If you’re searching for a hearty, classic dish that’s stood the test of time, Southern Fried Salmon Patties will absolutely hit the spot. These golden, crispy patties are a cherished staple from many Southern kitchens, blending tender canned salmon with fresh veggies, a touch of spice, and that all-important crispy edge. In just minutes, you’ll unlock flavors that feel like home, whether you’re new to Southern food or grew up with a skillet always at the ready. Let’s explore exactly why these patties deserve a spot in your weekly dinner line-up!

Southern Fried Salmon Patties Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Southern Fried Salmon Patties is in their unfussy, accessible ingredients. Every single component brings something valuable, from texture and crunch to creaminess and vibrant taste. Here’s what you’ll need—and why it matters:

Pink Salmon (14.75 oz can): The foundation of your patties, canned salmon offers deep flavor and hearty protein, and is incredibly convenient for weeknight meals.
Finely Diced Onion (1/4 cup): Brings a sweet sharpness and gentle crunch that wakes up the entire patty.
Finely Diced Green Bell Pepper (1/4 cup): Adds freshness, subtle color, and a hint of bite that balances the richness of the salmon.
Cornmeal (1/2 cup): Lends that signature Southern crisp to each bite, keeping your patties beautifully textured.
All-Purpose Flour (1/4 cup): Works with the cornmeal to help bind everything and hold a golden crust.
Large Egg (1): The key binder, making sure your patties don’t fall apart while frying.
Mayonnaise (2 tablespoons): Adds moisture and just the right amount of richness without overpowering.
Worcestershire Sauce (1 teaspoon): A splash of umami magic—this boosts depth and brings everything together.
Salt (1/2 teaspoon): Essential for seasoning and drawing out all those savory notes.
Black Pepper (1/2 teaspoon): Adds a gentle heat that won’t overpower the dish, but keeps every bite interesting.
Vegetable Oil (for frying): Your patties will love a quick sizzle in hot oil to develop that perfect crispy shell.

How to Make Southern Fried Salmon Patties

Step 1: Mix Up Your Base

Start by grabbing a medium bowl and add in your drained salmon—make sure it’s free of bones and skin (unless you like the extra nutrients!). Add onions, green bell pepper, cornmeal, flour, egg, mayonnaise, Worcestershire sauce, salt, and pepper. Use a fork or your hands to blend the mixture until everything is nicely combined. If your mix feels a bit wet or sticky, just sprinkle in a touch more cornmeal or flour so the patties hold together.

Step 2: Form Those Patties

With your salmon mixture ready, use your hands or a scoop to portion out 6 to 8 patties, aiming for about half an inch thick each. Press them gently but firmly—they should feel solid enough to stay together, without being overly compacted.

Step 3: Fry to Perfection

Pour about a quarter inch of vegetable oil into a large skillet and set it over medium heat. Once the oil shimmers, carefully lay the patties in (don’t crowd the pan!). Fry for 3–4 minutes per side, turning only once, until each patty develops that gorgeous, golden brown crust. Resist the urge to flip repeatedly—patience pays off with true Southern Fried Salmon Patties!

Step 4: Drain and Serve

As soon as the patties are cooked through and irresistibly crisp, use a spatula to transfer them onto a paper towel-lined plate. This helps soak up any extra oil and keeps the shells crisp. Now they’re ready to hit the table, piping hot!

How to Serve Southern Fried Salmon Patties

Garnishes

A squeeze of lemon, a sprinkle of chopped parsley, or a dash of hot sauce are all wonderful ways to brighten up your Southern Fried Salmon Patties. If you love a creamy finish, a dollop of homemade tartar sauce or even a zingy remoulade adds an extra layer of Southern flair.

Side Dishes

Classic Southern sides are the perfect backdrop for these patties. Try creamy grits, collard greens, buttered corn, or a refreshing cucumber salad. Fluffy biscuits or a slice of cornbread will round out the meal and turn it into a true comfort food experience.

Creative Ways to Present

For a fun twist, sandwich your patties inside a soft brioche bun with slaw for an unforgettable salmon burger. Or break a few patties up over a leafy green salad with a citrusy vinaigrette—you’ll have a fresh, protein-packed lunch in no time.

Make Ahead and Storage

Storing Leftovers

If you wind up with a few extra Southern Fried Salmon Patties (lucky you!), just let them cool to room temperature before transferring them into an airtight container. Store in the fridge and enjoy within two days for the best flavor and texture.

Freezing

For longer storage, place cooked and cooled patties on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer bag. They’ll keep their flavor and crispness for up to two months—simply thaw overnight in the fridge when you’re ready to dig in again.

Reheating

To bring back that fresh-from-the-skillet magic, reheat patties in a 350°F oven for 10–12 minutes, or until hot and crispy. You can also toss them in an air fryer for quick, even reheating. Microwave only if you’re pressed for time, as it will soften the crust.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! Fresh cooked salmon works beautifully—just flake it and proceed with the recipe. You might find you need to adjust the moisture with a little extra mayonnaise or a splash of milk.

What if my patties keep falling apart?

This usually means the mix is too wet or hasn’t been pressed together firmly. Add a bit more cornmeal or flour, and don’t be shy about molding your patties firmly before frying. Make sure your oil is hot so they start sizzling and crispen up right away.

Are Southern Fried Salmon Patties gluten-free?

As written, this recipe contains flour. To make them gluten-free, simply swap in your favorite gluten-free all-purpose blend or use extra cornmeal in place of flour—just be sure to check all your labels!

Can I add extra vegetables or spice?

You sure can! Finely chopped celery, jalapeño, or a little grated carrot add a new layer of flavor and even more color. A pinch of cayenne or a shake of hot sauce in the mix will give your patties a bold kick.

What’s the best oil for frying?

A neutral oil like vegetable, canola, or peanut is ideal. These can handle the heat and let the flavors of your Southern Fried Salmon Patties really shine through, giving you a crispy finish without any extra aftertaste.

Final Thoughts

There’s just something special about gathering friends or family around a plate of Southern Fried Salmon Patties—they’re simple, nostalgic, and big on flavor. Whether you’re serving them for a cozy dinner or sharing with a crowd, don’t be surprised if they disappear in a flash. Give them a try and bring a little Southern joy to your table tonight!

Southern Fried Salmon Patties Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

Author: admin
Total Time: 20 minutes
Yield: 6–8 patties 1x
Diet: Non-Vegetarian

Print Recipe

Description

These Southern Fried Salmon Patties are a delicious and budget-friendly way to enjoy seafood. Crispy on the outside and tender on the inside, they are perfect for a quick weeknight meal.

Ingredients

Scale

Southern Fried Salmon Patties Ingredients:

1 (14.75 oz) can pink salmon (drained, skin and bones removed if desired)
1/4 cup finely diced onion
1/4 cup finely diced green bell pepper
1/2 cup cornmeal
1/4 cup all-purpose flour
1 large egg
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
vegetable oil for frying

Cook Mode Prevent your screen from going dark

Instructions

Mix Ingredients: In a medium bowl, combine the drained salmon, onion, bell pepper, cornmeal, flour, egg, mayonnaise, Worcestershire sauce, salt, and pepper. Mix until well combined.
Form Patties: Using your hands or a scoop, form the mixture into 6–8 patties, about 1/2 inch thick.
Fry Patties: Heat vegetable oil in a skillet, add the patties, and cook for 3–4 minutes per side until golden brown and crispy.
Drain and Serve: Transfer to a paper towel-lined plate to drain. Serve warm with preferred sauce or sides.