Crispy Southern-Style Salmon Patties
These Southern Fried Salmon Patties—often called salmon cakes—are a true comfort-food classic made with simple pantry staples. A blend of flour and cornmeal creates that unmistakable Southern crunch, while mayonnaise and egg keep the centers tender and moist. Thanks to canned salmon, this high-protein meal comes together quickly and affordably in under 20 minutes.
Southern Fried Salmon Patties
Ingredients
The Base
| Ingredient | Amount |
|---|---|
| Canned salmon, drained | 1 can |
| Onion, finely chopped | ¼ cup |
| Egg | 1 large |
| Mayonnaise | 3 tbsp |
Binders & Seasoning
| Ingredient | Amount |
|---|---|
| All-purpose flour | ¼ cup |
| Cornmeal | ¼ cup |
| Cooking oil | About 1 inch for frying |
| Salt & black pepper | To taste |
Instructions
Step 1: Prep the Salmon
Drain the canned salmon well and place it in a medium bowl. Use a fork to flake it into small, even pieces.
Tip: Canned salmon may contain soft bones and skin. They’re edible and high in calcium, but you can remove them for a smoother texture if preferred.
Step 2: Combine Ingredients
Add the chopped onion, flour, cornmeal, egg, and mayonnaise to the salmon. Season with salt and pepper. Mix until everything is evenly blended and the mixture holds together when pressed.
Step 3: Shape the Patties
Divide the mixture into equal portions and form patties about the size of a hamburger. You’ll typically get 4–6 patties, depending on the size of the can.
Step 4: Fry
Heat about 1 inch of oil in a heavy skillet—cast iron works best—over medium heat. Carefully add the patties and cook for 3–5 minutes per side, until crisp and golden brown.
Step 5: Drain and Serve
Remove the patties and place them on a paper towel–lined plate to drain excess oil. Serve hot while the outside is crispy and the inside stays tender.
