Golden Salmon Fritter

Let’s rewind to a timeless dinner staple: salmon patties. If you were raised in the South—or anywhere that relied on fast, budget-friendly meals—you likely know them well. In my house, they’re lovingly referred to as “fish burgers,” which keeps both the kids happy and the grocery bill in check.

Canned salmon might sound old-school, but this recipe transforms it into crisp, savory comfort food. On evenings when time is short and dinner needs to happen fast, these patties are a lifesaver. The secret is the crunchy, cornmeal-style coating that fries up golden and crisp, surrounding a soft, flavorful center. Pair them with rice and steamed vegetables, and dinner is on the table in minutes.

🐟 Crispy Salmon Patties

📝 Ingredients

Ingredient	Amount	Notes
Pink salmon	1 can (14.75 oz), drained	Main protein
Mayonnaise	3 tbsp	Adds moisture
Egg	1, beaten	Binding agent
Yellow onion	¼ cup, finely minced	Flavor boost
All-purpose flour	¼ cup	Structure
Cornmeal	¼ cup, finely ground	Crunchy texture
Salt & black pepper	To taste	Seasoning
Neutral oil (vegetable or canola)	As needed	For frying

👩‍🍳 Instructions

1. Prepare the Salmon
Drain the canned salmon and place it in a large mixing bowl. Use a fork to flake it evenly.

2. Mix the Wet Ingredients
Stir in the beaten egg, mayonnaise, and minced onion until combined.

3. Add the Dry Ingredients
Blend in the flour, cornmeal, salt, and pepper, mixing until the mixture holds together.

4. Form the Patties
Divide the mixture into four equal portions and shape into patty-sized rounds.

5. Heat the Oil
Add about 1 inch of oil to a heavy skillet and heat over medium. The oil is ready when a small crumb sizzles immediately.

6. Fry Until Crisp
Carefully place the patties into the hot oil, leaving space between them. Cook for 3–4 minutes per side until golden brown and fully cooked.

7. Drain and Serve
Remove the patties and place them on a paper towel–lined plate. Serve hot with your favorite sides.