Southern Fried Salmon Patties

Southern Fried Salmon Patties are a classic dish from the Southern United States, known for their crispy golden exterior and tender, flavorful interior. Made with simple pantry ingredients, these salmon patties are easy to prepare and pair well with a variety of side dishes. They are commonly served as a main course or a hearty comfort-food meal.

Ingredients (Serves 4–5)

• 2 cans salmon (about 14–16 oz / 400–450 g), drained

• 1 large egg

• ½ cup breadcrumbs or cornmeal

• ½ small onion, finely chopped

• 1 tablespoon parsley or dill (optional)

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ¼ teaspoon garlic powder

• 2–3 tablespoons cooking oil (for frying)

Instructions

1. Prepare the Salmon

Place the drained salmon into a large mixing bowl. Using a fork, gently flake the salmon until evenly broken up. Soft bones can be mashed or removed if preferred.

2. Mix the Ingredients

Add the egg, chopped onion, breadcrumbs (or cornmeal), herbs, and seasonings to the bowl. Mix until the ingredients are well combined and form a cohesive mixture that is moist but not overly wet.

3. Shape the Patties

Using slightly damp hands, form the mixture into round or slightly flattened patties of even thickness. Set aside.

4. Fry the Patties

Heat the oil in a skillet over medium heat. Place the salmon patties in the pan without overcrowding. Cook for about 3–4 minutes per side, or until golden brown and crispy.

5. Drain and Serve

Remove the patties from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve warm.

Serving Suggestions

• Serve with a fresh green salad or coleslaw

• Pair with mashed potatoes or roasted vegetables

• Enjoy with tartar sauce, a light yogurt sauce, or mustard

Helpful Tips

• If the mixture feels too soft, add a little more breadcrumbs.

• If it feels too dry, add a small amount of water or oil.

• A nonstick skillet can help reduce the amount of oil needed.

Storage

Cooked salmon patties can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven before serving.