These Southern Fried Salmon Patties are a classic comfort food, packed with flavor and crispy on the outside while tender and flaky on the inside. Made with canned salmon, these patties are quick to prepare and perfect for a hearty meal or appetizer. Serve them alongside coleslaw, mashed potatoes, or your favorite dipping sauce for a truly satisfying dish.
Ingredients
(Makes 6–8 patties)
- 1 can (14.75 oz) salmon (preferably pink or red, with bones removed)
- 1 egg , beaten
- ½ cup breadcrumbs (or crushed crackers, like saltines)
- ¼ cup onion , finely chopped
- 1 tablespoon mayonnaise (or mustard, for a tangier flavor)
- 1 tablespoon Worcestershire sauce (optional, for extra depth)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 2 tablespoons fresh parsley , finely chopped (optional, for a fresh touch)
- Vegetable oil (for frying)
Instructions
1. Prepare the Salmon Mixture
- Drain the canned salmon thoroughly, removing any excess liquid. If the salmon has small bones, gently pick them out (though they’re edible and soft if you prefer to leave them in).
- In a large mixing bowl, combine the drained salmon, beaten egg , breadcrumbs , finely chopped onion , mayonnaise (or mustard), Worcestershire sauce , garlic powder , onion powder , black pepper , salt , and fresh parsley (if using). Mix everything together until well combined. The mixture should hold together when shaped into patties.
2. Form the Patties
- Divide the mixture into 6–8 equal portions, depending on how large you want your patties. Shape each portion into a flat, round patty about ½-inch thick. Place the formed patties on a plate or tray and chill them in the refrigerator for 15–20 minutes. Chilling helps the patties firm up and prevents them from falling apart during frying.
3. Heat the Oil
- Pour enough vegetable oil into a skillet to cover the bottom by about ¼ inch. Heat the oil over medium heat until it shimmers but isn’t smoking. To test if the oil is ready, drop a small piece of breadcrumb into the skillet—it should sizzle immediately.
4. Fry the Salmon Patties
- Carefully place 2–3 patties into the hot oil, being careful not to overcrowd the pan. Fry for 3–4 minutes per side , or until golden brown and crispy. Use a spatula to gently flip the patties halfway through cooking.
- Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil. Repeat with the remaining patties, adding more oil to the skillet as needed.
5. Serve and Enjoy
- Serve the salmon patties warm with your choice of sides, such as coleslaw, mashed potatoes, or a fresh green salad. For an extra kick, pair them with tartar sauce, hot sauce, or lemon wedges.
Tips for Success
- Breadcrumbs vs. Crackers: Crushed saltine crackers add a hint of saltiness and a lighter texture, while breadcrumbs provide a more neutral base. Choose based on your preference.
- Customize the Flavor: Add diced bell peppers, celery, or jalapeños to the mixture for added crunch and flavor.
- Baking Option: For a healthier alternative, bake the patties on a greased baking sheet at 375°F (190°C) for 15–20 minutes , flipping halfway through, until golden and cooked through.
- Storage: Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
Why You’ll Love This Recipe
These Southern Fried Salmon Patties are a delicious way to enjoy canned salmon, transforming it into a crispy, flavorful dish that’s easy to make and budget-friendly. They’re versatile enough to serve as a main course, appetizer, or even a snack. Whether you’re craving a taste of Southern comfort food or looking for a quick weeknight dinner, these patties deliver big on flavor and satisfaction.
Enjoy the crispy, savory goodness of these Southern Fried Salmon Patties—they’re sure to become a family favorite!
