Here’s a classic, Southern-style Salmon Patty recipe — crispy on the outside, tender and flavorful on the inside. It’s budget-friendly, quick to make, and works beautifully with canned or fresh salmon.
🐟 Classic Salmon Patties
🧾 Ingredients (Makes 6–8 patties):
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1 (14.75 oz) can salmon, drained (bones & skin removed if desired)
▸ Or use 1½ cups cooked fresh flaked salmon -
1 egg
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½ cup breadcrumbs or crushed saltine crackers
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2 tbsp mayonnaise (or sour cream)
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1 tbsp mustard (Dijon or yellow)
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¼ cup onion, finely chopped
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1 tbsp lemon juice
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1 tsp Old Bay seasoning (or paprika + garlic powder)
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Salt and pepper, to taste
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2–3 tbsp oil for frying (vegetable or olive oil)
🔪 Instructions:
1. Mix the Ingredients:
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In a large bowl, combine salmon, egg, breadcrumbs, onion, mayo, mustard, lemon juice, and seasonings.
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Mix well until the mixture holds together. If it’s too wet, add a bit more breadcrumbs.
2. Form Patties:
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Shape into 6–8 small patties (about ½ inch thick).
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Chill in the fridge for 15–30 minutes if you have time — this helps them hold together while cooking.
3. Cook:
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Heat oil in a skillet over medium heat.
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Add patties and cook for 3–4 minutes per side, or until golden brown and crispy.
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Drain on paper towels.
🍽️ Serving Suggestions:
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With tartar sauce or lemon wedges
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On a bun as a salmon burger
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Over a salad or with a side of coleslaw
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With grits, rice, or mashed potatoes
🧊 Storage:
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Store leftovers in the fridge up to 3 days.
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Freeze patties (cooked or uncooked) for up to 2 months — separate with parchment paper.
✅ Tips:
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No breadcrumbs? Use crushed crackers, oats, or cornmeal.
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Want it spicy? Add a dash of hot sauce or cayenne.
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Gluten-free? Use GF breadcrumbs or almond flour.
Would you like a baked, air-fried, or keto-friendly version next?
