Southern Salmon Patties: A Delicious & Easy Recipe

Southern Salmon Patties: Crispy on the outside, tender and flaky on the inside, these aren’t your average fish cakes! Imagine biting into a savory delight, a perfect blend of succulent salmon, seasoned breadcrumbs, and aromatic herbs, all pan-fried to golden perfection. This isn’t just a meal; it’s a taste of Southern comfort food at its finest.

Salmon patties, or salmon cakes as they’re sometimes called, have a rich history, particularly in the American South. They represent resourcefulness and ingenuity, born from a time when canned salmon was an affordable and accessible protein source. Passed down through generations, each family has their own cherished version, a testament to the dish’s enduring appeal. They are a staple in many Southern households.

What makes Southern Salmon Patties so irresistible? It’s the delightful combination of textures and flavors. The crispy exterior gives way to a moist and flavorful interior, making each bite a satisfying experience. They are incredibly versatile, perfect as a quick weeknight dinner, a light lunch, or even a brunch item. The ease of preparation and the use of readily available ingredients make them a go-to recipe for busy families. Plus, who can resist that comforting, home-cooked taste that evokes memories of warm kitchens and family gatherings?

this Recipe

Ingredients:

• 1 pound boneless, skinless salmon fillets (fresh or canned, drained)
• 1/2 cup finely chopped yellow onion
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped celery
• 1/2 cup mayonnaise
• 1 large egg, lightly beaten
• 1/4 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce (such as Tabasco), or to taste
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste
• 1/4 cup vegetable oil, for frying
• Optional: Fresh parsley, chopped, for garnish
• Optional: Lemon wedges, for serving

Preparing the Salmon Mixture:

1. If using fresh salmon, cook it first. You can poach, bake, or pan-fry the salmon until it’s cooked through and flakes easily with a fork. Let it cool slightly before handling. I usually bake mine at 375°F (190°C) for about 12-15 minutes, depending on the thickness of the fillets.
2. Once the salmon is cool enough to handle, flake it into a medium-sized mixing bowl. Be sure to remove any bones that you might find. Nobody wants a surprise bone in their salmon patty!
3. Add the finely chopped yellow onion, green bell pepper, red bell pepper, and celery to the bowl with the flaked salmon. These veggies add a wonderful flavor and texture to the patties. Make sure they are finely chopped so they cook evenly and don’t overpower the salmon.
4. In the same bowl, add the mayonnaise, beaten egg, cornmeal, flour, Dijon mustard, hot sauce, lemon juice, garlic powder, onion powder, black pepper, and salt. The mayonnaise helps bind everything together and adds moisture, while the egg acts as a further binder. The cornmeal and flour help create a nice crust when frying.
5. Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the patties tough. You want everything to be evenly distributed, but the mixture should still be slightly chunky.
6. Taste the mixture and adjust the seasonings as needed. You might want to add a little more hot sauce for extra heat, or a pinch more salt and pepper to enhance the flavor. Remember, you can always add more, but you can’t take it away!
7. Cover the bowl with plastic wrap and refrigerate the salmon mixture for at least 30 minutes. This allows the flavors to meld together and helps the patties hold their shape better when frying. I find that chilling them for an hour or even longer is even better.

Forming the Salmon Patties:

1. Remove the salmon mixture from the refrigerator.
2. Using your hands or a large spoon, divide the mixture into equal portions. I usually aim for about 6-8 patties, depending on how large you want them to be.
3. Gently shape each portion into a patty about 1/2 inch thick. Be careful not to press them too firmly, as this can make them dense. You want them to be light and airy.
4. Place the formed patties on a plate or baking sheet lined with parchment paper. This will prevent them from sticking.

Cooking the Salmon Patties:

1. Heat the vegetable oil in a large skillet over medium heat. You want enough oil to coat the bottom of the skillet evenly, about 1/4 inch deep.
2. Once the oil is hot, carefully place the salmon patties in the skillet, being careful not to overcrowd the pan. Overcrowding the pan will lower the oil temperature and result in soggy patties. I usually cook them in batches of 3-4 at a time.
3. Cook the patties for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
4. Carefully flip the patties with a spatula and cook the other side for another 4-5 minutes, or until golden brown.
5. Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
6. Repeat the process with the remaining salmon patties, adding more oil to the skillet as needed.

Serving the Salmon Patties:

1. Serve the salmon patties immediately while they are still hot and crispy.
2. Garnish with fresh chopped parsley, if desired. A sprinkle of fresh herbs always adds a nice touch.
3. Serve with lemon wedges for squeezing over the patties. The lemon juice brightens the flavor and adds a touch of acidity.
4. These salmon patties are delicious served on their own, or as part of a larger meal. They pair well with a variety of sides, such as:
   • Creamy mashed potatoes
   • Southern-style collard greens
   • Macaroni and cheese
   • Hushpuppies
   • A simple green salad
5. You can also serve them on a bun as a salmon burger, topped with your favorite condiments, such as:
   • Tartar sauce
   • Lettuce
   • Tomato
   • Onion
   • Pickles
6. Leftover salmon patties can be stored in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through. I don’t recommend microwaving them, as they can become soggy.

Tips for Perfect Salmon Patties:

• Don’t overmix the salmon mixture. Overmixing can result in tough patties. Mix just until the ingredients are combined.
• Chill the salmon mixture before forming the patties. This helps the patties hold their shape better when frying.
• Don’t overcrowd the skillet. Overcrowding the pan will lower the oil temperature and result in soggy patties. Cook the patties in batches.
• Use a good quality vegetable oil for frying. This will help the patties cook evenly and prevent them from sticking to the pan.
• Serve the salmon patties immediately while they are still hot and crispy.

Variations:

• Spicy Salmon Patties: Add more hot sauce or a pinch of cayenne pepper to the salmon mixture for extra heat.
• Herb Salmon Patties: Add fresh chopped herbs, such as dill, parsley, or chives, to the salmon mixture for a more flavorful patty.
• Lemon-Dill Salmon Patties: Add lemon zest and fresh chopped dill to the salmon mixture for a bright and refreshing flavor.
• Cajun Salmon Patties: Add Cajun seasoning to the salmon mixture for a spicy and flavorful patty.

Using Canned Salmon:

• If using canned salmon, be sure to drain it well before adding it to the mixture. You can also remove the skin and bones, if desired.
• Canned salmon is a convenient and affordable option for making salmon patties. It’s also a good source of omega-3 fatty acids.

Making Ahead:

• The salmon mixture can be made ahead of time and stored in the refrigerator for up to 24 hours.
• The formed patties can also be made ahead of time and stored in the refrigerator for up to 2 hours.
• However, it’s best to cook the patties fresh for the best flavor and texture.

Freezing:

• Cooked salmon patties can be frozen for up to 2 months.
• To freeze, place the cooked patties on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until solid.
• Then, transfer the frozen patties to a freezer bag or container.
• To reheat, bake the frozen patties in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

Enjoy your delicious Southern Salmon Patties! I hope you and your family love them as much as mine does. They are a true taste of the South!

Conclusion:

This isn’t just another fish recipe; it’s a taste of Southern comfort, a quick weeknight dinner solution, and a guaranteed crowd-pleaser all rolled into one. These Southern Salmon Patties are truly a must-try because they deliver incredible flavor with minimal effort. The combination of flaky salmon, savory seasonings, and that touch of crispy, golden-brown perfection is simply irresistible. I promise, even the pickiest eaters in your family will be asking for seconds!

But the best part? This recipe is incredibly versatile. While I personally love serving these patties hot off the skillet with a dollop of creamy remoulade sauce and a side of creamy coleslaw, the possibilities are endless. For a lighter meal, try them on a bed of mixed greens with a lemon vinaigrette. They’re also fantastic served on toasted brioche buns as salmon burgers, topped with lettuce, tomato, and your favorite burger fixings.

Looking for variations? Get creative! Add a pinch of red pepper flakes for a little kick, or incorporate some finely chopped dill or parsley for a fresh, herbaceous flavor. You could even experiment with different types of canned salmon – pink or red – to find your perfect preference. If you’re feeling adventurous, try adding a tablespoon of Dijon mustard to the mixture for a tangy twist. For a gluten-free option, simply substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.

These patties are also perfect for meal prepping. You can easily make a batch on Sunday and enjoy them throughout the week for quick lunches or dinners. They reheat beautifully in the oven, air fryer, or even the microwave. Just be sure to store them in an airtight container in the refrigerator.

I truly believe that this recipe will become a staple in your kitchen. It’s simple, satisfying, and packed with flavor. It’s the kind of dish that brings people together and creates lasting memories.

So, what are you waiting for? Gather your ingredients, fire up your skillet, and get ready to experience the magic of these Southern Salmon Patties. I’m confident that you’ll love them as much as I do.

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any variations? What did you serve them with? What did your family think? Your feedback is invaluable and helps me continue to create recipes that you’ll love. Don’t be shy – let me know what you think! I’m so excited to see your culinary creations and hear your stories. Happy cooking!