Description

These Southern Salmon Patties are a classic and comforting dish featuring canned salmon mixed with fresh onions, eggs, mayonnaise, flour, and cornmeal. Pan-fried to a crispy golden brown, they make a perfect appetizer or main course served with your favorite dipping sauce. Quick to prepare and full of savory flavor, these patties are a delightful southern favorite ideal for a tasty and satisfying meal.

Ingredients

Scale

Salmon Patty Ingredients

2 cans of salmon (about 14.75 oz each)
1 small onion, finely diced
2 large eggs
6 tablespoons mayonnaise
6 tablespoons all-purpose flour
6 tablespoons cornmeal
Oil for frying (vegetable or canola oil recommended)

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Instructions

Prepare the Salmon Mixture: Open the salmon cans and transfer the salmon into a large mixing bowl. Remove pin bones if preferred for better texture. Add the finely diced onion, the eggs, and the mayonnaise, stirring thoroughly to combine all ingredients evenly.
Add Dry Ingredients: Incorporate the flour and cornmeal into the salmon mixture. Stir gently but thoroughly until the mixture is evenly blended and cohesive, ready to shape into patties.
Heat the Oil: Pour oil into a cast iron or heavy-bottomed skillet to cover the bottom well and heat it over medium heat until shimmering but not smoking. This ensures the patties will fry evenly and get crispy.
Form the Patties: Use an ice cream scoop to portion the salmon mixture into uniform sizes for even cooking. Flatten each scoop gently with your hands or spatula to form patties about 1/2 inch thick.
Fry the Patties: Carefully place the patties in the hot oil. Fry on each side until they develop a golden brown crust, approximately 3 to 4 minutes per side, flipping once to cook evenly. Ensure the patties are cooked through and crispy on the outside.
Season and Serve: Remove patties from the skillet and drain briefly on paper towels. Lightly sprinkle salt on top while still warm. Serve immediately with your preferred dipping sauce. Optional: For added flavor and heat, mix diced jalapeños into the salmon mixture before frying.

Notes

Removing pin bones is optional but recommended for a better eating experience.
You can substitute mayonnaise with Greek yogurt for a tangier and lighter option.
If you prefer gluten-free, use gluten-free flour and cornmeal.
Keep an eye on the oil temperature to prevent burning or undercooking the patties.
These patties can be kept warm in a low oven (200°F) while you cook the rest.
Leftover patties can be refrigerated for up to 3 days and reheated in a skillet or oven for best texture.