Let’s talk about the ultimate throwback dinner: salmon patties. If you grew up in the South—or anywhere that called for quick, affordable meals—you probably know these well. My kids even love them (they call them “fish burgers”), which is a win for both my grocery budget and my sanity.

Canned salmon might sound a little old-school, but this recipe transforms it into something crispy, savory, and downright comforting. On nights when I’ve got 15 minutes before the household declares a dinner emergency, these fritters save the day. The secret? A golden, cornmeal-style crust that crunches like a hushpuppy, with a tender, flavorful inside. Pair them with rice and steamed veggies, and dinner is served.

🐟 Crispy Salmon Patties

📝 Ingredients

👩‍🍳 Instructions

1. Prep the salmon
Drain the canned salmon and place it in a large bowl. Flake with a fork into small, even pieces.

2. Mix wet ingredients
Add the beaten egg, mayonnaise, and minced onion. Stir lightly to combine.

3. Add dry binders
Sprinkle in flour, cornmeal, salt, and pepper. Mix until a cohesive batter forms.

4. Shape patties
Divide mixture into four equal portions and shape into burger-sized patties.

5. Heat oil
Pour about 1 inch of oil into a heavy skillet. Heat over medium until a breadcrumb dropped in sizzles.

6. Fry until golden
Place patties in the hot oil without crowding. Fry 3–4 minutes per side, turning once, until deep golden brown and cooked through.

7. Drain & serve
Transfer patties to a paper towel-lined plate. Serve hot with your favorite sides.

✨ Savory, crispy, and budget-friendly—these salmon patties prove that simple meals are often the best.