Southern Fried Salmon Patties
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.
Salmon patties are a staple in the South that I grew up in. My mom would make the best salmons patties and I loved them. Believe it or not, two of these delicious patties contain more calcium than a glass of milk! So why not add some extra nutrition to your dinner table? Plus, these salmon patties taste amazing when served with wild brown rice and steamed vegetables!. Keep some canned pink salmon in your pantry and never worry about forgetting to thaw meat again. I didn’t realize then of the health benefits of fish, that was the last thing on my mind. The only thing I cared about was the deliciousness of these southern fried salmon patties.
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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.
We always try to keep a couple of cans of pink salmon in the pantry for this awesome dish.
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 Lined Sheet Pan
- Skillet
How to make Southern Fried Salmon Patties:
Start this recipe by opening the cans of salmon and removing the skin pieces and most of the bones. I know everyone tells me that the bones are cooked and can be crushed in the patty but I usually pull most of them out.
In a large bowl combine the salmon, eggs, 1 cup of the bread crumbs, onions, celery, lemon juice, salt, and pepper. Scoop up 1/2 cup of the mixture and form into patties.
Place each salmon patty on a parchment-lined sheet pan that is sprinkled with breadcrumbs. Place the patty down and then turn them over to coat both sides with the breadcrumbs. This recipe will make 8 patties.
Heat the butter in a large skillet and fry 4 patties at a time until golden brown. Remove from skillet and allow to drain on a paper towel lined plate. Serve these Southern fried salmon patties garnished with lemon slices or wedges and sprinkles parsley or thyme. They’re not just good, they’re the BEST salmon patties.
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Ingredients
- 2 14.75oz 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 1/4 cup of breadcrumbs onto a parchment lined sheet pan
- Scoop up 1/2 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
Looks delicious and healthy, Evelyn 🙂 Pinned to make soon !
Those look delicious! I love salmon, especially if I can get every single little speck of bone out of it. 🙂
These patties look awesome. I haven't had one in years. My mother used to fry these in her iron skillet and they were just tremendous. I've got to make some now.
Angel
I love salmon patties. This recipe is a bit different, Pinning to try 🙂
Love Salmon, so I will be trying this and they sound easy. I'm all about easy these days. Thanks for sharing 🙂
Pinned!
Hugs,
Wanda Ann @ Memories by the Mile
I love salmon patties, thanks for linking these up at The Southern Special.
Dawn
Spatulas On Parade
My hubs makes salmon patties (a family fav), recipe is slightly different. He doesn't put celery or onions in his…but I think he should.
Pinning it to get him to make, hehe
Thanks for sharing!
These look delicious! Thanks so much for sharing with us at Simple Supper Tuesday.
Have you grilled these? Mine aren't quite thick enough to hold together on the grill, but I think that would be SO good!
Yum! I'm going to get some salmon today! Cheers from Carole's Chatter
I love these sound of these, yum tasty 🙂
Can you believe that considering all the seafood we eat, I've never had salmon patties…or any fish patties for that matter. They look so light and fresh with the lemon juice and celery.
Thank you for sharing, Evelyn.
Do you think you could freeze these ahead of time and cook later?
I have loved salmon patties all my life. I make them just a little differently. Instead of scallion I grate about 1/2 large onion and a carrot into the mixture and add in about 1/2 fresh copped parsley. I alternate using matzoh meal or cracker meal instead of bread crumbs.
That sounds delicious also. We will have to try it!
I have just got to add one thing to your delicious sounding recipe that will make them even better. I learned this from growing up on salmon patties also. When you open the cake, drain off the oil (or water) into a small bowl. Stir in 1 T. of baking powder with a fork andlet it set till you get everything mixed together. Before you roll them into patties, pour in your mixture and mix well. Then proceed as usual. I have found that this makes them crispy (even without the bread crumbs).
Made these last night, they were very good. I had to use panko, and maybe that made me have to add some extra water so they would hold together. But the panko made the outsides extra crunchy along with the celery. I made a fast aioli to go along with them. And still good and fairly crunchy the next day! Thanks very much!
Thanks so much for letting us know. Love the idea of aioli to go with them. We must try it also!
I love salmon patties along with a very simple mayo and yellow mustard. Delicious.
A delicious sauce is yellow mustard mixed in mayo. So simple but fantastic!
Oh, that does sound good. Thanks for the suggestion.
I leave out onions and celery, add dill weed and lemon juice, crush the salmon bones take off the skin and drain. 1 egg per can and bread crumbs. Frying in butter does sound better. Thanks.
That does sound good also!
My husband loves salmon patties. I make a cream sauce with peas to put over the top of the patties.
That sounds very good!
The bones in the salmon are edible and a good source of calcium.
Yes you are very correct. I just have always removed them but I do know so many people that crush them up in the mixture. Thanks
I made these last night. I grew up eating these and loved my mom’s cooking but she never added a little lemon juice to hers. I loved it with the lemon juice added! Will definitely make these again!
Oh, that makes my heart happy. I’m so glad you enjoyed them! Thanks so much for the sweet comments
How long and at what temp could these be baked at? Curious to try it that way.
These came out super good btw!
Thanks so much for you kind comment. I’ve never tried baking them but if you do please let us know.
I’ve always baked mine at 350 degrees for 20-30 minutes depending on thickness of patty. Can’t wait to try this recipe this week.
Oh! Yum! What a great recipe. Mom always made salmon loaf which we loved. I love everything crispy so I made patties for my family. My recipe is little different but I am making these for supper tonight. Love the idea of the lemon juice in them. I usually squeeze it on when I eat them. Thank you so much for this yummy recipe.
You are so welcome and thank you for your kind comments. So glad you enjoyed this
Hello! If using canned salmon without bones and skin, would you use three 5 oz. cans? I made it tonight with just two 5 oz. cans and it was tasty but didn’t stick together quite as well as I’d hoped. Thanks for the recipe!
Yes, I used two 14 oz cans of salmon (without the bones and skins) for this recipe. So sorry yours didn’t stick together like it should have.
@Evelyn, Thanks so much for the response and information!
You are very welcome, wish I could have been more help. Hugs Evelyn
Can you freeze these patties?
I’m never tried to freeze them. But if you do please let us know how it works for you. Thank you