Southern Fried Salmon Patties Recipe
There’s a special kind of comfort in a golden, crispy salmon patty — warm from the skillet, fragrant with onion and herbs, and faintly tangy with a squeeze of lemon. In this Southern Fried Salmon Patties Recipe I’ll walk you through everything: ingredient choices, technique, variations, troubleshooting, and smart serving ideas. Whether you’re cooking for a weeknight family dinner or composing a small-plate spread, these patties are forgiving, fast, and absolutely craveable.
I’ve cooked and refined variations of salmon patties for years, and in this long-form guide I’ll pass along practical chef tips so your patties come out reliably crispy on the outside and tender inside. Read on for the full how-to, plus sauces, side pairings, make-ahead options, and dietary swaps.
Why this Southern Fried Salmon Patties Recipe works
This recipe balances three essentials: a moist salmon interior, a binding mix that’s flavorful but not gummy, and a frying method that yields a golden crust without overheating the fish. We use cooked (or canned) salmon for ease and consistency, aromatics for depth, a light binder (egg + crumbs) for structure, and a quick pan-fry in a neutral oil to get the right crunch. The seasoning profile nods to Southern roots — a little cayenne, a touch of mustard, and plenty of onion and parsley — but it’s flexible, which I’ll show you later.
Yield, time, and chef’s stats
- Makes: 8–10 patties (serves 4 as a main, 6–8 as part of a spread)
- Active time: 20–30 minutes
- Total time: 40–45 minutes (includes chilling and quick pan-fry)
- Skill level: Easy–Intermediate
- Best suited for: weeknights, potlucks, picnic boxes, brunch boards
Ingredients (with chef notes)
For the salmon patties
- 16 oz (450 g) cooked salmon, flaked — skin and bones removed (or two 7–8 oz cans of salmon, drained and flaked). Chef note: canned wild salmon yields great flavor and convenience.
- 1 large egg — beaten
- 3/4 cup (75 g) breadcrumbs or panko — plus extra for dredging. Use panko for lighter texture.
- 1/3 cup (50–60 g) finely diced yellow or sweet onion (about 1 small onion)
- 2 tablespoons finely chopped fresh parsley (or 1½ tbsp dill for a different note)
- 1 tablespoon Dijon mustard — adds a bright tang without sweetness
- 1 teaspoon Worcestershire sauce (optional but recommended for depth)
- 1/2 teaspoon fine sea salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon cayenne pepper or smoked paprika (adjust for heat preference)
- 1 tablespoon fresh lemon juice (plus wedges for serving)
- 2 tablespoons mayonnaise (for richness; optional but keeps patties moist)
- 2 tablespoons finely chopped celery (optional — classic crunch element)
For frying
- Neutral oil with a high smoke point: vegetable, canola, or light olive oil — about 3–4 tablespoons
- 1 tablespoon butter (optional, for flavor and browning)
For the quick remoulade (optional, but highly recommended)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon capers, chopped (or 1 teaspoon pickle relish)
- 1 teaspoon lemon juice
- 1/4 teaspoon smoked paprika
- 1 small garlic clove, minced
- Salt and pepper to taste
Equipment you’ll want
- Medium mixing bowl
- Non-stick or heavy skillet (cast-iron preferred for even browning)
- Spatula
- Measuring cups and spoons
- Plate lined with parchment for resting
- Cooling rack (optional, to keep patties crisp after frying)
Step-by-step preparation
1. Prepare the salmon
If you’re using canned salmon, drain and flake it with a fork; remove any large bones and skin. If you roasted or poached fresh salmon earlier, let it cool and flake into bite-sized pieces. The fish should be moist but not waterlogged — if it’s very wet, blot gently with paper towels.
2. Sauté the aromatics (optional but recommended)
In a small pan, sauté the diced onion and celery in 1 teaspoon oil over medium heat for 2–3 minutes until softened and translucent. This mellows raw sharpness and builds flavor. Let cool slightly before adding to the mixture.
3. Combine the binder and seasonings
In your mixing bowl, whisk the beaten egg, Dijon, mayonnaise (if using), Worcestershire sauce, lemon juice, salt, pepper, and cayenne. This wet mixture distributes seasoning evenly and keeps the center tender.
4. Fold in salmon and dry ingredients
Add the flaked salmon, cooled sautéed aromatics, parsley, and 3/4 cup breadcrumbs. Gently fold until evenly combined. The mixture should hold together when pressed; if it’s too loose, add another tablespoon of breadcrumbs. If it’s too dry, add a teaspoon of water or an extra tablespoon of mayonnaise.
5. Portion and shape
Using a 1/3–1/2 cup measure (or your hands), form patties about 3–3.5 inches (7–9 cm) wide and 1/2–3/4 inch thick. Press them firmly so they hold together, but avoid overworking the mixture which can create a dense patty. Place patties on a lined plate and chill in the fridge for 10–15 minutes — chilling helps them set and reduces breakage at the pan.
6. Dredge for extra crust (optional)
For an extra-crisp exterior, lightly dredge each chilled patty in panko/breadcrumbs, pressing to adhere. This step is optional but elevates texture.
7. Heat the skillet
Over medium heat, add 3 tablespoons neutral oil and 1 tablespoon butter to the skillet. Heat until shimmering but not smoking. A drop of water should sizzle on contact.
8. Pan-fry to golden perfection
Carefully add patties to the skillet without overcrowding (work in batches if needed). Fry 3–4 minutes per side until deep golden brown and crusty. Flip only once if possible. Reduce heat slightly if they’re browning too fast before the center has warmed through.
9. Drain and rest
Remove patties to a cooling rack or paper-towel-lined plate to drain excess oil. Let rest 1–2 minutes — this keeps juices inside and gives the crust a chance to set.
Tips and chef tricks for perfect patties
- Use a gentle hand. Over-mixing makes tough patties. Fold ingredients until just combined.
- Cook to temperature, not time. You want a golden crust and a warm center. Using slightly lower heat and a little extra time ensures the inside is heated through without scorching.
- Chill before frying. This helps the patties keep shape and reduces breakage.
- Panko vs. fine breadcrumbs. Panko gives a flakier, lighter crust. Fine crumbs give a denser bind. Use a mix (half panko, half fine) if you want crisp edges and a tender interior.
- Fat matters. A tablespoon of butter with oil adds flavor and improves caramelization. Don’t use only butter (it burns); pair it with oil.
- Prevent sogginess. If using fresh-cooked salmon, pat it dry. If your mixture feels wet, add breadcrumbs gradually until it holds.
Variations (keep the soul, change the suit)
1. Southern Hot & Spicy
Add 1–2 tablespoons finely chopped jalapeño or 1/2 teaspoon cayenne to the mix. Serve with a hot honey drizzle or spicy remoulade.
2. Lemon-Dill and Yogurt Sauce (lighter)
Substitute dill for parsley and omit mayonnaise. Serve with a lemony yogurt sauce: 1/2 cup Greek yogurt + zest + juice of 1/2 lemon + chopped dill + salt.
3. Low-Carb / Gluten-Free
Use almond flour or crushed pork rinds in place of breadcrumbs, and use coconut flour sparingly if needed. Pan-fry in avocado oil and keep thickness moderate so patties heat through.
4. Baked & Crispy (oven method)
Brush patties lightly with oil and bake at 425°F / 220°C on a wire rack set over a sheet pan for 10–12 minutes per side, flipping halfway. Finish with a quick broil for extra color.
5. Air-Fryer
Preheat air fryer to 400°F (200°C). Lightly spray patties with oil and air-fry for 8–10 minutes, flipping halfway. Time varies by air-fryer model.
6. Crab + Salmon Hybrid
Replace up to 25% of the salmon with lump crab for a luxe texture. Be gentle — crab is delicate.
Sauces and accompaniments
The right sauce elevates these patties from homey to restaurant-grade. Here are easy favorites:
- Classic Remoulade: See recipe above — tangy and a little spicy. Excellent contrast.
- Tartar Sauce: Mayo + chopped pickles + lemon + capers.
- Lemon Aioli: Mayo + lemon zest + garlic + a touch of mustard.
- Hot Honey: Drizzle for sweet-heat balance; great if your patties are spicy.
- Herbed Yogurt: Light and bright; perfect for a brunch menu.
Sides to serve with your Southern Fried Salmon Patties Recipe:
- Creamy coleslaw or apple-cabbage slaw
- Buttermilk mashed potatoes or garlic mashed
- Cornbread or warm biscuits
- Hush puppies for true Southern vibes
- Mixed greens with vinaigrette for freshness
- Pickles and quick-pickled red onions to cut richness
Beverage pairings: a crisp lager, a citrusy IPA, dry rosé, or a citrusy Sauvignon Blanc all play nicely.
Plating and presentation (chef tips)
- Serve patties stacked (3 high) on a small bed of slaw and drizzle remoulade artistically around the edge.
- Garnish with lemon wedges and a scattering of chopped parsley or chives.
- For a sandwich, use a toasted brioche or potato roll, leafy lettuce, pickled red onions, and remoulade. Press slightly so the patty adheres and doesn’t slide out.
Make-ahead, storage, and reheating
- Make-ahead: Form the patties and refrigerate up to 24 hours. Dredge just before frying.
- Freezing: Freeze uncooked patties on a lined tray until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before frying.
- Leftovers: Store cooked patties in an airtight container in the fridge for 3–4 days.
- Reheating: Re-crisp in a 350°F (175°C) oven or in a skillet over medium heat. Avoid microwaving, which will make them soggy.
Troubleshooting common issues
- Patties fall apart in the pan: They need more binder (egg + crumbs) or more chilling time. Also avoid flipping too soon; let a crust form first.
- Dry interior: Add a tablespoon or two of mayonnaise or a splash of heavy cream to the mixture. Also ensure you’re not using overcooked, dried salmon.
- Burning outside, cold inside: Lower the heat and cook a touch longer. Cast-iron conducts heat intensely; reduce heat sooner and use a lid for short periods if needed.
- Too salty: If you used canned salmon, taste the mixture before adding salt. Some canned fish can be very salty; reduce additional salt accordingly.
Nutrition notes (rough estimate)
Nutrition will vary by ingredients and portion size. These patties are a good source of lean protein and omega-3s (if using fatty salmon). Using mayonnaise increases calories and fat (but also tenderness). Choose yogurt or light mayo for a lower-calorie swap.
Serving occasions and menu ideas
Frequently asked questions
Can I use raw salmon?
You can, but it requires pre-cooking (poaching, baking, or pan-sautéing) to a safe internal temperature before flaking. This recipe assumes cooked or canned salmon.
Are these the same as crab cakes?
Similar technique, different main protein and typically different seasoning (crab cakes often use Old Bay and less binder). You can adapt the seasoning and ratio to emulate crab cakes.
Can I make them gluten-free?
Yes. Use gluten-free breadcrumbs or almond flour. Ensure any Worcestershire sauce or condiments are gluten-free labeled.
How do I make them less fishy?
Use fresh lemon juice, lots of fresh herbs, and sautéed aromatics. Using light-tasting salmon (like canned pink) reduces intensity compared to wild sockeye.
Final chef’s notes
This Southern Fried Salmon Patties Recipe is one of those dishes that rewards attention to detail — small moves like chilling patties, using a touch of Dijon, and combining panko with fine crumbs make a big difference. It’s adaptable: swap herbs, change the heat level, or turn it into a sandwich. The balance between crisp exterior and tender, well-seasoned interior is the mission — execute that and you’ll be serving a dish that’s both nostalgic and restaurant-ready.
Southern Fried Salmon Patties Recipe
Ingredients
- 16 oz 450 g cooked salmon, flaked (or two 7–8 oz cans, drained)
- 1 large egg beaten
- 3/4 cup 75 g breadcrumbs or panko (+ extra for dredging, optional)
- 1/3 cup 50–60 g finely diced yellow or sweet onion
- 2 tbsp finely chopped fresh parsley or 1½ tbsp dill
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce optional
- 1/2 tsp fine sea salt adjust to taste
- 1/2 tsp freshly ground black pepper
- 1/4 –1/2 tsp cayenne pepper or smoked paprika to taste
- 1 tbsp fresh lemon juice plus wedges for serving
- 2 tbsp mayonnaise optional, keeps patties moist
- 2 tbsp finely chopped celery optional
- 3 –4 tbsp neutral oil for frying vegetable, canola, or light olive oil
- 1 tbsp butter optional, for browning
- Optional quick remoulade makes ~1/2 cup:
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp capers chopped (or 1 tsp pickle relish)
- 1 tsp lemon juice
- 1/4 tsp smoked paprika
- 1 small garlic clove minced
- Salt & pepper to taste
Instructions
- Prepare salmon: Drain canned salmon or flake cooked salmon with a fork; remove any large bones and skin. Pat dry if moist.
- Sauté aromatics (recommended): In a small skillet, heat 1 tsp oil and gently sauté diced onion (and celery if using) 2–3 minutes until softened; cool slightly.
- Mix wet ingredients: In a medium bowl whisk the beaten egg, Dijon mustard, mayonnaise (if using), Worcestershire, lemon juice, salt, pepper, and cayenne.
- Combine: Add flaked salmon, cooled aromatics, parsley, and 3/4 cup breadcrumbs to the wet mix. Fold gently until evenly combined—stop when mixture holds together when pressed. If too loose add 1 tbsp breadcrumbs at a time; if too dry add 1 tsp mayo or lemon.
- Shape patties: Portion 1/3–1/2 cup per patty and form 8–10 patties about 3–3.5 inches wide and 1/2–3/4 inch thick. Place on a plate and chill 10–15 minutes to set.
- (Optional) Dredge: For extra crunch, press each chilled patty into extra panko/breadcrumbs to coat.
- Heat pan: Over medium heat heat 3 tbsp neutral oil + 1 tbsp butter (optional) in a skillet until shimmering.
- Fry: Add patties without crowding. Fry 3–4 minutes per side until deep golden and crisp. Flip gently—try to flip only once. Adjust heat so exterior browns without burning. Work in batches as needed.
- Drain & rest: Transfer cooked patties to a rack or paper-towel-lined plate for 1–2 minutes to drain and set.
- (Optional) Make remoulade: Whisk remoulade ingredients together and chill until serving.
- Serve: Plate with lemon wedges, a dollop of remoulade or tartar sauce, and your choice of sides (slaw, greens, potatoes, or a toasted bun for sandwiches).
Notes
- Texture balance: Use panko for a lighter crisp or fine breadcrumbs for a denser bind. A half/half mix often gives the best crust + tenderness.
- Don’t overwork: Fold ingredients—overmixing creates tough patties.
- Chilling helps: Refrigerate formed patties 10–15 minutes so they hold together during frying.
- Oil absorption: Use moderate oil and proper heat—too cool absorbs oil and makes patties greasy; too hot burns them before the center heats.
- Make-ahead & storage: Formed patties can be refrigerated up to 24 hours before cooking. Cooked patties keep 3–4 days in the fridge in an airtight container.
- Freezing: Freeze uncooked patties on a tray until firm, then bag for up to 2 months; thaw overnight in the fridge before frying.
- Reheating: Re-crisp in a 350°F (175°C) oven or in a skillet over medium heat. Avoid microwaving if you want to keep crispness.
- Variations: For low-carb, use almond flour or crushed pork rinds instead of breadcrumbs. For a spicy Southern twist add diced jalapeño and hot honey drizzle. Swap dill for parsley and serve with lemon-yogurt sauce for a lighter option.
- Allergy swaps: Use gluten-free breadcrumbs and check condiments for gluten-free labels.