Southern Fried Salmon Patties are a delicious and satisfying dish that showcases the rich culinary heritage of the South. These crispy salmon patties are not only packed with flavor but also offer a convenient way to incorporate healthy seafood into your diet.
Ingredients
Scale:
2 (14.75 oz) cans of salmon, drained and flaked
1 cup of breadcrumbs (preferably seasoned)
1/2 cup of finely chopped onion
1/4 cup of finely chopped bell pepper
2 large eggs
2 tablespoons of mayonnaise
1 tablespoon of Dijon mustard
1 teaspoon of garlic powder
1 teaspoon of Old Bay seasoning (or your preferred seafood seasoning)
Salt and black pepper to taste
1/4 cup of vegetable oil (or more, as needed for frying)
Tartar sauce for dipping (optional)
Fresh lemon wedges (optional)
Chopped parsley for garnish (optional)
Instructions
In a large mixing bowl, combine the drained and flaked salmon, breadcrumbs, chopped onion, and chopped bell pepper. Mix well until the ingredients are evenly distributed.
Add the eggs, mayonnaise, Dijon mustard, garlic powder, Old Bay seasoning, salt, and black pepper. Stir until all ingredients are well incorporated. The mixture should be moist but hold together when formed into patties.
Using your hands, shape the mixture into patties, about 2 inches in diameter and 1/2 inch thick. Place the formed patties on a tray or plate and refrigerate for at least 30 minutes.
In a large skillet, heat the vegetable oil over medium heat. You can test the oil's temperature by dropping a small piece of the salmon mixture into the oil; it should sizzle when ready.
Carefully place the salmon patties in the hot oil, being sure not to overcrowd the pan. Fry them in batches if necessary, cooking for about 4-5 minutes on each side, or until golden brown and crispy.
Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil. Repeat the frying process until all patties are cooked.
Serve immediately with tartar sauce on the side, fresh lemon wedges, and a sprinkle of chopped parsley for a pop of color.
