Southern Salmon Patties are a delightful dish that brings together the comfort of Southern cooking with the health benefits of fish. These crispy salmon cakes, often made from canned salmon, are not only easy to prepare, but they also pack a punch of flavor and nutrition. Perfect for a quick weeknight meal or a casual lunch, these patties embody the essence of Southern comfort food. Traditionally served with homemade tartar sauce, they are a staple in many households.
Ingredients
Scale:
1 can (14.75 oz) of pink salmon, drained and flaked, preferably wild-caught for better flavor and texture
1/2 cup breadcrumbs (or crushed crackers for a different texture, such as saltines or Ritz)
1/4 cup finely chopped onion, yellow or white onion works best for sweetness
1/4 cup finely chopped bell pepper (red or green), which adds color and sweetness
1/4 cup mayonnaise, homemade or store-bought, for creaminess
1 large egg, beaten, as a binding agent to hold the patties together
1 teaspoon Dijon mustard, adding a subtle tanginess
1/2 teaspoon garlic powder, for depth of flavor
1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning), which enhances the overall taste with its aromatic blend
Salt and pepper to taste, ensuring proper seasoning
2-3 tablespoons vegetable oil (or enough to cover the bottom of the frying pan), such as canola or peanut oil, which have high smoke points
Homemade tartar sauce (for serving), which complements the flavor of the patties beautifully
Lemon wedges (for garnish), which add a fresh, zesty finish
Instructions
In a large mixing bowl, combine the flaked salmon, breadcrumbs, chopped onion, and bell pepper. Mix well until all ingredients are evenly distributed, ensuring that the onion and bell pepper are finely chopped for optimal flavor.
Add the mayonnaise, beaten egg, Dijon mustard, garlic powder, Old Bay seasoning, and salt and pepper to the bowl. Stir until fully combined. The mixture should hold together but remain moist; add a little extra mayonnaise if it seems too dry.
Using your hands, shape the mixture into patties, approximately 3 inches in diameter and about 1/2 inch thick. You should yield around 6-8 patties, depending on the size. Make sure to press firmly so they hold together during cooking.
Heat vegetable oil in a large skillet over medium heat. Ensure the oil is hot enough by adding a small piece of the mixture; it should sizzle upon contact, indicating it's ready for frying.
Carefully place the salmon patties in the skillet. Fry for 4-5 minutes on each side, or until they are golden brown and crispy. Adjust the heat if necessary to prevent burning; the goal is a beautiful golden crust.
Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to absorb excess oil. This step helps keep them crispy.
Serve the Southern Salmon Patties warm, garnished with lemon wedges and a side of homemade tartar sauce. Enjoy your creation hot with a squeeze of lemon for added brightness!
