Old Fashioned Salmon Patties

Two cooked salmon patties on a white serving tray with a square bowl of lemon dill sauce.

Salmon Patties are a southern staple, so you probably ate them as a kid and still love them now that you're all grown up! They're a quick and easy dinner that only takes 20 minutes from start to finish. Fried in a cast iron skillet until they're crispy on the outside but still soft and moist on the inside.

Course Dinner, Entree

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings patties

Calories 225kcal

Author Anne Clark | My Kitchen Serenity

Equipment

Large cast iron skillet a non-stick skillet / pan won't work; cast iron produces the color and crispness needed
cheese grater
measuring cup(s)
measuring spoons
large mixing bowl
small mixing bowl

Ingredients

Salmon Patties

14.75 oz Wild Alaskan Pink salmon, thoroughly drained I make this recipe with Chicken of the Sea Wild Caught Alaskan Pink Salmon Traditional Style
½ cup plain bread crumbs
1 large egg, lightly beaten
¼ cup grated sweet yellow onion
2 teaspoon lemon pepper seasoning I make this recipe with Lawry's Lemon Pepper
2-3 tablespoon olive oil

Instructions

Place the salmon in a large bowl and break it up with a fork. Then add the bread crumbs, egg, onion, and lemon pepper seasoning. Toss gently to blend well.
14.75 oz Wild Alaskan Pink salmon, thoroughly drained, ½ cup plain bread crumbs, 1 large egg, lightly beaten, ¼ cup grated sweet yellow onion, 2 teaspoon lemon pepper seasoning
Coat the bottom of a cast iron skillet with the olive oil.
2-3 tablespoon olive oil
Shape the salmon patty mixture into 5 equal patties.
Place the patties in the skillet and cook about 3-4 minutes per side (add an extra tablespoon of olive oil after you've flipped them, if needed). The patties should be nicely browned and a little crispy but not overcooked or they'll be dry.
Remove the skillet from the heat. Serve the patties with my Lemon Dill Sauce or your favorite condiments.

Notes

Don’t Overmix: When combining ingredients, be gentle to avoid breaking down the salmon too much.

Chill the Mixture Before Shaping: If you have the time, chill the salmon mixture for about 15–30 minutes before shaping the patties. The chilled mixture is a little easier to works with.

Form Patties with Wet Hands: If you find the mixture too sticky, wet your hands then make the patties.

Storing and Reheating: Store cooked and cooled salmon patties in an airtight container in the refrigerator for up to 2 days. Enjoy them cold or heat in the microwave at 50% power until warm.

Alternate Baking Instructions:

Preheat the Oven to 425F. Line a baking sheet with parchment paper or use non-stick spray.

Lightly brush or spray the patties with a little olive oil or cooking spray to help them brown and keep them moist.

Bake for about 15–20 minutes, flipping halfway through. This ensures both sides get golden brown and crisp.

For extra crispiness, you can broil the patties for the last 1–2 minutes, keeping a close eye to prevent burning.

Nutrition