Southern Fried Salmon Patties Recipe – Crispy, Cozy, and Done in a Flash

Introduction

The kitchen smells like butter and a little lemon, while a soft sizzle calls everyone to the table. I grew up with this sound; my grandmother would flip patties and tell stories, and somehow the whole house felt warm. Today I make these Southern Fried Salmon Patties for a quick weeknight supper, and they still bring that same comfort. If you want a straightforward twist on a classic, try this salmon patties version that stays crispy on the outside and tender inside.

Why You’ll Love It

• Quick and easy to make, so you can get dinner on the table fast.
• Comforting homemade flavor that feels like a hug.
• Made with simple ingredients you probably already have.
• Great for family dinners, brunch, or a cozy night in.
• Always a crowd-pleaser that even picky eaters ask for again.

You can also pair these with a hearty side like fried chicken for a real Southern spread — I like linking this vibe to my favorite buttermilk fried chicken when guests come over.

Ingredients You’ll Need

• 1 can (14.75 oz) salmon, drained and flaked — Fresh garlic gives it that extra flavor boost; remove skins and bones if you prefer.
• 1 egg, beaten
• 1/2 cup breadcrumbs or crushed saltine crackers — Use crushed crackers for a lighter, crispier bite.
• 1/4 cup finely chopped onion
• 1 tablespoon mayonnaise (or mustard for tang)
• 1 tablespoon Worcestershire sauce (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley (optional)
• Vegetable oil, for frying

I sometimes add a splash of hot sauce for warmth, and then I always taste the mix to adjust seasoning before shaping.

How to Make It

1. Drain the canned salmon and flake it into a bowl, removing skin and bones if desired. You’ll notice the salmon breaks into soft, pink flakes — it smells clean and a little briny.
2. Add the egg, breadcrumbs, onion, mayonnaise, Worcestershire sauce, garlic powder, onion powder, pepper, salt, and parsley; mix well. As you mix, the crumbs soak up the moisture and the mixture becomes easy to shape.
3. Shape the mixture into 6–8 patties about 2–3 inches wide. Press each patty gently so it holds together, but don’t overwork it.
4. Heat 1/4 inch of vegetable oil in a skillet over medium heat. When the oil shimmers slightly, it’s ready.
5. Fry the patties for 3–4 minutes per side until golden and crispy. You’ll hear that soft sizzle — that’s when it’s just right — and then flip carefully so the crust stays intact.
6. Transfer to a paper towel–lined plate to drain. Let them rest a minute; the edges stay crisp while the middle stays tender.
7. Serve hot with lemon wedges or tartar sauce. For a homey touch, add a little chopped parsley and a lemon squeeze right before serving.

If you want a different twist, try adding a teaspoon of Old Bay seasoning or swapping mayo for a dollop of Greek yogurt for tang.

I often also serve these with buttery pasta dishes when I want comfort on a plate; try them alongside a creamy side like creamy Southern spaghetti bake for a satisfying meal.

Kitchen Tips

• Time-saver: Mix the patties and chill them for 15 minutes so they hold together better while frying.
• Fix for soggy patties: If the mix feels wet, add a tablespoon more breadcrumbs; conversely, add a splash of beaten egg if it’s dry.
• Flavor twist: Fold in a little cornmeal for extra crunch, or swap parsley for chopped dill for a brighter note.

Serving Ideas

Serve these patties hot straight from the pan, and then pile on sides depending on the mood. For a casual supper, place them on soft buns with lettuce, tomato, and tartar sauce. Meanwhile, for a Sunday supper, serve them with steamed greens and buttery corn. You can also pair them with sauteed cabbage or other soul-food sides; one favorite of mine is to add a skillet of fried cabbage with bacon, onion, and garlic for smoky balance. Garnish with lemon wedges, extra parsley, and a dollop of mayo or mustard-based tartar.

Storing & Leftovers

• Refrigerator: Store cooled patties in an airtight container for up to 3 days.
• Freezer: Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months.
• Reheating: Reheat in a skillet over medium heat to bring back the crispness, or use a 375°F oven for about 8–10 minutes.
• Leftover idea: Make a crunchy sandwich or a salad topper with warm patties and crisp lettuce; for dessert afterward, try one of my favorite treats like fried cheesecake roll-ups.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors meld.

Q: Can I swap any ingredients?
A: Of course! Use what you have — breadcrumbs, crackers, or crushed chips all work for texture in these Southern Fried Salmon Patties.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, with lemon or tartar sauce for brightness.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign the patties are done.

Final Thoughts

This recipe always reminds me of family dinners on Sundays, when simple things felt special. I hope you make these Southern Fried Salmon Patties on a night when you need comfort and a little crispy joy. Tweak the seasoning, add a squeeze of lemon, and then pass them around — you’ll make new memories with every bite. Southern Fried Salmon Patties.

Conclusion

For an extra reference or a slightly different take on this Southern classic, check out this trusted version: Southern Fried Salmon Patties Recipe – Food.com. Also, if you want another cozy croquette idea, try this recipe: Easy Southern Salmon Croquettes – Pink Owl Kitchen.

Southern Fried Salmon Patties

Crispy on the outside and tender inside, these Southern Fried Salmon Patties make for a comforting and quick weeknight supper.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Southern

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can (14.75 oz) salmon, drained and flaked Remove skins and bones if you prefer.
• 1 large egg, beaten
• 1/2 cup breadcrumbs or crushed saltine crackers Use crushed crackers for a lighter, crispier bite.
• 1/4 cup finely chopped onion
• 1 tablespoon mayonnaise (or mustard for tang)
• 1 tablespoon Worcestershire sauce Optional
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley Optional
• as needed tablespoon vegetable oil, for frying

Method

 

Preparation

1. Drain the canned salmon and flake it into a bowl, removing skin and bones if desired.
2. Add the egg, breadcrumbs, onion, mayonnaise, Worcestershire sauce, garlic powder, onion powder, pepper, salt, and parsley; mix well.
3. Shape the mixture into 6–8 patties about 2–3 inches wide. Press each patty gently so it holds together.

Cooking

1. Heat 1/4 inch of vegetable oil in a skillet over medium heat until the oil shimmers slightly.
2. Fry the patties for 3–4 minutes per side until golden and crispy. Flip carefully.
3. Transfer to a paper towel–lined plate to drain and let them rest a minute.

Serving

1. Serve hot with lemon wedges or tartar sauce. Garnish with chopped parsley and a lemon squeeze right before serving.

Notes

Mix the patties and chill them for 15 minutes to hold together better while frying. Add a tablespoon more breadcrumbs if the mix feels wet and splash of beaten egg if it’s dry. Options for added flavor include Old Bay seasoning or Greek yogurt instead of mayonnaise.