Oh, salmon patties. Just the name alone brings back some of my fondest memories – lazy Sunday dinners at my grandmother’s kitchen table, that unmistakable sizzle from the cast iron skillet, and the irresistible smell of fresh herbs and spices mingling with the briny salmon. If you’ve never tried Southern fried salmon patties, trust me, you’re in for a treat. They’re crisp on the outside, tender on the inside, and full of down-home comfort that’ll have you hooked from the very first bite.
This recipe is all about simplicity, tradition, and flavor. The beauty of salmon patties is their versatility. Growing up, they were the answer to a busy weeknight dinner—budget-friendly, quick to make, and so delicious that nobody ever noticed they took just minutes to put together. And here’s a little secret: they’re even better the next day. If you’re lucky enough to have leftovers, pop a patty between two slices of bread, add some tartar sauce, and you’ve got yourself one incredible sandwich.
Why You’ll Love This Recipe
The key to these salmon patties is getting that perfect crunch on the outside while keeping the inside flaky and moist. And don’t be intimidated by the frying; it’s all about getting the oil just right (more on that later). Once you nail it, these patties are golden, crispy perfection. Pair them with a tangy dipping sauce, some coleslaw, or even a side of greens, and you’ve got a meal that’s pure comfort.
Ready to make some patties? Let’s dive in!
Ingredients
- 1 (14.75-ounce) can salmon (or use fresh cooked salmon, if you prefer)
- 1/3 cup finely diced onion (yellow or white onions work best)
- 1/4 cup finely diced bell pepper (I love using green for the color, but any variety will do)
- 1 egg, beaten
- 1/3 cup breadcrumbs (Panko gives the patties a nice texture, but any breadcrumbs you have on hand are fine)
- 2 tablespoons mayonnaise (adds moisture and flavor)
- 1 teaspoon mustard (I like using Dijon for a bit of tang)
- Salt and freshly ground black pepper (to taste)
- A pinch of Old Bay seasoning (for that classic Southern flavor)
- 2-3 tablespoons oil (for frying – vegetable, canola, or any oil with a high smoke point)
How to Make Southern Fried Salmon Patties
- Prepare the Salmon Mixture
Open up your can of salmon and drain it well (you don’t want your patties to be too wet). If you’re using canned salmon with bones and skin, don’t worry—just flake it all together. The bones are soft, edible, and add extra calcium. Break up the salmon in a bowl and add the diced onion, bell pepper, beaten egg, breadcrumbs, mayo, mustard, salt, pepper, and a little sprinkle of Old Bay. Mix everything until it’s just combined. It’s okay if the mixture feels a bit loose—it should hold together when you shape it into patties.Tip: Don’t overmix! You want the patties to be tender and flaky, not dense. Just gently fold everything together until it’s combined.
- Form the Patties
Take a scoop of the salmon mixture (about 1/4 cup per patty) and gently shape it into a ball before pressing it flat into a patty. You should get about 6-8 patties, depending on the size you prefer. If the mixture is sticking to your hands, wet them lightly with water. - Fry the Patties to Perfection
Heat your oil in a large skillet over medium heat. Test the oil by dropping a tiny pinch of the salmon mixture in—if it sizzles, you’re good to go. Place the patties in the skillet in a single layer, being careful not to crowd them. Fry each side for about 3-4 minutes, or until they’re golden brown and crispy. Flip them gently (a fish spatula works wonders here), and let them cook on the other side. The smell at this point will be unbelievable—crispy, savory, and just a little bit smoky.Pro Tip: If you find that the patties are browning too quickly, just lower the heat slightly. They should have enough time to develop a beautiful golden crust while warming through without burning.
- Drain and Serve
Once the patties are done, transfer them to a plate lined with paper towels to drain off any excess oil. Serve them warm with a squeeze of lemon, tartar sauce, or even a dollop of spicy remoulade. Oh, and if you have any herbs on hand, sprinkle some freshly chopped parsley or dill on top for an extra pop of flavor.
Serving Suggestions
These Southern fried salmon patties are delightful on their own, but they also pair wonderfully with a variety of sides. Here are some ideas:
- Creamy coleslaw: The crunch and tang balance out the richness of the patties.
- Buttery cornbread: Because what Southern meal is complete without it?
- Pickled vegetables: A bit of acidity cuts through the richness and brings everything together.
- Grain salad or rice pilaf: For a more filling meal, these make a great accompaniment.
Make It Your Own
There’s no wrong way to make salmon patties, and that’s part of their charm. You can:
- Spice it up: Add a dash of hot sauce or chopped jalapeños to the mixture if you like some heat.
- Swap the breadcrumbs: Crushed crackers, cornmeal, or even leftover mashed potatoes work great as binders.
- Make them gluten-free: Use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs.
A Little Tip for Leftovers (If You Have Any!)
If you find yourself with extra patties, store them in an airtight container in the fridge. They’ll stay good for up to 3 days. And here’s a secret: they taste just as good cold as they do warm, so don’t hesitate to toss them over a salad or into a wrap for a quick lunch the next day. Trust me; you won’t regret it!
Enjoy frying up these delicious Southern salmon patties! There’s something so satisfying about taking a simple can of salmon and turning it into a golden, crispy delight. Happy cooking!
When I went to the recipe and the directions, it was not the right recipe. It was a potato recipe.