If you’re looking for a classic comfort food that brings a taste of the South right to your table, you simply have to try Southern Salmon Patties. These golden, crisp-edged cakes come together in minutes with pantry staples and a pop of fresh veggies, making them a go-to recipe for busy weeknights or casual Sunday suppers alike. Each bite is a delightful balance of savory salmon, sweet onion, a hint of spice, and a creamy undertone from mayo and a touch of Dijon. Whether you grew up on salmon patties or are discovering them for the first time, this dish packs true Southern soul into every forkful.
Ingredients You’ll Need
One of the best things about Southern Salmon Patties is how humble and straightforward the ingredient list is. Every component plays a role, adding flavor, texture, or just the right amount of binding to help your patties hold together while frying to golden perfection.
- Pink salmon (14.75 oz can): This is the undeniable star—mild, flaky, and pantry-ready to make dinner quick and delicious.
- Finely chopped onion (1/3 cup): Adds sharpness, sweetness, and unbeatable Southern depth.
- Finely chopped green bell pepper (1/4 cup): Brings a pop of color and a subtle fresh crunch.
- Cornmeal (1/2 cup): A signature Southern ingredient that delivers the patties’ golden, crisp edges.
- All-purpose flour (1/4 cup): Helps hold the patties together, balancing the cornmeal’s texture.
- Large egg (1): The unifying ingredient, keeping everything perfectly bound.
- Mayonnaise (2 tablespoons): Adds richness and moisture, making the patties tender, never dry.
- Dijon mustard (1 tablespoon): Offers a bit of tang and complexity to brighten up the flavor.
- Garlic powder (1/2 teaspoon): A convenient way to layer in savory depth without fuss.
- Onion powder (1/2 teaspoon): Reinforces the onion flavor and rounds things out.
- Cayenne pepper (1/4 teaspoon, optional): Ideal for those who like a gentle kick, totally optional but highly recommended!
- Salt (1/2 teaspoon): Balances and amps up all the other flavors.
- Black pepper (1/4 teaspoon): Lends a gentle heat and earthiness.
- Chopped fresh parsley (2 tablespoons): Delivers freshness, color, and a lovely herbal note.
- Milk (1–2 tablespoons, if needed): Use just enough to moisten and bring the patties together if your mixture seems dry.
- Vegetable oil (1/4 cup, for frying): Ensures beautifully crisp and golden patties with just the right amount of crunch.
How to Make Southern Salmon Patties
Step 1: Mix the Patty Ingredients
Begin by grabbing a medium mixing bowl and adding your drained and flaked salmon, making sure to remove any bones or skin if you prefer. Toss in the chopped onion, green bell pepper, cornmeal, flour, egg, mayonnaise, Dijon mustard, garlic powder, onion powder, cayenne (if you’re in a spicy mood), salt, black pepper, and fresh parsley. Stir everything together until well combined. If it looks a little dry or crumbly, drizzle in the milk a tablespoon at a time—you want the mixture to just hold its shape without being wet or sticky.
Step 2: Shape the Patties
Once your mixture is ready, use clean hands to gently form it into 6–8 even patties. The size is up to you—some folks like burger-sized cakes, while others prefer smaller snackable rounds. Lay them out on a baking sheet or plate so they’re ready for the skillet.
Step 3: Heat the Oil
Set a large skillet over medium heat, then pour in the vegetable oil, ensuring the bottom is coated nicely. Give it a couple of minutes to get hot but not smoking. This is key for that signature crispy exterior!
Step 4: Fry the Patties
Working in batches to avoid overcrowding, carefully add the patties to the hot oil. Fry for about 3–4 minutes on each side, or until they’re golden brown and cooked through. Flip them only once, and use a spatula to press gently for even browning. Once done, transfer each patty to a paper towel-lined plate so any excess oil can drain off.
Step 5: Serve Hot and Fresh
As soon as the Southern Salmon Patties are done frying and have cooled just a bit, they’re ready to enjoy! These are irresistibly good when served hot and crispy, straight from the skillet to your table.
How to Serve Southern Salmon Patties
Garnishes
For a classic finishing touch, top your Southern Salmon Patties with a sprinkle of fresh parsley, a squeeze of lemon juice, or your favorite sauce. Tartar sauce is an old-school favorite, while a dash of hot sauce adds a welcome zing for heat seekers. Even a simple spoonful of creamy coleslaw perched on top can add color and crunch.
Side Dishes
Southern Salmon Patties pair beautifully with a variety of traditional sides. Consider serving them alongside creamy grits, buttery mashed potatoes, or a tangy vinegar-based slaw. Corn on the cob or slow-cooked greens also round out the meal with authentic Southern flair. For a lighter touch, a fresh garden salad does the trick.
Creative Ways to Present
Add a playful twist to your serving style by stacking mini patties atop slider buns for salmon cake sandwiches, nestling them on a bed of Southern succotash, or making a homemade fish po’ boy with lots of lettuce and tomato. The crisp, savory taste of Southern Salmon Patties is irresistible no matter how you choose to plate them.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Southern Salmon Patties left (which is rare!), store them in an airtight container in the refrigerator. They’ll keep well for up to three days and can be enjoyed cold or reheated—perfect for quick lunches or snacks.
Freezing
To freeze, arrange the cooked patties in a single layer on a baking sheet and freeze until firm, then seal in a zip-top bag or airtight container. They’ll keep beautifully in the freezer for up to two months, making them a handy treat to pull out when you need an easy meal idea.
Reheating
For best results, reheat leftover Southern Salmon Patties in a skillet over medium heat with a touch of oil until they’re hot and crispy again. You can also use the oven—just place them on a baking sheet at 350°F for about 10 minutes. Avoid microwaving if you want to preserve that signature crunch.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! If you have cooked, flaked fresh salmon on hand, it works just as well in this recipe. You’ll need about two cups. The canned salmon offers convenience and authentic flavor, but fresh makes these patties feel extra special.
What can I use instead of mayonnaise?
If you’re not a mayo fan, plain Greek yogurt or sour cream make nice substitutes. Both give the patties a creamy texture and a slight tang, without overpowering the main flavors.
Are Southern Salmon Patties gluten-free?
With a simple swap, they can be! Exchange the flour for your favorite gluten-free blend and ensure your cornmeal is gluten-free. Everything else in the recipe is naturally gluten-free, so it’s a simple fix.
How do I keep the patties from falling apart while frying?
The key is making sure your mixture is moist enough to hold together but not wet. Don’t skip the egg, and add milk slowly if things look dry. Be gentle when shaping and flipping the patties—they’ll firm up as they cook.
What dipping sauces go well with Southern Salmon Patties?
Tartar sauce is a traditional favorite, but these patties are also delicious with spicy remoulade, sriracha mayo, or a simple squeeze of lemon. Experiment to find your family’s favorite flavor combo!
Final Thoughts
There’s something so deeply satisfying about bringing Southern Salmon Patties to your own table—each bite is the perfect blend of crispy edges, tender center, and soulful flavor. Whether you’re serving them for brunch, lunch, or supper, these patties truly feed your heart as much as your appetite. Give this timeless recipe a try and watch them disappear faster than you can say “seconds, please!”
Print
Southern Salmon Patties Recipe
- Total Time: 25 minutes
- Yield: 6–8 patties 1x
- Diet: Non-Vegetarian
Description
These Southern Salmon Patties are a delicious and easy-to-make dish that’s perfect for a quick weeknight dinner. Made with canned salmon and a flavorful blend of spices, these crispy patties are a Southern classic that will have your taste buds dancing.
Ingredients
Main Ingredients:
- 1 (14.75 oz) can pink salmon (drained and flaked, bones and skin removed if desired)
- 1/3 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1–2 tablespoons milk (if needed for moisture)
- 1/4 cup vegetable oil (for frying)
Instructions
- Prepare the Salmon Mixture: In a medium bowl, combine the salmon, onion, bell pepper, cornmeal, flour, egg, mayonnaise, mustard, garlic powder, onion powder, cayenne (if using), salt, pepper, and parsley. Mix until well combined. Add milk if needed for moisture.
- Shape and Fry the Patties: Shape the mixture into 6–8 patties. Heat vegetable oil in a skillet over medium heat. Fry the patties for 3–4 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate.
- Serve: Serve hot and enjoy!
Notes
- You can substitute canned mackerel or leftover cooked salmon for variation.
- For extra crunch, lightly coat the patties in cornmeal before frying.
- Pair with tartar sauce, hot sauce, or sides like grits or coleslaw.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 patty
- Calories: 190
- Sugar: 1g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
