Crispy Southern Salmon Fritters

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Crispy Southern Salmon Fritters

Golden on the outside, tender and savory on the inside, Crispy Southern Salmon Fritters are proof that humble pantry staples can turn into soul food magic. Rooted in coastal Southern cooking—where thrift meets flavor—these fritters transform canned salmon into a satisfying, protein-rich meal that’s ready in minutes.

With a lightly crisp cornmeal crust and a moist, savory center, they’re perfect for brunch, lunch, or a simple supper. One bowl, one skillet, and a little Southern know-how—that’s all it takes.

Why You’ll Love This Recipe

• Pantry to plate in 20 minutes
• Budget-friendly (no fresh fish required)
• Crispy cornmeal coating for classic Southern texture
• High in protein & omega-3s
• Perfect for meal prep or quick dinners
• Minimal flour for a lighter bite

Ingredients

Salmon Fritters

• 1 can (14.75 oz) pink salmon, well drained
  (skin and bones removed or mashed in for extra calcium)
• 3 tablespoons mayonnaise (Duke’s or Hellmann’s preferred)
• 1 large egg, beaten
• ¼ cup yellow onion, finely minced
• 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 (Highly Recommended)

• 1 teaspoon Old Bay seasoning
• 1 tablespoon fresh dill or parsley, chopped
• Dash of hot sauce or cayenne

Equipment Needed

• Medium mixing bowl
• Fork
• Heavy skillet (cast iron preferred)
• Spatula
• Paper towels

Step-by-Step Instructions

1. Prepare the Salmon

Place the drained salmon in a large bowl. Flake gently with a fork until evenly broken down. Remove large skin or bone pieces if desired—or mash them in for added nutrients.

2. Add Wet Ingredients

Stir in mayonnaise, beaten egg, and minced onion until just combined. The mixture should be moist but not loose.

3. Add Dry Ingredients

Sprinkle in flour, cornmeal, salt, pepper, and any optional seasonings. Fold gently until a cohesive mixture forms. It should hold together when pressed.

4. Shape the Patties

Divide the mixture into 4 equal portions. Shape into patties about ¾-inch thick. Press firmly so they hold during cooking.

5. Heat the Oil

Add about ½ to 1 inch of oil to a heavy skillet. Heat over medium until shimmering (about 350°F). A small crumb should sizzle immediately.

6. Fry Until Crispy

Carefully add patties to the hot oil, working in batches if needed. Cook 3–4 minutes per side, until deeply golden and crisp. Adjust heat as needed.

7. Drain & Serve

Transfer fritters to a paper towel-lined plate. Serve hot while the exterior is crisp and the inside stays tender.

Serving Suggestions

• Classic: Lemon wedges + tartar sauce
• Southern style: On a toasted bun with remoulade and lettuce
• Brunch: With eggs, grits, or biscuits
• Light meal: Over greens with lemon vinaigrette

Pro Tips for Perfect Salmon Fritters

• Drain salmon extremely well to avoid soggy patties
• Chill patties 10–15 minutes if they feel soft before frying
• Oil must be hot or fritters may fall apart
• Don’t overcrowd the pan—this lowers oil temperature

Storage & Make-Ahead Tips

• Refrigerate cooked fritters up to 3 days
• Reheat in skillet or air fryer to restore crispness
• Freeze cooked patties up to 2 months
• Avoid microwaving—texture will soften

Frequently Asked Questions

Can I bake them instead?
Yes. Bake at 400°F (205°C) for 15–18 minutes, flipping once. Less crispy but still tasty.

Can I use fresh salmon?
Yes. Use 1½ cups cooked, flaked salmon. Reduce mayo slightly if needed.

Are the bones safe to eat?
Yes! Canned salmon bones are soft, edible, and rich in calcium.

Allergy Information

• Contains: Fish, eggs, wheat
• Gluten-free option: Use GF flour and cornmeal
• Dairy-free: Use dairy-free mayo
• Always verify ingredient labels if managing allergies

Nutrition Facts

(Per fritter – recipe makes 4)

• Calories: 240
• Protein: 18g
• Fat: 14g
• Carbohydrates: 10g
• Fiber: 0.5g
• Sodium: 480mg