There’s something timeless and comforting about Southern Fried Salmon Patties. Crispy on the outside, tender and flavorful on the inside — these golden cakes are a Southern staple that’s simple, affordable, and absolutely delicious. Made with canned salmon, cornmeal, and a few pantry ingredients, they come together quickly for a satisfying dinner that’s perfect any night of the week.
This old-fashioned recipe has been passed down through generations across the South. Whether served with a side of fried potatoes, collard greens, or creamy grits, salmon patties have earned their spot as one of the most beloved comfort foods.
They’re budget-friendly, full of protein, and ready in under 30 minutes. Each bite delivers savory salmon flavor enhanced with a hint of onion and spice — and when paired with a squeeze of lemon or a dollop of tartar sauce, it’s pure Southern goodness.
Why You’ll Love This Southern Fried Salmon Patties Recipe
- Crispy on the outside, flaky and moist inside.
- Uses simple, affordable pantry ingredients.
- Cooks up in under 30 minutes.
- Versatile — great for lunch, dinner, or even breakfast with eggs.
- A true Southern classic with nostalgic flavor.
Why You Should Try This Southern Fried Salmon Patties Recipe
If you’re craving real Southern comfort food that doesn’t require fancy ingredients or hours in the kitchen, these salmon patties are it. They’re hearty, satisfying, and can be dressed up or kept simple.
They’re also a fantastic way to use canned salmon — turning an inexpensive staple into a meal that tastes gourmet. With a crisp golden crust from pan-frying and a tender, flavorful inside, this recipe captures everything that’s best about down-home cooking: resourcefulness, flavor, and love.
Ingredients You’ll Need
For the Salmon Patties:
- 1 (14.75 oz) can pink or red salmon, drained and flaked
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1/4 cup finely diced onion
- 1/4 cup diced bell pepper (optional)
- 2 large eggs, beaten
- 2 tablespoons mayonnaise (adds moisture)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or Cajun seasoning)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
For Frying:
- 1/2 cup vegetable oil or canola oil (for shallow frying)
For Serving:
- Lemon wedges
- Tartar sauce or remoulade
- Hot sauce (optional)
How to Make These Southern Fried Salmon Patties
Step 1: Prepare the salmon mixture
Open and drain the canned salmon, removing large bones if desired (they’re edible but optional). Transfer salmon to a mixing bowl and flake it with a fork.
Add cornmeal, flour, onion, bell pepper, eggs, mayonnaise, Worcestershire sauce, Old Bay seasoning, salt, pepper, and lemon juice. Stir gently until the mixture is well combined but not mushy. It should hold together when pressed.
Step 2: Form the patties
Using your hands, form the mixture into 6–8 medium-sized patties (about ½ inch thick). If the mixture feels too wet, add a little more cornmeal; if too dry, add a teaspoon of mayo or milk.
Step 3: Heat the oil
In a large cast-iron skillet or heavy pan, heat the vegetable oil over medium heat until shimmering (about 350°F / 175°C).
Step 4: Fry the patties
Place the salmon patties in the hot oil, being careful not to overcrowd the pan. Fry for 3–4 minutes per side, or until golden brown and crispy.
Remove and drain on paper towels to absorb excess oil.
Step 5: Serve and enjoy
Serve hot with lemon wedges, tartar sauce, or a drizzle of hot sauce. Pair them with traditional Southern sides like fried potatoes, coleslaw, or hush puppies for the ultimate comfort meal.
Tips for the Best Southern Fried Salmon Patties
- 1. Use the right salmon.
- Canned salmon is traditional, affordable, and works beautifully for this recipe. Choose pink salmon for a milder flavor or red (sockeye) salmon for a richer, deeper taste. If you use fresh cooked salmon, make sure it’s flaked and cooled before mixing.
- 2. Drain the salmon well.
- Excess liquid can make your patties fall apart or turn soggy. After opening the can, press gently with a fork or paper towel to remove any extra moisture before mixing. You want the mixture to be moist — not wet.
- 3. Don’t overmix the mixture.
- Overmixing breaks down the salmon too much and makes the patties dense. Use a fork or your hands to gently combine ingredients until just blended. The key is to leave small flakes of salmon visible for texture.
- 4. Balance moisture and structure.
- If your mixture feels too dry or crumbly, add a tablespoon of mayonnaise, milk, or even a spoonful of the salmon liquid. If it feels too wet, add a little more cornmeal or flour. The mixture should hold its shape when pressed in your hand without sticking excessively.
- 5. Chill before frying.
- Let the formed patties rest in the refrigerator for at least 20–30 minutes before frying. This helps them firm up and hold together better when they hit the hot oil. It’s especially helpful if your kitchen is warm.
- 6. Use cornmeal for true Southern texture.
- Cornmeal gives that iconic golden crunch that defines Southern salmon patties. If you like extra crispiness, lightly dredge each patty in dry cornmeal before frying — it creates a perfect crust.
- 7. Fry in cast iron for the best results.
- A cast-iron skillet retains heat evenly and delivers a deep, golden-brown crust. If you don’t have cast iron, use a heavy-bottomed stainless steel pan instead. Avoid nonstick pans — they won’t crisp the patties as well.
- 8. Control your oil temperature.
- The ideal frying temperature is 350°F (175°C). Too cold, and the patties absorb oil and get greasy; too hot, and they’ll burn before cooking through.
- A quick test: drop in a breadcrumb — it should sizzle steadily without smoking.
- 9. Don’t overcrowd the pan.
- Fry in batches so each patty has space to crisp evenly. Overcrowding lowers the oil temperature, leading to soggy patties.
- 10. Flip only once.
- Resist the urge to move or flip the patties too early. Let them cook undisturbed for 3–4 minutes per side until a crust forms — then flip once and finish the other side.
- 11. Drain properly.
- After frying, place the patties on a wire rack set over a baking sheet, or on paper towels to drain off excess oil. This keeps the crust crisp and prevents sogginess.
- 12. Season thoughtfully.
- Canned salmon already contains salt, so always taste before seasoning. Use classic Southern seasonings like Old Bay, Cajun seasoning, onion powder, or smoked paprika to add depth without overpowering the fish.
- 13. Add aromatics for flavor.
- A finely chopped onion and a little bell pepper give traditional Southern salmon patties their home-style flavor. You can also add minced celery or green onion for extra freshness.
- 14. Serve immediately.
- Salmon patties taste best fresh from the skillet — the exterior is at its crispest, and the inside stays moist. If you must hold them, keep them warm in a 200°F (93°C) oven until serving.
- 15. Use the right dipping sauce.
- Tartar sauce, remoulade, or even spicy mayo enhances the flavor perfectly. A squeeze of lemon right before serving brightens everything up and balances the richness.
- 16. Leftovers tip.
- Reheat leftovers in a hot skillet or air fryer, not the microwave, to bring back the crisp texture. They also make incredible salmon patty sandwiches the next day — just add lettuce, tomato, and a bit of mayo.h of smoked paprika or liquid smoke.
Variations & Substitutions
- Fresh salmon: Use 1 lb cooked, flaked salmon instead of canned.
- Spicy Cajun style: Add cayenne or Cajun seasoning and serve with remoulade sauce.
- Herbed salmon patties: Add chopped parsley, dill, or green onions for a fresher taste.
- Gluten-free: Substitute cornmeal and gluten-free flour blend.
- Air fryer option: Lightly oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Baked version: Bake at 400°F (200°C) for 20 minutes, flipping once.
What to Serve with Southern Fried Salmon Patties
These crispy salmon patties pair beautifully with a range of Southern sides, such as:
- Creamy mashed potatoes or fried potatoes
- Buttermilk biscuits or cornbread
- Coleslaw or cucumber salad
- Southern collard greens or green beans
- Cheese grits or mac and cheese
- Sweet tea or lemonade to drink
For a complete meal, add a side of tartar sauce, remoulade, or spicy ketchup for dipping.
Storage & Reheating Tips
- Refrigerator: Store cooled patties in an airtight container for up to 3 days.
- Freezer: Freeze uncooked or cooked patties for up to 2 months. Separate with parchment paper to prevent sticking.
- Reheat: Warm in a skillet over medium heat or bake at 350°F (175°C) for 10 minutes until heated through. Avoid microwaving — it softens the crisp texture.
- Meal prep tip: Mix and shape the patties ahead, refrigerate overnight, and fry the next day.
Recipe FAQs
Can I use fresh salmon instead of canned?
Yes. Cook and flake the salmon before mixing. It gives a slightly fresher taste but the same texture.
Do I need to remove the bones from canned salmon?
Not necessarily — the bones are soft, edible, and full of calcium. You can mash them into the mixture or remove them if preferred.
Can I bake these instead of frying?
Yes. Place patties on a greased baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway.
Why are my patties falling apart?
The mixture may be too wet. Add more cornmeal or flour until it holds together. Also, chilling the mixture helps.
Can I freeze them?
Definitely. Freeze cooked patties, then reheat in the oven or air fryer for a quick meal.
What sauce goes best with salmon patties?
Tartar sauce, spicy remoulade, or even a squeeze of lemon with hot sauce are all delicious.
Are salmon patties healthy?
Yes! Salmon is rich in omega-3 fatty acids and protein. For a lighter version, bake or air fry instead of deep frying.