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Southern Salmon Patties

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Crispy, flavorful salmon patties made with canned salmon, herbs, and breadcrumbs—great for a quick, satisfying meal.

Ingredients

Scale
  • 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

  1. In a medium bowl, combine flaked salmon, beaten egg, breadcrumbs, mayonnaise, chopped onion, parsley, Dijon mustard, garlic powder, salt, and pepper.
  2. Mix gently until ingredients are evenly combined; avoid overmixing.
  3. Shape mixture into 6 patties (about ¾ ″ thick). If too loose, add a bit more breadcrumbs.
  4. Heat vegetable oil in a skillet over medium heat.
  5. Fry patties 3–4 minutes per side until golden brown and cooked through, adjusting heat as needed.
  6. Transfer to a paper towel–lined plate to drain excess oil.
  7. Serve warm with lemon wedges, tartar sauce, or on buns with lettuce and tomato.
  8. 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

Find it online: https://ukfinda.com/southern-salmon-patties/