Can I use fresh salmon instead of canned salmon?

Absolutely! Just be sure to cook and flake the salmon before mixing. Fresh salmon brings a milder flavor and a meatier texture to the patties, making for a special treat. It’s also a great way to use up leftovers.

How do I keep my patties from falling apart?

The key is to make sure your mixture is well-bound with enough egg and mayonnaise. If the patties feel too loose, add a little more flour or cornmeal. Handle gently when forming and frying—they will firm up as they cook.

Can I bake these instead of frying?

You can! Arrange the formed patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F for 15-20 minutes, flipping halfway. They won’t be quite as crispy as the fried version, but this is a lighter, hands-off option.

What dipping sauces go well with these salmon patties?

Classic tartar sauce always shines, but you can also try remoulade, spicy mayo, or even a simple squeeze of lemon. These patties are mingle-friendly and pair well with creams, herbs, or even hot sauce for an extra punch.

Southern Fried Salmon Patties Recipe

Description

Southern Fried Salmon Patties are a classic Southern comfort food, featuring flavorful canned salmon combined with onions, cornmeal, and a touch of mayo for moistness. Fried until golden and crisp on the outside, these patties make a quick and delicious main course or appetizer for any meal.

Ingredients

Units Scale

Main Ingredients

1 can salmon, drained
1 large egg
1/4 cup onion, finely chopped
1/4 cup all-purpose flour
1/4 cup cornmeal
3 tablespoons mayonnaise
Salt and pepper, to taste

For Frying

Oil, for cooking (enough for about 1 inch in pan)

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Instructions

Prepare the Salmon Mixture: Add the drained salmon to a mixing bowl and use a fork to flake the meat thoroughly, making sure there are no large chunks left.
Add Remaining Ingredients: To the bowl, add the finely chopped onion, all-purpose flour, cornmeal, large egg, mayonnaise, and season with salt and pepper to taste. Stir the mixture until all the ingredients are well incorporated.
Form Patties: Using your hands, shape the salmon mixture into patties about the size of standard burger patties, ensuring they hold their shape well.
Heat Oil: Pour about an inch of oil into a large skillet and heat it over medium heat. The oil should be hot but not smoking (about 350°F/175°C).
Fry the Patties: Gently place the patties in the hot oil and fry them on both sides for about 3-4 minutes per side, or until they are golden brown and cooked through. Fry in batches if necessary to avoid overcrowding the pan.
Drain and Serve: Remove the cooked patties from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.

Notes

You can substitute fresh salmon for canned if desired; just cook and flake it first.
Add a bit of chopped bell pepper or green onion for extra flavor.
Serve with tartar sauce or a squeeze of lemon for a zesty touch.
Leftover patties can be refrigerated and reheated in a skillet to re-crisp.

Nutrition

Serving Size: 1 patty (assuming 4 patties made)
Calories: 240
Sugar: 1g
Sodium: 420mg
Fat: 15g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 17g
Cholesterol: 65mg