(Makes 4–6 patties)
- 1 (14.75 oz) can pink or red salmon, drained (bones and skin included—they add calcium and richness!)
- ½ cup crushed saltine crackers (or plain breadcrumbs)
- ¼ cup finely diced yellow onion
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- 1 large egg, beaten
- 1 tbsp lemon juice
- ½ tsp Worcestershire sauce
- ½ tsp Dijon mustard (optional but classic)
- ¼ tsp garlic powder
- ¼ tsp paprika
- Salt & black pepper to taste
- 2–3 tbsp vegetable oil or bacon fat, for frying
- Lemon wedges, for serving
💡 Pro Tips:
- Don’t skip the salmon bones/skin—they soften during cooking and add nutrients.
- Chill mixture 15–30 minutes—helps patties hold shape.
- Use bacon fat for extra Southern flavor!
Step-by-Step Instructions (Crispy, Flaky, Foolproof)
1. Prep the Salmon
- Drain salmon well. Flake with a fork, breaking up bones (they’ll dissolve).
- In a bowl, combine salmon, crackers, onion, parsley, egg, lemon juice, Worcestershire, mustard, garlic powder, paprika, salt, and pepper.
- Mix gently—don’t overwork.
2. Chill (Optional but Helpful)
- Cover and refrigerate 15–30 minutes—makes patties easier to handle.
3. Form Patties
- Shape into 4–6 equal-sized patties (about ¾-inch thick).
- Lightly press to compact—so they don’t fall apart.
4. Fry to Golden Perfection
- Heat oil or bacon fat in a skillet over medium heat.
- Fry patties 3–4 minutes per side, until deep golden and crisp.
- Drain on a wire rack (not paper towels—keeps them crisp!).
5. Serve Warm
- Serve immediately with:
- Lemon wedges
- Tartar sauce, remoulade, or aioli
- Hot sauce or pickled vegetables
- Collard greens or coleslaw on the side
Serving Suggestions
- 🥚 Brunch star: With scrambled eggs and grits
- 🥗 Light lunch: Over mixed greens with vinaigrette
- 🍽️ Southern supper: With buttered cornbread and green beans
- 🥖 Sandwich style: On a bun with lettuce and tomato
Make-Ahead & Storage Tips
- Fridge: Uncooked mixture keeps 1 day; cooked patties up to 3 days.
- Freeze: Raw patties on a tray, then bag. Cook from frozen (+1–2 mins per side).
- Reheat: Oven at 375°F for 10 mins—keeps them crisp.
Frequently Asked Questions
Q: Can I use fresh salmon?
A: Yes! Use 1 lb cooked, flaked salmon (baked or poached). Reduce salt.
Q: Gluten-free?
A: Use GF crackers or breadcrumbs (like Aleia’s or crushed cornflakes).
Q: Patties falling apart?
A: Mixture too wet? Add 1–2 tbsp more crumbs. Or chill longer before frying.
Q: No canned salmon?
A: Canned pink salmon is traditional and affordable—but red (sockeye) is richer.
❤️ The Heart of the Dish
Southern Fried Salmon Patties aren’t fancy—but they’re resourceful, flavorful, and full of history. They’re what you make when you want to honor simple ingredients, feed people well, or bring a taste of the coast to your table.
So flake that salmon, fry with care, and serve with pride. Because the best comfort food isn’t complicated—it’s crispy, savory, and made with love.
“Good food doesn’t need a recipe—it just needs salmon, crackers, and someone hungry.” 🐟✨