These Southern Fried Salmon Patties are perfect for seafood lovers who want a taste of the South. They are made from fresh salmon fillets, mixed with eggs, onions, and some flavorful spices.
The patties are then pan-fried until they turn crispy and golden on the outside, while keeping that juicy and tender salmon goodness on the inside. It’s a delightful combination of rich flavors and satisfying textures that will surely leave you craving for more. Give it a try and experience the southern charm with every bite!
Ingredients Needed for This Recipe
- 18 ounces pink salmon (skinless, boneless, in a pouch)
- ½ cup real mayonnaise
- Juice from ½ medium lemon
- 1 large egg, beaten
- ½ cup finely chopped green onions (about 5-6 green onions)
- ½ teaspoon Worcestershire sauce
- ½ teaspoon all-purpose Creole seasoning or Old Bay
- ¼ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- About 30 saltine crackers, divided
Instructions for Making Southern Fried Salmon Patties
- Add cooking oil to 12″ cast iron skillet, about 1″ deep. Heat on stove top over medium heat. Oil will be hot enough for frying when a little water sprinkled over the surface crackles.
- While oil is heating, mix together salmon, mayonnaise, lemon, egg & Worcestershire sauce. Add onion, Creole seasoning, salt & pepper and mix well.
- Crush 13-15 saltine crackers and add to salmon mixture. Mix well again. Finely crush rest of crackers on a small plate to dredge patties in.
- Gently form small to medium patties from the salmon mixture with your hands, then carefully place in finely crushed saltines and pat to cover on all sides.
- Place patties in hot oil and fry 2-3 minutes on each side or until golden brown. Remove from oil and drain on baking rack with paper towel underneath. Serve while warm.
Tips for Perfecting the Recipe
Select Quality Ingredients: The quality of salmon is pivotal. Opt for skinless, boneless pink salmon in pouches for convenience and quality. High-quality mayonnaise and fresh lemon juice can significantly enhance the flavor profile of your patties.
Properly Drain the Salmon: While pouch salmon typically requires less draining than canned, ensuring it’s as dry as possible helps in forming patties that hold together better. Pat the salmon dry with paper towels if necessary.
Finely Chop Add-Ins: Ensure that any vegetables or aromatics added to the mixture, like green onions, are finely chopped. Larger pieces can prevent the patties from cohering properly during cooking.
Seasoning is Key: Don’t shy away from seasoning. The Creole seasoning or Old Bay, along with Worcestershire sauce, adds depth. Feel free to adjust these to taste, but remember that the seasoning is what makes these patties stand out.
Cracker Crumbs for Binding: Saltine crackers not only help bind the ingredients but also add a subtle crunch. Ensure they are finely crushed for a uniform texture. The crackers used for dredging add an extra layer of crispiness.
Don’t Overmix: Mix the ingredients until just combined. Overmixing can make the patties tough once cooked.
Uniform Patties: When forming the patties, aim for a consistent size and thickness to ensure even cooking. If the patties are too thick, they might not cook through properly.
Cooking Method Matters: Whether you choose to fry, bake, or air fry, each method offers a different texture and flavor. Frying gives the most traditional, crispy exterior, but baking or air frying can be healthier alternatives with less oil.
Test for Doneness: Salmon patties should be golden brown on the outside and fully heated through. If unsure, you can check the internal temperature with a food thermometer; it should reach 145°F (63°C).
Serving Suggestions
Classic Sides: Serve salmon patties with traditional sides like creamy coleslaw, macaroni and cheese, or a simple green salad for a balanced meal. These sides complement the richness of the salmon.
Sauces and Dips: A tangy remoulade sauce or classic tartar sauce can elevate the flavors of the salmon patties. Consider also serving with lemon wedges for an added zing.
Vegetable Pairings: Roasted or steamed vegetables, such as asparagus, broccoli, or Brussels sprouts, make for a healthy and colorful side that pairs well with the savory notes of the patties.
Grain Options: Quinoa, rice, or a rustic bread can serve as hearty bases for the patties, turning them into a more filling meal.
Creative Serving Ideas: For a modern twist, serve salmon patties on slider buns with lettuce, tomato, and your sauce of choice for a seafood take on the classic mini burger.
Storage Tips
Refrigeration: Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Ensure they have cooled to room temperature before storing to prevent condensation and sogginess.
Freezing: For longer storage, freeze the patties on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Label with the date to keep track of freshness.
Reheating: To maintain their crispiness, reheat the patties in the oven or in an air fryer at 350°F (175°C) until heated through. Avoid microwaving, as it can make them soggy.
Refreshing the Crust: If the patties have lost their crispiness, lightly dredge them in crushed saltine crackers again before reheating to help revive the texture.
Frequently Asked Questions
Can I use canned salmon instead of pouch salmon? Yes, canned salmon can be used but requires more preparation, such as draining and removing bones and skin. The flavor and texture will be similar.
Are salmon patties healthy? Salmon patties can be a healthy addition to your diet, offering high-quality protein, omega-3 fatty acids, and various vitamins and minerals. Choosing baking or air frying over frying can make them even healthier.
Can I make salmon patties without eggs? Eggs act as a binder in this recipe. For an egg-free version, you might experiment with alternatives like mashed avocado or a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to thicken).
How do I prevent the patties from falling apart? Ensuring the salmon is well-drained, not overmixing the ingredients, and properly chilling the patties before cooking can help maintain their structure.
Can I add other ingredients to the salmon mixture? Absolutely! Feel free to customize the recipe with ingredients like diced bell peppers, capers, or fresh herbs to suit your taste preferences.
Southern Fried Salmon Patties
INGREDIENTS
- 18 ounces pink salmon skinless, boneless, in a pouch
- ½ cup real mayonnaise
- Juice from ½ medium lemon
- 1 large egg beaten
- ½ cup finely chopped green onions about 5-6 green onions
- ½ teaspoon Worcestershire sauce
- ½ teaspoon all-purpose Creole seasoning or Old Bay
- ¼ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- About 30 saltine crackers divided
INSTRUCTIONS
- Add cooking oil to 12″ cast iron skillet, about 1″ deep. Heat on stove top over medium heat. Oil will be hot enough for frying when a little water sprinkled over the surface crackles.
- While oil is heating, mix together salmon, mayonnaise, lemon, egg & Worcestershire sauce. Add onion, Creole seasoning, salt & pepper and mix well.
- Crush 13-15 saltine crackers and add to salmon mixture. Mix well again. Finely crush rest of crackers on a small plate to dredge patties in.
- Gently form small to medium patties from the salmon mixture with your hands, then carefully place in finely crushed saltines and pat to cover on all sides.
- Place patties in hot oil and fry 2-3 minutes on each side or until golden brown. Remove from oil and drain on baking rack with paper towel underneath. Serve while warm.
