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Southern Fried Salmon Patties served with dipping sauce

Southern Fried Salmon Patties

Simple, crispy salmon patties that are budget-friendly and quick to prepare for a hearty meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can salmon (drained) Skin/bones fine, adds calcium.
  • ¼ cup onion (finely chopped) Sharp, not overpowering.
  • ¼ cup all-purpose flour Binder and light crust.
  • ¼ cup cornmeal For crunch and Southern character.
  • 1 large egg Helps hold patties together.
  • 3 tbsp mayonnaise Moisture and richness.
  • Salt and pepper (to taste) Season at the end.
  • Oil (for frying) Vegetable or canola work well.

Method
 

Preparation
  1. Open the can and flake the salmon with a fork into a medium bowl.
  2. Add the finely chopped onion, flour, and cornmeal. Toss briefly so dry ingredients coat the fish.
  3. Crack in the egg and stir in the mayonnaise. Season with salt and pepper. Mix until combined; the mixture should hold together but not be soggy.
  4. Shape the salmon mix into patties about the size of a burger. Press gently so they stay firm.
Cooking
  1. Heat about 1 inch of oil in a skillet over medium heat. Test with a pinch of flour; it should sizzle on contact.
  2. Fry patties for 3–4 minutes per side. Watch for golden brown edges and a steady sizzle. Flip once.
  3. Drain the cooked patties on paper towels and serve hot. Look for firm centers and an internal flake that’s set — no raw egg sheen.

Notes

Time-saver: Mix everything in a bowl the night before and form patties just before frying. Common mistake: Overworking the mixture makes dense patties; instead, fold gently until just combined. For variations, you can add a pinch of smoked paprika or chopped parsley for warmth and color.