Description
These Southern Fried Salmon Patties are a quick and delicious way to enjoy canned salmon. Crispy on the outside and tender inside, these patties are flavored with a blend of spices and herbs, then pan-fried to golden perfection. Perfect as a main dish or served on a sandwich, they bring a comforting Southern flair to your table in just 20 minutes.
Ingredients
Main Ingredients
- 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 for a slight tang)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional for a bit of heat)
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper to taste
For Frying
- 2-3 tablespoons vegetable oil (for frying)
Instructions
- Prepare the salmon mixture: In a large bowl, combine the flaked salmon with the breadcrumbs, beaten eggs, mayonnaise, and Dijon mustard if using. Mix in the garlic powder, onion powder, dried thyme, cayenne pepper, and freshly chopped parsley. Season the mixture with salt and pepper to taste. Stir gently until all ingredients are well incorporated.
- Form the patties: Divide the mixture evenly and shape it into 4 to 6 patties, depending on the desired size. Make sure each patty is compact enough to hold together during frying.
- Heat the oil: In a large skillet or frying pan, heat 2-3 tablespoons of vegetable oil over medium heat. The oil should be hot but not smoking to ensure even frying.
- Fry the patties: Carefully place the patties into the hot oil. Fry each side for about 4 to 5 minutes or until the patties are golden brown and crispy on the outside. Avoid overcrowding the pan to ensure even cooking.
- Drain and serve: Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil. Serve warm, garnished with extra parsley if desired, alongside your choice of sides such as a fresh salad, coleslaw, or tartar sauce.
Notes
- Use skin-on salmon for extra flavor if preferred; just remove any large bones before mixing.
- For a gluten-free version, substitute breadcrumbs with gluten-free alternatives like crushed crackers or oats.
- If you want a milder flavor, omit the cayenne pepper.
- These patties can be kept in the refrigerator for up to 2 days and reheated in a skillet for best texture.
- To make the patties more firm, add a little more breadcrumbs or an additional egg if the mixture feels too loose.
