Oh, salmon patties. Just the name alone brings back some of my fondest memories — lazy Sunday
dinners at my grandmother’s kitchen table, that I-mmistakab4e 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. Thefre 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 togetrær. And heres a little secret:
thefre 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 cn 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,
sorne coleslaw, or even a side of greens, and you’ve got a meal that’s pure comfort
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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 mion (yellow or white onions work best)
• 1/4cupfmelydiced bell pepper (l love using green for the color, bJt any variety will do)
1 egg, beaten
1,13 cup breadcrumbs (Panko gives the patties a nice texture, but any breadcrumbs you have on hand
are fine)
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2 tablespoons mayonnaise (adds rnoisture and favor)
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 favor)
• 2-3 tablespoon”l (for frying — vegetable, canola, or any oil with a high smoke point)
How to Make Southern Fried Salmon Patties
1. 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: Eon t overrnix! You uqntthepaffies to be tender andfiakv, not dense. Just gently fold
everything together until its combined.
2. 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.
3. Fry the Patties to Perfectim
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 thern cook on the other side. The smell at
this point will be unbelievable—crispy, savory, and just a little bit smoky.
Pro np: Ifuoufind that the patties are browning too quickly, just lower the heat slightly. They
should have enough time to develop a beautiful golden crust while uw•ming through without
burning.
4 Drain and Save
Once the patties are done, transfer thern to a plate lined with paper towels to drain off any excess oil.
Serve them warm with a squeeze of lernon, tartar sauce, or even a dollop of spicy remoulade. Oh, and
if you have any herbs on hand, sprinkle scrne freshly chopped parsley or dill on top for an extra pop
of flavor.
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Serving Suggestions
These Southern fried salmon patties are delightful on their own, bJt 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 combread: Because what Southem meal is cornplete 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 thafs part of their charm. You can:
Spice it up: Add a dash of hot sauce or chopped jalapefios to the mixture if you like sorne heat.
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Swap the breadcrumbs: Crushed crackers, cornmeal, or even leftover mashed potatoes work great as
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. Thefll 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 wowt regret it!
Enjoy frying up these delicious Southem salmon patties! Theres something so satisfying about taking a
simple can of salmon and tuming it into a golden, crispy delight. Happy cooking!