Southern Fried Salmon Patties are a timeless comfort food, bringing together simple ingredients to create a crispy, flavorful dish that’s perfect for any meal.
Whether served as a main course with a side of creamy tartar sauce or tucked into a sandwich, these golden-brown patties offer a delicious blend of savory seasonings and flaky salmon.
This classic Southern staple is not only easy to make but also budget-friendly and packed with protein, making it a go-to recipe for busy weeknights or weekend gatherings.
Southern Fried Salmon Patties
Ingredients:
1 can (14.75 oz) salmon (preferably pink or red, with bones removed)
1 egg (beaten)
1/2 cup breadcrumbs (or crushed crackers, like saltines)
1/4 cup onion (finely chopped)
1 tablespoon mayonnaise (or mustard, for a tangier flavor)
1 tablespoon Worcestershire sauce (optional, for extra depth)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon salt (or to taste)
2 tablespoons fresh parsley (optional, for a fresh touch)
Vegetable oil (for frying)
How To Make Southern Fried Salmon Patties
Prepare the Salmon:
Open the can of salmon and drain the liquid. If you prefer, you can remove the skin and bones, but many people keep them for added nutrition and texture.
Flake the salmon with a fork in a large bowl.
Mix Ingredients:
Add the beaten egg, breadcrumbs, chopped onion, mayonnaise, Worcestershire sauce (if using), garlic powder, onion powder, black pepper, and salt to the bowl with the salmon.
Stir to combine.
Shape Patties:
Use your hands or a spoon to shape the mixture into small patties, about 2-3 inches wide and 1/2 inch thick.
You should get about 6-8 patties depending on size.
Fry the Patties:
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
Once the oil is hot (you can test by dropping a small piece of the mixture into the oil; it should sizzle), carefully add the patties to the pan.
Cook in batches if necessary.
Fry for about 3-4 minutes per side, or until golden brown and crispy.
Don’t overcrowd the skillet, as this can lower the oil temperature and result in soggy patties.
Use a slotted spoon to remove the patties from the pan and drain on a paper towel-lined plate.
Serve:
Serve the salmon patties hot with a side of lemon wedges, tartar sauce, or your favorite dipping sauce.
Variations:
Spicy Kick: Add ½ teaspoon of cayenne pepper or a few dashes of hot sauce to the mixture for some heat.
Cheesy Twist: Mix in ¼ cup of shredded cheddar or Parmesan for extra flavor.
Cornmeal Coating: For an extra crispy crust, lightly coat the patties in cornmeal before frying.
Herb Infusion: Swap parsley for fresh dill, chives, or green onions for a different flavor profile.
Gluten-Free Option: Use crushed gluten-free crackers or almond flour instead of breadcrumbs.
Baked or Air-Fried: For a healthier alternative, bake the patties at 375°F for about 15 minutes, flipping halfway through, or air-fry them at 375°F for 10-12 minutes.
Tips for the Best Salmon Patties:
Don’t Overmix: Stir the ingredients just until combined to keep the patties tender.
Chill the Mixture: Let the mixture rest in the fridge for 15-20 minutes before shaping to help the patties hold together better.
Oil Temperature Matters: Ensure the oil is hot enough before frying (around 350°F) to achieve a crispy crust without absorbing excess oil.
Drain Properly: Use a paper towel-lined plate to remove excess grease and keep the patties from getting soggy.
Make Ahead: Prepare the patties in advance and store them in the fridge for up to a day before frying. They also freeze well for longer storage—just thaw before cooking.
The nutritional information for Southern Fried Salmon Patties can vary depending on the ingredients and frying method used. Below is an approximate breakdown per patty (assuming the recipe makes 6 patties and is fried in vegetable oil):
Estimated Nutrition Per Patty:
Calories: ~200-250 kcal
Protein: ~15g
Fat: ~12-15g
Saturated Fat: ~2g
Carbohydrates: ~10-12g
Fiber: ~1g
Sugar: ~1g
Sodium: ~400-500mg (varies based on added salt and Worcestershire sauce)
Cholesterol: ~50-60mg
Healthier Adjustments:
Reduce Fat: Bake or air-fry instead of deep-frying.
Lower Sodium: Use low-sodium canned salmon and Worcestershire sauce.
Increase Fiber: Substitute breadcrumbs with whole wheat or oat-based alternatives.