Description
Classic Southern Salmon Patties are crispy on the outside, tender and flaky inside, made with canned salmon, cornmeal and simple pantry ingredients. A quick, budget-friendly Southern comfort food recipe perfect for lunch, dinner or sandwiches.
Ingredients
2 cans (14–15 oz each) salmon, drained
1 small onion, finely diced
2 large eggs
6 tbsp mayonnaise
6 tbsp all-purpose flour
6 tbsp cornmeal
Vegetable oil, for frying
Salt, to taste
Optional for Serving:
Tartar sauce
Remoulade
Lemon aioli
Lemon wedges
Fresh parsley
Instructions
1. Drain the canned salmon well and transfer it to a large mixing bowl. Remove the pin bones if desired.
2. Add the diced onion, eggs and mayonnaise. Mix until well combined.
3. Stir in the flour and cornmeal until the mixture forms a thick batter that holds together.
4. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
5. Using a large spoon or ice cream scoop, portion the mixture into patties about 1/2 inch thick.
6. Carefully place the patties into the hot oil without overcrowding the pan.
7. Cook for 3 to 4 minutes per side until golden brown and crispy.
8. Transfer the patties to a paper towel-lined plate to drain excess oil.
9. Season lightly with salt while still warm.
10. Serve immediately with tartar sauce, lemon wedges or your favorite Southern side dishes.
Notes
Drain the salmon thoroughly to help the patties hold together.
Do not overcrowd the skillet while frying.
Cook until both sides are deeply golden before flipping.
Serve immediately for the crispiest texture.
Store leftovers in the refrigerator for up to 3 days and reheat in a skillet or air fryer.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Main Course
- Method: Pan Frying
- Cuisine: Southern American