Southern Salmon Patties are an inexpensive meal and an easy recipe to make, so would you believe the recipe costs less than five dollars? Plus,it is quick to get on the table.
This deep south salmon patty recipe is made with breadcrumbs and fries up fast.
So, if you’re looking for a quick and easy meal, this is it.
Fried Salmon Patties
My mom loved salmon patties (also known as a salmon cake recipe) and as a matter of fact, I remember her cooking them quite a bit as a kid. She’d whip them up lickety-split and have them on the table ready to go in no time.
My husband requested SouthernSalmon Patties the other night and I got a can of pink salmon from Aldi’s grocery store and got to work.
You can find canned salmon at just about any grocery store and it was very inexpensive at Aldi’s.
With the exception of the canned salmon, I had all of the ingredients here at the house, which helped make it a very inexpensive main dish.
Furthermore, I didn’t want to spend too much time in the kitchen, so I made this recipe as easy as possible.
Need some sides? Try one of these delicious recipes with your salmon patties.
How To Make Salmon Patties
Drain the juice out of the salmon patty can (reserve the juice in case it is needed).
Check for bones. But, you can also leave them in, if you’d like, because they are soft.
Add the onion, breadcrumbs, eggs, lemon, salt, and pepper and mix together.
Shape into patties.
Fry in vegetable oil for approximately five minutes on each side.
What Ingredients Do I Need For This Old Fashioned Salmon Patties Recipe?
Full printable instructions with measurements and instructions listed at the bottom of the post in the recipe card
Canned pink salmon
Onion (chopped)
Eggs
Breadcrumbs
Lemon juice
Salt
Ground pepper
Step-By-Step Instructions for Easy Salmon Patties
Firstly, drain the juice off of the salmon can.I just used my hands and pressed against the salmon in the can as it drained off, so be sure to save the juice just in case the patties are a little dry after adding all of the ingredients.
Add the can of pink salmon to a bowl. There shouldn’t be any bones, but I did find a few small ones. I sort of squished the salmon between my fingers to find anything hard and removed it.
At this point, it’s going to be rare if you find any hard bones. They’ve been in the can so long that they will be soft–and it’s ok to leave them in.
A friend of mine said she always picked out the bones and ate them when she was a little girl while her mom was preparing the meal.
Secondly, add the chopped onions. I used my chopper for the onions. It’s a quick way to make them nice and small for the recipe.
Add breadcrumbs, panko, or crushed saltine crackers to the salmon, along with the eggs. This will help the salmon patties stick together.
If the patties are too dry, add a little bit of salmon juice back into the mixture.
Shape the southern salmon patties in your hands to fry or bake.
Fourthly, add the breadcrumbs.
You can use breadcrumbs, cornmeal, crushed Saltine crackers, or panko breadcrumbs for this recipe. Panko breadcrumbs will add a crunchier texture to the patties.
A lot of people like salmon patties with crackers, and were brought up eating them that way. Plus, it’s a very inexpensive item to add to the meal.
Fifthly, add the lemon juice.
Lemon juice helps get rid of some of the fish smell and adds a little flavor to the Southern salmon Patties recipe.
We live near the beach and decided to go for a walk near the marina last night. When we parked and stepped out of the car we were hit with that fish smell. Somehow the beach smells a lot prettier (unless it’s red tide), but the marina, not so much.
We need a big jar of lemon juice to pour in the marina – ha!
The lemon juice won’t totally take away the smell, but it will help. Burning a candle after you eat will help, too. It’s not always easy to get the fish smell out of the kitchen afterward, but, these easy salmon patties are worth it.
Finally, add the salt and pepper.
Mix everything together well. I used my hands, so don’t be afraid to get your hands dirty with this recipe.
Shape the mixture into patties.
Note: If they seem too dry, add a little of the salmon juice back into the mixture and reshape.
Heat up some vegetable oil in a skillet.
I filled the skillet up with enough oil that it would cover half of the patties.
I made my fried salmon patties kind of thick. It yielded about six large patties. But, you can certainly make them smaller.
My husband ate two patties and that was plenty. He ate one between two slices of bread and one without and loved it both ways.
Tip: Add a side of mayo to the Southern Salmon Patties for some extra flavor.
Fry the southern salmon patties until they are browned. Flip them over and fry the other side until they are browned.
How Long Do Salmon Patties Take To Cook?
Once shaped, salmon patties generally take about ten minutes to fry. The patties can be fried for approximately five minutes on each side until the patties are browned.
Can Salmon Patties Be Frozen?
Yes, you can freeze salmon patties. But, I would freeze before you cook them. Be sure to place them on some parchment paper or wax paper and then inside of a freezer-safe bag or an airtight container.
Why Do Salmon Patties Fall Apart?
Salmon patties need bread crumbs to hold them together. If your patties are too wet they will fall apart. If they seem like they are too wet, add some more breadcrumbs and mix them in and you should be in good shape.
What Do You Eat With Salmon Patties?
Add a side of moist Jiffy Cornbread to your table along with the Southern Salmon Patties, as well as some Crock Pot corn on the cob, oven baked potato wedges, or mashed potato cakes.
Salmon Patties
Yield: 5-8 patties
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Southern Salmon Patties are an inexpensive meal and an easy recipe to make. The canned recipe costs less than five dollars and is quick to get on the table. This Deep South dish is made with breadcrumbs and fries up fast.
Ingredients
1 - 14.75 oz. can pink salmon
1/2 onion (chopped)
2 eggs
3/4 cup breadcrumbs
1 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. ground pepper
Instructions
Add vegetable oil to a skillet and preheat medium to medium-high. Add enough oil to cover half of the salmon patty.
Drain the juice off the can of salmon. (Save in case the juice is needed later)
Check for bones.
Add the chopped onions, eggs, breadcrumbs, lemon juice, and salt and pepper.
Mix together and shape into patties.
Fry in vegetable oil for approximately five minutes on each side, or until each side is browned.
Place on a paper towel to soak up the grease.
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How Do You Make Salmon Patties Stick Together? Add breadcrumbs, panko, or crushed saltine crackers to the salmon, along with the eggs. This will help the salmon patties stick together. If the patties are too dry, add a little bit of salmon juice back into the mixture.
How Do You Make Salmon Patties Stick Together? Add breadcrumbs, panko, or crushed saltine crackers to the salmon, along with the eggs. This will help the salmon patties stick together. If the patties are too dry, add a little bit of salmon juice back into the mixture.
If you don't have bread crumbs to use in salmon patties, you can substitute crushed crackers, ground oats, crushed corn flakes, crushed corn chips, crushed pretzels, ground nuts, bread & cracker crumb mixture, crushed potato chips, ground flax seeds, and shredded coconut.
Myth: The bones in canned salmon aren't safe to eat and should always be removed. Fact: The bones that are usually present in canned salmon are perfectly edible and provide a rich source of calcium.
Both canned and fresh fish are good sources of protein and other important nutrients, and have the same amount of calories.. Plus canned salmon delivers the same high doses of healthy Omega 3's and Vitamin D. The real choice to be made when considering your health is wild salmon over farmed salmon.
Flour: I used all-purpose flour to bind the Salmon Patties. You may swap it with bread crumbs, almond flour or almond meal as well. Today's Salmon Patties recipe is without eggs. Fresh Parsley: It adds a ton of flavor, no denying it.
Pan-frying or pan-searing is one of the best ways to cook salmon fillets. It's quick, easy, and gives the fish that perfect crispy, crunchy skin. A simple pan-fried salmon is the secret to a flavorful and healthy weeknight dinner in 30 minutes or less.
The terms “salmon croquettes” and “salmon patties” are interchangeable. If you're really into technical terminology, the difference is that croquettes typically use breadcrumbs and patties typically use flour. A croquette mixture is flakier and lighter than a patty mixture. So now you know!
Why are my Salmon Patties falling apart? It might be necessary to add more cracker crumbs. The salmon patties will fall apart if they are too wet. You need enough cracker crumbs to bind all the ingredients together.
Salmon is versatile and can handle most flavors. Use either, salt and pepper, household spices, store-bought rubs, marinades, glazes, or sauces. Season the fish at least 5 minutes before cooking. If desired, add more seasoning once cooked.
The best way to tell if salmon burgers are done is by using an instant read thermometer. Insert the thermometer into the thickest part of your burger. When the salmon burger reaches 145 degrees F, it is done.
Canned salmon is rich in protein, vitamin D, calcium (from the bones) and omega-3 fats. Omega-3 fats are heart healthy fats and also promote healthy brain development in babies. Canada's Food Guide recommends we eat a protein food at every meal, like fish and salmon.
Salmon patties might fall apart because they are wet and don't have enough breadcrumbs to make them stick together. It could also be that you used too many eggs or wet ingredients such as lemon juice or sauce. If the mixture seems a little too wet, you can adjust with more breadcrumbs if needed.
Yes, salmon skin is good for you—and is actually one of the healthiest parts of the fish. Just like the flesh, salmon skin is a good source of omega-3 fatty acids, vitamins B and D, and minerals like niacin and phosphorus.
Albumin is a protein that exists in the fish in liquid form when it's raw, but coagulates and becomes semi-solid when you subject the salmon to heat, whether that's in the oven, on the stove, or on the grill.
Canned and frozen salmon have about the same nutritional value. Both are excellent sources of protein, vitamin D and other nutrients. One of the important health components that all salmon has is omega-3 fatty acids — the good fats found in many fish.
Rinse sodium-containing canned foods, such as beans, tuna, and vegetables before eating. This removes some of the sodium. Canned fish is often packed in oil or water. Canned fish packed in oil is higher in beneficial fats and provides more energy, or calories per serving.
When one drains the liquid from the canned fish (either oil- or water-packed), nutrients are discarded. Rinsing the liquid from the fish flushes away more but is unlikely to remove more [omega-3s from the fish itself]."
You can use 3 tbsp of mayonnaise for each egg that your recipe calls for. Mayonnaise is a good substitute for adding moisture to your brownies or other baked goods. What is this? Mayonnaise is made of eggs and oil so it just makes sense to use mayonnaise in your baked goods to make them soft and moist.
Water, milk, or water mixed with milk powder can replace eggs. In some recipes, simply replacing the weight of eggs with the same amount of water or milk, or slightly less (since eggs are only 75 % water) can work well.
JUST Egg is a fantastic egg replacer for frying, sautéing, and omelet-making, but is it any good in baked goods? The answer is a big YES! Not only does it function as a binder, it provides moisture and a fluffy texture that rivals chicken eggs, minus the cholesterol!
If the fish is dropped in the fryer to fast or even just tossed in the fryer the batter will most like disperse or just a little will stick. The secret here is to put in the fish slowly while giving it a little wiggle to get access batter off.
If you are going to fry or grill lean, white fish, the flesh will be whiter and firmer if it is soaked for half an hour in a 10% salt solution (brine). The salt penetrates in better and the fish gains a firmer, more satisfying consistency. The flesh tastes better and is easier to handle.
Coating fish with flour before cooking enhances its naturally delicate texture by creating a crispy golden-brown outer crust while retaining its inner flakiness. Used most often when pan-frying, the flour coating adds flavor and helps to seal in juices.
Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). Egg provides a lot more protein and will produce a thicker, more stable crust. Milk is obviously much thinner, contains much more water, and won't cling to the meat as much.
THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.
You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first. Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.
Salt and Pepper: salt and pepper may seem basic, but don't skip this part! Butter: butter is the fat used to pan sear salmon. If butter isn't your jam, you can also try olive oil.
Yes, whether you're cooking salmon with the skin on or off, it's best to flip salmon when pan frying! Also, when pan grilling. By cooking the filets on both sides, you get nice and crispy edges all around, and some satisfyingly crispy skin if your filets have the skin on.
What is the best temperature to bake salmon? 400°F (205°C) is ideal as it allows the fish to gain colour and the skin to become crispy. If you prefer a milder method, you can bake it at 350°F (175°C) for 20-25 minutes or until done. The salmon baked at 425°F (215°C) produces tender, creamy fillets that cook quickly.
American cheese is obviously the gold standard for topping a beef burger, but something about salmon and cheddar just doesn't quite work for us. We still need a good melting cheese, though, and dill havarti is—to us—a salmon burgers' most perfect cheesy partner.
The canned red sockeye salmon is recommended. Canned pink salmon is cheaper, but the flavor and texture of the sockeye are of higher quality. Drain the salmon and remove the bones and skin (or crush the bones and leave them in for more calcium), then flake, and proceed with the recipe.
As salmon starts to decay the fats in salmon (an oily fish) start to turn rancid causing bitter taste. Bacteria move in, spoilage and decay at in. We judge a pice of food by how overpowering this spoilage is and the longer it sits dead the more bitter it will taste.
Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. The skin can be served or removed easily with a knife or spoon.
Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.
Salmon is a healthy alternative to high-fat meats. One hundred grams of salmon, which is enough for one patty, has 200 percent of the recommended daily intake of vitamin B-12. Like many vitamins, B-12 enables enzymes to do their jobs.
Leaving salmon on the heat for too long will make it overdone, and it won't be very appetizing. "Overcooking salmon will leave you with a meal that's dry, overly fishy tasting, and with an unpleasant liquid oozing out," says Norton.
The next time you make salmon, pair it with one of these delicious veggie side dishes. Veggies like zucchini, broccoli, cucumber and spinach are perfect sides for summer. Plus, these healthy sides are easy to make, only taking 30 minutes or less to prepare.
Bake salmon at 400 degrees F for 11 to 14 minutes for 6-ounce fillets or 15 to 18 minutes for a single side, until it registers 135 degrees F on an instant read thermometer inserted at the thickest part of the salmon.
Salmon patties need bread crumbs to hold them together. If your patties are too wet they will fall apart. If they seem like they are too wet, add some more breadcrumbs and mix them in and you should be in good shape.
Again, crunchy and vibrant sides are perfect for salmon patties, and green beans are no exception. These guys are good on their own, but flavor them with fresh Parmesan cheese for a nice nutty and savory taste.
I add lemon zest to many of my salmon recipes - it really adds a ton of freshness that pairs well with the fish. If you can't get fresh dill, dried dill will work in a pinch (but I do prefer the flavor of the fresh stuff). I'd start with 1 teaspoon, taste it, and add more if needed.
While they're both highly nutritious, salmon comes out ahead due to its healthy omega-3 fats and vitamin D. Meanwhile, tuna is the winner if you're instead looking for more protein and fewer calories per serving.
Fresh salmon has firm flesh. Once you touch it, it should spring back and hold together entirely. If you press into its flesh and you notice it breaking apart it means it isn't fresh anymore and you should discard the fish right away.
Salmon that's gone bad will often feel almost like it's about to fall apart, or sometimes mushy. Other things to watch for when examining your fish by touch are slimy or sticky residues, both indicators of spoilage.
Right before the cooking process, chill the burgers in the freezer for a good 20 minutes. If you're thawing from frozen, let it sit in the refrigerator. You want your beef patty to be firm, not soggy. To help it stay together, you can use a sheet of wax paper to support the patty on the bottom.
Put it in a preheated oven at 450°F and bake until the pieces of salmon are barely opaque throughout, about 13-15 minutes, or until done. For salmon without skin, I love using a slower, gentler cooking method with almost no risk of overcooking. This yields a tender, buttery texture.
However, it's important to note that overcooking salmon can cause the flesh to become dry and tough, so it's best to remove the salmon from the heat, slightly before it's fully cooked and allow it to rest for a few minutes to finish cooking.
The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.” You remove the skin.
Yes, you can eat salmon skin. In fact, when cooked properly, salmon skin has a crispy, salty bite. However, before chowing down, it's important to take a few precautions. Depending on where your fish came from, it may contain environmental toxins.
So when you're cooking salmon, keep that skin on: It provides a safety layer between your fish's flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. It's much easier to slide a fish spatula under the salmon's skin than under its delicate flesh.
Place your fillet skin-side up, and grill for 1-2 minutes with the lid closed. Once grill marks have formed, flip the fish over, close the lid, and cook for another 5-10 minutes, or until the fish is cooked through.
A little extra moisture helps even well-done burgers stay juicy and tender, even if they're made from 90% lean ground beef. Mix in 1/4-1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20. Some chefs tuck an ice cube into the middle of the patty for the same effect.
Simply move the burgers to the other side of the grate until the flames subside. Use a long-handled metal spatula to flip the burgers only once. Then sear the other side to lock in the juices.
Using meat that's too lean results in burgers that are lacking in both flavor and texture, and easily end up dry and crumbly. → Follow this tip: A good-tasting, juicy burger needs to be made using ground beef with a high fat content. The fat is important for adding flavor and holding the patty together.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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