Southern Salmon Patties
These classic Southern Salmon Patties are crispy outside, flaky inside, and perfect for any meal. Quick, affordable, and always satisfying.
Equipment
- - Skillet
- - Mixing bowls
- Spatula
- Measuring cups & spoons
Ingredients
- - 1 15 oz can wild-caught salmon, drained and flaked
- - 2 large eggs
- - ½ to ¾ cup breadcrumbs panko or regular
- - ½ cup finely chopped onion
- - 2 tbsp chopped green onion or parsley optional
- - ½ tsp garlic powder
- - ½ tsp salt
- - ¼ tsp black pepper
- - 1 tsp Cajun or Old Bay seasoning optional
- - ¼ cup flour optional, for dredging
- - 2–3 tbsp oil or butter for frying
Instructions
- Drain and flake salmon into a large bowl.
- Add beaten eggs, breadcrumbs, onion, herbs, and seasonings. Mix gently.
- Adjust consistency with more breadcrumbs or mayo if needed.
- Shape into 6–8 patties, dredge lightly in flour if desired.
- Heat oil in skillet over medium. Fry patties 3–4 minutes per side.
- Drain on paper towels and serve hot.
Notes
- Substitute crushed crackers for breadcrumbs
- Add bell pepper or celery for crunch
- Refrigerate mix before forming for firmer patties
- Add bell pepper or celery for crunch
- Refrigerate mix before forming for firmer patties