Fried Salmon Patties

Fried salmon patties are a beloved Southern staple. They are crispy and golden brown on the outside and tender and moist on the inside. A quick and easy weeknight dinner that your family will love.

I am thrilled to share with you a recipe that is close to my heart-fried salmon patties. 

This is my mother’s recipe. It’s simple but so delicious! They have a nice crispy, crunchy crust but they are moist and tender on the inside. Just like fried  salmon patties should be. Mayonnaise is the secret ingredient to making the salmon patties so moist.

Happy memories flood my mind when I think of my mother frying up her delicious salmon patties in her iron skillet. While growing up, she made salmon patties every Christmas morning. That was our tradition-fried salmon patties, biscuits and gravy.

My daddy especially loved mama’s salmon patties. She  made them for weeknight suppers as well but fried salmon patties for Christmas morning breakfast has always stood out in my mind the most. 

Salmon is a versatile fish that is not only delicious but also packed with essential nutrients. It’s a great source of protein, Omega-3 fatty acids, and Vitamin D! So even though they are fried, they are still good for

Ingredients that you will need to make Southern Fried Salmon Patties (Be sure to see the full printable recipe below.)

• Canned pink Salmon. A premium quality brand such as Double “Q” Wild Caught Salmon. 
• Mayonnaise 
• Lemon juice 
• Eggs 
• Saltine crackers 
• Salt and pepper 
• Vegetable oil for frying 

How to make Southern Fried Salmon 

Patties

1. Open the can salmon and drain off the liquid. Remove the (dark) skin and bones. The bones are very soft so don’t worry if you don’t get them all removed because they will cook up when you fry them. 
2. Place the salmon in a medium sized bowl. Using two forks, flake the salmon.
3. Next add the mayonnaise, lemon juice, beaten egg, crushed saltines, salt and pepper to the flaked salmon. Gently mix all the ingredients together with a wooden spoon.
4. Shape the mixture into patties. About 2-inch thickness. This recipe should yield about 5 patties, depending on the size you prefer. To measure, fill a little less than one third cup.
5. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, (360 degrees) add the patties and fry until they are golden brown and crispy, about 5 to 6 minutes on each side.
6. Once the patties are cooked, transfer them to a paper towel-lined plate to drain any excess oil.
7. Serve your fried salmon patties with a side of tartar sauce or a squeeze of fresh lemon juice. They are so delicious with a side of creamy mashed potatoes too! Enjoy

Delicious variations-You can add a different variety of things to this classic recipe. Here are a few ideas.

1. • Chopped (minced) onions (yellow)
   • Green onions 
   • Dijon mustard 
   • Garlic powder 
   • Old Bay seasoning 
   • Finely chopped red bell pepper
   • Ritz crackers can be substituted for the saltines. 

     It’s best to freeze them before frying. Flash freeze the uncooked patties and once they are frozen put them in a freezer zip lock bag. They will freeze well for up to 3 months. Thaw in the refrigerator overnight and follow the directions for frying. 

     Make sure you use a premium (pink)

   • canned brand salmon such as Double “Q”. It’s a wild caught salmon.

Can you freeze Fried Salmon Patties?

Absolutely!

It’s best to freeze them before frying. Flash freeze the uncooked patties and once they are frozen put them in a freezer zip lock bag. They will freeze well for up to 3 months. Thaw in the refrigerator overnight and follow the directions for frying. 

Delicious variations-You can add a different variety of things to this classic recipe. Here are a few ideas.

• Chopped (minced) onions (yellow)
• Green onions 
• Dijon mustard 
• Garlic powder 
• Old Bay seasoning 
• Finely chopped red bell pepper
• Ritz crackers can be substituted for the saltines

Make sure you use a premium (pink) canned brand salmon such as Double “Q”. It’s a wild caught Alaskan salmon.

Don’t over mix your patty mixture. It can make your patties tough instead of tender and juicy.

– If your patties are falling apart while frying, add more saltine crumbs to the mixture. But don’t add too much or they will be too dry. 

– Don’t skip the lemon juice. Use fresh if you have it but bottled juice will be fine. The lemon juice takes away the fishy taste and smell.

-Make sure your oil is hot enough. Heat to 360 degrees. If your oil is not hot enough, your salmon patties will be greasy and soggy, not crispy and crunchy!

And there you have it – delicious Southern fried salmon patties! These patties are a testament to the simplicity and heartiness of Southern cuisine. They’re perfect for a family dinner, a casual get-together with friends, or even a quiet night in.

Until next time, happy cooking!

Enjoy!

Aletia

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