Simple Southern Fried Salmon Patties Recipe {Small Batch}

Southern Fried Salmon Patties are made with canned salmon. This recipe is super easy and and made using canned salmon. Ready in under 30 minutes this old fashioned salmon Pattie’s recipe is a winner. Growing up with parents from the South this dish was served often.

Small Batch Salmon Patties Web Story

Table of Contents

• Main Ingredients and Variations
• Recipe Directions
• What to Serve with Salmon Patties
• Cooking Tips
• Tools Used
• Storage
• 📖 Recipe

Main Ingredients and Variations

• Canned Salmon: Red or Pink salmon both make great salmon patties.
• Saltine Crackers: If you want to control salt use the low sodium or no salt version of the crackers. Bread crumbs also work well, however the salmon Pattie’s made with crackers is my favorite way to prepare canned salmon patties.
• Eggs: use the whole egg and lightly beat it before mixing it with salmon. Don't skip the egg as it acts as a binding agent to keep the salmon patties from falling apart.
• Old Bay Seasoning: this is the best seasoning for salmon patties, if you want a milder flavor adjust the amount of seasoning to your taste.
• Chives or Dill: I mix fresh or dried chives into the salmon, however, chopped chives mixed into sour cream is a tasty topping.

See recipe card for quantities.

Recipe Directions

Drain the liquid and empty the salmon into a bowl. Remove the skin and large bones, use a fork to flake the salmon apart. The soft small bones are edible and don't need to be removed.

Add in the bread crumbs, egg, and old bay season and mix well.

Divide the salmon mixture evenly into 4 balls.

Heat 1 tablespoon of vegetable oil and over a medium heat in a 12-inch heavy skillet or griddle.

Pat the salmon into a round disc about ½ inch thick. Cook the patties in a 10-12 inch cast iron skillet, for about 5 minutes on each side.

What to Serve with Salmon Patties

The classic sides are mashed potatoes and peas or green beans and potatoes. You can also keep it light and serve with a simple spinach salad.

Cooking Tips

• Don't make the patties too large or thick otherwise they may fall apart when flipping.
• The pan must be hot, a cast iron skillet is great for pan frying the salmon patties.

Tools Used

You don't need much to make these pan-fried salmon patties: a mixing bowl, a spatula, a large fork, and of course a skillet.

Storage

Leftovers should be wrapped or covered and refrigerated for 1-2 days. To freeze the uncooked patties, double wrap tightly in saran wrap and store for 1-2 months.