Southern Salmon Patties (Easy, Crispy & Classic Recipe)

These Southern-style salmon patties are crispy on the outside, tender on the inside, and incredibly simple to make using pantry staples. They’re perfect for quick weeknight dinners, meal prep, or a comforting Southern-inspired meal.

Why You’ll Love This Recipe

  • Made with affordable pantry ingredients for a budget-friendly meal.
  • Classic Southern flavor with crispy edges and a soft, moist center.
  • Flexible recipe that works with canned or fresh salmon.
  • Quick preparation and perfect for beginner cooks.
  • Delicious with salads, rice, grits, or sandwiches.
  • Great for meal prep and easy to reheat without losing texture.
  • Fry, air fry, or bake for different finishes.

Ingredients

Salmon Patty Mixture

  • 2 cans of salmon, drained (remove bones if desired)
  • 1 small onion, finely diced
  • 2 eggs
  • ½ cup flour or cornmeal (or a mix of both)
  • ¼ cup mayonnaise (optional, adds moisture)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika (optional)

For Frying

  • Vegetable oil or canola oil

Directions

1. Prepare the Mixture

  1. Place the drained salmon in a large mixing bowl.
  2. Break it apart gently with a fork.
  3. Add the diced onion, eggs, flour or cornmeal, mayonnaise, salt, pepper, garlic powder, and paprika.
  4. Mix thoroughly until the mixture holds together.
    • If the mixture is too wet, add a bit more flour or cornmeal.
    • If too dry, add 1 tablespoon of mayonnaise or a small splash of milk.

2. Shape the Patties

  1. Scoop a handful of the mixture and form it into a round patty about 1–1.5 cm thick.
  2. Continue shaping until all the mixture is used.

3. Fry the Salmon Patties

  1. Heat a thin layer of oil in a skillet over medium heat.
  2. Place the patties in the pan and fry for 3–5 minutes per side, or until golden brown and crispy.
  3. Transfer to paper towels to drain excess oil.

Tips for Best Results

  • Do not overmix; gently combining helps maintain a tender texture.
  • Drain the salmon well to prevent extra moisture.
  • Make patties uniform in size so they cook evenly.
  • Use medium heat to avoid burning the outside before the inside cooks.
  • Add diced bell peppers, green onions, or parsley for more flavor.

Variations & Substitutions

  • Use panko breadcrumbs instead of flour for extra crunch.
  • Replace mayonnaise with Greek yogurt for a lighter option.
  • Add hot sauce, cayenne, or chili flakes for a spicy Southern version.
  • Use fresh cooked salmon instead of canned if preferred.
  • Swap onion with green onions for a milder flavor.

Serving Suggestions

  • Serve with tartar sauce, remoulade, or lemon wedges.
  • Pair with mashed potatoes, coleslaw, rice, or sautéed greens.
  • Add to a brioche bun with lettuce and pickles for a salmon patty sandwich.
  • Enjoy with grits or cornbread for a traditional Southern meal.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze cooked patties for up to 2 months, separated with parchment.
  • Reheating: Air fry at 180°C (350°F) for 5–6 minutes, or reheat in a skillet over low heat.
  • Avoid microwaving as it can make the patties soft.

FAQ

Can I bake these instead of frying?
Yes. Bake at 200°C (400°F) for 15–18 minutes, flipping halfway for even crispiness.

Do I have to remove the salmon bones?
No. Canned salmon bones are soft and edible, but you can remove them if you prefer.

Can I use fresh salmon?
Absolutely. Cook and flake the salmon first, then use it just like the canned version.

Why are my patties falling apart?
The mixture may be too wet. Add more flour or cornmeal to help bind.

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