Southern Fried Salmon Patties

From: cookinthewoods

On Jul 24, 2008

These are good, and easy to make, but a little doughy for us. The second time I made them, I cut the flour and cornmeal in half, and they still stuck together well and tasted more salmon-y. The next time I will also add a little Old Bay seasoning. The leftover patties make great salmon burgers!

From: beth

On Jul 11, 2008

I am giving this recipe FIVE stars because I ate a WHOLE patty. I remember my mom making these as a kid and they grossed me out. My husband and I wanted to try to get some fish into our diet and I thought I would revisit salmon. First, I had to get past the bones in the can. OMG!! I was appalled. I then made up the recipe only to find my hubby was going to be late coming home. I just covered it with plastic wrap and left overnight in the fridge. I think it helped to meld the flavors. I just fried them up nice and brown and dang if they are not tasty. This recipe is for keeps! Thanks.

From: Jeanette G

On Oct 13, 2005

These are the best salmon patties that I have made. Instead of chopping the onion, I grated it and added about 3Tbs. of green bell pepper and about 1 Tsp. of dill weed and of course salt and pepper to taste with a dash of garlic powder. The flavor was so wonderful and I love the fact that you add flour and corn meal instead of bread crumbs like all the other recipes that I have. I ended up frying my patties in a little bit of olive oil and butter...this is a wonderful recipe...this is my only recipe from now on for salmon patties!!!!

From: Karen in Kansas

On Mar 14, 2006

These are the best salmon patties I have ever tasted! I had been making them a different way for years and decided to try something different. Am I ever glad I did!! These are WAY better than my old way! Followed recipe except added a little bit of cayenne pepper for a bit of a kick! Served with fried potatoes and creamed corn. Thanks for the great recipe!