Southern Fried Salmon Patties Recipe
Crispy, golden Southern Fried Salmon Patties — tender flaked salmon mixed with savory aromatics, Dijon, and a light breadcrumb binder, pan-fried to a crunchy finish. Fast, family-friendly, and perfect for sandwiches, brunch, or a weeknight dinner.
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.