If you’re craving something crispy, flavorful, and downright comforting, this Southern Fried Salmon Patties Recipe is exactly what you need on your table. Combining flaky pink salmon with a perfect blend of spices and a golden, crunchy crust, these patties deliver southern charm in every bite. Whether you’re new to making salmon patties or looking for a foolproof version to impress family and friends, this recipe balances taste, ease, and that special touch of homemade goodness.
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a vital role in creating the ideal texture, flavor, and color of the salmon patties. From the moist flaked salmon to the crisp breadcrumbs, every item adds something important to this classic dish.
- 2 cans (14.75 oz each) pink salmon, drained and flaked: The star of the recipe, providing rich flavor and tender texture.
- 1/2 cup breadcrumbs (preferably panko or seasoned): Gives the patties a crunchy exterior and helps bind ingredients.
- 2 large eggs, beaten: Acts as a binder to hold everything together beautifully.
- 1/4 cup mayonnaise: Adds moisture and a subtle creaminess for juicier patties.
- 1 tablespoon Dijon mustard (optional for a slight tang): Introduces a gentle zing that brightens the flavor profile.
- 1/2 teaspoon garlic powder: Infuses the patties with a mellow garlic aroma.
- 1/2 teaspoon onion powder: Brings a sweet, slightly savory note to the mix.
- 1/2 teaspoon dried thyme: Offers a hint of herbal warmth.
- 1/4 teaspoon cayenne pepper (optional for a bit of heat): Provides a subtle kick for those who like a touch of spice.
- 1 tablespoon fresh parsley, chopped (optional): Adds fresh color and a mild, leafy flavor.
- Salt and pepper to taste: Essential for balancing and enhancing all other flavors.
- 2-3 tablespoons vegetable oil (for frying): Perfect for getting that golden, crispy crust without overpowering the patties.
How to Make Southern Fried Salmon Patties Recipe
Step 1: Prepare the Salmon Mixture
Start by draining the canned pink salmon well, then flake it into a large mixing bowl. Add the breadcrumbs, beaten eggs, mayonnaise, and Dijon mustard (if using). Sprinkle in the garlic powder, onion powder, dried thyme, cayenne pepper, salt, and pepper. Toss in the chopped parsley for a fresh burst of color and flavor. Use your hands or a spoon to mix everything until just combined – you want the mixture to hold together but not be overly dense.
Step 2: Shape the Patties
Wet your hands slightly to prevent sticking and gently form the salmon mixture into 8 equally sized patties. Aim for about 1/2-inch thickness so they cook evenly and get a crispy edge. Placing them on a plate or tray, allow them to rest for a few minutes – this helps the patties hold their shape better during frying.
Step 3: Heat the Oil and Fry
In a large skillet, pour 2 to 3 tablespoons of vegetable oil and heat it over medium heat. You want it hot enough so the patties sizzle when they hit the pan but not smoking. Carefully add the patties and cook for about 4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to avoid burning while ensuring a thorough cook-through.
Step 4: Drain and Serve
When the salmon patties are perfectly crisp and cooked inside, transfer them to a paper towel-lined plate to drain any excess oil. Give them a moment to settle before serving – the outside will stay crunchy, while the inside remains moist and flaky.
How to Serve Southern Fried Salmon Patties Recipe
Garnishes
These patties are excellent with a squeeze of fresh lemon or lime juice to highlight the salmon’s natural brightness. Adding a dollop of creamy tartar sauce or a tangy remoulade can elevate every bite even more. Fresh herbs like parsley or dill sprinkled on top make for an inviting presentation and subtle added flavor.
Side Dishes
Traditional southern side dishes like coleslaw, creamy mashed potatoes, or sautéed greens pair beautifully with these salmon patties, creating a balanced and delightful meal. For lighter fare, try serving them alongside a crisp green salad tossed with a vinegar-based dressing or some grilled vegetables for vibrant color and texture contrast.
Creative Ways to Present
For a fun twist, serve the salmon patties as sliders with soft buns, pickles, and a spread of spicy mayo. Alternatively, place one atop a fresh bed of arugula with avocado slices and a drizzle of lemon vinaigrette for a sophisticated salad entrée. These options not only taste fantastic but also impress guests with style and versatility.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the salmon patties in an airtight container and refrigerate them for up to 3 days. They stay moist and flavorful when properly stored, making them an excellent option for quick lunches or dinners the next day.
Freezing
To freeze, arrange uncooked patties on a baking sheet lined with parchment paper and freeze until firm, about 1-2 hours. Then transfer them to a freezer-safe bag or container. Frozen salmon patties keep well for up to 2 months. When ready to enjoy, cook them straight from the freezer by adding a few extra minutes to the frying time.
Reheating
Gently reheat cooked patties in a skillet over low-medium heat to maintain their crisp exterior. You can also warm them in the oven at 350°F for about 10 minutes. Avoid microwaving if possible, as it tends to make them soggy.
FAQs
Can I use fresh salmon instead of canned for this Southern Fried Salmon Patties Recipe?
Absolutely! Fresh salmon can be cooked, flaked, and used in place of canned. Just be sure to remove any skin and bones, and cook it fully before mixing with the other ingredients. This will give your patties a fresher salmon flavor.
What can I substitute for mayonnaise if I’m allergic or don’t have any on hand?
You can use Greek yogurt or sour cream as a tangy and creamy alternative. Both will help bind the ingredients and keep the patties moist while slightly changing the flavor profile.
Is it okay to bake these salmon patties instead of frying?
Yes, baking is a great alternative for a lighter version. Place the patties on a greased baking sheet and bake at 400°F for about 15-20 minutes, flipping halfway through to ensure they brown evenly.
How do I prevent the patties from falling apart during cooking?
Make sure to thoroughly mix the ingredients and let the patties rest before cooking. Using enough eggs and breadcrumbs as binders is crucial. Also, don’t flip them too soon; allow a golden crust to form before turning to keep the shape intact.
Can I add other herbs or spices to this Southern Fried Salmon Patties Recipe?
Definitely! Feel free to experiment with dill, paprika, chives, or even a bit of Old Bay seasoning to customize the flavor to your liking. Just adjust quantities to keep a balanced taste.
Final Thoughts
This Southern Fried Salmon Patties Recipe is one of those dishes that feels like a warm hug on a plate—crispy, flavorful, and downright satisfying. It’s easy to make, fun to share, and versatile enough for weeknight dinners or weekend gatherings. I’m excited for you to try it and discover why it’s such a beloved classic!
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Southern Fried Salmon Patties Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (8 salmon patties)
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
These Southern Fried Salmon Patties are a crispy, flavorful, and easy-to-make seafood dish perfect for a quick weeknight dinner or a casual lunch. Made with canned pink salmon and seasoned breadcrumbs, they come together quickly and fry up golden brown for a deliciously satisfying meal.
Ingredients
Salmon Patties
- 2 cans (14.75 oz each) pink salmon, drained and flaked
- 1/2 cup breadcrumbs (preferably panko or seasoned)
- 2 large eggs, beaten
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper to taste
For Frying
- 2–3 tablespoons vegetable oil
Instructions
- Prepare the Salmon Mixture: In a mixing bowl, combine the drained and flaked pink salmon with the breadcrumbs, beaten eggs, mayonnaise, and Dijon mustard if using. Add garlic powder, onion powder, dried thyme, cayenne pepper, fresh parsley, salt, and pepper. Mix thoroughly until the ingredients are well combined and the mixture holds together.
- Shape the Patties: Using your hands, form the mixture into 8 evenly sized patties, about 3 inches in diameter and 1/2 inch thick. This size helps them cook evenly and hold together during frying.
- Heat the Oil: Pour the vegetable oil into a large skillet or frying pan to cover the bottom evenly, about 1/8 inch deep. Heat the oil over medium heat until shimmering but not smoking—around 3-5 minutes. This ensures a crispy crust without burning.
- Fry the Patties: Carefully place the salmon patties in the hot oil without overcrowding the pan. Fry them for about 4-5 minutes on each side or until golden brown and crispy. Use a spatula to flip them gently to avoid breaking.
- Drain and Serve: Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil. Serve warm as is or with your favorite dipping sauce, on a bun as a sandwich, or alongside a fresh salad.
Notes
- Use canned salmon with bones included for extra calcium; they soften during mixing and cooking.
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Adjust cayenne pepper to your spice preference or omit for a milder taste.
- These patties can be baked at 400°F for 12-15 minutes for a lower-fat option, flipping halfway through.
- Leftover patties can be refrigerated for up to 3 days or frozen for longer storage.
