This quick and easy Salmon Patties recipe is a delicious dinner idea that combines the flavor of savoy salmon with crisp onion, and lemon. Made with leftover salmon, or canned this classic Southern favorite is perfect for serving with tater sauce, with a salad, or on a bun.
Have you ever heard that old wives tale that your taste bud change every seven years? I think there might be a big of truth to it. Younger me would have never had eaten a Salmon Patty or a Salmon Croquette. Present day me loves them! I love the crisp fried outside and the moist delicious flavorful inside.
How to make Salmon Patties: (full printable recipe at bottom of page)
- salmon (canned or cooked)
- plain breadcrumbs
- Worcestershire Sauce
- all-purpose flour
- vegetable oil for frying
- salt and pepper
- vegetable oil for frying
- lemon for serving
- large heavy skillet
- mixing Bowl
- plate or platter
- paper towels
- In a large bowl mash the salmon with a fork to break up any clumps and check for any stray bones. Remove any bones you might find.
- Add the breadcrumbs, egg, scallions, Worcestershire sauce, salt and pepper. Mix the ingredients together with a spoon or with your hands.
- Divide the salmon mixture into 8 equal 1/4 inch thick patties. Press the mixture together firmly so the patties will hold their form.
- Transfer the patties to a plate or platter and chill in the fridge for at least 30 minutes to help them form together.
- Add the vegetable oil to the skillet and heat until very hot. You want the oil to be hot to create the crisp fried texture on the outside of the cakes.
- Lightly dust the tops and bottoms of the patties with flour.
- Carefully place the salmon is in the skillet and cook until golden brown. This should take about 5 minutes. Gently turn the salmon patty over and cook the other side for another five minutes.
- Transfer to a plate lined with paper towels and let the salmon cakes rest for 5 minutes before serving.
Variations and substitutions:
- If you add more ingredients such as finely chopped red or yellow onion or green bell pepper you will need to add a second egg to the mixture so it sticks together.
- Add a little extra flavor by mixing in a 1/2 teaspoon garlic powder, onion powder, or paprika. You could also add a 1/2 teaspoon Old Bat Seasoning.
- Squeeze the juice of a lemon wedge over the mixture for a light touch of added acidity.
Is canned salmon cooked?
Yes. Like with canned tuna salmon is fully cooked and ready to eat right out of can. For this recipe you will want to look for pink salmon that is packed in water.
Canned salmon comes with and without skin and bones. Which type you purchase is a matter or personal preface. I prefer to buy canned tuna that is boneless and skinless but either type will work for this recipe.
My tips for this recipe:
- If you are using canned salmon buy a good quality salmon with no bones or skin. There are several good brands on the market. My personal preference is Wild Planet Wild Caught Salmon (this is not a sponsored post I just like this brand a lot) the quality of the fish is great and it is sustainably sourced from Alaska.
- If you are cooking the salmon from fresh allow the salmon to cool completely before shaping the patties. This will help in forming and holding the shape.
- Don’t crowd the pan. Leave some space between each of the patties to allow for even heat distribution and cooking,
- Always use a spatula when putting the salmon cakes into or out of the skillet. This will help reduce the chances of being caught in the splatter of the hot oil. It will also prevent the patties from breaking apart during the transfer.
How to store:
Refrigerator: Store leftover patties in a sealed container for up to three days. To reheat wrap in a paper towel and place on a microwave safe plate. Heat in 30 second increments until warmed through.
Freezer: You can freeze leftover salmon croquettes by individually wrapping them in plastic wrap and then in foil. Place in a freezer zip top bag and place in freezer for up to three months. Thaw in the fridge before reheating.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
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- 14.75 ounces cooked or canned salmon skin and bones removed
- 1/3 cup plain breadcrumbs
- 1 large egg
- 2 scallions thinly sliced, plus more for garnish
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- vegetable oil for cookingL
- 1 tablespoon all-purpose flour
- Tartar sauce for serving
- Lemon wedges for serving
- Fresh chopped parsley for garnish optional
Place the salmon in a large bowl and mash it to break up any clumps.
Add the breadcrumbs, egg, scallions, Worcestershire, salt, and pepper. Mix well.
Form into 8 even patties about 1/4th inch thick, try to pack them together so they don’t fall apart. Place them on a plate or sheet tray and put them in the fridge for at least 30 minutes, or longer if you can, to firm up.
Place a large skillet over medium heat. Add enough vegetable oil to coat the bottom of the skillet.
Lightly dust the tops and bottoms of the salmon patties with the flour and pat it in.
Gently add salmon patties to the hot skillet, do not crowd the pan, you may need to do this in batches. Cook until golden brown, 4-5 minutes. Gently flip them over and continue to cook for 4-5 more minutes. Transfer to a plate lined with paper towels and allow the patties to rest for five minutes before serving.
Repeat with the remaining salmon patties. Serve with tartar sauce, lemon wedges, parsley, and more scallions for garnish if using.
1)Don’t crowd the pan. Leave some space between each of the patties to allow for even heat distribution and cooking,
2) Always use a spatula when putting the salmon cakes into or out of the skillet. This will help reduce the chances of being caught in the splatter of the hot oil. It will also prevent the patties from breaking apart during the transfer.
3) Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.