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My southern fried salmon patties have been a family favorite for many years.

Either you do or don’t love fried salmon patties. There is no in-between. One of the best things about salmon patties is how easy they are to make, with only a few ingredients. 

I have about 40 years of cooking experience which has helped me learn to cook some things without exact measurements, salmon patties is one of those things. I have provided an easy recipe with measurements but you feel free to adjust to suit your family.

My precious husband recently took a coupon and went to Walgreens to pick up a few cans of Salmon which were on sale there. Just the fact that he did that told me he really wanted me to cook him some salmon patties! 

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Table of Contents

• How To Remove The Bones From Canned Salmon
  • First
  • Second
  • Last
• Ingredients for Skillet Fried Salmon Patties
• How To Make Thin Salmon Patties
  • Fry Salmon Patties In Shallow Oil
• What To Serve With Salmon Patties
• How To Make Onion Dijon Gravy
  • Ingredients for Onion Dijon Gravy

How To Remove The Bones From Canned Salmon

First I want to share how to de-bone the salmon.

First

Notice the spines in the can before you dump out the salmon. This particular can has 2 sets of spines. The second can only had a few bones.

Second

Gently place the salmon onto a plate or bowl. You don’t want the whole thing to come apart just yet because then you would be digging for bones all over the place.  It doesn’t look very appetizing right now but hang in there!

Last

Gently pull apart the salmon where the spine is located which will expose the entire spine. Use your fingers or a spoon to scoop out all of the bones together. Repeat with the other spine.

There may be a few tiny soft bones left,  you will need to pick those out carefully. Now you are ready to flake your salmon with a fork and add in your ingredients!

Ingredients for Skillet Fried Salmon Patties

• Canned (14-15 oz. Pink Salmon)
• Egg
• Salt
• Pepper
• Old Bay Seasoning, available here
• Flour
• Small sweet onion, like Vidalia
• Vegetable Oil for frying, this one is good

How To Make Thin Salmon Patties

I scoop up a heaping tablespoon full of the salmon mixture as shown. I really am using a tablespoon for cooking, not the measuring tablespoon.

Gently place the mixture into the hot oil and using the back of the spoon, shape the patty as desired. We like ours fairly thin so I press them down.

Fry Salmon Patties In Shallow Oil

We are not deep frying so you will want to keep the oil shallow. Once they are browning on one side, carefully turn them over to cook on the other side. I use a spatula and a fork for turning so the patty doesn’t splatter.

Scroll down for a printable recipe.

What To Serve With Salmon Patties

Rice is always good with Fried Salmon Patties

Our Roasted Brussel Sprouts are yummy and a good way to get your green food with more vitamins.

Baked Potatoes are a good side dish and they bake in the oven while you’re doing other things. Here is our list of 20 Baked Potato Toppings you can enjoy.

Cole Slaw always makes a good side dish with fish recipes. Our Homemade Creamy Cole Slaw recipe is quick and easy to make and goes well with lots of dishes.

If you want a nice gravy topping, our Onion Dijon Grave Recipe is below

I always cook enough so that I can have leftover salmon patties for lunch the next day. I love to eat them cold on the second day!

Continue to Content

Thin & Crispy Skillet Fried Salmon Patties

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

My easy Southern recipe for Thin & Crispy Skillet Fried Salmon Patties has been a family favorite for nearly 40 years. I've included instructions for how to debone canned salmon. Plan to double the recipe because everyone is coming back for seconds.

Print

Ingredients

• 1 can (14-15 oz.) Pink Salmon
• 1 egg
• Salt & Pepper to taste
• 1 tsp. Old Bay seasoning
• About 3 Tbsp. Self rising flour
• ½ medium onion chopped (optional)
• ¼ cup vegetable oil for frying

Instructions

1. After deboning the salmon, mix all ingredients in a bowl.
2. Preheat oil in a large skillet.
3. Scoop one heaping Tablespoon of salmon mix at a time and place gently into the hot oil
4. Press down with the back of your spatula
5. Fry until golden on one side then gently turn over to brown the other side.
6. Drain on paper toweling.
7. Serve and enjoy.

Notes

Onions are optional.

This recipe is easy to double if you are feeding more folks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  StarKist Wild Alaskan Pink Salmon - Reduced Sodium - 14.75 oz Can (Pack of 12)
• 
  Cuisinart MultiClad Pro Stainless 10-Inch Open Skillet,Stainless Steel
• 
  Fish Spatula - AdeptChef Stainless Steel, Slotted Turner - Thin-Edged Design Ideal For Turning & Flipping To Enhance Frying & Grilling - Sturdy Handle, Multi-Purpose - Buy Yours TODAY!
• 
  Crisco Vegetable Oil, 48 Fluid Ounces
• 
  Colman's Dry Mustard, 2 oz
• 
  Old Bay Seasoning 6 oz each (1 Item Per Order)

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How To Make Onion Dijon Gravy

This is just a slightly different version of my Creamed Vidalia Onion & Mushroom Sauce. The concept is the same. Once you master making the gravies and the sauces, you can dress up most any meat and impress your guests.

Ingredients for Onion Dijon Gravy

• 1 medium onion sliced
• 2 Tbsp. butter
• 1/2-1 Cup heavy cream, half-n-half or canned milk
• Salt & Pepper to taste
• 1 Tbsp. Dry Mustard Powder
• 1 Tbsp. flour

In the same skillet that you fried the salmon patties, place about 2 Tbsp. of butter and one medium onion sliced. Cook on medium-high to high stirring frequently until the onions are just about clear.

Sprinkle in the dry mustard powder and the flour stirring constantly while adding in the cream. Continue to stir constantly. It is beginning to look like gravy now.

Continue to stir frequently while cooking on low. Simmer until the desired thickness. Serve over your salmon patties or on the side.