Southern Salmon Patties are the kind of dish that instantly transports you to a bustling Southern kitchen, where the aroma of sizzling patties fills the air and every bite brings a little comfort. These crispy, golden beauties combine pantry staples with a touch of fresh flavor, resulting in a main course that’s as unfussy as it is unforgettable. Whether you’re looking for an easy weeknight dinner or a nostalgic bite of Southern tradition, this recipe brings together everything you love—flaky salmon, savory aromatics, and a satisfying crunch—in one irresistible package.
Ingredients You’ll Need
You’ll be amazed by how a handful of humble ingredients come together to create something truly special. Each component in this Southern Salmon Patties recipe plays a starring role, giving you delicious flavor, the perfect texture, and that classic Southern charm.
- Pink salmon (14.75 oz can): The heart of the recipe, providing rich, flaky fish flavor and protein.
- Finely chopped onion (1/2 cup): Adds a sweet, aromatic base and a little bite to the patties.
- Finely chopped green bell pepper (1/4 cup, optional): For a pop of color and a subtle, fresh crunch.
- Breadcrumbs or crushed saltine crackers (1/2 cup): The secret to a tender, cohesive patty with just the right amount of crispiness.
- Large eggs (2): Act as the binder, holding everything together.
- Mayonnaise (2 tablespoons): Keeps the patties moist and brings a little tangy richness.
- Dijon mustard (1 teaspoon): Adds depth and a gentle zip that brightens up the flavors.
- Garlic powder (1/2 teaspoon): For a savory, aromatic boost that pairs perfectly with salmon.
- Paprika (1/2 teaspoon): Gives a warming, smoky note and a lovely color.
- Black pepper (1/4 teaspoon): A touch of gentle heat to balance the flavors.
- Vegetable oil (2 tablespoons, for frying): Ensures the patties get that crave-worthy golden crust.
- Lemon wedges and chopped parsley (optional): Brighten up the finished patties and add a touch of freshness.
How to Make Southern Salmon Patties
Step 1: Mix the Patty Ingredients
Start by gathering all your ingredients and grabbing a large mixing bowl. Combine the drained and flaked salmon, finely chopped onion, bell pepper (if you’re using it), breadcrumbs or saltine crackers, eggs, mayonnaise, Dijon mustard, garlic powder, paprika, and black pepper. Mix everything gently but thoroughly—you want to keep some texture in the salmon while ensuring the mixture is evenly combined. This is where all the magic begins, as the flavors meld into a deliciously savory base for your Southern Salmon Patties.
Step 2: Shape the Patties
Once your mixture is ready, use your hands to form it into six evenly sized patties. If you find the mixture a bit sticky, dampen your hands slightly to make shaping easier. Aim for patties that are about half an inch thick, so they cook through evenly without falling apart. If you have a little extra time, chilling the patties in the refrigerator for 15 minutes will help them hold together beautifully when frying.
Step 3: Fry to Golden Perfection
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, gently add your patties. Fry them for 3 to 4 minutes on each side, until they’re gorgeously golden brown and crispy. Avoid crowding the pan—work in batches if you need to, giving each patty the space to crisp up nicely. When they’re done, transfer them to a paper towel-lined plate to drain off any excess oil.
Step 4: Serve and Enjoy
Serve your Southern Salmon Patties while they’re warm, garnished with a sprinkle of chopped parsley and a squeeze of fresh lemon, if you like. The contrast of the hot, crispy patties with the bright citrus is just irresistible. Whether you’re sharing with family or savoring them solo, dig in while they’re at their very best!
How to Serve Southern Salmon Patties
Garnishes
A little garnish goes a long way in elevating your Southern Salmon Patties. Try a sprinkle of fresh parsley for color and a squeeze of lemon for brightness. If you’re feeling extra fancy, a dollop of homemade tartar sauce or a swirl of remoulade is the perfect finishing touch.
Side Dishes
These patties just beg to be served with classic Southern sides. Think creamy coleslaw, buttery grits, or a pile of crisp oven fries. For a lighter touch, a simple green salad or roasted vegetables will balance out the meal and let the salmon shine.
Creative Ways to Present
Turn your Southern Salmon Patties into sliders by tucking them into soft buns with lettuce, tomato, and a smear of spicy mayo. Or, break them up over a bed of mixed greens for a hearty, protein-packed salad. They’re also fantastic stuffed into pita bread with crunchy veggies and a drizzle of hot sauce for a fresh twist.
Make Ahead and Storage
Storing Leftovers
Leftover Southern Salmon Patties keep beautifully in the fridge. Just place any extras in an airtight container and store for up to three days. They’re just as tasty the next day, making them perfect for meal prep or a quick lunch.
Freezing
These patties freeze like a dream! Arrange cooked, cooled patties in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
For the best texture, reheat Southern Salmon Patties in a skillet over medium heat until warmed through and crispy, about 2–3 minutes per side. You can also use the oven—bake at 350°F for 10–12 minutes. The microwave works in a pinch, but you’ll lose a bit of that signature crunch.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! If you have leftover cooked salmon, simply flake it and use it in place of canned. The patties will be just as delicious and might even have a slightly fresher taste.
What’s the best way to keep the patties from falling apart?
Chilling the patties for about 15 minutes before frying helps them stay firm. Make sure to use the full amount of egg and breadcrumbs or crackers as they act as binders, keeping everything together.
Are Southern Salmon Patties good for meal prep?
They are fantastic for meal prep! You can make the mixture or shape the patties ahead of time and store them in the fridge. Cooked patties also reheat well for quick lunches or dinners throughout the week.
Can I make these gluten-free?
Yes! Substitute gluten-free breadcrumbs or your favorite gluten-free crackers for a version that’s just as tasty and holds together nicely.
What sauces pair well with Southern Salmon Patties?
Classic tartar sauce, remoulade, or a simple squeeze of lemon are all wonderful. For a spicy kick, try serving them with a little hot sauce or a drizzle of sriracha mayo.
Final Thoughts
If you’re craving a dish that’s comforting, quick, and full of flavor, give these Southern Salmon Patties a try. I promise they’ll become a regular in your kitchen—just like they have in mine!
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Southern Salmon Patties Recipe
- Total Time: 25 minutes
- Yield: 6 patties 1x
- Diet: Non-Vegetarian
Description
These Southern Salmon Patties are a classic, flavorful dish featuring tender canned pink salmon blended with spices, fresh vegetables, and a crispy golden crust. Perfectly pan-fried for a quick and satisfying main course, they make an easy, comforting meal with options for garnishing and dipping sauces.
Ingredients
Main Ingredients
- 1 (14.75 oz) can pink salmon, drained, bones and skin removed
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper (optional)
- 1/2 cup breadcrumbs or crushed saltine crackers
- 2 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
Garnish
- Lemon wedges (optional)
- Chopped parsley (optional)
Instructions
- Prepare the mixture: In a large bowl, combine the drained salmon with finely chopped onion, green bell pepper if using, breadcrumbs or crushed saltines, eggs, mayonnaise, Dijon mustard, garlic powder, paprika, and black pepper. Mix gently but thoroughly until all ingredients are evenly incorporated.
- Shape patties: Form the salmon mixture into 6 evenly sized patties, shaping them firmly to hold together during cooking.
- Heat oil: Heat the vegetable oil in a large skillet over medium heat until shimmering but not smoking.
- Cook patties: Carefully place the patties in the hot skillet and fry for 3 to 4 minutes on each side, or until they turn golden brown and develop a crispy crust. Avoid overcrowding the pan for even cooking.
- Drain and serve: Transfer cooked patties to a paper towel-lined plate to absorb excess oil. Serve warm, garnished with lemon wedges and chopped parsley if desired, alongside tartar sauce, remoulade, or your favorite hot sauce.
Notes
- Chilling the patties in the refrigerator for 15 minutes before frying helps them hold together better and become extra crispy.
- You can substitute fresh cooked salmon for the canned variety if preferred, but canned salmon saves time and has wonderful flavor.
- These patties pair excellently with classic condiments like tartar sauce, remoulade, or a splash of hot sauce for added kick.
- Use a non-stick skillet or well-seasoned cast iron pan to prevent sticking during frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 patty
- Calories: 190
- Sugar: 1g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 90mg
