Southern Salmon Patties

Pamela Stevens


I learned to make these by watching my Aunt Helen as a child. I have made them throughout my 33 yrs of marriage. My husband and children love them. My 32 yr. old son recently asked me for the recipe. I searched the internet for a recipe that was closest as I did not have a recipe written down. This is the closest to the way I learned. I use the boneless/skinless cans though, as I don't like to pick the skin and bones out. I also add shredded cheddar or cheddar jack cheese to mine. This is a southern recipe that all of my family from the south make and love.

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4: 2 patties each (cook 3-5 side)


10 Min


5 Min


2 can(s)
pink or alaskan salmon, i use boneless/skinless
2 large
1 medium
onion, finely minced ( do not use food processor)
1/2 c
bread crumbs (i use progresso or contadina)
1 c
shredded cheddar or cheddar/jack cheese
salt & pepper to taste, sometimes i use garlic salt instead of regular
3 Tbsp
oil, for frying (i use canola oil)

Directions Step-By-Step

1. Drain the salmon and pick out round backbones and larger pieces of skin if you don't use the boneless/skinless type.

2. Put salmon in a large bowl and add eggs, onion, cheddar cheese, breadcrumbs and salt and pepper.

3. Mix together until well blended and form into patties. I usually get 8 or 9 out of 2 cans of salmon.

4. Pour oil into skillet and heat on medium-high heat. I always use my cast iron skillet, but you can also use a non-stick skillet.

5. Place patties in pan and fry about 3-5 minutes on each side, until well browned and crisp.

6. Drain on paper towel lined plate for a few minutes before serving.

7. Serve with ketchup or tartar sauce. (My son used to smother his with ketchup and my husband used to ask him if he wanted a little bit of salmon patties with his ketchup).

About this Recipe

Course/Dish: Fish
Other Tags: Quick & Easy, For Kids