Making the best Southern Salmon Patties is so easy with this simple recipe for crispy, golden salmon croquettes. Whether you like them fried, baked, or air fried, you’ll love serving this tender salmon packed with flavor—it’s a classic recipe done just right!
When I was young, we’d have salmon patties whenever my dad was away on business. It was a special treat my mom made just for us, and now it’s a tradition I carry on with my own family.
These patties have that perfect combination of crispy outside and savoury inside—deliciously tender fish that’s golden and crunchy. They’re a great go-to dinner idea when you need something quick and don’t have time to thaw meat.
No matter how you cook them, they always turn out with incredible flavour and that satisfying crunch. Serve these golden beauties with Ultimate Mac & Cheese, a fresh Green Salad with Creamy Mayo Vinaigrette, or Creamy Coleslaw, and don’t forget a little Louisiana Remoulade Sauce for dipping. It’s a meal that’s comforting and never gets old—just like home.
Southern Salmon Patties Recipe
Equipment
- Mixing bowl
- Fork
- Spatula
Ingredients
- 1 14.75-oz Can pink salmon (you can use it with or without bones)
- 1/4 cup chopped Onion
- 1/4 cup Yellow cornmeal
- 1 Large egg
- 1/4 cup All-purpose flour or almond flour
- 3 tbsp Mayonnaise
- 1/4 tsp Chili powder
- 1/2 tbsp Olive oil or any vegetable oil you prefer
- Salt and pepper to taste
Instructions
- Prepare the Salmon: Open the can of salmon and drain it completely. Put the drained salmon in a mixing bowl and use a fork to break it up a bit.
- Mix Ingredients: Add the chopped onion, cornmeal, flour, mayonnaise, chili powder, and egg to the bowl. Season with salt and pepper to your liking. Mix everything together until it’s well combined.
- Form the Patties: Shape the mixture into patties. You can make them any size you prefer, but I like to use a measuring cup to make small, burger-sized patties.
- Cook the Patties: Heat the olive oil in a skillet over medium heat. Once the oil is hot, place the patties in the skillet. Cook them until they’re golden brown on one side, about 5 minutes, then flip them to brown the other side.
- Rest and Serve.
Notes
- Before forming the patties, let the salmon mixture chill in the fridge for about 15-20 minutes. This helps the patties hold together better when cooking and makes them easier to shape.
- For an extra burst of flavor, try adding some fresh herbs like parsley, dill, or chives to the mixture. They complement the salmon nicely and add a fresh, vibrant taste.
- If you want your patties to have an extra crispy texture, roll them in panko breadcrumbs before frying. The panko will give them a nice, golden crust that’s wonderfully crunchy.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 15g |
| Protein | 3g |
| Fat | 11g |
| Saturated Fat | 3g |
| Sodium | 73mg |
| Fiber | 1g |
Can I Use Fresh Salmon Instead of Canned?
Yes, you can! If you prefer to use fresh salmon, simply cook it first (poach, bake, or grill) until it’s tender and flaky. Let it cool slightly before flaking it with a fork and proceeding with the recipe. Fresh salmon will give your patties a slightly different texture and flavor compared to canned, but both options work well.
How Do I Prevent the Patties From Falling Apart During Cooking?
One key tip is to make sure the mixture is well-combined and not too wet. If it seems too loose, you can add a bit more flour or breadcrumbs to bind it together.
Another helpful trick is to refrigerate the patties for about 15-20 minutes before frying them. This chilling time helps them firm up, making them less likely to fall apart in the skillet.
Can I Make These Patties Ahead of Time?
Absolutely! You can prepare the salmon mixture and shape the patties ahead of time. Place them on a plate or tray lined with parchment paper, cover them loosely with plastic wrap, and refrigerate for up to 24 hours before cooking.
This makes them perfect for meal prepping or getting ahead on dinner plans. Just remember to let them come to room temperature for a few minutes before frying.
