If you’ve ever craved a quick, satisfying supper that brings real Southern comfort to the table, Southern Salmon Patties are about to become your new go-to. Crispy on the outside with a tender, savory middle, these golden patties take humble pantry staples and turn them into pure magic. With both nostalgia and delightful flavor in every bite, this recipe embodies the heart of homestyle Southern cooking—simple, down-to-earth, and packed with warmth.

Southern Salmon Patties Recipe - Recipe Image

Ingredients You’ll Need

There’s real beauty in the simplicity of these ingredients: nothing fancy, just straightforward staples that each play a crucial role in the texture, color, and deep flavor of classic Southern Salmon Patties. Pay attention to the tips below to get the best from every component.

Pink salmon (canned): The base of our patties, canned salmon brings rich flavor and satisfying omega-3s.
Saltine crackers or breadcrumbs: Crushed finely, they bind the mixture together and add a light, crispy texture.
Onion (finely chopped): Adds an aromatic bite and a touch of sweetness that enhances the salmon.
Green bell pepper (optional, finely chopped): For color and a mild, fresh flavor—totally worth it if you have one!
Eggs: Work as the glue, holding everything together and giving the patties their signature richness.
Mayonnaise: Adds moisture and flavor, keeping the patties tender.
Dijon or yellow mustard: A little zing rounds out all the flavors.
Old Bay seasoning: A classic Southern touch that packs in subtle warmth and spice.
Garlic powder: A dash for depth—just enough to toasty up the flavor profile.
Salt and black pepper: The finishing seasoning—taste as you go to get it perfect!
Vegetable oil (for frying): Helps achieve that crunchy, golden brown crust everyone loves.

How to Make Southern Salmon Patties

Step 1: Prep the Salmon Mixture

Start by draining your can of pink salmon and removing any bits of skin or bone. Place the salmon in a mixing bowl and gently flake it with a fork. Add the crushed crackers (or breadcrumbs), onion, green bell pepper if using, eggs, mayonnaise, mustard, Old Bay, garlic powder, and a generous pinch of salt and pepper. Give everything a gentle stir until just combined—you want the mixture evenly mixed, but not overworked, for the best texture.

Step 2: Form Into Patties

Scoop out portions of the mixture and use your hands to shape them into 6 to 8 patties, each about a half-inch thick. If the mixture feels too wet, sprinkle in a bit more cracker crumbs; if it seems dry and hard to form, a splash of milk will bring it together. A gentle touch is key here, so the patties don’t become tough.

Step 3: Fry Until Golden and Crisp

Heat the vegetable oil in a large skillet over medium heat. When a pinch of crumb sizzles on contact, you’re ready! Fry the patties in batches, cooking each side for about 3 to 4 minutes until golden brown and crisp. Lay cooked patties on a paper towel-lined plate to soak up any excess oil before serving.

How to Serve Southern Salmon Patties

Garnishes

The finishing touches can make all the difference. A squeeze of lemon brings brightness, a little dollop of tartar sauce adds creamy tang, and a shake of hot sauce gives you that authentic Southern kick. Fresh chopped parsley or green onions also make a pretty and flavorful garnish.

Side Dishes

Southern Salmon Patties shine alongside creamy grits, fluffy rice, or a crisp green salad. For a hearty meal, try them with mashed potatoes or cornbread. If you’re keeping it light, a plate of steamed green beans or tangy coleslaw balances the richness of the patties perfectly.

Creative Ways to Present

You’re not limited to serving these straight up! Tuck them into toasted buns for dreamy salmon burgers, stuff them into pita pockets with greens, or crumble them over a fresh garden salad. However you present them, Southern Salmon Patties are always the star.

Make Ahead and Storage

Storing Leftovers

Any leftover patties can be cooled to room temperature, then stored in an airtight container in the refrigerator for up to three days. They make a terrific next-day lunch, whether warmed up or eaten cold.

Freezing

To freeze Southern Salmon Patties, arrange cooled patties in a single layer on a baking sheet and freeze until firm, then stack them in a freezer bag with parchment between each. They’ll keep well for up to two months, perfect for busy nights.

Reheating

For best results, reheat patties in a skillet over medium heat with a touch of oil—this keeps them crispy. In a rush? The microwave works too, but the oven or skillet will rescue that lovely crust.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! Freshly cooked salmon works beautifully—just flake it up, and use it in place of the canned. Leftover cooked salmon is especially perfect for this recipe and gives a slightly lighter texture.

What if my mixture is too loose or too dry?

No worries! If the mixture is wet and hard to shape, just sprinkle in a bit more cracker crumbs or breadcrumbs. If it feels dry and crumbly, a splash of milk or another tablespoon of mayo will help bring it all together.

Do I have to use Old Bay seasoning?

While Old Bay is traditional for that unmistakable Southern flavor, you can use another seafood seasoning blend or create your own with a pinch of paprika, celery salt, and a dash of cayenne for similar results.

Are Southern Salmon Patties gluten-free?

They can be! Simply swap out the saltine crackers or regular breadcrumbs for your favorite gluten-free variety, and make sure your other ingredients (like mustard) are certified gluten-free.

Can I bake the patties instead of frying?

Yes! For a lighter version, spray a baking sheet with cooking spray, place the patties on it, and bake at 400°F for 12–15 minutes, flipping halfway through. They won’t be quite as crispy as pan-fried, but they’re still scrumptious.

Final Thoughts

There’s a special kind of Southern joy that comes from sharing a platter of golden, crispy Southern Salmon Patties with people you love. Versatile, easy, and outright delicious, these patties are an invitation to gather around the table and enjoy a true comfort classic. Go ahead and give them a try—you might just find yourself making them on repeat!

Southern Salmon Patties Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 20 minutes
Yield: 6–8 patties 1x
Diet: Non-Vegetarian

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Description

These Southern Salmon Patties are a classic comfort food dish that’s easy to make and full of flavor. Canned salmon is transformed into crispy, savory patties that are perfect for a quick and delicious meal.

Ingredients

Scale

Salmon Patties:

1 can (14.75 oz) pink salmon (drained, bones and skin removed)
1/2 cup finely crushed saltine crackers or breadcrumbs
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper (optional)
2 large eggs
1 tablespoon mayonnaise
1 teaspoon Dijon mustard or yellow mustard
1/2 teaspoon Old Bay seasoning
1/4 teaspoon garlic powder
Salt and black pepper to taste
2–3 tablespoons vegetable oil for frying

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Instructions

Mix the Ingredients: In a mixing bowl, combine the drained salmon, crushed crackers, onion, bell pepper (if using), eggs, mayonnaise, mustard, Old Bay, garlic powder, salt, and pepper. Mix gently until well combined.
Form Patties: Form the mixture into 6–8 patties, about 1/2 inch thick.
Cook Patties: Heat the vegetable oil in a skillet over medium heat. Add the patties in batches and cook for 3–4 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate.
Serve: Serve warm with hot sauce, tartar sauce, or a squeeze of lemon.

Notes

If the mixture is too wet, add a little more cracker crumbs; if too dry, add a splash of milk.
These patties are excellent for sandwiches or served with grits, rice, or salad.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern American