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Southern Salmon Patties
Crispy on the outside, tender and flaky inside—these Southern Salmon Patties are weeknight-easy and endlessly satisfying.
Canned salmon, onion, eggs, mayo, a touch of flour and cornmeal, then a quick pan-fry to golden perfection.
Serve hot with your favorite dipping sauce and a squeeze of lemon for a true Southern classic at home from deesviral.
Introduction
Salmon patties are one of those timeless Southern staples that turn pantry ingredients into a plate of pure comfort.
They’re budget-friendly, quick to mix, and always crowd-pleasing. With a crunchy cornmeal crust and a moist, flavorful
center, these patties hit all the right notes—especially when paired with creamy tartar sauce, remoulade, or a spicy
comeback sauce. You’ll find a full ingredient recap, step-by-step directions, expert tips, storage advice, and
variations to make them your own.
Pro move for neat, uniform patties: use an ice cream scoop or #16 disher so each patty is the same size and cooks evenly.
A cast iron or other heavy skillet gives the crispiest results.
Ingredients
- 2 cans salmon (14–15 oz each), drained
- 1 small onion, finely diced
- 2 large eggs
- 6 tablespoons mayonnaise
- 6 tablespoons all-purpose flour
- 6 tablespoons yellow cornmeal
- 1/2–3/4 teaspoon kosher salt, plus more for finishing
- 1/2 teaspoon black pepper
- Neutral oil for shallow frying (about 1/2 cup, as needed)
- Lemon wedges and dipping sauce, for serving
Pin bones: Canned salmon may contain soft, edible pin bones—they are a good source of calcium.
Many cooks remove them for texture; if a few remain, they’ll soften during cooking.
Cornmeal: Adds that signature Southern crunch.
Oil: Use a high-heat neutral oil (canola, peanut, or light olive oil).
Step-by-Step Instructions
- Prep the salmon: Open salmon cans and drain well. In a large bowl, add salmon and pick out pin bones if you prefer. Flake the salmon with a fork.
- Mix aromatics & binders: Add the finely diced onion, eggs, and mayonnaise to the bowl. Stir until combined. Sprinkle over the flour, cornmeal, salt, and pepper; fold just until a cohesive mixture forms. The mixture should hold together when pressed; if too wet, add 1 tablespoon flour at a time; if too dry, add 1 teaspoon mayo or a splash of water.
- Portion: Using an ice cream scoop or 1/4-cup measure, portion equal mounds. Gently pat into 1/2–3/4 inch thick patties and set on a parchment-lined tray.
- Heat the oil: In a cast iron or heavy-bottom skillet, add enough oil to coat the bottom (about 1/8–1/4 inch). Heat over medium to medium-high until shimmering, about 350°F (175°C). A breadcrumb should sizzle on contact.
- Fry: Add patties without crowding. Cook 3–4 minutes per side until deep golden and crisp, adjusting heat as needed. Transfer to a wire rack or paper towels to drain. Lightly sprinkle with salt while hot.
- Serve: Plate with lemon wedges and your favorite dipping sauce (tartar, remoulade, ranch, or hot sauce). Enjoy immediately.
Storage & Make-Ahead
- Refrigerate: Cooled patties keep 3–4 days in an airtight container.
- Reheat: For best crispness, warm in a 375°F (190°C) oven or air fryer 6–8 minutes. Microwaving softens the crust.
- Freeze: Freeze cooked patties on a tray, then bag up to 2 months. Reheat from frozen in a 375°F oven 12–15 minutes.
- Make-ahead: Mix and form patties up to 24 hours in advance; cover and refrigerate. Fry just before serving.
Why This Recipe Works
- Balanced binders: Eggs + mayo hold the patties together and keep the interior moist.
- Crunch factor: Cornmeal delivers a crisp, golden crust that contrasts the tender salmon.
- Even sizing: An ice cream scoop ensures uniform thickness and consistent cook time.
- Heavy skillet: Cast iron retains heat, promoting even browning and minimal sticking.
Expert Tips & Troubleshooting
- Don’t overmix: Gentle mixing keeps patties tender and prevents a dense texture.
- Check oil temp: Too cool = greasy patties; too hot = browned outside before centers heat through.
- Crumb control: If patties break, chill the formed patties 15–20 minutes before frying.
- Season smart: Taste a tiny pan-fried piece of the mix to adjust salt before frying the whole batch.
Variations & Serving Ideas
- Jalapeño Kick: Fold in 1–2 tablespoons minced jalapeño or green chiles for heat.
- Citrus-Herb: Add 1 teaspoon lemon zest and 2 tablespoons chopped parsley or dill.
- Southern Sides: Serve with coleslaw, skillet cornbread, or creamy grits.
- Sandwich Style: Tuck into toasted brioche with lettuce, tomato, and tartar sauce.
Frequently Asked Questions
Do I have to remove the pin bones? It’s optional. They’re soft and edible, but removing them creates a smoother bite.
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Can I bake instead of fry? Yes—brush patties lightly with oil and bake at 425°F (220°C) on a preheated sheet 12–15 minutes, flipping once.
Can I use fresh salmon? Absolutely. Cook and flake 1 1/2–2 pounds of salmon; proceed with the recipe.
Gluten-free? Sub a 1:1 gluten-free flour and certified GF cornmeal; verify mayo brand is GF.
Estimated Nutrition
~210 kcal per patty (estimate; varies by oil absorption and patty size).
