Easy Southern Salmon Patties
These southern salmon patties are an instant crowd-pleaser. Bursting with flavor, no one can resist the combination of tender salmon surrounded by a crunchy cornmeal coating.
Salmon patties are a classic Southern dish. I know most of y’all growing up here regularly had salmon croquettes or cakes for supper. The classic recipe generally uses saltine crackers, but today I’m choosing to use another southern staple – cornmeal. These southern salmon patties are an old-fashioned recipe, and just how we like ’em.
They’re quick and easy to make, don’t have a strong fishy taste, and the kids will love them.
Appetizer or Main Meal
These patties work well as both an appetizer or main meal too. If you want to serve them for supper, they go hand in hand with mac and cheese or our fried green tomatoes. My favorite though is Best Coleslaw by Miss Millie or dipping them in our Comeback Sauce
Gluten Free Version
Finally, if this recipe wasn’t already the best, it’s also super easy to transform these into gluten-free salmon patties. Simply use almond flour instead of all-purpose flour and find a gluten free chili powder and voila!
Recipe ingredients
- 1 can (14 3/4 oz) canned pink salmon (with or without bones)
- 1/4 cup chopped onions, raw
- 1/4 cup yellow cornmeal
- 1 large egg
- 1/4 cup all-purpose or almond flour (gluten free option)
- 3 tbsp Duke’s mayonnaise (can use any mayonnaise but why wouldn’t you use Duke’s?)
- 1/4 tsp chili powder (to make this gluten free look for gluten free version)
- Salt and pepper to taste
- ½ tbsp olive oil
Open a can of salmon and drain completely. I typically remove any skin or bones. Place drained, packed salmon in a mixing bowl and loosen it up with a fork. Go on, dig all around in there!
Add onion, cornmeal, flour, mayonnaise, and egg. Stir that up and blend up those bits!
Just like this…
Shape the salmon mixture into patties to whatever size tickles your fancy. I use a measuring cup to shape them into the size of a small burger.
Cook in oil in a cast-iron or regular skillet over medium heat until golden brown on each side. Turn once after 5 minutes or so while frying to brown both sides.
Serve your fried salmon patties with dippin’ sauce, tartare sauce or remoulade. Mmm, mmm!
Storage
- You can refrigerate the salmon patties for up to seven days and then reheat when ready to serve.
- Once cooked and cooled, you can also store them in the freezer for up to six months. Just wrap them individually in aluminum foil or plastic wrap.
Recipe Notes
- If you have the time, letting the patties chill in the fridge before frying helps them stay together. It’s best to refrigerate the salmon patties for at least an hour (up to one day) before frying.
- Yes, you can use fresh instead of canned salmon in this salmon patties recipe. However, if you choose fresh salmon for this recipe you will need to cook the fresh salmon and allow it to cool before adding it to the recipe. Bake it in a 350-degree oven for 10 to 15 minutes.
- Let me let you in on a secret… mayonnaise is the winning ingredient of this recipe. You wouldn’t think it, but it brings just the right amount of flavor and moisture to this dish. I use Duke’s, cuz, well…it’s the best! But you do you:)
- If you want to add more flavor to this recipe, you can choose to include one red bell pepper, a teaspoon of Worcestershire sauce, or a 1/4 cup of cilantro or basil.
Recipe FAQs
What do you serve with salmon patties?
Seeing as this is a southern classic, I recommend serving salmon patties with side dishes like fresh fried corn, fried green tomatoes, grits, cornbread, and mac and cheese. Add your favorite salad toppings, a healthy serving of tartare sauce, and a side of fries.
Is there a difference between salmon patties, cakes, and croquettes?
No, all of these names represent the same meal. But salmon croquettes is sometimes what we call them in the South.
Why do my salmon patties fall apart?
If you find your salmon patties are too dry when shaping them, try adding some of the salmon juice from the can back into the mixture and try again. This should stop them from falling apart before frying. Another option is to refrigerate the mixture before frying them.
Are salmon patties healthy?
These southern salmon patties are quite healthy on their own, as the salmon is the stand-out ingredient.
Can you bake these southern salmon patties instead?
Yes, you can bake salmon patties. I recommend setting the oven to 375 if you baked the fresh salmon as described above or if you used canned salmon. 475 if using fresh salmon and baking them for about 10- 15 minutes, flipping them halfway through. Remember ovens do differ so keep an eye on them depending on how crunchy you like them.
Your Salmon Patties Growing Up…
Let me know if this is how your mama made Salmon Patties and what you typically serve with them in the comments below. Always love to hear from y’all!
Ingredients
- 14 3/4 oz pink salmon 1 can, (with or without bones)
- 1/4 cup chopped onions raw
- 1/4 cup yellow cornmeal
- 1 egg large
- 1/4 cup all-purpose or almond flour
- 3 tbsp mayonnaise I used Duke's
- 1/4 tsp chili powder
- 1/2 tbsp olive oil or vegetable oil of your choice
- salt and pepper to taste
Instructions
- Open the can of salmon and drain completely. Place drained, packed salmon in a mixing bowl and loosen it up with a fork.
- Add onion, cornmeal, flour, mayonnaise, chili powder and egg. Stir that up so all the bits are blended.
- Shape the mixture into patties of whatever size you like. Personally, I do the size of a small burger.
- Cook in olive oil in a skillet over medium heat until browned on each side. Turn once while frying to brown both sides.
My mama taught me that after draining the liquid to crush the round bones and leave the skin, that it was all good for you. The bones turn into a fine powder. I always do what my mama tells me, God rest her soul. Later I researched it and she was right. I always make 2 cans, we love the leftovers cold, straight out of the frig, dipped in yellow mustard. This 66 year old woman has always used soda crackers (saltines to you younguns) but I am going to try it your way next time. Except, with Hellman’s (also Mama and Granny’s instructions). ❤
Very innovative work. Great utilization of resources!!
Made these when my children were little. Served with creamed peas and potatoes.
Our son looked sadly at his plate and said “Hmm, everything I don’t like.”
My husband chastised him, but I had to laugh; it was the same response I had years ago, and I was scolded too!
Some dishes one doesn’t appreciate during childhood- they are most appreciated when one is an adult
This recipes sounds delicious! My mom and Grandma always made there Salmon patties with egg and saltine crackers as the binder then just salt and pepper. They were always served with fried potatoes.
These Patties look delicious! I am adding canned salmon to my weekly shopp8ing list and will make some asap! My mama served just plain cold canned salmon, fried potatoes, and vinegar slaw on those screaming hot summer nights when she got off work. She was a working mom in the 50’s and didn’t want to heat up the kitchen much when it was so darned hot! Sometimes we even ate in the basement just to be cool!
I’m going to pass on that large legg in the salmon patties – LOL.
At first I was wondering what y’all were talking about and then I took a closer look and LOL! I wasn’t thinking about keeping that in there for a good laugh but fixed it anyway. Thanks for letting me know 🙂
I’ve never made them with Mayo. I’m 63 yrs old born and raised in GA now live in TN. My family recipe has always been large can of double q salmon, grated small onion, 1 lrg. egg, 1/4 cup flour and a splash of buttermilk (salt and pepper as desired). Seems to me the Mayo would make them greasy.
I love my mayo to add a bit more richness. Thankfully it doesn’t get greasy, but your recipe sounds great too.
you had a recipe! lol