Southern Fried Salmon Patties
Crispy on the outside, tender and flavorful on the inside — these classic Southern-style salmon patties are quick, budget-friendly, and perfect for lunch or dinner!
Ingredients:
- 1 (14–15 oz) can pink salmon, drained (remove skin & bones if preferred)
- ½ cup finely chopped onion
- ½ cup crushed saltine crackers (about 12–15 crackers)
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- 2–3 tablespoons cornmeal (optional, for extra crunch)
- ¼ cup vegetable oil (for frying)
Instructions:
- Prepare the Salmon
Drain the salmon and place it in a bowl. Flake it well with a fork. (You can remove the bones and skin, or mash them in—they’re soft and edible.) - Mix the Ingredients
Add chopped onion, crushed crackers, egg, mayonnaise, mustard, garlic powder, pepper, and salt. Mix until well combined.
If the mixture feels too wet, add a little more crushed crackers. - Form the Patties
Shape into 6–8 small patties. If using cornmeal, lightly coat each patty for extra crispiness. - Fry to Perfection
Heat vegetable oil in a skillet over medium heat.
Fry patties for about 3–4 minutes per side, or until golden brown and crispy. - Drain & Serve
Remove and place on paper towels to drain excess oil.
Serving Suggestions:
- Serve with tartar sauce or a squeeze of fresh lemon
- Pair with coleslaw, cornbread, or mashed potatoes
- Delicious in a sandwich with lettuce and tomato!
Tips:
- Want a little kick? Add a dash of hot sauce or Cajun seasoning.
- For a lighter option, bake at 400°F (200°C) for 15–20 minutes, flipping halfway.