Southern Fried Salmon Patties
Southern Fried Salmon Patties are a delicious, crispy treat that embodies the heart of comfort food.
These patties have been a staple in Southern kitchens for decades, combining simple pantry ingredients into a satisfying meal.
They’re quick to whip up and perfect for family dinners, brunches, or even as an appetizer for gatherings.
The beauty of salmon patties lies in their versatility. Whether you’re using fresh or canned salmon, the result is always a flavorful dish that’s golden on the outside and tender on the inside.
With a touch of Southern seasoning and a hint of crunch from breadcrumbs, these patties are packed with flavor in every bite.
Ingredients
Canned salmon, drained and deboned
Egg
Onion, finely choppedBreadcrumbs or crushed saltine crackers
All-purpose flour
Milk or water
Salt
Black pepper
Garlic powder
Paprika
Vegetable oil for frying
Instructions
Begin by draining and deboning the canned salmon. Flake the salmon into a large mixing bowl, breaking it into small pieces for easier mixing and patty formation.
Add a beaten egg to the salmon. This acts as a binder to hold the patties together during cooking.
Incorporate finely chopped onion for a burst of flavor and texture. If you prefer, sauté the onion slightly beforehand to mellow its sharpness.
Mix in breadcrumbs or crushed crackers to absorb excess moisture and add structure to the patties.
Adjust the amount based on the consistency of the mixture.
Season the mixture generously with salt, black pepper, garlic powder, and a pinch of paprika for a smoky undertone.
Slowly add a splash of milk or water, ensuring the mixture isn’t too wet or dry. It should hold together but remain pliable.
Shape the mixture into medium-sized patties, pressing them firmly to avoid crumbling.
Dust each patty lightly with all-purpose flour on both sides. This creates a crispy exterior when fried.
Heat vegetable oil in a skillet over medium heat. Fry the patties for about 3-4 minutes per side until golden brown. Remove and drain on a paper towel-lined plate.
How to Make
Start by ensuring your salmon is free of skin and bones. Canned salmon often contains both.
but they’re easy to remove with your hands. Flake the fish finely for a uniform texture.
Combine the salmon with your chosen ingredients in a mixing bowl. Pay attention to the moisture level as too much liquid can make the patties fall apart.
Mix everything thoroughly but gently. Overmixing can make the patties dense. Aim for a cohesive mixture that’s easy to shape.
Form the patties by scooping a handful of the mixture and shaping it into a firm round or oval. Keep them uniform in size to ensure even cooking.
Preheat your skillet and oil before frying. The oil should be hot enough to sizzle when a small breadcrumb is added, but not smoking.
Fry the patties in batches, leaving enough space in the skillet to turn them easily. Avoid overcrowding, as this can lower the oil temperature and make the patties greasy.
Flip the patties carefully using a spatula. Avoid pressing down on them, as this can cause them to lose moisture and become dry.
Transfer the cooked patties to a paper towel-lined plate to absorb any excess oil. Serve immediately while they’re still warm and crispy.
Pair your salmon patties with a dipping sauce, a side salad, or even a hearty vegetable soup for a complete meal.
Tips
Use canned salmon with bones if you’re looking for added calcium. The bones are soft and edible, but you can mash them well if you don’t want to notice their texture.
Fresh salmon can also be used if you prefer. Cook and flake it before combining it with the other ingredients.
Adjust the seasoning to suit your taste. Add fresh herbs like parsley or dill for a fresher flavor profile.
For a gluten-free option, substitute breadcrumbs with almond flour or gluten-free crackers.
Refrigerate the mixture for 10-15 minutes before forming patties. This helps them hold their shape better.
If you don’t have a skillet, bake the patties in the oven at 375°F until golden brown, flipping halfway through.
To make the patties lighter, use olive oil instead of vegetable oil for frying.
Double the recipe for meal prep. These patties freeze well and can be reheated in an oven or air fryer.
Serve with homemade tartar sauce or remoulade for an authentic Southern experience.
Experiment with additions like grated cheese, diced bell peppers, or corn for extra flavor and texture.
Conclusion
Southern Fried Salmon Patties are more than just a meal—they’re a comforting tradition that resonates with rich Southern culture.
They’re quick, easy, and budget-friendly, making them a favorite for home cooks of all skill levels.
The combination of crispy edges and tender insides makes these patties irresistible.
Their versatility allows you to enjoy them as a main course, a sandwich filling, or even as an appetizer at your next gathering.
This recipe is an excellent way to introduce seafood into your diet while keeping things simple and delicious.
With minimal ingredients, you can create a dish that tastes far more complex than its preparation suggests.
Cooking salmon patties also provides an opportunity to experiment and make the recipe your own.
Whether you prefer them spicy, cheesy, or packed with fresh herbs, the possibilities are endless.
They’re a testament to the creativity of Southern cooking, where basic pantry staples are transformed into something extraordinary
These patties are a celebration of flavor, texture, and tradition.
Enjoy these Southern Fried Salmon Patties with your favorite sides, and share the joy of this classic dish with family and friends.