Here’s a classic Southern-style fried salmon patties recipe—crispy outside, tender inside, and super easy to make with canned or cooked fresh salmon.
🐟 Fried Salmon Patties
Servings: 6–8 patties
Total time: ~20 minutes
🧂 Ingredients
- 1 can (14–15 oz) salmon (or equivalent fresh cooked salmon)
- 1 egg
- ½ cup finely chopped onion
- ½ cup cornmeal or breadcrumbs (Southern uses cornmeal)
- 2–3 tbsp mayonnaise or a splash of milk
- 1 tbsp Dijon or yellow mustard
- Salt & pepper, to taste
- ½ tsp garlic powder (optional)
- ½ tsp Old Bay or paprika (optional)
- Oil for frying (vegetable, canola, or peanut)
🔪 Instructions
1. Prep the Salmon
- Drain salmon and remove large bones & skin (small bones dissolve when cooked).
- Flake salmon in a bowl.
2. Mix the Patties
Add to the salmon:
- Egg
- Onion
- Cornmeal or breadcrumbs
- Mayo/milk
- Mustard
- Seasonings
Mix gently until it holds together.
If too wet, add more cornmeal/breadcrumbs.
If too dry, add a splash of milk.
3. Form
Shape into 6–8 patties, about ½–¾ inch thick.
4. Fry
- Heat ¼ inch of oil in a skillet over medium heat.
- Fry patties 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels.
🍽️ Serve With
- White rice or mashed potatoes
- Coleslaw
- Cornbread
- Hot sauce or tartar sauce
⭐ Tips
- For extra crispiness, dredge patties lightly in cornmeal before frying.
- Add diced bell pepper or green onion for extra flavor.
- Leftovers reheat well in an air fryer.
If you want, I can give you:
- An air fryer version
- A spicy Cajun variation
- A low-carb version (no breadcrumbs)
