Description
These Southern Fried Salmon Patties are a crispy, flavorful, and easy-to-make seafood dish perfect for a quick weeknight dinner or a casual lunch. Made with canned pink salmon and seasoned breadcrumbs, they come together quickly and fry up golden brown for a deliciously satisfying meal.
Ingredients
Scale
Salmon Patties
- 2 cans (14.75 oz each) pink salmon, drained and flaked
- 1/2 cup breadcrumbs (preferably panko or seasoned)
- 2 large eggs, beaten
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper to taste
For Frying
- 2-3 tablespoons vegetable oil
Instructions
- Prepare the Salmon Mixture: In a mixing bowl, combine the drained and flaked pink salmon with the breadcrumbs, beaten eggs, mayonnaise, and Dijon mustard if using. Add garlic powder, onion powder, dried thyme, cayenne pepper, fresh parsley, salt, and pepper. Mix thoroughly until the ingredients are well combined and the mixture holds together.
- Shape the Patties: Using your hands, form the mixture into 8 evenly sized patties, about 3 inches in diameter and 1/2 inch thick. This size helps them cook evenly and hold together during frying.
- Heat the Oil: Pour the vegetable oil into a large skillet or frying pan to cover the bottom evenly, about 1/8 inch deep. Heat the oil over medium heat until shimmering but not smoking—around 3-5 minutes. This ensures a crispy crust without burning.
- Fry the Patties: Carefully place the salmon patties in the hot oil without overcrowding the pan. Fry them for about 4-5 minutes on each side or until golden brown and crispy. Use a spatula to flip them gently to avoid breaking.
- Drain and Serve: Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil. Serve warm as is or with your favorite dipping sauce, on a bun as a sandwich, or alongside a fresh salad.
Notes
- Use canned salmon with bones included for extra calcium; they soften during mixing and cooking.
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Adjust cayenne pepper to your spice preference or omit for a milder taste.
- These patties can be baked at 400°F for 12-15 minutes for a lower-fat option, flipping halfway through.
- Leftover patties can be refrigerated for up to 3 days or frozen for longer storage.
