Description
Southern Salmon Patties are a crispy, golden-brown delight made with canned or fresh salmon, a touch of seasoning, and a crispy cornmeal coating. These easy-to-make patties are a Southern classic, perfect for a quick weeknight meal or a comforting homemade dish. Serve them with tartar sauce, hot sauce, or over a fresh salad for a delicious meal.
Ingredients
Units
Scale
- 1 (14.75 oz) can pink salmon, drained and flaked (or 2 cups cooked fresh salmon)
- 1/3 cup finely chopped onion
- 1/3 cup finely chopped bell pepper (optional)
- 1/2 cup cornmeal (or breadcrumbs)
- 1/4 cup all-purpose flour
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or Cajun seasoning)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 2 tablespoons fresh parsley, chopped
- 2–3 tablespoons vegetable oil (for frying)
Instructions
- Prepare the salmon – In a large bowl, flake the salmon with a fork, removing any large bones or skin.
- Mix ingredients – Add the chopped onion, bell pepper, cornmeal, flour, egg, mayonnaise, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, black pepper, smoked paprika, and parsley. Stir until well combined.
- Form patties – Shape the mixture into 6–8 equal-sized patties, about ½-inch thick.
- Heat the oil – In a large skillet, heat the vegetable oil over medium heat until shimmering.
- Fry the patties – Cook the patties for 3–4 minutes per side, or until golden brown and crispy.
- Drain and serve – Transfer the patties to a paper towel-lined plate to remove excess oil. Serve warm with your favorite dipping sauce.
Notes
- For a crunchier texture, coat the patties in extra cornmeal before frying.
- You can bake these at 400°F (200°C) for about 15 minutes, flipping halfway through, for a healthier option.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.