Big Batch Southern Fried Salmon Patties Recipe

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Big Batch Southern Fried Salmon Patties Recipe

Yield: 20–24 patties
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: ~1 hour
Serving Size: 1–2 patties per person (serves 10–12)

Ingredients:

  • 4 (14.75 oz) cans of pink salmon, drained (keep bones/skin for flavor or remove if preferred)
  • 2 medium yellow onions, finely diced
  • 1 green bell pepper, finely diced (optional but traditional in the South)
  • 1 red bell pepper, finely diced (for color and slight sweetness)
  • 6 large eggs
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce (like Crystal or Louisiana)
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Salt and black pepper, to taste (start with 2 tsp salt, 1 tsp pepper)
  • 2½–3 cups breadcrumbs (or crushed saltines/cornmeal)
  • ½ cup mayonnaise (optional, for tenderness)
  • Vegetable oil (for frying – enough to cover the skillet ¼ inch deep)

Instructions:

  1. Prep the Salmon Mix:
  • In a very large mixing bowl, add the drained salmon. Break it up with a fork.
  • Add diced onions, peppers, eggs, Worcestershire, hot sauce, and seasonings.
  • Stir well to combine.
  • Mix in mayo (if using), then gradually stir in breadcrumbs or crushed crackers until mixture is firm enough to shape, but not dry.
  1. Form the Patties:
  • Use your hands or a scoop to shape the mixture into 20–24 evenly-sized patties (about 3 inches wide and ¾ inch thick).
  • Optional: Place them on a parchment-lined tray and chill for 30 minutes to firm up before frying.
  1. Fry the Patties:
  • In a large skillet (cast iron works best), heat about ¼ inch of vegetable oil over medium heat.
  • Once hot, fry patties in batches, about 3–4 minutes per side, or until golden brown and crisp.
  • Do not overcrowd the pan. Adjust heat as needed to avoid burning.
  • Drain cooked patties on paper towels or a wire rack.

Serving Suggestions:

Serve hot with:

  • Lemon wedges
  • Remoulade, tartar sauce, or hot sauce
  • Grits, collard greens, cornbread, or macaroni & cheese

Storage & Reheating:

  • Fridge: Store in airtight container up to 4 days
  • Freezer: Freeze in a single layer, then store in bags for up to 2 months
  • Reheat: Bake at 350°F or re-fry lightly until crisp and heated through

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