My classic Southern old fashioned salmon patties recipe is are made with canned salmon and fried in a cast iron skillet. Hands down, this is one of my favorite canned salmon recipes and is super easy to make. 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.
Table of Contents
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 the recipe card for ingredient quantities.
Recipe Directions
Drain the liquid and empty the salmon into a medium bowl. Remove the skin and large bones, and 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 over medium heat in a 12-inch heavy skillet or griddle.
Pat the salmon into a round disc about ½ inch thick. Fry 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.
- Keep your meal light and serve the salmon with a simple spinach salad.
- Add a dollop of tartar sauce and a squeeze of lemon juice on top of the salmon patties.
- Break apart the salmon patties and serve over a spinach salad with a side of homemade cornbread.
Cooking Tips
- Don't make the patties too large or thick otherwise, they may fall apart when flipping. The smaller size will be similar to salmon croquettes.
- The pan must be hot, a cast-iron skillet is great for pan-frying the salmon patties.
- If cooking for yourself a full can of salmon might be more than you want. Patty up the salmon per the recipe and tightly wrap it in plastic wrap and cover in foil and freeze.
- Another option for those who don't want leftovers is to buy the small salmon pouches and scale back the other ingredients.
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.
Cast iron Skillet- If making one salmon patty then the small 7-inch is the perfect size.
Storing Leftovers
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 2-3 months. If you don't want to fry up four or five patties at one-time, wrap three or four of the salmon patties as suggested above and freeze for later use.
FAQ's
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.
Canned pink salmon is usually made from Atlantic salmon, while canned red salmon is typically made from sockeye salmon. The taste and texture of canned salmon can also vary. For example, canned pink salmon is often considered to be milder in flavor than canned red salmon. In terms of texture, canned pink salmon is usually softer and flakier than canned red salmon.
Try these other classic comfort food recipes
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📖 Recipe
Southern Fried Salmon Patties
Ingredients
- 1 (14.75-ounce) can Red or Pink Salmon
- 1 large egg l lightly beaten
- 12 saltines crumbled fine
- 2 teaspoons old bay seasoning
- 1 tablespoon chives chopped
- 1 Lemon sliced into wedges
Instructions
- 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.
Notes
- 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.
- If cooking for yourself a full can of salmon might be more than you want. Patty up the salmon per the recipe and tightly wrap it in plastic wrap and cover in foil and freeze.
- Another option for those who don't want leftovers is to buy the small salmon pouches and scale back the other ingredients.
Penny
sounds great --- but where and when do the chives go in ????