Old Fashioned Salmon Patties: A Classic Southern Recipe Made Simple

There’s something beautifully nostalgic about Old Fashioned Salmon Patties. They’re crispy, golden on the outside, tender and savory on the inside, and made with pantry staples like canned salmon, breadcrumbs, and a few simple seasonings. If you grew up eating these, you know how special they are. If you didn’t—get ready to fall in love.

These patties are humble, hearty, and budget-friendly. They were a staple in many kitchens during lean times, and they remain a go-to comfort meal because they’re just that good.

Let’s walk through how to make them just like grandma used to—with a crispy crust, flavorful center, and a whole lot of love.

Why You’ll Love These Old Fashioned Salmon Patties

Affordable and Pantry-Friendly

No fresh salmon required—this recipe uses canned salmon, which is inexpensive and always on hand.

Quick and Easy

Ready in under 30 minutes with just a bowl, a pan, and a few ingredients.

Crispy and Golden

A light pan-fry gives the patties a perfect golden crust and tender interior.

Versatile and Customizable

Serve them as a main dish, slider, sandwich, or even on top of a salad.

Family Favorite

Even picky eaters enjoy the crispy edges and mild flavor of these patties.

Ingredients (With Exact Measurements)

This recipe makes 6 patties and serves 3–4 people.

Main Ingredients

• 2 (6 oz) cans pink salmon, drained (bones and skin removed if preferred)
• 1 large egg
• ½ cup breadcrumbs (plain or seasoned)
• ¼ cup milk
• ¼ cup finely chopped onion
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

For Frying

• 3 tablespoons vegetable oil or butter
• Lemon wedges, for serving

How to Make Old Fashioned Salmon Patties

Step 1: Mix the Ingredients

In a large bowl, combine:

• Drained salmon (flaked with a fork)
• Egg
• Milk
• Breadcrumbs
• Onion
• Lemon juice
• Dijon mustard
• Garlic powder, salt, and pepper
• Parsley (if using)

Stir until fully combined. The mixture should be moist but firm enough to shape into patties. If too wet, add a bit more breadcrumbs.

Step 2: Shape the Patties

Divide the mixture into 6 equal portions.
Form into round, flat patties about ½ inch thick.
Place on a plate and chill for 10 minutes if you have time—this helps them hold together better during frying.

Step 3: Pan-Fry the Patties

Heat oil or butter in a skillet over medium heat.
Once hot, add patties (don’t overcrowd). Cook for 3–4 minutes per side until golden brown and crispy.
Carefully flip with a spatula. Repeat until all patties are cooked.

Transfer to a paper towel-lined plate to drain any excess oil.

Step 4: Serve

Serve warm with lemon wedges and your choice of dipping sauce or side dish.

Best Sauces and Dips for Salmon Patties

These old fashioned patties shine with simple sides, but a great sauce can take them over the top.

Classic Tartar Sauce

• Mayo
• Pickles
• Lemon juice
• Capers (optional)

Spicy Remoulade

• Mayo
• Dijon mustard
• Paprika
• Hot sauce

Yogurt Dill Sauce

• Greek yogurt
• Fresh dill
• Garlic
• Lemon juice

Other Toppings

• Ketchup or hot sauce
• Ranch dressing
• Avocado slices
• Slaw or shredded lettuce

Side Dishes That Pair Perfectly

Looking for something to complete your meal? Here are some classic pairings:

Southern-Style Sides

• Coleslaw
• Fried potatoes
• Macaroni and cheese
• Cornbread

Light and Fresh Sides

• Green salad
• Steamed green beans
• Roasted vegetables
• Cucumber and tomato salad

Comforting Starches

• Mashed potatoes
• Buttered noodles
• Rice pilaf
• Potato salad

Variations and Add-Ins

This base recipe is super flexible. Make it your own with these ideas:

Swap the Binder

• Use crushed crackers instead of breadcrumbs
• Try cooked rice or mashed potatoes for a softer texture

Add More Flavor

• Mix in minced bell pepper or celery
• Add a dash of Old Bay seasoning or cayenne pepper
• Stir in cheddar or Parmesan cheese

Make It Gluten-Free

• Use gluten-free breadcrumbs or almond flour
• Check labels on canned salmon and condiments

Make It Dairy-Free

• Use dairy-free milk (almond, soy, oat)
• Skip cheese and use oil instead of butter

Tips for the Best Salmon Patties

Drain the Salmon Well

Too much moisture will make the patties fall apart. Press out extra liquid before mixing.

Chill the Patties Before Cooking

A quick chill in the fridge helps them stay together in the pan.

Use Medium Heat

Too hot and they’ll burn on the outside before cooking through. Medium heat gives the best golden crust.

Don’t Flip Too Soon

Let the patties form a crust before flipping—about 3–4 minutes per side.

Make Ahead and Freeze

Form the patties and freeze uncooked. Thaw in the fridge and cook as directed when ready to enjoy.

How to Store and Reheat

Storing Leftovers

• Cool completely
• Store in an airtight container in the fridge for up to 3 days

Freezing

• Place uncooked or cooked patties on a baking sheet and freeze until solid
• Transfer to freezer bags and freeze for up to 2 months
• Thaw in the fridge before cooking or reheating

Reheating

• Skillet: Reheat with a splash of oil for 2–3 minutes per side
• Oven: 350°F for 10 minutes
• Air fryer: 350°F for 5–7 minutes
• Microwave: Works in a pinch, but the crust may soften

Serving Suggestions for a Complete Meal

Here’s a sample dinner idea:

Main: Old fashioned salmon patties
Side 1: Creamy mashed potatoes
Side 2: Green beans with butter
Sauce: Lemon dill yogurt sauce
Drink: Sweet tea or sparkling water
Dessert: Peach cobbler or banana pudding

Conclusion: A Classic Dish That Stands the Test of Time

Old Fashioned Salmon Patties are a true comfort food classic. They’re simple, satisfying, and full of flavor—and they’ve been filling plates and hearts for generations. Whether you grew up with these or are just discovering them now, they’re a reliable, delicious meal you can always count on.

Serve them with lemon and a side of southern charm, and you’ve got dinner that’s both nostalgic and oh-so-satisfying.

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FAQs

1. Can I use fresh salmon instead of canned?

Yes! Cooked and flaked fresh salmon works great. Just be sure to cool it completely before mixing.

2. What kind of canned salmon is best?

Pink or sockeye salmon work well. You can remove bones and skin, or mash them in—they’re edible and full of calcium.

3. Why are my patties falling apart?

Too much moisture or not enough binder can cause crumbling. Drain salmon well and add more breadcrumbs if needed. Chill the mixture before frying to help it hold.

4. Can I bake salmon patties instead of frying?

Yes! Bake at 400°F on a greased baking sheet for 20–25 minutes, flipping halfway through. Spray with oil for a crispier finish.

5. Are salmon patties healthy?

Yes! They’re packed with protein and omega-3s. You can reduce fat by baking or using less oil and use whole grain or gluten-free binders to suit your diet.

6. Can I make them ahead of time?

Yes. Form the patties and refrigerate up to 24 hours in advance. You can also freeze them uncooked for later use.

7. What’s the best dipping sauce?

Tartar sauce, ranch, remoulade, or a simple yogurt dill sauce are all delicious options.

8. Can I make these in an air fryer?

Yes! Spray patties lightly with oil and cook at 375°F for 10–12 minutes, flipping once. They’ll come out crispy and golden.

9. What should I serve with salmon patties?

Classic southern sides like mashed potatoes, coleslaw, green beans, or cornbread make a perfect plate.

10. Can I freeze cooked salmon patties?

Yes. Let them cool completely, wrap well, and freeze. Reheat in the oven or air fryer for best texture.