Description
Southern Fried Salmon Patties are crispy, comforting, and packed with bold Southern flavors combined with flaky salmon. Ready in under 30 minutes, these golden-crusted patties provide a hearty, flavorful meal perfect for breakfast, lunch, or dinner. Made with canned salmon and pantry staples, they’re budget-friendly, family-approved, and versatile—enjoy them as a main dish, sandwich filler, or appetizer.
Ingredients
Scale
Main Ingredients
- 1 can (14-15 oz) canned salmon, drained and flaked
- 1/2 cup bread crumbs (use gluten-free bread crumbs or crushed cornflakes for gluten-free)
- 2 large eggs
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Vegetable or canola oil, for frying
Instructions
- Prepare the Salmon Mixture: Drain the canned salmon and place it in a medium mixing bowl. Flake the salmon with a fork, removing any large bones if desired. Add finely chopped onion and celery, then crack in the eggs to act as the binder. Stir in Worcestershire sauce, mustard, salt, black pepper, and paprika to build layers of flavor.
- Add Bread Crumbs: Gradually mix in the bread crumbs, combining gently until the mixture holds together but is not too dense. This is crucial to ensure the patties don’t fall apart during frying.
- Shape the Patties: Using your hands or a spoon, form the salmon mixture into firm, even patties about 3 inches in diameter to ensure quick cooking and a perfect balance of crisp crust and tender inside.
- Heat the Oil: Pour enough vegetable or canola oil into a skillet to cover the bottom generously. Heat over medium heat until the oil shimmers but does not smoke, creating the ideal frying temperature.
- Fry the Patties: Carefully place patties in the hot oil, cooking for 3 to 4 minutes on each side until they develop a golden-brown crust. Avoid overcrowding the pan to keep the oil temperature stable and patties crispy.
- Drain and Serve: Remove patties from skillet and place on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite sides, dipping sauces, or on a toasted bun as a flavorful sandwich.
Notes
- Don’t overmix the salmon mixture to keep patties tender, stirring just enough to combine.
- Maintain oil temperature between 350°F to 375°F for even browning without burning.
- Chill patties in the refrigerator for 15 minutes before frying to help them firm up.
- Use fresh or homemade bread crumbs (like panko or day-old bread crumbs) for best texture.
- Pat dry canned salmon to remove excess moisture and prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2 patties
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg