Description
This Southern Fried Salmon Patties recipe offers a quick and delicious way to enjoy tender, flaky salmon combined with savory ingredients, formed into crispy golden patties. Perfect for a satisfying meal that's ready in under 30 minutes, these patties pair wonderfully with a side salad or your favorite dipping sauce.
Ingredients
Salmon Patty Ingredients
- 1 can salmon (drained, approximately 14-15 ounces)
- ¼ cup onion, finely chopped
- ¼ cup all-purpose flour
- ¼ cup cornmeal
- 1 large egg
- 3 tablespoons mayonnaise
- Salt and pepper to taste
For Cooking
- Oil for frying (about 1 inch depth, vegetable or canola oil recommended)
Instructions
- Flake the Salmon: Add the drained salmon to a large mixing bowl and use a fork to gently flake the meat, breaking up any larger chunks.
- Mix Ingredients: To the bowl with flaked salmon, add the finely chopped onion, all-purpose flour, cornmeal, egg, mayonnaise, and salt and pepper to taste. Mix all the ingredients thoroughly until well combined and a sticky mixture forms.
- Shape Patties: Using your hands, form the salmon mixture into patties approximately the size of a hamburger patty, ensuring they hold together well.
- Heat Oil: Pour about an inch of cooking oil into a skillet and heat it over medium heat until shimmering but not smoking.
- Fry Patties: Carefully place the salmon patties in the hot oil. Fry on each side until golden brown and cooked through, about 3-4 minutes per side. Adjust heat as necessary to avoid burning while ensuring even cooking.
- Drain and Serve: Once cooked, transfer patties to a paper towel-lined plate to drain excess oil. Serve warm with your preferred sides or condiments.
Notes
- For best texture, do not overmix the salmon mixture to keep patties tender.
- Mayonnaise adds moisture and flavor but can be substituted with Greek yogurt for a lighter option.
- Ensure oil is hot enough before frying to prevent patties from absorbing excess oil.
- These patties can be baked at 375°F for 20 minutes if you prefer a lower oil method; flip halfway through baking.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven for best texture.
