Southern Salmon Patties: A Classic Comfort Food with Down-Home Flavor
Few dishes capture the heart of Southern cooking quite like Southern Salmon Patties. Crispy on the outside, tender on the inside, and full of savory flavor, these golden patties have been a staple in Southern kitchens for generations. Made with simple pantry ingredients and canned salmon, this recipe is proof that comfort food doesn’t have to be complicated.
A Bit of Southern History
Southern Salmon Patties (also called salmon croquettes) were born out of resourcefulness. Canned salmon became popular in the early 20th century as an affordable, shelf-stable source of protein, and Southern home cooks turned it into something truly special. With a few eggs, a bit of cornmeal or flour, and a good skillet, they transformed humble ingredients into a hearty, flavorful meal that could feed the whole family.
Ingredients You’ll Need
1 can (14–15 oz) pink salmon, drained and flaked
2 large eggs
½ cup onion, finely diced
½ cup cornmeal (or all-purpose flour, for a lighter texture)
2 tablespoons mayonnaise (optional, for added moisture)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Old Bay seasoning (or a pinch of cayenne for spice)
2 tablespoons oil (vegetable or canola) for frying
Instructions
Prepare the Salmon:
Drain the canned salmon and remove any large bones or skin, if desired. Flake the salmon into a medium-sized mixing bowl.
Mix the Patties:
Add eggs, diced onion, cornmeal, mayonnaise, and seasonings to the salmon. Mix well until all ingredients are combined. The mixture should hold together when shaped—if it’s too wet, add a little more cornmeal.
Shape the Patties:
Form the mixture into 6–8 patties, about ½ inch thick.
