Bring a touch of nostalgia to your table with Easy Southern Salmon Patties, the golden, crispy comfort food that’s a true Southern staple. Easy Southern Salmon Patties are packed with savory salmon, bright green onions, and just the right kick of seasoning for a crowd-pleasing dish.
Perfect for busy weeknights or Sunday family dinners, this recipe delivers mouthwatering flavor in every tender bite. Whether fried or baked, these patties will quickly become a favorite at your table.
Must-Have Ingredients for Easy Southern Salmon Patties
- Pink salmon (18 ounces) – The heart of the recipe, providing rich, flaky texture and savory seafood flavor.
- Real mayonnaise (½ cup) – Adds creaminess and helps bind the patties together while keeping them moist.
- Lemon juice (from ½ medium lemon) – Brightens the flavor and cuts through the richness of the salmon and mayonnaise.
- Large egg (beaten) – Essential for binding the ingredients into cohesive patties that hold their shape.
- Green onions (½ cup, finely chopped) – Bring a fresh, peppery crunch that lifts the entire flavor profile.
- Worcestershire sauce (½ teaspoon) – Introduces a deep, umami undertone that complements the salmon beautifully.
- Creole seasoning or Old Bay (½ teaspoon) – Infuses the patties with a subtle Southern spice and depth.
- Salt (¼ teaspoon) – Enhances all the natural flavors without overpowering the dish.
- Coarse ground black pepper (¼ teaspoon) – Adds a mild, warm bite to balance the creamy ingredients.
- Saltine crackers (about 30, divided) – Provide a tender-crisp texture inside and a crunchy, golden exterior.
How to Make Easy Southern Salmon Patties
A Simple Walkthrough to Deliciousness
Start by heating about an inch of oil in a cast iron skillet over medium heat until it’s hot enough that a sprinkle of water crackles. While the oil heats, mix the salmon, mayonnaise, lemon juice, beaten egg, and Worcestershire sauce in a large bowl.
Fold in the chopped green onions, Creole seasoning, salt, and pepper, mixing thoroughly. Crush about half of the saltine crackers and stir them into the salmon mixture until evenly distributed.
Finely crush the remaining crackers and spread them out on a plate. Shape the salmon mixture into small to medium patties, gently pressing each into the cracker crumbs to coat all sides.
Carefully place the patties into the hot oil, frying for 2–3 minutes per side until beautifully golden brown. Drain on a rack lined with paper towels and serve while still warm.
Pro Tips & Flavor Twists for the Best Salmon Patties
For the crispiest patties, avoid overcrowding the pan so the oil temperature stays consistent. If you prefer a lighter version, these patties bake wonderfully at 400°F on a parchment-lined sheet until crisp, flipping halfway.
A dash of hot sauce mixed into the salmon batter adds an exciting heat, while substituting dill for green onions gives a fresh, herbal twist. For a low-carb variation, swap crushed pork rinds for the crackers.
How to Store and Reheat Southern Salmon Patties
To keep leftovers tasting fresh, store cooled salmon patties in an airtight container in the refrigerator for up to three days. Reheat them in a 350°F oven for about 10 minutes to restore their crispness.
For longer storage, freeze cooked patties separated by parchment paper in a freezer-safe bag. Reheat directly from frozen in a 375°F oven until hot and crispy, about 15–20 minutes.
Southern Salmon Patties
Ingredients
- ½ teaspoon Worcestershire sauce
- ½ teaspoon all-purpose Creole seasoning or Old Bay
- ¼ teaspoon coarse ground black pepper
- 18 ounces pink salmon
- ½ cup real mayonnaise
- ¼ teaspoon salt
- juice from ½ medium lemon
- about 30 saltine crackers divided
- ½ cup finely chopped green onions approximately 5–6 green onions
- 1 large egg beaten
Instructions
- Pour cooking oil into a 12-inch cast iron skillet to a depth of about 1 inch and heat over medium flame until a sprinkle of water crackles on the surface, indicating readiness for frying. In the meantime, in a large mixing bowl, thoroughly combine the salmon, mayonnaise, lemon juice, beaten egg, and Worcestershire sauce. Incorporate the green onions, Creole seasoning, salt, and black pepper, mixing well to ensure even distribution. Crush 13–15 of the saltine crackers and fold them into the salmon mixture, stirring until fully integrated. Place the remaining crackers on a small plate and finely crush them to create a dredging layer. Shape the salmon mixture into small to medium-sized patties with your hands, then gently coat each patty in the finely crushed crackers, pressing lightly to adhere on all sides. Carefully lower the patties into the hot oil, frying each for 2–3 minutes per side or until they achieve a golden-brown crust. Remove the cooked patties and set them on a baking rack lined with paper towels to drain excess oil. Serve immediately while warm.
