Southern Fried Salmon Patties
Comforting, crispy, pantry-friendly Southern fare
There’s something deeply appealing about a golden-brown salmon patty: the crisp exterior, the savory, flaky interior, the simplicity of canned salmon or leftover cooked fish, and the way it pairs with everyday sides like rice, grits, a green salad, or tartar sauce. This recipe leans into those Southern comfort-food roots, using accessible ingredients, and giving you the freedom to adapt.
Why this recipe works
Uses canned salmon (or cooked fresh salmon if you prefer) — economical and fast. For example, one recipe uses a 15-oz can of salmon as the base. http://www.southyourmouth.com/+2My Turn for Us+2
Simple binding and breading agents (eggs, bread crumbs, cornmeal, flour) help the patties hold together and develop a textured crust when fried. Taste Of Recipe+2My Turn for Us+2
The frying process gives the patties a crisp, golden exterior that contrasts with the tender, flavored interior — this textural contrast is key to good patties. Recipes Fiber+1
The seasoning — onion, bell pepper, garlic powder, Worcestershire sauce, hot sauce, Old Bay or a Southern-style seafood seasoning — gives flavor depth. The Dream Cafe+1
The freshness from optional lemon juice or herbs lifts the richness of the fish and gives the dish a “Southern bright” finish. My Turn for Us
Ingredients (for ~6-8 patties, serves ~3–4)
You can scale the ingredient list up or down depending on how many patties you want. The ingredient amounts here target about 6-8 medium-sized patties.
For the patties:
1 (14.75-15 oz) can pink salmon (drained, skin optional, bones removed if you prefer) A Weekend Cook®+2My Turn for Us+2
2 large eggs, lightly beaten Taste Of Recipe+1
½ cup bread crumbs (or crushed crackers) for binding My Turn for Us
¼ cup finely chopped onion Taste Of Recipe
¼ cup finely chopped bell pepper (optional but adds flavor & texture) Taste Of Recipe+1
2 Tbsp yellow cornmeal (for a little crunch & Southern texture) Taste Of Recipe+1
1-2 Tbsp mayonnaise (optional—helps moisture & binding) The Dream Cafe+1
1 tsp Worcestershire sauce Taste Of Recipe
A few drops hot sauce (optional) Taste Of Recipe
Seasonings:
½ tsp salt (or to taste) Taste Of Recipe
½ tsp garlic powder Taste Of Recipe
½ tsp paprika or smoked paprika (optional) homeremediesseasy.com+1
1 tsp Old Bay seasoning or equivalent (optional for seafood flavor) http://www.southyourmouth.com/+1
Flour (approx up to ¼ cup) to adjust mixture consistency if needed Taste Of Recipe
Vegetable oil or shortening (for frying) — enough to coat skillet bottom (or about ¼–½ inch deep oil) Recipes Fiber
Optional garnish & serving extras:
Lemon wedges (for serving) My Turn for Us
Fresh chopped parsley or chives homeremediesseasy.com
A side sauce: tartar sauce, remoulade, hot sauce, plain ketchup or mustard.
Side dishes: creamy coleslaw, buttered rice, mashed potatoes, grits, fresh vegetable salad. Recipes Fiber
Equipment & Setup
A large mixing bowl
A skillet (preferably cast iron or heavy-bottom for even frying)
Spatula or tongs for flipping patties
Paper towels and a plate (for draining excess oil)
Measuring cups and spoons
Optional: a sheet pan or tray if you want to form patties ahead and refrigerate briefly
Step-by-Step Instructions
Here’s a detailed walk-through of how to assemble and cook your Southern fried salmon patties.
1. Drain and prepare the salmon
Open the can of salmon, drain thoroughly. If you prefer, remove the skin and any large bones (though many Southern recipes leave in small crushable bones for calcium). My Turn for Us+1
Flake the salmon in a large bowl using a fork, breaking up larger chunks. More finely flaked salmon tends to hold the mixture together better.
2. Add the aromatics & binders
To the flaked salmon, add the chopped onion and bell pepper (if using).
Add in the beaten eggs, mayonnaise (if using), Worcestershire sauce, hot sauce (if using), cornmeal, bread crumbs, garlic powder, paprika, salt, pepper, and Old Bay (if using). Mix gently to combine until mostly uniform. Over-mixing can make the patties dense. The Dream Cafe+1
If the mixture seems too loose or doesn’t hold shape when you try to form a patty, add flour a tablespoon at a time (up to ~¼ cup) or extra bread crumbs until the mixture holds together. Taste Of Recipe
Let the mixture rest 5–10 minutes if you can — this helps the binders absorb moisture and improves cohesion. Recipes Fiber
3. Shape the patties
Divide the mixture into equal portions — for example, 6–8 patties depending how large you want them. For 6 patties, each portion is roughly ⅓ of the mixture.
Shape each portion into a round patty about ½-inch thick (approximately 2½–3 inches diameter is common). Press gently to compact.
Optional: Lightly coat the outside of each patty in extra flour or bread crumbs for an extra crust. Some recipes skip this. My Turn for Us
4. Fry the patties
Heat a skillet over medium heat. Add enough oil or shortening to coat the bottom (or about ¼–½ inch depth). The oil should be shimmering but not smoking. A test drop of batter or breadcrumb should sizzle when it hits the oil. Recipes Fiber+1
Carefully place patties into oil, without overcrowding (work in batches if needed).
Fry each patty about 4–5 minutes on the first side, then carefully flip and fry another 3–5 minutes on the other side, until both sides are golden brown, crisp, and the interior is hot. One source says 4-5 minutes per side. Taste Of Recipe
Monitor the heat — if the patties brown too fast and the centers are still raw, reduce heat slightly. If too slow and they soak up oil, raise heat a little.
Once cooked, transfer patties to a plate lined with paper towels to drain excess oil.
5. Serve
Serve the patties hot. Garnish with lemon wedges and chopped parsley or chives for freshness.
Recommended sides: buttered rice, mashed potatoes, grits, coleslaw, or a crisp green salad. Some like them in a sandwich or with tartar sauce/remoulade. Let's Eat Cuisine
If you’re serving for a group, you can keep cooked patties warm in a low oven (~200-225 °F) on a sheet tray until ready to serve.
Timing & Cost
Prep time: ~10-15 minutes
Cook time: ~10-15 minutes (plus slightly longer if you are frying in batches)
Total: ~25-30 minutes for a quick version using canned salmon. Longer if using fresh salmon.
Cost: One reference for “old fashioned salmon patties” counted cost around ~$8.68 for 4 patties. A Weekend Cook®
Flavor & Texture Tips
The crust: The golden-brown fried exterior provides texture contrast. A cast-iron skillet helps get a good crust.
The interior: The salmon mixture should be moist but firm enough to hold shape. Avoid overly wet mixture.
The seasoning: Don’t skip the onion, bell pepper, and tangy/worcestershire/hot sauce accents — they give character.
The balancing acid: A squeeze of lemon on the finished patty brightens the fish and contrasts the richness.
The side/plate: The patties can stand alone but shine when paired with something creamy or starchy (rice, potatoes, grits) or something fresh (salad) to balance.
The fishiness: If you’re unfamiliar with canned salmon, removing large bones, draining thoroughly, and using a bit of mustard or vinegar/lemon helps neutralize strong “fishy” taste. http://www.southyourmouth.com/
Variations & Customizations
Here are ways to tweak or adapt the recipe:
Fresh salmon version: If you have fresh salmon fillets, cook them (e.g., poach, bake, or pan-sear), then flake and use instead of canned. Adjust moisture accordingly (since fresh may be juicier). One blog mentions mixing leftover cooked salmon for patties. Let's Eat Cuisine
Spicy version: Add Cajun seasoning or cayenne pepper for a kick. Use chopped jalapeños or red pepper flakes.
Herb version: Add fresh herbs like dill, parsley, chives, or even basil. These lighten the dish and add freshness.
Cheese added: Some adapt by mixing in grated cheese (such as cheddar or parmesan) for extra richness. CookingFlash
Gluten-free version: Use gluten-free breadcrumbs or crushed gluten-free crackers; skip flour or use gluten-free flour. Use cornmeal (naturally gluten-free) as binding.
Smaller appetizer size: Make mini patties (2-3 inches diameter) for appetizers.
Sandwich version: Serve the patties in a bun or crusty roll with lettuce, tomato, tartar sauce—makes a Southern seafood sandwich.
Baked version: For lighter prep, you can bake patties at ~400 °F until crisp instead of frying (though frying gives superior crust). Some references mention this possibility. http://www.southyourmouth.com/
Storage & Reheating
You can make patties ahead, refrigerate once cooled, store in airtight container for ~2-3 days.
To reheat and maintain crispness, best is to re-fry briefly in skillet or bake in oven at ~350 °F until warmed and slightly crisped. One source gives reheating guidance: warm in skillet 2-3 minutes per side. The Dream Cafe
If you plan to freeze: Cook patties, let cool, wrap individually or in layers, freeze. Reheat from frozen in oven or skillet until heated through.
Note: Patties may soften slightly after refrigeration/freezing—refresh them in hot skillet to regain some crispness.
Common Mistakes & Troubleshooting
Patties fall apart: Likely mixture was too wet or not enough binder (bread crumbs/cornmeal/flour). Let mixture rest in fridge 5-10 minutes before shaping to firm up. Add flour or more crumbs if needed. Taste Of Recipe
Patties burn on outside but raw inside: Oil too hot or patties too thick. Lower heat slightly, or flatten patties a bit more for even cooking.
Patties soak up too much oil / overly greasy: Oil too cool, patties left too long in oil, or mixture too wet. Make sure oil is hot enough (shimmering) and drain patties on paper towels.
Dry, bland interior: Possibly over-cooked or too many dry binders. Ensure salmon retains some moisture; don’t overcook. Don’t skip mayonnaise/egg if using. Add seasoning for flavor.
Strong fishy taste: Use good quality salmon, remove large bones/skin, use a bit of acid (lemon juice, vinegar or mustard) to neutralize. http://www.southyourmouth.com/
Serving Ideas & Meal Pairings
Serve the salmon patties with lemon wedges and a simple tartar sauce or remoulade.
Pair with:
Buttered white rice (classic Southern side)
Creamy mashed potatoes
Grits (cheese grits or plain)
Coleslaw (for crunch and coolness)
Green salad with vinaigrette (to lighten the meal)
Cornbread or hush-puppies for full Southern vibe
A crisp, cold drink—sweet iced tea, lemonade, or for adults maybe a light white wine or beer.
For brunch or lunch: Serve patties on a toasted bun with lettuce, tomato, and remoulade for a fish burger.
For lighter fare: Serve smaller patties as appetizers with dip, perhaps at a casual gathering.
Full Recipe (Printable Style)
Southern Fried Salmon Patties
Yield: ~6–8 patties (serves ~3–4)
Prep Time: ~10-15 min
Cook Time: ~10-15 min
Total Time: ~25-30 min
Ingredients:
1 (14.75–15 oz) can pink salmon, drained and flaked
2 large eggs, lightly beaten
½ cup bread crumbs (or crushed crackers)
¼ cup finely chopped onion
¼ cup finely chopped bell pepper (optional)
2 Tbsp yellow cornmeal
1–2 Tbsp mayonnaise (optional)
1 tsp Worcestershire sauce
A few drops of hot sauce (optional)
½ tsp salt (or to taste)
½ tsp garlic powder
½ tsp paprika or smoked paprika (optional)
1 tsp Old Bay seasoning (optional)
Up to ¼ cup flour (to adjust consistency if mixture is too loose)
Vegetable oil or shortening for frying
Instructions:
Drain the canned salmon, remove skin/bones if preferred, and flake into a large mixing bowl.
Add the chopped onion and bell pepper to the salmon.
Pour in the beaten eggs, mayonnaise (if using), Worcestershire sauce, hot sauce (if using). Add the cornmeal, bread crumbs, salt, garlic powder, paprika (if using), Old Bay (if using).
Gently mix the ingredients until combined. If the mixture seems too wet to hold together, add flour a little at a time (up to about ¼ cup) until it’s firm enough to shape.
Let the mixture rest for 5-10 minutes (optional but helps bind).
Divide into 6–8 equal portions and shape each into a patty ~½-inch thick and ~2½–3 inches diameter.
Heat the skillet over medium heat and add vegetable oil or shortening to coat bottom (or ~¼–½ inch depth). When oil shimmers, it’s ready.
Carefully add patties to the skillet (don’t crowd). Fry ~4–5 minutes on the first side until golden brown, then flip and cook ~3–5 minutes on the second side until golden and interior hot. Adjust heat as needed.
Transfer patties to a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges, garnished with chopped parsley or chives if desired. Pair with sides like buttered rice, mashed potatoes, coleslaw, or grits.
Final Thoughts
Southern fried salmon patties are a classic, no-fuss dish that delivers in comfort, flavor, and ease. You’ll appreciate how the simple base of canned salmon transforms into something crispy, savory, and satisfying. With this recipe, you’ve got the foundation — and plenty of room to make it your own. Whether you’re cooking for weeknight dinner, a casual gathering, or just want a nostalgic Southern meal, these patties deliver.
If you like, I can also provide two alternate versions (one “fresh salmon + herb + lemon” upscale version, and one “spicy Cajun salmon patties” version) with full ingredient lists, times, and variations. Would you like me to create those?
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