Southern Salmon Patties

Flaky, flavorful, and packed with tender vegetables, Southern Salmon Patties are a beloved comfort food that’s simple to make and incredibly satisfying. These patties are golden brown and crispy on the outside while remaining moist and tender on the inside, delivering a rich, savory flavor in every bite. Whether you’re using fresh or canned salmon, this classic Southern dish is perfect for weeknight dinners, family gatherings, or meal prep.

Why You’ll Love This Recipe

• Made with simple, affordable ingredients

• Easily adaptable for fresh or canned salmon

• Crispy exterior with a tender, juicy center

• Packed with flavor from vegetables and seasonings

• Versatile—serve as a main dish, sandwich, or appetizer

• Kid-friendly and perfect for picky eaters

• Great for meal prep or freezer storage

• Can be made spicy, herby, or zesty with variations

• Quick cooking time with minimal prep

• Perfect balance of texture, flavor, and comfort

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound boneless, skinless salmon fillets (fresh or canned, drained)
1/2 cup finely chopped yellow onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1/2 cup mayonnaise
1 large egg, lightly beaten
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon hot sauce (such as Tabasco), or to taste
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt, or to taste
1/4 cup vegetable oil, for frying
Optional: Fresh parsley, chopped, for garnish
Optional: Lemon wedges, for serving

directions

1. Prepare the salmon: If using fresh salmon, bake at 375°F (190°C) for 12–15 minutes until cooked through. Let cool, then flake and remove any bones.

2. Mix ingredients: In a medium bowl, combine flaked salmon, chopped vegetables, mayonnaise, egg, cornmeal, flour, mustard, hot sauce, lemon juice, garlic powder, onion powder, black pepper, and salt.

3. Chill the mixture: Cover and refrigerate for at least 30 minutes to help the patties hold their shape.

4. Form patties: Shape the chilled mixture into 6–8 patties, about 1/2 inch thick.

5. Fry the patties: Heat oil in a large skillet over medium heat. Cook patties in batches for 4–5 minutes per side, or until golden brown and cooked through (internal temp should reach 145°F/63°C).

6. Drain and serve: Place cooked patties on a paper towel-lined plate to remove excess oil. Serve hot, garnished with parsley and lemon wedges if desired.

Servings and timing

Yield: 6–8 patties
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 30–60 minutes
Total Time: Approximately 75 minutes
Serves: 4–6 people

Variations

• Spicy Salmon Patties: Add extra hot sauce or a pinch of cayenne for more heat.

• Herb Salmon Patties: Mix in fresh herbs like parsley, dill, or chives.

• Lemon-Dill Salmon Patties: Add lemon zest and chopped dill for a bright, zesty flavor.

• Cajun Salmon Patties: Swap in Cajun seasoning for bold, Southern-style heat.

• Salmon Burgers: Serve on buns with lettuce, tomato, pickles, and tartar sauce.

• Low-Carb Version: Replace flour and cornmeal with almond flour or crushed pork rinds.

• Gluten-Free: Use gluten-free flour and cornmeal alternatives.

• Vegetable Boost: Add grated carrot or zucchini for extra nutrition and texture.

storage/reheating

Refrigerator: Store leftover patties in an airtight container for up to 3 days.
Freezer: Freeze cooked patties for up to 2 months. Place on a baking sheet to freeze individually, then transfer to a freezer-safe container.
Reheat:

• Skillet: Reheat over medium heat until warmed through and crispy.

• Oven: Bake at 350°F (175°C) for 10–15 minutes.

• Avoid the microwave to prevent sogginess.

FAQs

How do I keep salmon patties from falling apart?

Chilling the mixture before shaping and not overmixing are key. The egg and mayo help bind the ingredients, and refrigerating firms them up.

Can I use canned salmon instead of fresh?

Yes, canned salmon works perfectly. Just drain it well and remove any skin or bones if preferred.

What can I serve with Southern salmon patties?

They pair well with mashed potatoes, collard greens, mac and cheese, green salad, hushpuppies, or even served as salmon burgers.

Can I bake these instead of frying?

Yes, bake at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden and cooked through.

Are salmon patties healthy?

They are a good source of protein and omega-3 fatty acids, especially when made with canned or wild salmon. Baking instead of frying can reduce fat.

Can I make the salmon mixture ahead of time?

Yes, the mixture can be made and refrigerated up to 24 hours in advance.

How do I make the patties spicier?

Increase the amount of hot sauce or add cayenne pepper, chili flakes, or even diced jalapeños to the mix.

Can I freeze uncooked salmon patties?

It’s best to freeze them after cooking. Raw patties may not hold their shape well during thawing and cooking.

Why are my patties soggy?

Overcrowding the skillet or not heating the oil properly can result in soggy patties. Fry in batches and make sure the oil is hot.

What oil is best for frying salmon patties?

Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

Conclusion

Southern Salmon Patties are the kind of easy, flavorful comfort food that never goes out of style. Whether you’re using fresh or canned salmon, this recipe brings together classic ingredients in a way that’s satisfying, crispy, and deeply Southern. Perfect for busy weeknights or a special dinner, these patties are sure to be a hit every time. Customize them to suit your taste and enjoy a dish that’s as versatile as it is delicious.

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