pickiest eaters light up when I make these.
- Versatile: Dinner, brunch, snacks, lunchbox—these hold up wherever they land!
- Customizable: Add some heat, swap your favorite veggies—just make these your own Southern masterpiece.
Key Ingredients
If you’ve got a can of salmon, you’re already halfway there! Here’s what you’ll be tossing together (plus a few “mom tricks”):
- Pink Salmon: Canned is classic (and budget-friendly), but leftover cooked salmon will do in a pinch. Drain it well and give it a good flake. Don’t stress about the little bones—they’re full of calcium and soft after cooking, but if you’re squeamish, pick out the big ones.
- Eggs: These are your trusty binder. Two is my go-to, but if you only have one left, just use it—the patties will be a little looser, and that’s okay!
- Onion & Bell Pepper: Dice them nice and small. Any color bell pepper works (or none, honestly—sometimes I only use onion if that’s what’s left in the fridge).
- Yellow Cornmeal: Gives that Southern grit and irresistible crunchy edge—either plain or self-rising does the job.
- Mayonnaise: Just a scoop for moisture and creaminess. Greek yogurt works too, for my fellow “kind of healthy” types.
- Worcestershire Sauce: This is the secret boost! Gives an extra savory hit to the mix. Don’t skip it if you can help it.
- Hot Sauce: Just a dash or two—my family likes Texas Pete, but any classic will do. Add a little extra if you want things spicy!
- Bread Crumbs & Flour: Soft bread keeps patties tender. Flour helps if the mix is too wet (especially on humid days—thanks, mom, for the tip!).
> Full ingredient list with measurements is in the recipe card below, but seriously, feel free to play around with whatever’s lurking in your pantry!
Instructions
Step 1: Prepare the Salmon Mixture
Start by draining your salmon really well—it can be a bit watery. If you see any big bones and want to pick them out, go for it. (The little ones basically vanish when cooked!) Plop the salmon into a good-sized mixing bowl and use a fork to break it up.
Step 2: Add Ingredients
Add your eggs, chopped onion, bell pepper, cornmeal, salt and pepper, a generous dollop of mayo, a glug of Worcestershire sauce, a shake of garlic powder, and your favorite hot sauce. Crumble in a slice of bread if you’ve got one handy (that last heel piece? Perfect!).
Step 3: Combine and Adjust Mixture
Now’s the fun (messy) part. Mix everything together, but don’t go overboard—just until combined. If the mixture feels too loose or looks like it’s going to puddle, add flour one spoonful at a time. Some days I barely need any, and other days (especially if it’s humid out), I need a bit more. You want to be able to pat it into a nice, thick oval without it falling apart.
Step 4: Shape the Patties
Divide the mixture into four or five equal portions—whether you want big hearty patties or a bunch of smaller ones is totally up to you. Gently form each into a patty about half an inch thick. They don’t have to be perfect rounds! Mine are usually a little lumpy, and they taste all the better for it.
Step 5: Fry the Patties
Grab your sturdiest skillet (cast iron if you have it—total Southern grandma energy!). Cover the bottom with oil or shortening and warm over medium heat. When the oil shimmers, gently lower in the patties. Don’t crowd them—work in batches if you need to. Fry about 4-5 minutes per side, until they’re deliciously crispy and golden brown. The less you fuss with them, the better that crust gets—just let them do their thing!
Step 6: Serve
Scoop the crisp patties onto a plate lined with paper towels to snatch up any extra oil. Serve them up warm—maybe with a sprig of fresh herbs, a little lemon wedge, or your favorite dipping sauce for extra fun. (Spicy remoulade’s our favorite, but sometimes ketchup is all anyone wants and hey, that’s just fine.)
Serving Suggestions
- Traditional Southern Meal: Pair with creamy coleslaw, cornbread, and maybe some mashed potatoes for the ultimate cozy plate—yes, this works on any weeknight, even if your feet are bare and you’re standing by the stove.
- Light & Fresh: A big green salad or a pile of simply-steamed veggies keeps things lighter but every bit as craveable.
- Breakfast Favorite: Sometimes I plop a patty next to scrambled eggs and creamy grits—breakfast for dinner is always a win in our house.
- Dipping Sauces: Tangy tartar, spicy aioli, classic remoulade… or just your go-to hot sauce for nights when you want quick comfort.
- Packed Sandwiches: Tuck a patty into a soft bun with lettuce, tomato, and maybe a pickle—hello, best leftover lunch!
Storage Tips
- Refrigeration: Pop leftover patties into an airtight container and they’ll keep in the fridge for up to 3 days. They’re honestly as tasty cold as they are hot—midnight snack, anyone?
- Reheating: For best crunch, reheat in a skillet over medium until warmed through. If you’re in a hurry (which is all of us, right?), a few minutes in a 350°F oven works too.
- Freezing: Freeze cooked or uncooked patties between parchment in a zip-top bag for up to 3 months. Just thaw in the fridge overnight and fry or reheat as you like. Future you will be super grateful for this trick!
Variations
- Turn Up the Heat: Add a diced jalapeño or an extra splash of hot sauce for those brave souls at your table.
- Herb It Up: A handful of chopped parsley, dill, or chives makes these taste extra fresh (even if you just grabbed wilted herbs from the crisper!).
- Cheesy Twist: Stir in a bit of shredded cheddar or parmesan for an extra layer of richness—total comfort food vibes.
- Low-Carb Option: Skip the bread and use almond flour or crushed pork rinds for a keto-friendly batch. (My neighbor swears by it, and she knows her Southern food!)
- Seafood Celebration: Mix in a little crab or diced shrimp with the salmon for a special occasion batch that feels flat-out fancy.
Conclusion
If you’re craving a cozy, craveable taste of home, these Southern Fried Salmon Patties are about as nostalgic (and delicious!) as it gets. We’ve whipped these up a hundred times over the years and they still feel a little bit magical—crispy on the outside, tender in the middle, packed with that savory, comforting flavor only the South can deliver. Whether you’re feeding a crowd, stubborn little ones, or just indulging your own comfort food craving (don’t we all need those nights?), this is one recipe you’ll want to keep close. I’d absolutely love to hear how yours turn out, or what fun twists you put on them—just holler in the comments below or let me know what your kitchen smells like when that first batch hits the oil. Happy frying, friends!
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.
