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Dec 05, 2025

Southern fried salmon patties

Here’s a delicious Southern Fried Salmon Patties recipe that’s crispy on the outside, tender on the inside, and packed with flavor. This is a classic Southern-style dish you can serve with a side of coleslaw or greens.


Ingredients (makes 4–6 patties)

  • 14 oz canned salmon (or cooked fresh salmon, flaked)

  • 1/2 cup breadcrumbs (plain or panko)

  • 1/4 cup finely chopped onion

  • 1/4 cup finely chopped green bell pepper (optional)

  • 2 cloves garlic, minced

  • 1 large egg

  • 2 tbsp mayonnaise

  • 1 tsp Dijon mustard (optional, for tang)

  • 1 tsp Worcestershire sauce

  • 1/2 tsp paprika

  • 1/4 tsp black pepper

  • 1/4 tsp salt (adjust to taste)

  • 1/4 tsp cayenne pepper (optional, for a kick)

  • 1/4 cup all-purpose flour (for dredging)

  • Vegetable oil or canola oil (for frying)


Instructions

  1. Prepare the salmon mixture:

    • Drain canned salmon and remove any large bones if present. Flake salmon in a medium bowl.

    • Add chopped onion, bell pepper, garlic, breadcrumbs, egg, mayonnaise, mustard, Worcestershire sauce, paprika, black pepper, salt, and cayenne pepper.

    • Mix gently until combined. The mixture should hold together when formed into a patty. If too wet, add a bit more breadcrumbs; if too dry, add a teaspoon of water or extra mayonnaise.

  2. Form patties:

    • Shape the mixture into 4–6 evenly sized patties.

    • Lightly dredge each patty in flour, shaking off excess. This helps create a crispy crust.

  3. Heat the oil:

    • Pour about 1/4 inch of oil into a skillet over medium heat.

    • Heat until shimmering but not smoking.

  4. Fry the patties:

    • Avoid overcrowding the pan; fry in batches if needed.

  5. Drain and serve:

    • Remove patties and place on a paper towel-lined plate to drain excess oil.

    • Serve hot with tartar sauce, lemon wedges, or a Southern-style side like collard greens, mashed potatoes, or coleslaw.


Tips for Southern Flavor

  • Use old-fashioned yellow mustard or a splash of hot sauce for extra zing.

  • If using fresh salmon, season it lightly before flaking into the mixture.

  • For extra crispiness, coat the patties in cornmeal instead of flour.


If you want, I can also give you a lighter oven-baked version that still has the crispy Southern texture but uses much less oil.

Do you want me to share that version too?

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