Classic Southern Salmon Patties
A nostalgic staple of Southern cuisine, these Salmon Patties are a flavorful and comforting dish made with pantry staples and fresh herbs. Inspired by Depression-era cooking, they bring together the simplicity of canned salmon with the magic of golden crisping and warm seasoning. Whether served for lunch or dinner, they deliver hearty satisfaction with a crispy outside and moist, flaky center.
Equipment
- Mixing bowl
- Skillet or frying pan
- Fish spatula
- Paper towels
Ingredients
Salmon Patties
- 1 can wild-caught pink salmon 14.75 oz (418 g); undrained, skin and bones removed if preferred
- ½ cup breadcrumbs use panko for extra crunch or traditional for softer texture
- 2 tablespoons yellow onion finely diced ; sauté beforehand for sweeter flavor, optional
- 1 large egg lightly beaten
- 1 tablespoon mayonnaise optional, adds extra moisture
- 1 teaspoon Dijon mustard adds depth and tanginess
- 1 tablespoon parsley fresh ; chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper fresh cracked preferred
- ½ teaspoon salt adjust to taste depending on salmon brand
- 2 tablespoons vegetable oil for pan-frying, can substitute with avocado or canola oil
Instructions
- In a medium mixing bowl, flake the canned salmon with a fork, removing any large bones or skin if desired. Leave some smaller bones—they’re rich in calcium and soften during cooking.
- Add the beaten egg, breadcrumbs, diced onion, mayonnaise, Dijon mustard, parsley, garlic powder, black pepper, and salt to the flaked salmon. Gently mix until just combined—do not overwork or the patties will become tough.
- Divide the mixture into 4 equal portions and shape into patties about 3 inches wide and 1 inch thick. Chill uncovered in the refrigerator for 5-10 minutes to help them firm up before frying.
- Heat vegetable oil in a skillet over medium-high heat (375°F / 190°C). Once hot, gently place the patties into the pan and cook for 3 to 4 minutes per side, or until each side is deep golden brown with a crisp crust.
- Remove one at a time and place on paper towels to absorb excess oil. Serve hot with lemon wedges, tartar sauce or a simple aioli.
Notes
- For a spicier version, add 1/4 tsp cayenne to the mix.
- To make this gluten-free, substitute breadcrumbs with crushed gluten-free crackers or almond flour.
- Chilling the patties before frying helps them hold shape and develop a better sear.
Nutrition
Calories: 230kcalCarbohydrates: 11gProtein: 14gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 75mgSodium: 466mgPotassium: 308mgFiber: 1gSugar: 1gVitamin A: 176IUVitamin C: 2mgCalcium: 42mgIron: 1mg
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