Southern Salmon Patties

Equipment

• Large mixing bowl
• Fork
• Measuring cups and spoons
• Large skillet
• Spatula
• Paper towel-lined plate

Ingredients

• 2 (14.75-ounce) cans pink salmon, drained
• 2 large eggs, beaten
• 1 cup finely crushed saltine crackers
• ¼ cup finely diced onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 2 tablespoons mayonnaise
• 2 tablespoons cornmeal (optional for extra crunch)
• ¼ cup vegetable oil for frying

Instructions

Step 1: Prepare the Salmon

1. Open the cans of salmon and drain thoroughly. Transfer the salmon to a large mixing bowl. Using a fork, gently flake the salmon into smaller pieces. Remove any large bones or skin if desired. Many people leave the soft bones in because they are edible and provide extra calcium.

Step 2: Mix the Ingredients

1. Add the beaten eggs, crushed crackers, diced onion, parsley, lemon juice, garlic powder, onion powder, paprika, black pepper, salt, mayonnaise, and cornmeal to the bowl.
2. Mix everything together until fully combined. The mixture should hold together when pressed. If it feels too wet, add a few more crushed crackers. If it feels too dry, add a teaspoon of mayonnaise or a splash of lemon juice.

Step 3: Shape the Patties

1. Using your hands, divide the mixture into 8 equal portions. Shape each portion into a patty approximately ¾ inch thick. Place the patties on a plate or baking sheet while preparing the skillet.

Step 4: Heat the Oil

1. Place a large skillet over medium heat. Add the vegetable oil and allow it to heat for 2 to 3 minutes. The oil is ready when a small crumb dropped into the skillet sizzles immediately.

Step 5: Fry the Salmon Patties

1. Carefully place the patties into the hot skillet without overcrowding. Cook in batches if necessary.
2. Fry for 3 to 4 minutes per side, or until the patties develop a deep golden-brown crust. Gently flip each patty using a spatula and cook the other side until equally crisp and golden.

Step 6: Drain and Serve

1. Transfer the cooked patties to a paper towel-lined plate to drain excess oil. Allow them to rest for 2 minutes before serving.
2. Serve hot with tartar sauce, remoulade, hot sauce, fresh lemon wedges, or your favorite Southern side dishes.

Notes

For extra flavor, add finely chopped celery or green bell pepper. Refrigerate the mixture for 15 minutes before shaping if it feels too soft. Panko breadcrumbs can be substituted for crackers. Use fresh dill or chives for a different flavor profile. Avoid flipping the patties multiple times during cooking to maintain their shape.

Nutrition

Calories: 285 · Protein: 22g · Fat: 17g · Carbohydrates: 10g · Saturated Fat: 3g · Fiber: 1g · Sugar: 1g · Sodium: 620mg