Name: Southern Fried Salmon Patties
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 can (14.75 oz) Pink salmon (Drained and flaked.); 1/2 cup Breadcrumbs (For binding the patties.); 1/4 cup Onion (Finely chopped.); 1/4 cup Bell pepper (Finely chopped.); 2 large Eggs (For binding and moisture.); 1 tablespoon Dijon mustard (Adds flavor.); 1 tablespoon Worcestershire sauce (Enhances the taste.); 1 teaspoon Garlic powder (For flavor.); 1 teaspoon Onion powder (For flavor.); to taste Salt (For seasoning.); to taste Pepper (For seasoning.); as needed for frying Oil (For frying the patties.)

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I stumbled upon this Southern Fried Salmon Patties recipe years ago when I was looking for ways to stretch our grocery budget. The perfect blend of flaky salmon, crispy exterior, and savory seasonings takes me back to Sunday dinners at my grandmother’s kitchen table.

Growing up in the South, salmon patties were a staple in our family’s dinner rotation. My grandmother would make them on those evenings when she wanted something delicious but didn’t have hours to spend in the kitchen. There’s something magical about the way the crispy golden exterior gives way to that tender, flavorful center – a texture contrast that still makes my mouth water just thinking about it!

I’ve tweaked her Southern Fried Salmon Patties recipe over the years, adding my own touches like Dijon mustard and Worcestershire sauce for extra depth. What I love most is how these humble patties transform simple pantry ingredients into something truly special. My husband, who normally passes on seafood to save room for meat dishes, has been known to eat four of these in one sitting!

Whether you’re looking for an affordable dinner option or just craving some Southern comfort food, these salmon patties deliver every single time. Ready to try this family favorite?

Why You’ll Love These Crispy Salmon Cakes

I’ve been making these Southern Fried Salmon Patties for over fifteen years, and they’ve become my go-to recipe when I need something delicious without a lot of fuss. This Southern classic has stood the test of time in my kitchen for good reason!

Budget-friendly comfort food that transforms an inexpensive can of salmon into a restaurant-worthy meal
Ready in just 30 minutes from start to finish – perfect for those evenings when you need dinner on the table quickly
Crispy exterior with a tender, flavorful interior creates the perfect texture contrast in every bite
Versatile recipe that works beautifully as a main dish, in sandwiches, or even as party appetizers
Kid-approved – even my pickiest eaters clean their plates when these are served!
Freezer-friendly for easy meal prep and quick weeknight dinners

My neighbor stopped by just as these were coming out of the skillet last week, and the aroma alone convinced her to stay for dinner. After one bite, she immediately asked for the recipe!

Ingredient Notes

Canned Pink Salmon: I always recommend using wild-caught canned salmon for the most flavor and nutritional benefits. Don’t worry about removing all the tiny bones – they’re completely safe to eat and provide extra calcium!

Breadcrumbs: Plain breadcrumbs help bind these Southern Fried Salmon Patties together. I’ve found that panko creates a lighter texture, while traditional breadcrumbs make a denser patty – both work beautifully.

Onion & Bell Pepper: These aromatic vegetables add flavor, moisture, and a slight crunch to the patties. I prefer finely chopping them by hand rather than using a food processor to maintain some texture.

Eggs: The eggs act as the essential binder that holds everything together. In my kitchen, I use large eggs from our local farmer’s market for the richest flavor.

Dijon Mustard: This adds a subtle tangy kick that balances the richness of the salmon. My grandmother never used Dijon, but I find it elevates these Southern Fried Salmon Patties to a whole new level.

Worcestershire Sauce: Just a tablespoon adds an incredible depth of umami flavor. I consider this my secret ingredient for making these patties absolutely irresistible.

Spices: The combination of garlic powder and onion powder creates that classic Southern flavor profile. I sometimes add a pinch of cayenne when I want a bit of heat.

Oil for Frying: I typically use vegetable oil for its neutral flavor and high smoke point. In my experience, about ¼ inch of oil in the pan is perfect for achieving that golden-brown crust.

How to Make Southern Fried Salmon Patties

Step 1. I always start by draining the canned salmon thoroughly and flaking it with a fork in a large mixing bowl. My grandmother taught me to check carefully for any large bones, though the small ones are soft and perfectly edible.

Step 2. Next, I add the finely chopped onion and bell pepper to the salmon. I’ve found that cutting these vegetables into tiny, uniform pieces ensures they cook through during the brief frying time.

Step 3. I mix in the breadcrumbs, eggs, Dijon mustard, Worcestershire sauce, and seasonings. In my experience, using your hands to combine everything works best, though it’s a bit messy – this ensures all the ingredients are evenly distributed without overmixing.

Step 4. My favorite trick is to let the mixture rest for about 5 minutes before forming patties. I’ve discovered this helps the breadcrumbs absorb moisture, making the patties easier to shape and less likely to fall apart.

Step 5. I shape the salmon mixture into patties about 2-3 inches in diameter and ½ inch thick. My husband prefers when I make them on the thicker side for a more tender interior, so I aim for around 8 evenly-sized patties.

Step 6. I heat the oil in a large skillet over medium heat until shimmering but not smoking. The first time I made these, I had the heat too high and ended up with patties that were overbrowned outside but undercooked inside.

Step 7. Working in batches, I carefully place the salmon patties in the hot oil, making sure not to overcrowd the pan. I’ve learned that giving them plenty of space ensures they develop that perfect golden crust we all love in Southern Fried Salmon Patties.

Step 8. I cook them for 4-5 minutes per side until they’re beautifully golden brown and crispy. My daughter has started helping me make them, carefully watching for that perfect color that signals they’re ready to flip.

How to Store & Reheat

I usually store any leftover salmon patties in an airtight container in the refrigerator, where they stay fresh for up to 3 days. Make sure they’ve cooled completely before refrigerating to prevent condensation that could make them soggy.

For meal prep, I’ve found that these Southern Fried Salmon Patties freeze beautifully for up to 2 months. I place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. This way, you can pull out just what you need without thawing the entire batch.

For the best results when reheating, I recommend placing refrigerated patties in a skillet over medium-low heat for about 2-3 minutes per side. In my experience, this restores that wonderful crispy exterior better than the microwave. If reheating from frozen, I thaw them overnight in the refrigerator first, then use the skillet method. The microwave works in a pinch, but the texture is never quite the same.

What to Serve with Salmon Patties

Creamy Grits: There’s something magical about pairing these crispy salmon patties with smooth, buttery grits. I love how the grits soak up any juices from the patties, creating the perfect Southern comfort food combination.

Simple Green Salad: A light salad with vinaigrette dressing adds freshness and a crisp texture that balances the hearty, warm nature of the salmon patties. My family loves when I serve this combination for a lighter dinner option.

Roasted Vegetables: In my kitchen, I often serve these patties with roasted Brussels sprouts or asparagus. The caramelized vegetables provide a wonderful contrast to the savory patties while adding nutritional balance to the meal.

Macaroni and Cheese: When I’m craving the ultimate Southern comfort food experience, I pair these salmon patties with a side of creamy mac and cheese. The crispy patties and cheesy pasta complement each other perfectly.

Tartar Sauce: While not a side dish, I find that a simple homemade tartar sauce elevates these Southern Fried Salmon Patties to restaurant quality. My quick version combines mayonnaise, pickle relish, lemon juice, and a dash of hot sauce.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! I recommend cooking and flaking fresh salmon first, then cooling it completely before mixing with the other ingredients. The texture will be slightly different but equally delicious.

Why are my salmon patties falling apart?

In my experience, this usually happens when the mixture is too wet. Try adding a few more breadcrumbs to absorb excess moisture, or chill the formed patties for 15 minutes before frying.

Can I bake these salmon patties instead of frying?

Yes! I sometimes bake them at 375°F for about 10 minutes per side on a lightly oiled baking sheet. They won’t be quite as crispy as the fried version, but they’re still wonderful.

How can I tell when the salmon patties are done?

The outside should be golden brown and crispy, and the internal temperature should reach 145°F. I’ve found that 4-5 minutes per side at medium heat achieves perfect doneness.

Can I add other seasonings to the salmon mixture?

Definitely! My daughter loves when I add dill and lemon zest, while my husband prefers a Cajun spice blend. The base recipe is wonderfully adaptable to your favorite flavor profiles.

Are salmon patties healthy?

These Southern Fried Salmon Patties provide excellent protein, omega-3 fatty acids, and calcium (from the edible bones in canned salmon). For a healthier version, I sometimes bake them or pan-fry in just a small amount of oil.