Southern Fried Salmon Patties

Classic Southern-style salmon patties — crispy on the outside, tender and flavorful on the inside. Quick to make with canned salmon and pantry staples, perfect for a weeknight dinner or sandwiches.

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Prep Time 15

Cook Time 15

Total Time 30

Servings

Ingredients

Main Ingredients

2 can (14.75 oz) pink salmon, drained and flaked
0.75 cup plain breadcrumbs plus extra for coating
0.25 cup mayonnaise
1 large egg lightly beaten
0.25 cup onion, finely chopped or green onions
2 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup vegetable oil for frying; add more as needed

Instructions

Preparation Steps

In a large bowl, flake the drained salmon and remove any large bones; break up the flesh with a fork.
Add breadcrumbs, mayonnaise, beaten egg, chopped onion, parsley, lemon juice, Dijon mustard, salt, and pepper to the salmon. Mix until evenly combined but not mushy.
Form the mixture into 8 even patties (for 4 servings). If the mixture feels too loose, add a little extra breadcrumbs to help bind.
Place additional breadcrumbs on a plate and lightly coat each patty on both sides.
Heat vegetable oil in a large skillet over medium heat. Fry patties 3 to 4 minutes per side, or until golden brown and heated through. Do not overcrowd the pan; work in batches if needed.
Transfer cooked patties to a paper towel-lined plate to drain. Serve warm with lemon wedges, tartar sauce, or on toasted buns as desired.

Notes

These patties can be made ahead and refrigerated for up to 24 hours before frying. Reheat in a skillet or oven to retain crispness. Serve with coleslaw or a simple green salad.