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freshly fried southern salmon patties on paper towel

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.