Southern Salmon Patties Recipe

Southern Salmon Patties are the golden, crispy taste of comfort straight from a Southern kitchen. This easy recipe transforms pantry staples into savory little fritters that are crisp on the outside and incredibly moist within. Each bite delivers homey flavors, aromatic onion, tender salmon, and a subtle hint of spice all wrapped up in a delightful cornmeal crust. Whether you’re looking for a quick weeknight meal or a nostalgic taste of childhood, Southern Salmon Patties are a true classic, beloved for their simplicity and their big, bold flavor.

Ingredients You’ll Need

Every ingredient in these Southern Salmon Patties has an important role, even though the list is short and sweet. A well-seasoned pantry and a single can of salmon come together for something endlessly satisfying—so let’s take a closer look at how each component works its magic.

• Canned pink salmon: The heart of the recipe! Canned salmon brings rich, briny flavor and perfect texture. Make sure to drain and flake it well.
• Yellow cornmeal: This Southern staple lends that classic crispy edge and golden color to the patties.
• All-purpose flour (or almond flour): A little flour combines everything and makes the patties hold together. Almond flour is a great option for a gluten-free touch.
• Mayonnaise: Adds creamy richness and helps keep the patties tender. Don’t skip this secret weapon!
• Finely chopped onion: For a sweet bite and lots of flavor in each mouthful; chop as small as you can for the best texture.
• Large egg: Binds it all together, ensuring the patties don’t fall apart when frying.
• Chili powder: Brings a gentle warmth (not heat) that beautifully complements the salmon.
• Salt and pepper: Classic seasonings that let the other flavors shine. Taste and adjust as needed.
• Olive oil or vegetable oil: For frying the patties to crispy, golden perfection. Pick your favorite!

How to Make Southern Salmon Patties

Step 1: Mix the Base

Start by placing your drained, flaked canned salmon into a large mixing bowl. Add in the finely chopped onion, cornmeal, flour (or almond flour), mayonnaise, egg, chili powder, and a pinch of salt and pepper. This mix is the backbone of Southern Salmon Patties, so take a minute to ensure everything is distributed evenly. Don’t be afraid to get your hands involved—sometimes that’s the best tool for the job.

Step 2: Shape the Patties

Once your mixture is ready, shape it into patties. Scoop about ¼ cup of the mixture per patty and gently form into rounds about half an inch thick. Keeping them uniform in size means they’ll cook evenly and look especially appetizing when you serve them.

Step 3: Heat the Oil

Place a large skillet on the stove over medium heat. Add enough oil to coat the bottom—a generous slick is what gets you that signature crunch. Give the oil a minute or two to ripple and get nice and hot before adding the patties.

Step 4: Fry Until Golden

Carefully add your salmon patties to the skillet without crowding them. Let them sizzle undisturbed for about 5 minutes per side, until they’re golden brown and crispy. Resist the urge to move them around too much; a steady heat is the secret to a crisp, even crust.

Step 5: Drain and Serve

When the patties are deeply golden, remove them from the pan and let them drain on a paper towel-lined plate. You want every Southern Salmon Patty to be crisp, not greasy. Serve them while they’re hot, with a wedge of lemon and your favorite sauce on the side.

How to Serve Southern Salmon Patties

Garnishes

A little garnish does wonders for Southern Salmon Patties. Try a squeeze of fresh lemon, a sprinkle of chopped parsley, or a light dusting of smoked paprika. Classic tartar sauce or homemade remoulade are always crowd-pleasers and balance the savory flavors with a cool, tangy kick.

Side Dishes

These patties pair beautifully with Southern classics like creamy coleslaw, skillet-fried potatoes, or a big pile of buttered green beans. But don’t overlook a simple salad or roasted veggies for a lighter plate. Cornbread, hush puppies, or even grits are perfect too—it’s all up to your mood!

Creative Ways to Present

Looking to mix things up? Tuck Southern Salmon Patties into toasted buns for a Southern twist on a fish burger, or break them up and toss atop a fresh salad. Slice leftovers for sandwiches, or serve miniature versions as impressive party appetizers—there’s really no wrong way to enjoy them.

Make Ahead and Storage

Storing Leftovers

If you have leftover Southern Salmon Patties, let them cool completely before storing. Place in an airtight container and refrigerate for up to three days. The flavors often deepen overnight, making leftover patties an even bigger treat the next day!

Freezing

These patties freeze like a dream. Arrange cooked, cooled patties in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep well up to two months, perfect for busy weeknights when you need something homemade in a hurry.

Reheating

For best results, reheat Southern Salmon Patties in a skillet over medium-low heat with a drizzle of oil until warmed through and crisp again. The oven or air fryer works nicely too—just avoid microwaving, which can make them soggy.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! Cooked, flaked fresh salmon works beautifully in this recipe. Just make sure it’s cooled and chopped or flaked into small pieces to mix easily into the batter.

How do I keep my Southern Salmon Patties from falling apart?

The key is making sure your mixture is well combined and not too dry or too wet. The egg and a bit of mayonnaise act as binding agents. If the patties seem too crumbly, add a teaspoon more mayonnaise; if too loose, sprinkle in a bit more flour.

Do I need to remove the bones and skin from the canned salmon?

That’s up to you! Many folks mash the bones (they’re soft and packed with calcium) right into the mix. If you prefer, you can remove the larger bones and pieces of skin, but it’s not necessary for taste or safety.

Can I make Southern Salmon Patties in advance?

Yes, you can! Shape the uncooked patties, then cover and refrigerate them for up to a day. This actually helps them stay together even better when frying. Just fry them fresh when ready to eat.

What sauces go best with Southern Salmon Patties?

Tartar sauce and remoulade are classics, but don’t be afraid to try spicy mayo, creamy ranch, or even a mango salsa for a sweet-and-savory twist. The patties are incredibly versatile and pair wonderfully with many different flavors.

Final Thoughts

There’s something so joyful about sharing a batch of Southern Salmon Patties, whether you’re serving them for Sunday supper or sneaking one cold from the fridge. Give this easy, flavorful recipe a try, and you’ll find yourself returning to it again and again. It’s true Southern comfort in every golden, crispy bite!

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