Watch this quick video tutorial!
This Old Fashioned Salmon Patties Recipe is a Southern classic that's crispy on the outside, tender on the inside, and full of nostalgic flavor. Made with simple pantry staples like canned pink salmon and breadcrumbs, these golden patties come together in under 30 minutes, perfect for busy weeknights or a comforting weekend breakfast.
Updated July 2026: I've refreshed this post with new make-ahead and storage tips, a bigger FAQ, my best tricks for keeping the patties from falling apart, and easy ways to serve them for breakfast or dinner, all based on your questions and comments. It was originally posted in April 2020.
Here's what a reader has to say about this recipe:
Reader Tipton, commented: "Literally the BEST salmon patties ever. Had to share this recipe with 5 other people! ★★★★★"
Some of my best Saturday-morning memories start with the sound of my mom's cast iron skillet heating up and the smell of salmon patties frying while a pan of biscuits baked in the oven. We'd eat them with a side of fried apples, and I thought there was no better breakfast in the world. This recipe is exactly how she made them. Nothing fancy, just canned pink salmon, a few pantry staples, and a hot skillet.
I've been making these salmon patties my whole life, and I've tested this version more times than I can count to get the texture just right. Crispy edges, a tender middle, and patties that actually hold together in the pan. Between my own kitchen and years of reader feedback (and swaps!), I've learned exactly where folks go wrong and how to fix it.
Whether you're making these for a cozy weekend breakfast or a quick weeknight dinner, they come together in under 30 minutes with ingredients you probably already have. Let's get started!
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Why You'll Love This Salmon Patties Recipe
- Pantry-friendly - A couple cans of salmon, an egg, and some breadcrumbs, and dinner's practically done. This is my go-to for nights I haven't planned a thing.
- Ready in under 30 minutes - Ten minutes to mix and shape, a few minutes per side in the skillet, and you're eating.
- Budget-stretching protein - Canned salmon is one of the most affordable ways to get a real, protein-packed meal on the table.
- Breakfast or dinner - Serve them with grits and biscuits in the morning or with coleslaw and potatoes at night. They fit anywhere.
Ingredients You'll Need
Here's everything you'll need to make this recipe.
- Canned Pink Salmon - The base of the whole dish. I reach for one 14.75-ounce can, and just like my mom, I usually grab Double Q, but any brand works. You'll find it right by the canned tuna. Don't be scared of the soft little bones, they mash right in and add calcium (more on that below).
- Onion - Yellow or white, finely chopped, for a mild savory bite. Skip red onion here; it's too sharp. Shallots work in a pinch.
- Fresh Parsley - A little herby freshness. Curly or Italian both work, and dill, chives, or green onion are easy swaps.
- Lemon Juice - Brightens everything and cuts the richness of the salmon.
- Egg - The binder that holds your patties together.
- Plain Breadcrumbs - Soak up excess moisture and help the patties hold their shape. Crushed saltines or Ritz are classic stand-ins.
- Salt & Black Pepper - Simple seasoning to let the salmon shine.
- Neutral Oil - Vegetable or avocado oil for frying up that golden crust.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Salmon Patties
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Drain the salmon really well
This is the single most important step for patties that hold together. Open the can, pour off all the liquid, and press gently to get out the extra moisture. Wet salmon is the number one reason patties fall apart in the pan.
Step 2: Mash and mix
Flake the salmon with a fork, then stir in the onion, parsley, lemon juice, salt, and pepper. Add the beaten egg first, then the breadcrumbs. You want a mixture that sticks to itself without feeling wet, add a spoonful more breadcrumbs if it's loose.
Step 3: Shape (and chill, if you can)
Form the mixture into even rounds about the size of a hamburger patty. If you have five minutes, pop the shaped patties in the fridge before frying. Chilling firms them up and makes them far less likely to break when they hit the oil.
Step 4: Fry until golden
Heat your oil in a skillet over medium-high until it shimmers, then add the patties without crowding the pan. Two to three minutes per side is all it takes. Flip once, resist fussing with them, and pull them onto a paper-towel-lined plate.
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LaKita's Expert Tips
Here are my best tips for making this recipe turn out perfectly every time.
- Drain, drain, drain. I'll say it twice because it matters most. Well-drained salmon is the difference between crisp patties and a crumbly mess.
- Chill before frying. Even a quick five minutes in the fridge helps the patties set so they don't split when you flip them.
- Don't crowd the skillet. Give each patty room. A packed pan steams instead of sears, and you lose that golden crust.
- Flip only once. Let the first side fully crust before you turn them. Early flipping is how they break apart.
- Refresh the oil between batches. Add a little more oil after each round so every patty browns evenly.
- Add a flavor lift. A pinch of Old Bay, a little lemon zest, or a dash of smoked paprika brightens the salmon without overpowering it.
- Keep them warm. Hold finished patties on a wire rack in a 200°F oven while you fry the rest, so the first batch stays crisp.
Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- Breadcrumb swaps - No plain breadcrumbs? Crushed saltines, Ritz, or panko (for extra crunch) all work beautifully.
- Add a little mayo - A tablespoon of mayonnaise mixed in adds moisture and a tender bite. Handy if your mixture feels dry or you like a softer center.
- Red vs. pink salmon - Pink is budget-friendly and what I use. If you want a richer, deeper salmon flavor, red (sockeye) salmon delivers, for a little more money.
- Seasoning upgrades - A teaspoon of Old Bay, Cajun seasoning, or smoked paprika turns these bold in the best way.
- Herb swaps - Trade parsley for fresh dill, chives, or green onion for a lighter, brighter finish.
- Baked or air-fried - For a lighter version, bake at 400°F for 15-18 minutes (flip halfway) or air-fry at 375°F for 10-12 minutes until golden.
- Gluten-free - Use gluten-free breadcrumbs or crushed gluten-free crackers.
Make-Ahead & Storage
Make-Ahead
You can mix and shape the patties up to a day in advance. Lay them on a parchment-lined plate, cover, and refrigerate until you're ready to fry. This actually improves how well they hold together. You can also freeze the uncooked, shaped patties and cook them straight from frozen, adding a couple extra minutes per side.
Storage & Reheating
Store cooked leftovers in an airtight container in the fridge for up to 3 days. Freeze cooked patties, tightly wrapped, for up to 1 month. Reheat in a skillet over medium heat or in a 375°F air fryer for 4-5 minutes to bring the crispy edges back, the microwave works in a pinch but softens the crust.
What to Serve with Salmon Patties
Here are some of my favorite ways to serve this dish.
- For breakfast - Serve them the way I grew up eating them: with cheese grits, hot biscuits, and a side of fried apples. Try them with my Southern Cheese Grits and Homemade Fried Apples.
- For dinner - Round out the plate with a crisp, creamy slaw and a starchy side. They're wonderful with Southern Coleslaw and Easy Roasted Potatoes.
- Southern spread - Go all in with Southern Collard Greens with Ham Hocks and a wedge of cornbread. Not sure what else pairs? See What Goes With Cornbread.
- Sauces - A dab of classic tartar sauce, a spoonful of remoulade, spicy mayo, or just a squeeze of fresh lemon.
- Lighter side - A simple green salad with a bright vinaigrette balances the richness.
Frequently Asked Questions
They're nearly the same thing, and the names get used interchangeably. Patties are the simple, rustic, pan-fried rounds most Southern families grew up on. Croquettes tend to be smaller and sometimes coated for extra crunch, and "salmon cakes" is often just a more modern name for the same dish. Salmon, seasoning, a binder, fried until golden, call it what you like.
Almost always moisture. Drain the salmon really well, and add more breadcrumbs if the mix feels loose. Chilling the shaped patties for a few minutes before frying makes a big difference, and so does flipping only once, after the first side has fully crusted.
No! The small bones in canned salmon are soft, completely edible, and full of calcium. Just mash them right in, you won't notice them, and they're good for you.
Any brand works. I usually grab Double Q pink salmon, right by the canned tuna. Pink is affordable and mild. If you want a richer flavor, red (sockeye) salmon is a nice upgrade for a bit more money.
Absolutely, that's how I grew up eating them. They're wonderful in the morning with grits, biscuits, and fried apples, or even tucked into a breakfast sandwich with an egg. They reheat crisp in the air fryer, so they're great for meal-prep breakfasts too.
You can. This recipe is built for canned salmon, so if you use fresh you'll need to cook and flake it first, which adds prep time. Make sure it's well-drained and cooled before mixing.
Yes, crushed saltines, Ritz crackers, or panko all work great. For gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
Definitely. Bake at 400°F for 15-18 minutes, flipping once halfway, or air-fry at 375°F for 10-12 minutes until golden and crisp.
Canned salmon is a pantry workhorse. It's great in salads, pasta, and dips, or spun into a quick salmon salad the way you'd make tuna salad. If you love keeping canned fish on hand, you'll like my Southern Tuna Salad too.
Yes. Shape the patties up to a day ahead, cover, and refrigerate until you're ready to cook, chilling even helps them hold together. They also freeze well. Cook straight from frozen and add a couple extra minutes.
📖 Recipe
Salmon Patties Recipe (Old-Fashioned & Crispy)
Video
Equipment
- 1 cast iron skillet
Ingredients
- 1 14.75 ounce can pink salmon
- ½ cup onion, chopped
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 large egg, lightly beaten
- ¾ cup plain bread crumbs
- 3 tablespoons vegetable oil
Instructions
- Begin the recipe by opening the 14.75 ounce can of pink salmon and drain off the liquid. You can discard the liquid as you will not need it for later. Place the pink salmon into a large bowl and use a fork to separate and mash it into smaller pieces.
- To the same mixing bowl, add the ½ cup chopped onion, 1 tablespoon chopped fresh parsley, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and 1 tablespoon lemon juice. Stir to combine.
- Add the 1 large lightly beaten egg and stir to combine. The mixture will be slightly sticky at this point. Add the ¾ cup breadcrumbs and stir to combine. The salmon mixture should be sticking onto itself.
- Now it's time to form the patties into round even sized circles similar to a hamburger patty, they should look like salmon burgers.
- Place a large skillet on the stovetop over medium-high heat. Once heated add the 3 tablespoons oil and allow it to heat thoroughly. Add in the patties and be sure not to crowd the pan so they cook evenly and fry up crispy. After 2 to 3 minutes, flip each patty over to the opposite side and continue cooking for an additional 2 to 3 minutes until golden brown.
- Carefully remove each patty from the skillet using a spatula and place it on a paper towel lined plate to absorb the excess oil. Continue the process with the other patties until finished.
- If you need to add more oil, then do that once you remove the patties from the skillet and before adding the next batch. Once you have cooked all of the salmon patties, serve them warm, and enjoy!
Did You Make This Recipe?
Did you grow up eating salmon patties too? I'd love to hear your family's twist on them. If you give this recipe a try, leave a comment and a star rating below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. From my kitchen to yours, happy eating!
Lizzy says
I haven't tried your recipe per se, LaKita, but it's virtually identical to one I've used for decades. Salmon cakes are great because they use ingredients I always have on hand, require no thawing or advance prep, and are quick and easy to make. They also look a bit elegant so would be good when having guests for dinner.
Couple of ideas: I've recently gotten into Old Bay seasoning, so can vouch for that ingredient. Often, I save the breadcrumbs to roll the cakes in before dropping into the pan and add some Old Bay to that. Or, I just sprinkly some on the cakes while they cook. Another good option is some blackening seasoning to this "breading" for extra kick. Lastly, I always use capers - they add a particularly unique and elegant element to the recipe.
LaKita says
Hi Lizzy! Thank you so much for sharing all of these wonderful ideas. I love the Old Bay in the breadcrumbs suggestion, and a little blackening seasoning for extra kick sounds fantastic. Capers are such a lovely, elegant touch too! It sounds like we make these very similarly. Thank you for taking the time to share your experience and tips with other readers. 💛🐟
Margarette Hodge says
Came out very well, I omitted the parsley, lemon juice and salt and used saltine crackers instead of bread crumbs.
LaKita says
Thank you so much for sharing! I’m glad they came out very well for you. Your swaps sound great too, especially using saltine crackers instead of breadcrumbs, which is such a classic option for salmon patties. I appreciate you taking the time to leave a comment and share how you made them!
tiptontribe says
Literally the BEST salmon patties ever. Had to share this recipe with 5 other people!
LaKita says
Thank you so much!!! Happy to hear the salmon patties were a hit 🙂