Southern Salmon Patties are a classic comfort food made with canned salmon, simple seasonings, and pantry staples. Pan-fried until golden and crispy, these savory patties are easy to whip up and perfect for a quick dinner or hearty lunch. They’re traditionally served with tartar sauce, hot sauce, or a creamy dill dip.
Why You’ll Love This Recipe
- Uses affordable, pantry-friendly ingredients
- Crispy on the outside, moist and tender inside
- Quick to make and freezer-friendly
- Delicious with traditional Southern sides like coleslaw or cornbread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Canned salmon (drained, bones and skin removed if desired)
- Onion, finely chopped
- Egg
- Cornmeal and/or crushed saltine crackers
- Mayonnaise or Dijon mustard
- Salt, pepper, and optional spices (like Old Bay or cayenne)
- Oil for frying (vegetable, canola, or shortening)
Directions
- In a large bowl, mix drained salmon with chopped onion, egg, cornmeal or crackers, mayonnaise, and seasoning.
- Stir until well combined. Form into 4–6 patties.
- Heat oil in a skillet over medium heat.
- Fry patties 3–5 minutes per side, or until golden brown and crispy.
- Remove and drain on paper towels. Serve warm with your favorite sauce.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 10–15 minutes
- Total time: About 30 minutes
Variations
- Add heat: Mix in chopped jalapeños or a dash of hot sauce
- Healthier option: Bake at 375°F for 15–20 minutes, flipping halfway
- Gluten-free: Use almond flour or gluten-free breadcrumbs
- Flavor twist: Add dill, lemon zest, or bell pepper for brightness
Storage/Reheating
- Store in the fridge for up to 4 days
- Freeze for up to 2 months—wrap tightly and thaw before reheating
- Reheat in a skillet or oven to retain crispiness
- Not recommended for microwaving due to soggy texture
FAQs
1. Do I have to remove the bones from canned salmon?
No—bones are edible and soften during mixing, but you can remove them if you prefer.
2. Can I use fresh salmon?
Yes—cook and flake fresh salmon in place of canned.
3. What’s the best binder?
Crushed saltines or cornmeal help hold the patties together and add texture.
4. Why do my patties fall apart?
Make sure to use enough binder and egg; chilling the mixture helps firm them up.
5. Can I make them in advance?
Yes—mix the patties and refrigerate up to 24 hours before frying.
6. What sauces pair well with these patties?
Tartar sauce, hot sauce, remoulade, or dill yogurt sauce are all great options.
7. What sides go best with salmon patties?
Try coleslaw, grits, cornbread, mashed potatoes, or green beans.
8. Are they freezer-friendly?
Yes—freeze cooked patties and reheat in oven or skillet.
9. Can I air fry them?
Yes—air fry at 400°F for 6–8 minutes, flipping halfway.
10. Is this a traditional Southern recipe?
Yes—Southern salmon patties have been a frugal, flavorful staple in many households for generations.
Conclusion
Southern Salmon Patties are a down-home favorite that delivers on taste, ease, and nostalgia. Whether served hot off the skillet or packed for lunch, these crispy, savory patties are sure to satisfy. Try them once, and they’ll quickly earn a spot in your regular rotation.
PrintSouthern Salmon Patties
Crispy, flavorful salmon patties made with canned salmon, herbs, and breadcrumbs—great for a quick, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 patties (serves 3–4) 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Southern American
- Diet: Low Fat
Ingredients
- 2 cans (14–15 oz / 400 g total) salmon, drained and flaked
- 1 large egg, beaten
- ⅓ cup (40 g) breadcrumbs (or crushed saltine crackers)
- 2 tbsp mayonnaise
- 2 tbsp finely chopped onion
- 1 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- 1 tsp Dijon mustard (optional)
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 2–3 tbsp vegetable oil (for frying)
Instructions
- In a medium bowl, combine flaked salmon, beaten egg, breadcrumbs, mayonnaise, chopped onion, parsley, Dijon mustard, garlic powder, salt, and pepper.
- Mix gently until ingredients are evenly combined; avoid overmixing.
- Shape mixture into 6 patties (about ¾ ″ thick). If too loose, add a bit more breadcrumbs.
- Heat vegetable oil in a skillet over medium heat.
- Fry patties 3–4 minutes per side until golden brown and cooked through, adjusting heat as needed.
- Transfer to a paper towel–lined plate to drain excess oil.
- Serve warm with lemon wedges, tartar sauce, or on buns with lettuce and tomato.
- Refrigerate leftovers in an airtight container for up to 3 days.
Notes
- Use salmon with bones for extra calcium; whistle them through or mash—they’re edible.
- Add ½ tsp hot sauce or chopped jalapeño for a spicy twist.
- Make smaller slider patties and bake at 200 °C (400°F) for 10–12 minutes per side for a lighter version.
- Swap breadcrumbs for panko for extra crunch.
- Freeze uncooked patties between parchment layers, then cook from frozen—just add a minute or two per side.
Nutrition
- Serving Size: 1 patty (approx. 85 g)
- Calories: 180 kcal
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 90 mg