Southern Fried Salmon Patties are made with canned salmon. This recipe is super easy and a great pantry staples meal to have on hand for those emergency dinners. Ready in under 30 minutes. Growing up with parents from the South this dish was served often.
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.
- 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.
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.
Salmon Patties 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.
Why are my salmon patties falling apart?
If the salmon mixture is too wet the patties won't stick together properly. Make sure to use enough cracker crumbs. The egg acts as a binding agent to keep everything together, similar to how you use crumbs and eggs in my meatloaf recipe.
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.
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.
The best old-fashioned pan-fried salmon patties you ever tasted. Canned salmon never tasted so great!
- 1 can (14.75 ounces) Red or Pink Salmon
- 1 large egg lightly beaten
- 12 saltines, crumbled fine
- 2 teaspoons old bay seasoning
- 1 tablespoon chives, chopped
- 1 Lemon, sliced into wedges
- Drain the liquid and empty the salmon into a bowl.
- Remove the large bones and skin. Use a fork to flake the salmon apart.
- crumble up the saltine and place in a ziploc bag. Use a rolling pin to crush into a fine crumb. Add in the cracker crumbs, egg, and old bay season and mix well.
- Heat about 1 tablespoon of vegetable oil in a 12-inch heavy skillet or griddle over medium heat-high heat.
- Evenly divide the salmon mixture into 4 round balls and pat into a disc shape about ½ inch thick.
- Pan fry the patties for about 5-6 minutes on each side.
Serving Size:1 patty
Amount Per Serving: Calories: 180Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 444mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 15g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.