Southern Fried Salmon Patties
Crispy, golden fried salmon patties made with canned salmon and simple seasonings for a classic Southern dinner that's ready in 20 minutes.
Ingredients
- 2 14.75-ounce cans pink salmon, drained
- 2 large eggs lightly beaten
- ½ cup plain breadcrumbs
- ¼ cup finely diced yellow onion
- 2 tablespoons finely diced green bell pepper
- 1 tablespoon mayonnaise
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 tablespoon fresh lemon juice
- ¼ cup vegetable oil for frying
Instructions
- Drain the canned salmon well and transfer to a large mixing bowl. Flake with a fork, removing any large bones or skin if desired.
- Add the beaten eggs, breadcrumbs, diced onion, green bell pepper, mayonnaise, Old Bay seasoning, garlic powder, onion powder, salt, black pepper, cayenne pepper, and lemon juice. Mix until well combined.
- Divide the mixture into 8 equal portions and shape into patties about ½ inch thick and 3 inches across.
- Heat the vegetable oil in a large skillet over medium heat until a pinch of breadcrumbs sizzles when dropped in.
- Working in batches of four, carefully place the patties in the hot oil. Cook for 3 to 4 minutes on the first side without moving until golden brown and crispy.
- Gently flip and cook for another 3 to 4 minutes on the second side until golden and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with lemon wedges and your favorite dipping sauce.
Notes
- Drain the salmon thoroughly and press with paper towels to remove excess moisture for the crispiest patties.
- Don't overmix the salmon mixture. Mix until just combined to keep the patties light and flaky.
- Wet your hands with cold water before shaping to prevent sticking.
- Don't flip the patties until the first side is fully golden and crusted — this keeps them from falling apart.
- Crushed saltine crackers (15 to 20) can replace the breadcrumbs for a classic Southern variation.
- Chill formed patties for 15 to 20 minutes before frying for easier handling (optional).