For about 8 salmon patties:
- 2 cans (14.75 oz each) canned salmon, drained well
- 2 large eggs
- ½ cup finely diced onion
- 1 cup plain breadcrumbs or finely crushed saltine crackers
- ¼ cup chopped fresh parsley
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp mayonnaise
- 2 tbsp vegetable oil, plus more as needed for frying
Optional additions include ¼ cup finely diced bell pepper, one diced celery stalk, dried dill, cayenne, Old Bay seasoning, lemon juice, or chopped green onion.
Crushed saltines give the patties a particularly traditional flavor, but breadcrumbs or panko also work. Greek yogurt can replace the mayonnaise, and about 1 tablespoon dried parsley can substitute for fresh.
How to Make Southern Salmon Patties
Drain the salmon thoroughly and place it in a large mixing bowl. Break it into flakes with a fork without mashing it completely. If the canned salmon contains skin or soft bones, they’re edible, but you can remove them if you prefer a smoother texture.
Add the eggs, onion, breadcrumbs or crackers, parsley, Dijon mustard, garlic powder, paprika, salt, pepper and mayonnaise. Mix gently until everything is evenly combined while leaving some texture in the salmon.
Let the mixture rest for about 5 minutes so the crumbs can absorb excess moisture. If it’s still too wet to hold together, add breadcrumbs one tablespoon at a time. If it feels overly dry or crumbly, add a small spoonful of mayonnaise.
Divide into approximately eight portions and shape into patties about ½-inch thick. Keeping them relatively thin gives you more crispy surface area and helps them cook evenly. If the patties feel particularly soft, refrigerate them for 15–20 minutes before frying.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the patties without overcrowding the pan and cook for approximately 3–4 minutes per side, until deeply golden and crisp.
Avoid moving them unnecessarily. Allow the first side to develop a firm crust before carefully flipping. Transfer the finished patties to a wire rack or paper towels and serve hot with fresh lemon.
What to Serve With Them
For a classic comfort-food dinner, pair salmon patties with mashed or fried potatoes, green beans, collard greens, cornbread, coleslaw, macaroni and cheese, buttered corn or steamed vegetables.
For something lighter, serve them with a cucumber-tomato salad or over fresh greens with lemon and a creamy dressing.
A simple dipping sauce also works particularly well. Mix mayonnaise with lemon juice, Dijon mustard and black pepper, or make a spicy version with mayonnaise, hot sauce and lemon. Tartar sauce and remoulade are also excellent choices.
Tips for Crispy Patties That Don’t Fall Apart
The most important thing is controlling moisture. Salmon that’s poorly drained or a mixture without enough crumbs can produce patties that fall apart when flipped. Letting the mixture rest before shaping gives the binder time to work.
Don’t make the patties too thick, and don’t overcrowd the skillet. A crowded pan loses heat, resulting in softer, greasier patties instead of crisp golden ones.
Most importantly, don’t flip too early. Once the first side develops a proper crust, the patty becomes much easier to handle.
At the same time, avoid adding excessive breadcrumbs simply to make the mixture firmer. Too many crumbs can produce dry salmon patties. The small amount of mayonnaise helps keep the interior moist.
Can You Bake Them Instead?
Yes. Arrange the patties on a lightly greased baking sheet and bake at 425°F (220°C) for about 12–15 minutes, carefully flipping halfway through.
They won’t develop quite the same crust as skillet-fried patties, but baking is a convenient alternative.
Cooked fresh salmon can also replace canned salmon. Simply cook it first, flake it and proceed with the recipe.
Make Ahead and Storage
Uncooked salmon patties can be shaped, covered and refrigerated for up to 24 hours before frying. This can actually make them easier to handle.
For longer storage, freeze the uncooked patties on a parchment-lined tray until firm, then transfer them to a freezer-safe container or bag. Use within approximately 2–3 months for best quality and thaw in the refrigerator before cooking.
Cooked leftovers will keep in an airtight container in the refrigerator for about 3–4 days. Reheat them in a skillet, toaster oven or air fryer to restore the crisp exterior. A microwave will work, but the patties will be noticeably softer.
Cooked patties can also be frozen for around 2–3 months, with parchment between the layers to prevent sticking.
A Simple Southern Comfort-Food Staple
Southern Salmon Patties don’t require expensive ingredients or complicated preparation. In about 30 minutes, canned salmon and a handful of pantry staples become crisp, savory patties that can work equally well with a traditional plate of mashed potatoes and green beans or a lighter salad and lemon.
The key is simple: drain the salmon well, don’t overwork the mixture, give the crumbs time to absorb the moisture, and let each side develop a proper golden crust before flipping.
Do those things, and you’ll get the best part of a good salmon patty—the contrast between those deeply browned, crispy edges and the soft, flavorful salmon inside.