Fry up a low-carb version of a Southern staple with this quick and easy recipe that uses gluten-free breadcrumbs and canned salmon.
Crab cakes made a lasting impression on me when I visited family in Maryland and Delaware. Lumps of fresh crab meat mixed with saltine crackers, mayonnaise, and a dash of Old Bay seasoning, then fried a delightful golden brown, delivered flavors that were brand-new to me. But the Southern tradition of salmon patties introduced me to the magic of transforming simple canned fish into something special.
This recipe for Southern salmon patties pays tribute to all those golden nuggets of deliciousness. It reinforces how cherished regional dishes can become a family favorite no matter where you live. Replacing the crackers with gluten-free breadcrumbs makes this dish easier on the carbs than more traditional recipes. But it still packs in the briny yet sweet flavor of salmon. The tarragon and seasoning salt add a bit of complexity, and the celery brings in a nice crunch to complement the soft salmon.
Plus, this dish comes together in less than half an hour, making it an excellent choice for a memorable weeknight dinner. Whether you grew up with seafood in your kitchen or discovered it as an adult, this Southern-inspired recipe is a crispy, comforting classic that deserves a place on your table.
How does this recipe differ from Southern traditions?
This recipe for Southern salmon patties stands out from tradition in a few ways. Classic versions often include mayonnaise to add moisture and richness, and some call for a touch of buttermilk or even a little mustard for brightness. You’ll also frequently find a simpler seasoning profile, often just salt, pepper, and perhaps a bit of onion.
The main difference here, though, is the gluten-free breadcrumbs. Traditional Southern recipes typically rely on saltine crackers or cornmeal for structure, their signature crispness, and a hint of nostalgic flavor. By switching to gluten-free breadcrumbs, this version offers a lighter texture and makes the recipe accessible for anyone following a gluten-free diet—without sacrificing that satisfying, golden crust.
You can use any gluten-free breadcrumbs you prefer—but for especially delicious results, I encourage you to learn How To Make Gluten-Free Breadcrumbs from scratch. It takes only 15 minutes and puts you in full control of your culinary creation.
How do I store leftovers?
Let your salmon patties cool before storing them, but do not leave them at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months. The best method is to arrange the patties in a single layer on a baking sheet, flash-freeze them for about 1 hour, then transfer them to a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge.
To reheat, use a skillet or air fryer for best texture and to restore crispiness, warming the patties to 165°F. Microwaving is also possible for convenience, but use low power and cover the patties with a damp paper towel to help avoid dryness or rubbery texture. Microwave in short intervals, flipping as needed, until heated through.
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Hungry for more dishes that feature salmon? Use canned salmon to whip up this quick and refreshing Salmon Salad. Or opt for fresh or frozen fillets to make Quick And Easy Keto Baked Salmon With Fresh Herbs or sweet and savory Weeknight Teriyaki Salmon.
Southern Salmon Patties (Keto, Dairy-Free, Paleo)
Ingredients
- 16-18 ounces canned salmon well drained
- 1 green onion finely diced
- 1 rib celery finely diced
- 2 eggs beaten
- 1/2 teaspoon tarragon
- 1/4 teaspoon organic seasoning salt
- 1/4 teaspoon pepper
- 3/4 cup gluten-free breadcrumbs
- 3 tablespoons oil for frying, plus more as needed
Instructions
- Remove any large bones or skin from the drained salmon, then place it in a large mixing bowl. Flake the salmon with a fork to break up larger pieces.
- Add the diced green onion, celery, beaten eggs, tarragon, seasoning salt, pepper, and gluten-free breadcrumbs to the bowl with the salmon. Gently mix with a fork or your hands until all ingredients are evenly incorporated and the mixture holds together.
- Portion out the mixture and shape into 10 equal-sized patties, each about 3 tablespoons or roughly 2 1/2 inches across. Handling the mixture with slightly damp hands can help prevent sticking.
- Add the oil to a large nonstick or cast-iron skillet and heat over medium heat until the surface of the oil is shimmering and hot but not smoking.
- Carefully arrange the patties in the hot oil, being careful not to crowd the pan. Fry for about 2-3 minutes per side, or until the patties are golden brown and crisp. Work in batches if necessary, adding more oil as needed for each batch.
- Transfer the cooked patties to a plate lined with paper towels to drain excess oil. Let cool for about 5 minutes before serving.
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