Ingredients
1 can (14.75 oz) pink salmon, thoroughly drained and skin/bones removed (or mashed in for extra calcium!)
3 tbsp rich mayonnaise (like Duke’s or Hellmann’s)
1 large egg, beaten
¼ cup finely minced yellow onion
¼ cup all-purpose flour
¼ cup finely ground cornmeal
Salt and freshly ground black pepper, to taste
Neutral oil (vegetable, canola, or peanut), for frying
Optional add-ins: 1 tsp Old Bay seasoning, 1 tbsp chopped fresh dill, or a dash of hot sauce
Instructions
1. Prep the Salmon
Place the drained salmon in a large mixing bowl. Using a fork, flake it into fine, even pieces—removing any large bones or skin if desired (though mashing them in adds nutrients!).
2. Mix Wet Ingredients & Aromatics
Add the beaten egg, mayonnaise, and minced onion to the salmon. Stir gently until just combined—the mixture should be moist but not runny.
3. Add Dry Binders
Sprinkle in the flour, cornmeal, salt, and pepper. Fold everything together until a firm, cohesive batter forms. It should hold its shape when pressed—add a touch more flour if too wet.
4. Shape the Patties
Divide the mixture into 4 equal portions. Gently form each into a patty about ¾-inch thick and 3–4 inches wide—similar to a small burger. Press firmly so they hold together during frying.
5. Heat the Oil
Pour ½ to 1 inch of oil into a heavy-bottomed skillet (cast iron works beautifully). Heat over medium heat until shimmering—about 350°F. Test with a breadcrumb: it should sizzle gently upon contact.
6. Fry to Golden Perfection
Carefully place patties in the hot oil (don’t overcrowd—fry in batches if needed). Cook for 3–4 minutes per side, until deeply golden brown, crisp, and heated through. Adjust heat as needed to prevent burning.
7. Drain & Serve
Transfer fritters to a plate lined with paper towels to absorb excess oil. Serve immediately while hot and crispy!
Serving Suggestions
Classic: With lemon wedges and tartar sauce
Southern style: On a buttered bun with lettuce and remoulade
Brunch favorite: Alongside scrambled eggs and grits
Light meal: Over a bed of arugula with a lemon-Dijon vinaigrette
Frequently Asked Questions
Can I bake them instead?
Yes! Brush with oil and bake at 400°F for 15–18 minutes, flipping halfway. Less crispy, but still delicious.
Can I use fresh salmon?
Absolutely—use 1½ cups cooked, flaked salmon. Reduce mayo to 2 tbsp if needed.
How do I keep them from falling apart?
Chill the shaped patties for 15 minutes before frying. Also, ensure your oil is hot enough—too cool, and they’ll absorb oil and break.
Are the bones safe to eat?
Yes! Canned salmon bones are soft and rich in calcium—many prefer to mash them in for added nutrition.
Allergy Information
Contains: Fish, eggs, dairy (in mayo), wheat
Gluten-free option: Use GF flour and verify mayo is GF
Dairy-free option: Use vegan mayo
Always check labels if managing allergies.
Nutrition Facts
(Per fritter, recipe serves 4)
Calories: 240
Protein: 18g
Fat: 14g (Saturated: 2g)
Carbohydrates: 10g
Fiber: 0.5g
Sugar: 1g
Sodium: 480mg
Values may vary based on salmon brand and oil absorption.
These Crispy Southern Salmon Fritters prove that simplicity and soul go hand in hand. With pantry staples and a little care, you can turn a humble can of salmon into something truly special—crisp, flavorful, and deeply satisfying. So fire up your skillet, squeeze a lemon, and savor a taste of Southern ingenuity that’s as practical as it is delicious.
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