These Southern Fried Salmon Patties are a simple yet flavorful way to enjoy canned salmon. With the addition of bell peppers, onions, and a hint of spice, each patty is crispy on the outside and tender on the inside. This dish is perfect as a main course with sides like mashed potatoes or coleslaw, or as a savory snack on its own. Quick to assemble and fry, it’s a deliciously easy meal with classic Southern charm.
Why You’ll Love This Recipe:
Easy and Economical: Made with canned salmon and basic pantry ingredients, this recipe is affordable and easy to prepare.
Crispy and Flavorful: Cornmeal and flour create a crispy exterior, while onion, bell pepper, and seasonings add layers of flavor.
Versatile: Enjoy these patties as a main dish, appetizer, or even in a sandwich!
Key Ingredients:
Canned Salmon: Canned pink salmon is convenient, affordable, and rich in protein and omega-3 fatty acids. You can also use fresh, cooked salmon if you have it on hand.
Cornmeal: A small amount of cornmeal adds texture, giving the patties a Southern-style crunch.
Onion and Bell Pepper: These veggies add flavor, moisture, and a bit of crunch to the patties. Feel free to use green, red, or yellow bell pepper.
Worcestershire Sauce and Hot Sauce: Worcestershire adds a savory depth, while a dash of hot sauce brings a subtle heat that enhances the salmon’s flavor.
Bread and Flour: Crumbled bread helps bind the mixture, while a bit of flour thickens the mixture if needed.
Shortening or Oil: For frying, choose a neutral oil with a high smoke point, such as vegetable or canola oil, for best results.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Prepare the Salmon:
Drain a can of salmon thoroughly and, if desired, remove any large bones. Flake the salmon into a large mixing bowl.
Add Ingredients:
To the salmon, add 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 crumbled bread (about 1-2 slices, crumbled) to help bind the mixture.
Combine and Adjust:
Gently mix the ingredients together until well combined. If the mixture seems too wet to hold its shape, add 1-2 tablespoons of flour gradually, until the mixture thickens slightly.
Form the Patties:
Divide the salmon mixture into 4 portions. Shape each portion into a patty about ½-inch thick.
Fry the Patties:
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, or until they are golden brown and cooked through.
Drain and Serve:
Transfer the fried patties to a plate lined with paper towels to drain excess oil.
Serve the patties warm with your favorite side dishes or dipping sauces.
Serving Suggestions:
Classic Sides: Serve with Southern-style sides like collard greens, coleslaw, or cornbread.
In a Sandwich: Place a salmon patty on a toasted bun with lettuce, tomato, and a dollop of tartar sauce for a hearty sandwich.
Brunch Option: Serve with a poached egg on top and a side of hash browns for a savory breakfast or brunch dish.
Storage and Reheating Tips:
Storage: Store any leftover patties in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat until warmed through and crispy, or reheat in the oven at 350°F for about 10 minutes.
Freezing: These salmon patties can be frozen. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw in the fridge before reheating.
Variations:
Add Herbs and Spices
Add chopped fresh herbs like parsley, dill, or chives for extra flavor. A pinch of smoked paprika or cayenne pepper also adds a subtle kick.
Lemon-Dill Patties
Add 1 tablespoon of fresh lemon juice and 1 teaspoon of dill to the salmon mixture for a bright, fresh twist.
Gluten-Free Option
Use gluten-free bread crumbs and flour to make these patties gluten-free. You can also use almond flour as a binder if desired.
Mediterranean-Style
Replace the mayonnaise with Greek yogurt and add chopped parsley, capers, and a squeeze of lemon juice for a Mediterranean-inspired flavor profile.
Conclusion:
Southern Fried Salmon Patties are a classic comfort food that’s easy, flavorful, and always satisfying. The combination of savory salmon, crunchy cornmeal, and a hint of spice makes these patties irresistible. Perfect for a quick weeknight dinner or a weekend brunch, this recipe is sure to become a family favorite. Enjoy each bite with your favorite Southern sides or as a delicious sandwich filling!
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.