Salmon patties became a Southern staple in the early 1920’s after chain grocery stores such as Piggly-Wiggly made canned food even cheaper and more available to working class Southerners. They were a regular feature of weekday suppers when I was growing up in the 1960s, and are considered by many to be a soul food classic.
- 1 can of pink salmon
- 1 egg
- 1 /2 Cup fresh bread crumbs
- 1 teaspoon Old Bay Seasoning
- salt and pepper to taste
- Vegetable Shortening for frying
Pick any bones out of salmon.In a mixing bowl, beat egg and add salt, pepper, Old Bay, bread crumbs and salmon. Gently mix until just combined.
Drop mixture by large spoonfuls into the hot shortening and press flat with a spatula.Cook until golden brown on each side, about 3 to 5 minutes.
© 2001 Rick McDaniel
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Angel said
May 29 2011 @ 10:41 am
Do you drain the salmon, I will be doing thus with tuna instead…think it will turn out?
Chef Rick said
March 15 2011 @ 11:48 pm
@stuart-
It’s 1/2 cup.
Stuart said
January 19 2011 @ 2:09 pm
I’m not sure if this Salmon Pattie recipe is calling for 1/2 or 1 1/2 cup breadcrumbs…
Has anyone made this recipe?
Mary Alice Laury said
November 14 2010 @ 4:28 pm
Born and raised in Louisiana now in calif.45 yrs I remember these recipes like my 93yr old Mother use to make, she just left for heaven thanks for “the memories”