The arrival of salmon season always brings a special kind of excitement to my kitchen. The vibrant pink hues and delicate flavor of salmon remind me of slow, cozy mornings spent savoring hearty breakfasts with family.
Recently, I decided to revisit a classic Southern comfort dish that’s both satisfying and simple—Southern Fried Salmon Patties. While canned salmon might seem humble, it delivers surprisingly rich taste when combined with just a few wholesome ingredients.
This dish fills the kitchen with a warm, inviting aroma that beckons everyone to the table. I love how versatile these patties are—perfect for breakfast, brunch, or even a light dinner. Plus, they’re an easy way to enjoy omega-3 rich fish without complicated prep.
This recipe has become a staple in my household, especially on weekends when time to savor food is a luxury. The quick sizzle of frying, the golden crust forming on each patty, and the final squeeze of lemon bring a simple joy that never gets old.
Short Description
Southern Fried Salmon Patties are crispy, golden-brown patties made from flaked canned salmon, fresh vegetables, and a light coating of cornmeal and flour. They fry up quickly and make a flavorful, protein-packed breakfast or snack that’s both easy and nourishing.
Key Ingredients
- 1 (14.75 oz) can pink salmon, drained and flaked
- ½ cup finely chopped onion
- ¼ cup finely chopped green bell pepper
- 1 large egg
- ½ cup cornmeal
- ¼ cup all-purpose flour
- Salt and black pepper to taste
- 2–3 tablespoons oil (for frying)
Tools Needed
- Medium mixing bowl
- Skillet or frying pan
- Spatula
- Measuring cups and spoons
- Paper towels
- Plate for draining
Cooking Instructions
Step 1: Prepare the Mixture
In a medium bowl, combine the drained and flaked salmon with finely chopped onion, green bell pepper, and the egg. Mix gently to distribute evenly. Next, add the cornmeal, flour, salt, and pepper. Stir everything together until the mixture binds well. It should hold together easily when you press it between your fingers. If it feels too wet, add a tablespoon more cornmeal to firm it up.
Step 2: Shape the Patties
Divide the salmon mixture into 6 to 8 portions, shaping each into a small, round patty about the size of your palm. Make sure the patties are compact to avoid breaking during frying.
Step 3: Heat the Oil
Place a skillet over medium heat and add 2 to 3 tablespoons of oil. Let it warm until shimmering but not smoking. The oil temperature is crucial—too hot and the patties burn; too cool and they absorb oil without crisping.
Step 4: Fry the Patties
Carefully place the patties in the skillet without overcrowding. Fry each side for 3 to 4 minutes, or until the crust is golden brown and crispy. Use a spatula to flip gently to maintain their shape.
Step 5: Drain and Serve
Transfer the fried patties onto a plate lined with paper towels to absorb excess oil. Serve warm, garnished with lemon wedges or your favorite dipping sauce. The lemon’s bright acidity cuts through the richness perfectly.
Why You’ll Love This Recipe
– This dish is a quick, wholesome breakfast packed with protein and omega-3 fatty acids from salmon.
– The cornmeal coating delivers a satisfyingly crisp texture without being greasy.
– It’s incredibly versatile—enjoy these patties solo, in a sandwich, or alongside fresh greens for a balanced meal.
– Plus, canned salmon keeps prep time minimal, making it perfect for busy mornings or last-minute guests.
Mistakes to Avoid & Solutions
Patties falling apart during frying: Ensure the mixture binds well by adding the right amount of cornmeal and flour. If too wet, add more cornmeal a tablespoon at a time until firm enough.
Oil too hot or too cold: Medium heat is key. Too hot, and patties burn outside but stay raw inside; too low, and patties become greasy. Test by frying a small piece first.
Overcrowding the pan: This lowers the oil temperature, resulting in soggy patties. Fry in batches to maintain crispiness.
Not draining excess oil: Always place patties on paper towels after frying to keep them light and less oily.
Serving and Pairing Suggestions
– These salmon patties shine served warm with lemon wedges and a dollop of tartar sauce or spicy remoulade.
– For breakfast, pair with scrambled eggs, fresh fruit, or sautéed greens.
– They also make a great sandwich filling with lettuce, tomato, and a smear of mayo on toasted bread.
– For a brunch buffet, set them alongside grits or roasted potatoes.
– A crisp white wine or iced tea complements the flavors beautifully.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place patties on a baking sheet and warm in a preheated 350°F oven for 10 minutes to maintain crispiness. Avoid microwaving as it softens the crust.
For longer storage, freeze patties individually on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen in the oven at 375°F for about 15 minutes.
FAQs
1. Can I use fresh salmon instead of canned?
Yes, cooked fresh salmon can replace canned, but you’ll need to flake it finely and adjust binding agents if the mixture is too moist.
2. What if I don’t have cornmeal?
You can substitute with breadcrumbs or crushed crackers, though texture and flavor will slightly differ.
3. Can I bake these instead of frying?
Absolutely. Place patties on a greased baking sheet and bake at 400°F for 15–20 minutes, flipping halfway for even crispness.
4. How do I make this recipe gluten-free?
Use gluten-free flour and cornmeal. Ensure your baking powder or any added seasoning is gluten-free too.
5. What’s the best oil for frying?
Use neutral oils with high smoke points like canola, vegetable, or peanut oil for best results.
Tips & Tricks
– Mix the ingredients gently but thoroughly to avoid dense patties.
– Use a shallow pan to keep oil levels low and patties evenly cooked.
– Let the patties rest in the fridge for 10 minutes before frying to firm up.
– Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
– Serve immediately for best texture; patties lose crispness over time.
Recipe Variations
Spicy Southern Salmon Patties: Add 1 teaspoon cayenne pepper and ½ teaspoon smoked paprika to the mixture. Serve with a spicy aioli made from mayo, lemon juice, and hot sauce.
Herbed Salmon Patties: Fold in 2 tablespoons chopped fresh parsley and 1 tablespoon chopped dill for a bright, fresh flavor. Omit the bell pepper for a smoother texture.
Gluten-Free Version: Substitute the all-purpose flour with almond flour and use gluten-free cornmeal. Fry as usual; these have a nuttier, lighter crust.
Low-Carb Option: Replace cornmeal and flour with crushed pork rinds or almond meal to keep the patties crisp and keto-friendly.
Final Thoughts
Southern Fried Salmon Patties have a way of transforming simple pantry ingredients into a comforting, crave-worthy meal. Their balance of crunchy, savory, and tangy notes brings a delightful burst of flavor that keeps me reaching for seconds. The crisp edges paired with tender, flavorful salmon make every bite satisfying and wholesome.
This dish also offers plenty of room to experiment with seasonings and sides, keeping it fresh every time I make it. It’s a beautiful example of how Southern home cooking can inspire simplicity and soulfulness in every meal.
Southern Fried Salmon Patties
Print ThisIngredients
- 1 (14.75 oz) can pink salmon, drained and flaked
- ½ cup finely chopped onion
- ¼ cup finely chopped green bell pepper
- 1 large egg
- ½ cup cornmeal
- ¼ cup all-purpose flour
- Salt and black pepper to taste
- 2–3 tablespoons oil (for frying)
Instructions
Step 1: Prepare the Mixture
Combine drained, flaked salmon with chopped onion, bell pepper, and egg. Stir in cornmeal, flour, salt, and pepper until the mixture holds together. Add extra cornmeal if too wet.
Step 2: Shape the Patties
Divide mixture into 6–8 palm-sized patties, pressing firmly to keep them intact.
Step 3: Heat the Oil
Heat 2–3 tablespoons of oil in a skillet over medium heat until shimmering but not smoking.
Step 4: Fry the Patties
Fry patties for 3–4 minutes per side until golden brown and crispy, flipping gently.
Step 5: Drain and Serve
Place patties on paper towels to drain excess oil. Serve warm with lemon wedges or dipping sauce.
