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:

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.

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.

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.