Crispy on the outside, tender and flaky on the inside — just like Grandma used to make.
Introduction
There’s a quiet kind of magic in a well-made salmon patty. Golden brown from the skillet, with a crisp, seasoned crust that gives way to moist, flaky salmon inside — these humble patties carry the soul of Southern cooking in every bite.
A staple in many Southern kitchens, salmon patties (or “salmon croquettes” as they’re sometimes called) are all about turning simple ingredients into something deeply satisfying. Whether made from canned salmon pulled from the pantry or leftover fillets from last night’s dinner, this dish proves that good food doesn’t have to be fancy — just honest and well-seasoned.
Often served with a squeeze of lemon, a side of grits, or a generous spoon of homemade remoulade, these patties are weeknight-friendly, budget-conscious, and always crowd-pleasing. Fry them up in a well-loved cast-iron skillet and you’ve got a recipe that connects generations — from grandma’s table to your own.
Why You’ll Love These Salmon Patties
- Quick and easy – Made with pantry staples in under 30 minutes
- Budget-friendly – Uses affordable canned salmon or leftovers
- Crispy, golden crust – Thanks to classic Southern skillet-frying
- Full of flavor – Onion, herbs, and spices add depth without fuss
- Versatile – Serve as a main dish, appetizer, or sandwich filling
- Family favorite – A comforting, nostalgic recipe that never goes out of style
Ingredients
- 1 (14–15 oz) can of pink or red salmon, drained and bones removed
- ½ cup finely diced onion
- 1 large egg
- ½ cup cornmeal (or crushed saltine crackers or breadcrumbs)
- 2 tablespoons all-purpose flour
- 2 tablespoons mayonnaise (or plain Greek yogurt)
- 1 teaspoon Dijon mustard (or yellow mustard for a classic flavor)
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional)
- Salt and black pepper to taste
- 2–3 tablespoons finely chopped parsley or green onion (optional)
- 2–4 tablespoons vegetable oil, for frying
- Lemon wedges, for serving
Instructions
1. Prepare the Patty Mixture
- In a medium bowl, combine the drained salmon, onion, egg, cornmeal, flour, mayonnaise, mustard, garlic powder, paprika, salt, and pepper.
- Mix well with a fork, breaking up the salmon and blending until the mixture holds together.
- Fold in parsley or green onion, if using.
- Form into 6–8 small patties, about ½-inch thick. If the mixture is too wet, add a bit more cornmeal or flour.
2. Fry the Patties
- Heat 2–3 tablespoons of oil in a cast-iron skillet or heavy-bottomed pan over medium heat.
- When the oil is hot (but not smoking), carefully add the patties in a single layer, leaving space between each.
- Fry for 3–4 minutes per side, or until golden brown and crisp. Flip gently to avoid breaking.
- Remove to a paper towel–lined plate to drain.
Serving Suggestions
- Serve hot with lemon wedges, tartar sauce, or remoulade
- Pair with Southern sides like grits, collard greens, potato salad, or cornbread
- Make into sandwiches with lettuce, tomato, and spicy mayo
- Add to a brunch plate with eggs and hot sauce
Tips for the Best Salmon Patties
- Drain salmon well to avoid soggy patties.
- Leave a little texture — don’t mash the mixture too smooth.
- Chill the patties for 10–15 minutes before frying if they feel too soft.
- Use a cast-iron skillet for the crispiest crust and even heat.
- Want a lighter option? Try baking at 400°F for 15–20 minutes, flipping halfway.
Variations
- Add chopped bell pepper, celery, or jalapeño for extra flavor and crunch.
- Use fresh cooked salmon instead of canned if available.
- Swap cornmeal for panko breadcrumbs for a different texture.
- Spice it up with cayenne, Cajun seasoning, or Old Bay.
Final Thoughts
Southern Fried Salmon Patties are more than just a meal — they’re a memory. From their roots in resourceful home cooking to their place on modern dinner tables, these golden patties represent comfort, tradition, and flavor that never goes out of style. Whether you’re making them for Sunday supper or a weeknight dinner, this recipe brings a bit of Southern warmth to every plate.
