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.

Course Main Course

Cuisine American

Keyword Best Salmon Patties, Salmon Patty Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 272kcal

Author Evelyn Osborn

Equipment

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