Here’s a classic Crispy Southern Fried Salmon Patties recipe—golden, flavorful, and perfect for a hearty meal or sandwich:
🐟 Ingredients
- 2 cans (14–15 oz each) salmon, drained and flaked
- 1 cup breadcrumbs (plus extra for coating)
- ½ cup finely chopped onion
- 2 large eggs, beaten
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard (optional)
- 1 tsp Old Bay seasoning or paprika
- ¼ tsp black pepper
- 2–3 tbsp chopped fresh parsley (optional)
- Vegetable oil, for frying
🍴 Instructions
1. Prepare the mixture:
- In a large bowl, combine flaked salmon, breadcrumbs, onion, eggs, mayonnaise, mustard, Old Bay seasoning, pepper, and parsley.
- Mix gently until well combined but not mushy.
- Form mixture into patties (about ½-inch thick).
2. Coat the patties:
- Lightly dredge each patty in additional breadcrumbs for extra crispiness.
3. Fry the patties:
- Heat about 2–3 tablespoons of vegetable oil in a skillet over medium heat.
- Fry patties 3–4 minutes per side, until golden brown and crispy.
- Remove from skillet and drain on paper towels.
4. Serve:
- Serve warm with tartar sauce, lemon wedges, or a side of coleslaw.
- Can also be served on a bun as a sandwich.
💡 Tips for Perfect Salmon Patties:
- Don’t overmix—overworking can make them dense.
- Chill patties for 15–20 minutes before frying to help them hold together.
- Use fresh parsley and a squeeze of lemon to brighten flavors.
- Optional: add 1 small minced garlic clove or a dash of hot sauce for extra flavor.
If you want, I can also give a baked version of Southern salmon patties that’s crispy without frying, perfect for a lighter option.
Do you want me to share the baked version?
