Southern Salmon Patty Waffles with Hot Honey Butter – A Soulful Fall Twist

Hey, friends! Beau here, welcoming you back to my kitchen. Is there anything better than the smell of something crispy and savory sizzling on the stove, while something warm and golden brown cooks in the waffle iron? It’s the kind of symphony that makes a house feel like a home. Today, we’re taking that feeling and turning it into a meal that’s straight-up unforgettable.

This isn’t your grandma’s salmon patties—though she’d definitely approve. We’re taking that classic, humble comfort food and giving it a fun, Southern-inspired twist that will absolutely blow your mind. Imagine this: perfectly crispy, savory salmon patties nestled on top of fluffy, slightly sweet cornbread waffles. Then, we bring it all together with a drizzle of warm, spicy-sweet hot honey butter that melts into every single nook and cranny.

This dish is a beautiful mashup of textures and flavors. You get the satisfying crunch from the patty, the soft, cakey comfort from the waffle, and that incredible hot honey butter that ties it all together with a little kick. It’s ideal for a cozy weekend brunch that feels special, a quick and satisfying weeknight dinner, or whenever your soul is calling for comfort food that’s just a little bit different. So, tie on your apron, and let’s create some magic together.

A Little Kitchen Nostalgia

This recipe actually has its roots in one of my favorite childhood memories. My Granny Collier used to make the most simple, perfect salmon patties every Friday. It was our little tradition. She’d drain that canned salmon, mix it with crushed saltines and a single egg, and fry them up in her cast-iron skillet until the edges were lace-like and golden. The whole house would smell like the ocean and heaven all at once.

One rainy Saturday, years later, I was craving that exact taste but was also in the mood for the cozy, carb-y comfort of cornbread. My waffle iron was sitting on the counter, and a lightbulb went off. What if the cornbread was the vessel? The first time I stacked a Granny-style salmon patty on a fresh cornbread waffle, I knew I was onto something. It was a happy accident, a fusion of my past and my present in the kitchen. Adding the hot honey butter was the final, modern flourish—a little nod to how our food traditions can evolve and become something new and exciting, while still honoring where they came from.

Gathering Your Flavor Arsenal

Don’t let the list fool you—this recipe is all about simple, pantry-friendly ingredients coming together to create something spectacular. Here’s everything you’ll need.

For the Salmon Patties:

• 1 (14 oz) can salmon, drained & flaked – I use pink salmon for its affordability and flaky texture. Don’t toss the bones and skin if they’re in there! They’re packed with calcium and omega-3s, and they mash right in, adding extra nutrition and richness. If the idea freaks you out, you can certainly remove them.
• 1 large egg – Our trusty binder, holding all those beautiful flakes together.
• 1/3 cup breadcrumbs or crushed saltines – This adds the perfect crunch and soaks up any extra moisture. Saltines are my nostalgic go-to, but panko breadcrumbs will give you an extra-crispy texture.
• 2 tbsp finely diced onion – A little bit of aromatic bite. If you’re not a fan of the texture, a teaspoon of onion powder works in a pinch.
• 1 tbsp Dijon mustard – This is our secret flavor weapon! It adds a subtle tang and depth that cuts through the richness of the salmon.
• Salt & freshly cracked black pepper to taste – The essential seasonings. Don’t be shy!
• 1–2 tbsp neutral oil for frying – Avocado oil, canola, or vegetable oil are perfect for getting that golden-brown sear.

For the Cornbread Waffles:

• 1 cup cornmeal – The star of the show, giving our waffles that classic, gritty-sweet cornbread soul.
• 1/2 cup all-purpose flour – This helps give the waffles a lighter, cakier structure so they aren’t too dense.
• 1 tbsp sugar – Just a touch to balance the cornmeal and complement the savory patties.
• 1 tsp baking powder – Our leavening agent, making the waffles puff up beautifully in the iron.
• 1/2 tsp salt – To enhance all the other flavors.
• 1 large egg – For structure and richness.
• 1 cup buttermilk – The key to tender, tangy waffles! No buttermilk? No problem! Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 minutes.
• 2 tbsp melted butter – Because butter makes everything better, especially waffles.

For the Hot Honey Butter:

• 1/4 cup (half a stick) butter – Use the good, real stuff. It’s the base of our sauce.
• 2 tbsp honey – For that natural, floral sweetness. Pure maple syrup is a delicious alternative if you’re in a bind.
• 1/2 tsp hot sauce – I love a vinegar-based sauce like Crystal or Texas Pete here, but use your favorite! You can always add more to turn up the heat.

Let’s Get Cooking: Building Your Masterpiece

This recipe moves quickly, so I like to have my “mise en place” ready—that’s just a fancy chef term for having all your ingredients measured and prepped before you start cooking. It makes the process a breeze!

Step 1: Create the Salmon Patties

In a medium bowl, place your drained and flaked salmon. Add the egg, breadcrumbs (or crushed saltines), diced onion, Dijon mustard, salt, and pepper. Now, use a fork to mix it all together. Chef’s Hack: Don’t overmix! You want to just combine everything until it holds together. Overmixing will make the patties tough. Once combined, shape the mixture into four equal-sized patties, about ¾-inch thick. Pro Tip: If you have time, pop these patties in the fridge for 15 minutes. This helps them firm up and prevents them from breaking apart in the pan.

Step 2: Pan-Fry to Perfection

Heat your oil in a large skillet (I swear by my cast iron for this) over medium heat. You’ll know the oil is ready when a little piece of the salmon mixture sizzles upon contact. Carefully place your patties in the hot skillet. Let them cook, undisturbed, for about 3-4 minutes, until you see a gorgeous golden-brown crust forming around the edges. Gently flip them and cook for another 3-4 minutes on the other side. Chef’s Insight: That sizzle is the sound of flavor developing! Resist the urge to press down on the patties with your spatula—you’ll just squeeze out the juicy goodness.

Step 3: Whip Up the Cornbread Waffles

While the patties are cooking, preheat your waffle iron. In a large bowl, whisk together your dry ingredients: the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl or a large measuring cup, whisk together the wet ingredients: the egg, buttermilk, and melted butter. Chef’s Hack: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. A few lumps are totally fine! Overmixing the batter is the #1 reason for tough, chewy waffles.

Lightly grease your preheated waffle iron with a little oil or non-stick spray. Pour enough batter to cover the center of the iron (the amount will depend on your iron’s size) and close the lid. Cook until the waffles are golden brown and crisp. This usually takes about 3-5 minutes. Keep the finished waffles warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Step 4: Craft the Hot Honey Butter

This is the easiest part, but oh-so-important. In a small saucepan over low heat, melt the butter. Once it’s melted, whisk in the honey and hot sauce until everything is beautifully combined and warm. Keep it on the lowest heat setting while you assemble your plates, giving it a quick whisk before serving.

Plating Up for Maximum Wow-Factor

Presentation is part of the fun! Here’s how I like to serve this Southern masterpiece for that “chef’s kiss” moment.

Place one warm cornbread waffle right in the center of each plate. Top it with a crispy, golden salmon patty. Now, take a spoon and generously drizzle that gorgeous hot honey butter all over the top, letting it cascade down the sides of the patty and soak into the waffle.

For a fresh, colorful counterpoint, I love serving this with a simple arugula salad tossed in a bright lemon vinaigrette. The peppery arugula cuts through the richness perfectly. Alternatively, some quick-pickled red onions or a side of garlicky sautéed greens like collards or kale would be absolutely divine. It’s all about creating a balance of savory, sweet, spicy, and fresh on one plate.

Make It Your Own: Fun Flavor Twists

This recipe is a fantastic canvas for your own creativity. Don’t be afraid to play with it!

• Spicy Cajun Kick: Add 1 teaspoon of your favorite Cajun seasoning blend to the salmon patty mixture. It adds a wonderful depth and heat that pairs amazingly with the sweet waffles.
• Herbaceous Delight: Stir 2 tablespoons of fresh, chopped herbs into the salmon mixture. Dill, chives, or parsley are all fantastic choices that brighten up the whole dish.
• Cheesy Waffle Upgrade: Fold ½ cup of shredded sharp cheddar cheese into the cornbread waffle batter right before cooking. Trust me on this one.
• Gluten-Free Friendly: Easily adapt this! Use gluten-free breadcrumbs or crushed gluten-free crackers in the patties. For the waffles, swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Fresh Fish Swap: Have some leftover cooked salmon or trout? Flake it up and use it instead of the canned salmon for a more delicate flavor. You may need to slightly reduce the amount of breadcrumbs if the fresh fish is less moist.

Beau’s Kitchen Chronicles

This recipe has seen a few… interesting… iterations in my kitchen. The first time I made it, I was so excited I forgot to grease the waffle iron. Let’s just say I spent more time chiseling than eating! Another time, I got a little overzealous with the hot sauce in the butter. My mouth was on fire, but I couldn’t stop eating it—it was that good. The beauty of cooking is that even the “mistakes” can lead to delicious discoveries.

Over time, I’ve found that letting the salmon patty mixture rest is the single biggest game-changer for a perfect, non-crumbly patty. It’s a lesson in patience that pays off in crispy, golden dividends.

Your Questions, Answered!

Q: My salmon patties are falling apart in the pan! What did I do wrong?
A: Don’t panic! This usually means the mixture is a bit too wet. The easy fix is to add another tablespoon of breadcrumbs. Also, make sure you’re not skipping the chilling step. A 15-minute rest in the fridge works wonders to firm them up.

Q: Can I make the batter or patties ahead of time?
A: You can definitely prep the salmon patty mixture a day in advance and keep it covered in the fridge. I don’t recommend making the waffle batter ahead of time, as the baking powder will lose its oomph, resulting in flat waffles. For a quick morning, mix your dry and wet ingredients separately the night before and combine them just before cooking.

Q: My waffles are coming out soft and not crispy. Help!
A> This is a common one! First, make sure your waffle iron is fully preheated—a hot iron is key for that initial crisp. Second, don’t open the iron too early. Let the steam do its work. Lastly, avoid stacking the cooked waffles; the steam they release will make each other soggy. Keeping them in a single layer on a rack in a warm oven is the best way to hold them.

Q: Can I bake the salmon patties instead of frying them?
A> Absolutely! For a lighter option, place the formed patties on a parchment-lined baking sheet, brush them lightly with oil, and bake in a 400°F (200°C) oven for 12-15 minutes, flipping halfway through. They won’t be *quite* as crispy as the pan-fried version, but they’ll still be delicious.

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Nourishing Your Body & Soul

While I’m all about flavor first, it’s always nice to know what’s fueling you. This dish is a wonderfully balanced meal. The salmon is a powerhouse of high-quality protein and omega-3 fatty acids, which are fantastic for heart and brain health. The cornmeal and flour in the waffles provide energizing carbohydrates to keep you going, and using buttermilk adds a dose of protein and probiotics. The fats from the oil and butter help your body absorb all the fat-soluble vitamins. It’s comfort food that loves you back!

Approximate Nutritional Info per Serving (1 patty + 1 waffle + sauce): Calories: ~470, Protein: 30g, Carbohydrates: 34g, Fat: 24g. Remember, these are estimates and can vary based on the specific brands and amounts of ingredients you use.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my soulful take on a Southern classic. This recipe is more than just a list of ingredients and steps; it’s an invitation to play, to experiment, and to create new food memories in your own kitchen. It represents everything I love about Feastical: taking the familiar, adding a dash of creativity, and ending up with something that truly brings people together around the table.

I hope these Salmon Patty Waffles with Hot Honey Butter become a new favorite in your home, just like they are in mine. If you make them (and you absolutely should!), I’d love to see your creation. Tag me on social with #FeasticalEats so I can cheer you on. Now, go forth and cook something delicious!

With a full heart and an even fuller plate,

Beau