Southern Salmon Patties: A Crispy Classic You’ll Want Every Week
These crispy Southern Salmon Patties are a nostalgic comfort food made with pantry staples in under 25 minutes. They're crunchy on the outside, tender inside, and full of old-school Southern flavor.
Equipment
- Mixing bowl
- Fork or spoon for flaking the salmon
- Measuring cups and spoons
- Large skillet cast iron preferred
- Spatula for flipping patties
Ingredients
- 2 cans salmon, drained and flaked (bones removed if preferred)
- 1 small onion, finely diced
- 2 large eggs
- 0.5 cup breadcrumbs or crushed crackers (Ritz or saltines)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper (optional)
- 1 tbsp lemon juice
- 0.25 cup oil for frying (vegetable or avocado oil)
Instructions
- Drain the canned salmon and remove any bones or skin. Flake it with a fork into a large bowl.
- Add diced onion, eggs, breadcrumbs, and seasonings. Stir until everything is evenly combined.
- Scoop about ¼ cup of the mixture and shape into patties, about 3 inches wide.
- Add about ¼ inch of oil to a skillet over medium heat. Let it get hot — a small breadcrumb should sizzle.
- Cook each patty for 3–4 minutes per side, until crispy and golden brown. Work in batches if needed.
- Place the patties on a paper towel–lined plate to drain excess oil. Serve warm with lemon wedges or your favorite dipping sauce.
Notes
Use crushed Ritz crackers for extra Southern flair. For a spicier version, increase cayenne or add diced jalapeños. These reheat well in the air fryer, and you can prep the patties ahead and chill before frying for better shape.