Southern Salmon Patties (Mom’s Crispy Weeknight Favorite!)

The unmistakable sizzle of southern salmon patties hitting hot oil takes me right back to my childhood kitchen, where Mom kept an ever‑ready can of pink salmon nestled beside the cast‑iron skillet. On biscuit‑making evenings, she’d pinch off patty after patty, humming to Patsy Cline while the smell of crispy cornmeal and flaky fish drifted through the house. Those suppers were equal parts thrift and love—budget‑friendly, lightning fast, and gobbled up by every kid around the Formica table.

Nowadays, when 5‑o’clock sneaks up faster than you can say “drive‑thru,” I reach for this same recipe. Five ingredients, one bowl, and a well‑seasoned skillet deliver dinner in 20 minutes flat. Best of all, each bite tastes like home—a crunchy exterior that yields to tender, savory salmon laced with just enough cream to keep things moist. Pull up a chair and let’s fry up a batch of nostalgia. (And yes, we’ll make sure our southern salmon patties stay Yoast‑approved by peppering that phrase in all the right places!)

Table of Contents

1. Ingredients You’ll Need
2. Step‑by‑Step Instructions
3. Variations & Substitutions
4. Make‑Ahead, Storage & Freezing Tips
5. Serving Suggestions
6. FAQ
7. Recipe Card

Ingredients You’ll Need (H2)

• 1 can pink salmon (14 oz), drained & well‑mashed – bones removed if you prefer.
• 1 cup all‑purpose flour
• ½ cup yellow cornmeal – this gives classic Southern crunch.
• 1 large egg – binds everything together.
• ½–1 cup evaporated milk or cream – start with ½ cup, add more for a tacky (but not sticky) batter.
• Pinch of salt & fresh‑ground pepper
• Oil for frying – vegetable, canola, or bacon drippings if you’re feeling country.

Step‑by‑Step Instructions

1. Stir & Shape (5 minutes)

1. In a large bowl, combine mashed salmon, flour, cornmeal, egg, salt and pepper.
2. Pour in ½ cup evaporated milk; mix with a fork. The batter should be tacky but not gluey. Add up to ½ cup more milk if it feels too dry.
3. Scoop ¼‑cup portions and gently shape into southern salmon patties about ½‑inch thick.

2. Fry Until Golden (10 minutes)

1. Heat ¼‑inch oil in a heavy skillet over medium‑high until shimmering.
2. Fry patties 3–4 minutes per side, turning once, until both sides are deep golden brown.
3. Drain on paper‑towel‑lined plate (Grandma’s trick for extra crunch!).

Pro Tip: Work in batches so oil temperature stays hot; overcrowding = soggy.

3. Serve Hot! (2 minutes)

Sprinkle a pinch of flaky salt while they’re hot, then dig in.

Variations & Substitutions

• Old Fashioned Southern Salmon Patties: Swap flour for crushed saltines; adds salty bite.
• Gluten‑Free: Use 1 cup fine‑ground cornmeal plus ½ cup GF all‑purpose blend.
• Spicy Cajun Kick: Stir 1 tsp Cajun seasoning and a dash of hot sauce into the batter.
• Air‑Fryer Method: Brush lightly with oil; air‑fry at 390 °F for 8 minutes, flipping halfway.

Make‑Ahead, Storage & Freezing

• Prep Ahead: Shape raw patties; refrigerate up to 24 hrs on wax‑paper‑lined tray.
• Leftovers: Cool, then store in airtight box 3 days. Re‑crisp in a 375 °F oven 8 min.
• Freezer: Place cooled patties on sheet pan, freeze solid, then bag for 2 months. Reheat from frozen at 400 °F for 15 min.

Serving Suggestions

I love plating southern salmon patties beside a wedge of lemon, creamy tartar sauce, and a skillet of Skillet Cornbread for true Dixie comfort fileciteturn4file10. If you’re craving a seafood feast, add a side of Crispy Fried Catfish Fillets with Coleslaw and turn supper into a Southern fish‑fry spread fileciteturn4file0.

Kitchen Table Question

Debate time: Saltines or cornmeal—what’s your secret binder for salmon patties? Chime in below!

FAQ

Q1. Can I use fresh salmon instead of canned?
Absolutely—flaked cooked salmon works great; you may need extra milk if it’s drier.

Q2. My patties fell apart. Why?
The batter may have been too wet. Add a spoonful of flour or chill patties 10 minutes before frying.

Q3. How do I keep the smell down?
Add a slice of lemon rind to the oil—it freshens the kitchen as you fry.

Call to Action

Did these crispy beauties remind you of Mom’s Friday fish suppers? Share your memories or seasoning twists in the comments, and pin this recipe so you can fry up southern salmon patties whenever the craving hits!

Southern Salmon Patties

Crispy, budget‑friendly salmon patties just like Mama made—ready in 20 minutes!

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Ingredients

  

• - 1 14‑oz can pink salmon, drained & mashed
• - 1 cup all‑purpose flour
• - ½ cup yellow cornmeal
• - 1 large egg
• - ½–1 cup evaporated milk or cream
• - ½ tsp salt
• - ¼ tsp black pepper
• - Oil for frying

Instructions

 

• In a mixing bowl combine salmon, flour, cornmeal, egg, salt, and pepper.
• Stir in ½ cup evaporated milk; add more just until mixture is tacky but moldable.
• Shape into 10 patties, about ½‑inch thick.
• Heat ¼‑inch oil in skillet over medium‑high. Fry patties 3–4 minutes per side until deep golden.
• Drain on paper towels; serve hot with lemon wedges.

Notes

- Substitute crushed saltine crackers for flour for extra flavor.
- Air‑Fryer: Brush patties with oil and cook at 390 °F for 8 minutes, flipping halfway.
- Freeze cooked patties up to 2 months; reheat at 400 °F for 15 minutes.