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Hey there, friends! I was rummaging through my pantry the other day—canned salmon, cornmeal, a lonely bell pepper—when I realized I had all the makings of something unexpectedly special. Ever stared at your pantry shelf and wondered what to whip up? You know what? A humble can of salmon can feel like a treasure chest once you coax out its flavor.
Let me explain why these patties have become my go-to for a weeknight win. They bring a bit of Southern charm without much fuss. Cornmeal makes the crust snap-crisp, while bits of onion and bell pepper keep the inside tender. A splash of Worcestershire and a few drops of hot sauce layer in flavor. It’s the kind of dish that feels like a warm hug on a plate.
Why You’ll Love It
These salmon patties nail the sweet spot between easy prep and big flavor. No fancy trips to specialty markets—just simple ingredients you probably already have.
- Fast and friendly on the wallet: canned salmon and pantry staples.
- Crispy meets creamy: cornmeal coating plus juicy onion and pepper.
- Layered taste: Worcestershire, garlic powder, a hint of hot sauce.
- Versatile serving: turn into sandwiches, brunch, or dinner sides.
Timing and Servings
From start to finish, you’re looking at about 30 minutes. Plan 10–15 minutes to chop and mix, then 4–5 minutes per side in a hot skillet. This recipe yields four hearty patties—enough for four people at a modest serving, or two hungry eaters who aren’t afraid of seconds.
Ingredients
- 12 oz canned pink salmon, drained and flaked
- 2 large eggs, beaten
- ¼ cup finely chopped onion
- ¼ cup finely chopped red or yellow bell pepper
- 2 tbsp yellow cornmeal
- ½ tsp salt
- ½ tsp garlic powder
- 1 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- A few drops of hot sauce
- Black pepper, freshly ground, to taste
- 1 slice white bread, torn into crumbs
- Up to ¼ cup all-purpose flour, added gradually
- Neutral oil or shortening, for frying
Directions
- Drain and cool: Shake off excess liquid from the salmon and flake it into a bowl. Pick out any large bones if you prefer a smoother bite.
- Mix flavor base: Add beaten eggs, onion, bell pepper, cornmeal, salt, garlic powder, mayo, Worcestershire, hot sauce, and a crack of black pepper. Toss in the bread crumbs.
- Adjust consistency: Stir gently—overmixing can make patties tough. If the mixture feels loose, sprinkle in flour a tablespoon at a time until it clings together nicely.
- Shape patties: Divide into four portions. Pat each into a half-inch–thick round. It’s oddly satisfying—kind of like molding little fish cakes.
- Heat the skillet: Warm a thin layer of oil or shortening over medium heat in a cast-iron or heavy-bottom pan.
- Fry to golden: Cook patties 4–5 minutes per side, watching for a deep golden-brown crust that flakes just right when you press it.
- Drain and serve: Transfer to a paper-towel–lined plate to soak up extra oil. Serve hot with lemon wedges, tartar sauce, or your favorite aioli.
Variations
- Lemon-Dill Brightness: Stir in 1 tbsp fresh lemon juice and 1 tsp chopped dill before forming patties.
- Mediterranean Twist: Swap mayo for Greek yogurt, add chopped parsley, capers, and a squeeze of lemon.
- Gluten-Free Swap: Use gluten-free breadcrumbs and a rice-based flour—works like a charm.
- Spicy Kick: Up the heat with a pinch of cayenne or swap Tabasco for Sriracha.
Storage & Reheating Tips
Leftovers? No problem. Store cooled patties in an airtight container in the fridge for up to three days. Honestly, these freeze really well—flash-freeze on a baking sheet, then move to a freezer bag. To reheat, lay them in a hot skillet for a few minutes per side, or pop them in a 350°F oven for about 10 minutes to bring back that crisp exterior.
FAQs
Can I use fresh salmon instead of canned? Yes—you can poach or bake a fillet until just cooked, flake it, and follow the same steps. Fresh salmon gives a milder texture but still tastes fantastic.
What’s a good dipping sauce? Classic tartar sauce is a winner, but try Sriracha mayo or a dollop of hummus if you’re feeling adventurous. You really can’t go wrong.
Can I bake these instead of frying? Absolutely. Lightly oil a baking sheet, arrange the patties on it, and bake at 400°F for 15–18 minutes, flipping halfway. The crust will be gentler but still delicious.
Conclusion
Bringing a little Southern soul to your table doesn’t have to be a big production. With a modest pantry and under 30 minutes, you’ve got a meal that’s crispy, tender, and loaded with flavor. Whether you’re feeding family, hosting a casual get-together, or sneaking in a solo snack, these salmon patties deliver comfort and charm. Next time you spot that can of salmon on the shelf, trust me—give it a whirl. Your taste buds (and your wallet) will thank you.
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.