Crispy Southern-Style Salmon Patties
These Southern Fried Salmon Patties, also called Salmon Cakes, are a comforting classic you can whip up with pantry staples. The mix of flour and cornmeal gives them that signature Southern crunch on the outside, while mayonnaise and egg keep the inside soft and moist. Using canned salmon makes this a quick, affordable, high-protein meal ready in under 20 minutes.
Southern Fried Salmon Patties Ingredients:
The Base
| Ingredient | Amount |
|---|---|
| Canned salmon, drained | 1 can |
| Onion, finely chopped | 1/4 cup |
| Egg | 1 large |
| Mayonnaise | 3 tablespoons |
The Binders & Spice
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1/4 cup |
| Cornmeal | 1/4 cup |
| Cooking oil | ~1 inch in pan |
| Salt & black pepper | To taste |
Instructions:
Step 1: Prepare the Salmon
Open the can and drain thoroughly. Place the salmon in a medium bowl and flake it with a fork into small pieces.
Tip: Canned salmon often contains small, soft bones and skin. They are edible and rich in calcium, but you can remove them if you prefer a smoother texture.
Step 2: Mix Ingredients
Add the chopped onion, flour, cornmeal, egg, and mayonnaise. Season with salt and pepper. Stir until the mixture is well combined and holds together when pressed.
Step 3: Form Patties
Divide the mixture into equal portions and shape into patties roughly the size of a standard burger. This recipe usually makes 4–6 patties depending on the can size.
Step 4: Fry
Heat about an inch of oil in a heavy skillet (cast iron is ideal) over medium heat. Place the patties in the hot oil and fry for 3–5 minutes per side, until golden brown and crispy.
Step 5: Drain and Serve
Transfer the cooked patties to a plate lined with paper towels to drain excess oil. Serve hot while the crust is crisp.
