These Southern Fried Salmon Patties are an easy way to enjoy canned salmon without sacrificing flavor! Added bell peppers, onions, and a kick of spice make each crispy-on-the-outside, tender-on-the-inside patty. This dish can be enjoyed as a main course with sides, like mashed potatoes or coleslaw, or as a delicious snack on its own. Simple to assemble and fry, it’s a deliciously unfussy meal that wears classic Southern charm.
Why You’ll Love This Recipe:
Fast and Inexpensive: This recipe uses canned salmon and common pantry staples to make it low-cost, and also fast to whip up.
Crispy and Flavorful: The cornmeal and flour give the outside a crispy exterior, and the onion, bell pepper and seasonings allow for multiple layers of flavor.
Versatile: Serve these patties as an entree, an appetizer or even a sandwich!
Key Ingredients:
Canned Salmon: Canned pink salmon is inexpensive, nutritious and packed with protein and omega-3 fatty acids. You may also use fresh, cooked salmon if you have it on hand.
Cornmeal: Just a few tablespoons of cornmeal bring crunch, coating the patties in a Southern-style crust.
Onion and Bell Pepper: Not only do these critical elements provide flavor and moisture, but also satisfying crunch that pairs with the texture of the patties. For a bit of color, use a red or yellow bell pepper instead of the green; you’ll get a lovely hue and slightly less bitter pepper taste.
Worcestershire Sauce and Hot Sauce: Worcestershire sauce adds a complex, umami flavor that elevates the overall flavor of the patties. Just a drop or two of hot sauce introduces mild heat without clobbering the salmon’s own flavor, gently elevating it.
Bread and flour: Crumbled bread holds the mixture together, and a little flour thickens it if necessary.
Shortening or Oil: For frying, it is best to use a neutral oil with a high smoke point, like vegetable or canola oil.
Full ingredient list with amounts and instructions is in the recipe card below
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Instructions:
Prepare the Salmon:
Drain a can of salmon very well and chip away any large bones, if you like. Use a fork to flake the salmon into a large mixing bowl.
Add Ingredients:
Then, add to the salmon 2 eggs (beaten), ¼ cup finely chopped onion, ¼ cup finely chopped bell pepper, ¼ cup cornmeal, ½ teaspoon salt, ¼ teaspoon garlic powder, 1 tablespoon mayonnaise, 1 teaspoon Worcestershire sauce, a dash of hot sauce, and black pepper to taste.
Add at least one or two crumbled slices of bread to bind the mix.
Combine and Adjust:
Add and gently fold the ingredients together until well combine. If the mixture appears too wet to hold its shape, gradually add 1-2 tablespoons of flour, until the mixture thickens very slightly.
Form the Patties:
Along with inspiration, the fearlessness required to throw caution to the wind must be divided into 4 portions of salmon mixture. Form each portion into a ½-inch thick patty.
Fry the Patties:
In a large skillet, heat enough shortening or oil over medium heat to coat the bottom of the pan lightly.
Heat and fry the patties for 4-5 minutes on each side over medium-high heat until golden-brown/red in colour and cooked through.
Drain and Serve:
Remove the fried patties from the oil to a plate lined with paper towel to absorb any excess oil.
Serve warm, with your favorite sides or dipping sauces.
Serving Suggestions:
Classic Sides: Serve with Southern-style sides like collard greens, coleslaw or cornbread.
In a Sandwich: For a meaty sandwich, serve a salmon patty on a toasted bun, worked in a bed of lettuce and tomato, with a squirt of tartar sauce.
Brunch: Put a poached egg on top and serve it with hash browns on the side for a savory breakfast or brunch dish.
Storage and Reheating Tips:
Storage: Any remaining patties can be stored in an airtight container in the refrigerator for 3 days.
To reheat: Put in a skillet set over medium heat and warm until heated through and crisp or return to the oven at 350 degrees for about 10 minutes.
Freezing: These salmon patties can be also frozen. Wrap individually in plastic (or keep them in the freezer) and freeze in a single layer on a baking sheet to transfer to a freezer-safe bag. Defrost in the refrigerator before heating.
Variations:
Add Herbs and Spices
You could sprinkle over some chopped fresh herbs, like parsley, dill or chives, for flavor, too. A sprinkle of smoked paprika or cayenne pepper also adds a sneaky kick.
Lemon-Dill Patties
For a bright, fresh twist, mix in 1 tablespoon fresh lemon juice and 1 teaspoon dill with the salmon mixture.
Gluten-Free Option
These patties can be made gluten-free peeking gluten-free bread crumbs and gluten-free flour. You can also use it as a binder too if you like almond flour.
Mediterranean-Style
Or, substitute the mayo with Greek yogurt and throw in some chopped parsley, capers and a squeeze of lemon juice for Mediterranean flair.
Conclusion:
The best Southern Fried Salmon Patties recipe you’ll find for a classic comfort food that’s simple, delicious, and guaranteed to please. These patties are so delicious with the combination of savory salmon, crunchy cornmeal and a hint of spice. This is the perfect option for a quick weeknight dinner or a weekend brunch — and it’s bound to become a family staple. Serve up with some of your favorite Southern sides or in a great sandwich!!
Southern Fried Salmon Patties
Ingredients
- 12 oz canned pink salmon drained and flaked
- 2 whole eggs beaten
- 1/4 cup onion chopped
- 1/4 cup bell pepper chopped
- 2 tbsp yellow cornmeal
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce e.g., Texas Pete
- 1/2 tsp black pepper
- 1 slice white bread crumbled
- 1/4 cup flour added slowly, as needed for consistency
- enough to fry shortening or oil
Instructions
- Drain the canned salmon and remove any large bones if desired. Flake the salmon into a large mixing bowl.
- To the salmon, add the beaten eggs, chopped onion, chopped bell pepper, cornmeal, salt, garlic powder, mayonnaise, Worcestershire sauce, hot sauce, and black pepper. Add crumbled bread to help bind the mixture.
- Gently mix the ingredients until well combined. If the mixture is too wet, add flour gradually until it thickens slightly and can hold its shape.
- Divide the salmon mixture into 4 portions and shape each into a patty about ½-inch thick.
- In a large skillet, heat enough shortening or oil over medium heat to lightly coat the bottom of the pan. Fry the patties for about 4-5 minutes on each side until golden brown and cooked through.
- Transfer the fried patties to a plate lined with paper towels to drain excess oil. Serve warm with your favorite sides or dipping sauces.