Southern Salmon Patties are a beloved comfort food that has stood the test of time in many American kitchens. Crispy on the outside, tender on the inside, and packed with savory flavor, these golden patties are a quick and affordable dish that works for both busy weeknights and relaxed Sunday dinners. Using canned salmon makes this recipe both budget-friendly and easy to prepare, while still delivering that rich, satisfying taste people love.
Why You’ll Love This Recipe
Southern Salmon Patties are the kind of dish that feels like home. They come together in less than 30 minutes, making them perfect for nights when you want something hearty but don’t have hours to spend in the kitchen. The recipe is also versatile—you can season the patties however you like, serve them in different ways, and enjoy them hot or cold. Whether you pair them with grits, mashed potatoes, or a crisp green salad, these patties always hit the spot.
Ingredients
For this recipe, you’ll need simple pantry staples:
- 2 cans of salmon (14–15 ounces each), drained and flaked
- 1 small onion, finely chopped
- 2 large eggs, beaten
- 1/2 cup breadcrumbs or crushed saltine crackers
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped (optional)
- 2–3 tablespoons vegetable oil for frying
Instructions
- Prepare the salmon – Open the cans of salmon, drain well, and flake the fish into a large bowl. Remove any large bones or skin if desired (though they’re edible and packed with calcium).
- Mix the ingredients – Add chopped onion, beaten eggs, breadcrumbs or crackers, milk, garlic powder, onion powder, smoked paprika, salt, pepper, and parsley. Stir until everything is evenly combined.
- Shape the patties – Using clean hands, form the mixture into round patties, about 3 inches wide and 1/2 inch thick. You should get around 8–10 patties depending on size.
- Fry until golden – Heat vegetable oil in a large skillet over medium heat. Cook patties for about 3–4 minutes per side, or until golden brown and crispy.
- Drain and serve – Transfer cooked patties onto a paper towel–lined plate to drain excess oil. Serve warm with your favorite sides.
Tips for the Best Salmon Patties
- Use crackers for crunch: Saltine crackers give a classic Southern texture, but breadcrumbs work too.
- Add heat: For a spicy kick, mix in a little cayenne pepper or hot sauce.
- Keep them moist: Don’t skip the milk—it helps the patties stay tender inside.
- Air fryer option: For a lighter version, spray patties lightly with oil and air fry at 375°F for about 10–12 minutes, flipping halfway.
What to Serve with Salmon Patties
Southern Salmon Patties shine when paired with traditional sides. Creamy mashed potatoes, buttery grits, coleslaw, or collard greens make excellent companions. For a lighter option, try serving them with a fresh green salad and lemon wedges. You can even tuck the patties into a bun with lettuce and tartar sauce for a salmon patty sandwich.
Variations to Try
- Southern-style with cornmeal: Replace part of the breadcrumbs with cornmeal for extra crunch.
- Cheesy twist: Mix in shredded cheddar cheese before shaping the patties.
- Fresh herbs: Dill, chives, or cilantro can add bright, fresh flavor.
- Lemon zest: A touch of citrus zest in the mixture balances the richness of the salmon.
Storage and Reheating
Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven at 350°F until hot. You can also freeze uncooked patties—just shape them, place on a baking sheet, freeze until firm, and store in freezer bags for up to 2 months. Cook straight from frozen, adding a few extra minutes to the frying time.
Final Thoughts
Southern Salmon Patties are proof that simple ingredients can create a meal that feels both nostalgic and satisfying. They’re easy to make, endlessly versatile, and a perfect way to bring a touch of Southern comfort to your dinner table. Whether you grew up with this dish or you’re trying it for the first time, it’s one recipe you’ll want to keep in your rotation.