Southern Fried Salmon Patties
Craving a taste of Southern comfort that’s as easy as it is nostalgic? These Southern Fried Salmon Patties—whipped up from pantry-staple canned pink salmon, zesty lemon, and crispy breadcrumbs—are my childhood fave, packed with more calcium than a glass of milk. Ready in just 30 minutes and fried to golden perfection.
Looking to spice up your dinner routine? Try our delicious southern fried salmon patties. These patties are a taste of the South I grew up in. Southern fried salmon patties consists of canned salmon, green onions, chopped celery and seasoned with lemon juice and fried in butter.
Growing up in the South, salmon patties were a regular on our dinner table—pure comfort food magic courtesy of my mom. I had no idea back then that two of these crispy beauties pack more calcium than a glass of milk, or that canned salmon is loaded with omega-3s and all kinds of good stuff. All I knew was they tasted incredible!
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
This post contains affiliate links, which means if you make a purchase, we might receive a small commission at no additional cost to you. Please read our Disclosure Policy.
Discover the secret to the most mouthwatering Southern fried salmon patties today. They’re more than just a Southern staple; they’re a healthy dish packed with calcium, seasoned to perfection, and cooked to golden perfection. Next time you forget to thaw meat for dinner, treat your family to this delightful dish that evokes homey comfort.
Southern Fried Salmon Patties Recipe:
Ingredients:
- 2- 14.5 ounce cans pink salmon, drained and flaked
- 2 eggs
- 1 ¼ cups breads crumbs
- 3 green onions, sliced
- ½ cup celery, chopped
- 1 Tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 Tablespoons, butter
- Lemon Wedges, optional
Equipment Needed:
- Parchment Paper
- Sheet Pan
- Skillet
🥣 Recipe Tips
- Drain the salmon– After you open the can, really press the lid down hard (or use a fine-mesh strainer) to squeeze out every last drop of liquid. Too much moisture = soggy patties that fall apart in the pan. A dry mix holds together beautifully and gets that gorgeous crispy crust.
- Chill the patties for 10–15 minutes before frying – Once shaped, pop them on a plate or baking sheet and slide them in the fridge (or even the freezer for 5–7 minutes). The cold helps them firm up so they don’t break when you flip them—total game-changer for perfect golden rounds.
- Use a combo of butter + oil for frying – Heat 1–2 tablespoons butter with a little vegetable or canola oil in the skillet. The butter gives incredible flavor and that deep golden color, while the oil keeps the butter from burning. Medium heat is your friend—too hot and they’ll brown before the inside is warm!
How to make Southern Fried Salmon Patties:
- Start your salmon patties by opening both cans of salmon. Drain them well, then pick out the skin and any large bones (the little soft ones are totally edible and packed with calcium, but I usually remove most of them too—no judgment here!).
- Add the flaked salmon to a large mixing bowl along with the eggs, 1 cup of breadcrumbs, diced onion, celery, lemon juice, salt, and pepper. Mix everything together until well combined. Scoop out about ½ cup of the mixture at a time and gently shape into patties (you’ll get 8 total).
- Place each salmon patty on a parchment-lined baking sheet that’s been lightly sprinkled with breadcrumbs. Gently press the patty down, then flip it over to coat both sides evenly.
- Heat 2–3 tablespoons butter in a large skillet over medium heat. Once it’s hot and bubbling, carefully add 4 patties at a time (don’t crowd the pan!). Fry 3–4 minutes per side until they’re deep golden brown and crispy.
- Scoop them out with a spatula, let the excess butter drip off, then transfer to a paper towel-lined plate to drain. Repeat with the remaining patties, adding a little more butter if needed.
These croquettes will be crispy on the outside, tender on the inside. And you can serve these Southern fried salmon patties garnished with lemon slices or wedges and sprinkles parsley or thyme or see other great ways below. They’re not just good, they’re the BEST salmon patties.
Other ways to serve these Southern Salmon Patties
Classic Southern Plate
- Creamy grits or mashed potatoes
- Collard greens or turnip greens (with a splash of pepper vinegar)
- A big scoop of coleslaw on the side
- Tartar sauce or a squeeze of fresh lemon
Quick & Easy Ideas
- On a toasted bun as a salmon burger with lettuce, tomato, and remoulade
- Over a bed of rice with a side of steamed green beans
- With mac & cheese and a little hot sauce – comfort food heaven!
- Broken up over a crisp green salad with ranch or comeback sauce
Breakfast/Brunch Twist
- Topped with a poached egg and a dollop of hollandaise
- Served alongside cheesy scrambled eggs and biscuits
Dipping Sauces People Love
- Classic tartar sauce
- Remoulade (Cajun-style)
- Sriracha-mayo or bang-bang sauce
- Simple lemon-dill yogurt sauce
What’s your favorite way to eat salmon patties?
I love that I can keep a couple cans of pink salmon in the pantry and—boom—dinner’s ready in 30 minutes, no thawing required. Serve them hot alongside wild brown rice and steamed veggies, and you’ve got a wholesome, budget-friendly meal that still makes my inner child do a happy dance. Pure Southern deliciousness with a sneaky nutrition boost.
Other Down Home Recipes
🥣 Recipe
Ingredients
- 2 14.75 ounce cans Pink Salmon drained and flaked
- 2 eggs
- 1 ¼ cups bread crumbs
- 3 green onions sliced
- ½ cup celery chopped
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter or olive olive
- lemon wedges optional
Instructions
- Open the cans of salmon and remove the skins and most of the bones and drain off the juice.
- In a large bowl combine salmon, eggs, 1 cup of the breadcrumbs, green onions, celery, lemon juice, salt, and pepper
- Sprinkle ¼ cup of breadcrumbs onto a parchment lined sheet pan
- Scoop up ½ cup of the fish mixture and form into a patty, place patty on the pan and turn to coat both sides with breadcrumbs
- Repeat until 8 patties are made
- In a large skillet over medium-high heat cook 4 of the patties in 2 tablespoons butter or olive oil for 8-10 minutes until golden brown, turning once.
- Serve garnished with lemon wedges and parsley or thyme, optional
Nutrition
Click HERE to save these Salmon Patties to Pinterest
