Southern Salmon Patties: Crispy, Golden, and Full of Flavor

Bylina

Southern cooking is all about comfort, tradition, and making something delicious from simple ingredients—and Southern salmon patties are a perfect example. Often made with canned salmon, pantry staples, and a few spices, these crispy, golden patties have been a Southern kitchen favorite for generations. Whether served with grits, cornbread, or just a dollop of hot sauce, they’re hearty, satisfying, and incredibly easy to make. This version sticks to classic flavors while offering a few helpful tips to make them extra tasty and crisp on the outside while staying moist and flaky inside.

What Makes Southern Salmon Patties Special

Southern salmon patties are built on thrift and taste. Traditionally made from canned salmon, they’re quick, budget-friendly, and don’t rely on fancy techniques or hard-to-find ingredients. The beauty is in the simplicity. A little seasoning, some onion, a binder like egg and breadcrumbs or cornmeal, and you’re on your way. Pan-fried in a cast iron skillet until golden brown, they come out crisp on the outside and warm, flaky, and flavorful inside. Serve them up with a dipping sauce, a side of greens, or a slice of fresh tomato, and you’ve got a meal that feels like home.

Ingredients

  • 1 (14.75 oz) can pink salmon (with bones and skin, or boneless if preferred)
  • 1 large egg
  • 1/4 cup finely diced onion
  • 1/4 cup cornmeal (or crushed saltine crackers or breadcrumbs)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon mayonnaise (optional, for extra moisture)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Old Bay seasoning (or just salt and pepper to taste)
  • Hot sauce, to taste (optional but encouraged)
  • 2–3 tablespoons vegetable oil for frying

How to Make Southern Salmon Patties

Open the can of salmon and drain it well. If using skin-on, bone-in salmon, flake the fish with a fork and mash in the small bones—they’re edible and rich in calcium. If that’s not your thing, go with boneless. In a mixing bowl, combine the salmon with the egg, diced onion, cornmeal, flour, mayo (if using), mustard, garlic powder, Old Bay, and a few dashes of hot sauce. Mix everything gently until combined. The mixture should hold its shape but not be too dry. If it feels too wet, add a little more cornmeal or flour. Shape the mixture into small patties—about 6 if you’re going for standard size, or 8–10 for smaller appetizer-size ones. Heat the oil in a cast iron or nonstick skillet over medium heat. Once hot, gently lay in the patties and cook for about 3–4 minutes per side, until golden brown and crisp. Don’t overcrowd the pan—cook in batches if needed. Remove and drain on paper towels.

Serving Suggestions

Southern salmon patties are super versatile. Serve them as a main dish with mashed potatoes, collard greens, or mac and cheese. Or tuck them into a biscuit or soft bun with lettuce and a smear of mayo for a killer sandwich. They also pair well with tartar sauce, remoulade, or even a spicy aioli. For a lighter touch, serve them over a green salad with lemon vinaigrette. Leftovers can be eaten cold or reheated in a skillet to get the edges crispy again.

Tips for the Best Patties

Don’t skip the onion—it adds great flavor and moisture. Be gentle when mixing and shaping so the patties don’t fall apart. If your patties crumble while cooking, the mixture likely needs more binder (egg or flour). For extra crispy patties, dust them lightly in cornmeal or flour right before frying. And always preheat your oil—lukewarm oil leads to soggy patties instead of a crisp crust.

Variations to Try

Add a tablespoon of chopped bell pepper, green onion, or celery for extra crunch and flavor. Use Cajun seasoning instead of Old Bay for a Louisiana spin. Want a bit of cheese? Mix in a little shredded cheddar or parmesan for a rich twist. If you prefer fresh salmon, just cook and flake it ahead of time—about 1 1/2 cups of cooked salmon equals one 14 oz can.

Final Thoughts

Southern salmon patties are one of those dishes that feel like they’ve always belonged on the table. They’re affordable, quick to make, and deeply satisfying. Whether you’re feeding a crowd or just cooking for yourself, this recipe brings comfort and flavor with every bite. Once you make them, you’ll see why so many Southern cooks keep this one in regular rotation. Crispy on the outside, soft and savory on the inside—this is Southern comfort, fried to perfection.