Old-Fashioned Southern Salmon Patties
A classic comfort-food recipe with crispy edges, tender salmon filling, and simple pantry ingredients.
Ingredients
- 1 (14–15 oz) can salmon, drained and bones/skin removed if desired
- 1 large egg
- ½ cup breadcrumbs or crushed crackers (such as saltines)
- ¼ cup finely chopped onion
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon mayonnaise (optional, for extra moisture)
- 1 teaspoon mustard (optional)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- Oil or butter, for frying
Instructions
- Prepare the salmon
- Drain the canned salmon and place it in a bowl. Flake it with a fork.
- Mix the patties
- Add egg, breadcrumbs/crackers, onion, seasonings, and any optional ingredients.
- Mix until combined. The mixture should hold together when shaped.
- Shape
- Form into small patties, about ½–¾ inch thick.
- Fry
- Heat a thin layer of oil or butter in a skillet over medium heat.
- Cook patties for about 3–5 minutes per side, until golden brown and heated through.
- Serve
- Serve warm with lemon wedges, hot sauce, tartar sauce, coleslaw, mashed potatoes, or greens.
Tips for the best salmon patties
- Let the mixture rest for 10–15 minutes before shaping if it feels too soft.
- Crushed crackers give a more traditional Southern texture.
- If patties fall apart, add a little more cracker crumbs.
- For a lighter version, bake at 400°F (200°C) for about 15–20 minutes, flipping halfway.
These are especially good the next day reheated in a skillet or air fryer.
