Southern Salmon Patties

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4–6

Ingredients

2 cans salmon, about 14–15 oz each, drained
2 large eggs
1/2 cup finely chopped onion
1/3 cup finely chopped bell pepper
3/4 cup crushed saltine crackers or breadcrumbs
2 tbsp mayonnaise
1 tbsp yellow mustard
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp salt
2 tbsp chopped fresh parsley
2–3 tbsp vegetable oil, for frying

Instructions

Drain the canned salmon well and place it in a large mixing bowl. Remove any large bones or skin if desired, although the soft canned bones are edible.
Flake the salmon with a fork until it is broken into small pieces.
Add the eggs, chopped onion, bell pepper, mayonnaise, mustard, Worcestershire sauce, garlic powder, paprika, black pepper, salt, and parsley.
Add the crushed crackers or breadcrumbs and gently mix everything together until evenly combined.
Let the mixture rest for about 5 minutes. This allows the crumbs to absorb some moisture and helps the patties hold their shape.
Divide the mixture into 8 equal portions and shape each one into a round patty about 1/2-inch thick.
Heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot, carefully place the salmon patties in the skillet. Avoid overcrowding the pan; cook in batches if necessary.
Fry for about 3–4 minutes per side, or until the patties develop a deep golden-brown crust.
Flip carefully with a spatula and cook the second side until crisp and heated through.
Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
Serve warm with lemon wedges, tartar sauce, hot sauce, or your favorite Southern-style sides.

Tips

Do not make the salmon mixture too wet. If it feels difficult to shape, add another tablespoon or two of cracker crumbs.

Letting the mixture rest before forming the patties helps prevent them from falling apart.

Keep the heat at medium so the outside becomes crisp without burning before the center is heated.

For extra flavor, add a pinch of cayenne pepper or Cajun seasoning.

A cast-iron skillet works especially well for creating a crispy golden crust.

Serving Suggestions

Serve Southern Salmon Patties with:

Creamy mashed potatoes
Coleslaw
Green beans
Cornbread
Macaroni and cheese
Collard greens
Fried okra
Side salad
Lemon wedges
Tartar sauce

Storage

Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days.

Reheat them in a skillet over medium-low heat or in an oven at 350°F (175°C) until warmed through.

You can also freeze cooked patties for up to 2 months. Place parchment paper between them before freezing to prevent sticking.

Nutritional Information

Approximate nutrition per serving:

Calories: 280–330 kcal
Protein: 24–28 g
Carbohydrates: 10–14 g
Fat: 15–19 g
Fiber: 1 g
Sodium: 550–700 mg

Values vary depending on the salmon, crackers, and amount of oil absorbed during frying.

Benefits

Salmon is an excellent source of protein and naturally contains omega-3 fatty acids.

It also provides vitamin B12, selenium, vitamin D, and several other nutrients.

These patties are an easy way to turn canned salmon into an inexpensive and filling family meal.

Frequently Asked Questions

Why are my salmon patties falling apart?
The mixture may be too wet or may need more binder. Add extra cracker crumbs and let the mixture rest before shaping.

Can I use fresh salmon?
Yes. Cook and flake fresh salmon first, then use it in place of canned salmon.

Can I bake them instead of frying?
Yes. Bake at 400°F (200°C) for approximately 15–20 minutes, flipping halfway through.

Can I use breadcrumbs instead of crackers?
Absolutely. Regular or panko breadcrumbs both work.

Can I make the mixture ahead of time?
Yes. Prepare and refrigerate it for several hours before shaping and cooking.

What sauce goes best with salmon patties?
Tartar sauce, remoulade, spicy mayonnaise, lemon-garlic sauce, or hot sauce all work well.