Here’s a delicious Southern Fried Salmon Patties recipe that’s crispy on the outside, tender on the inside, and packed with flavor. This is a classic Southern-style dish you can serve with a side of coleslaw or greens.
Ingredients (makes 4–6 patties)
- 14 oz canned salmon (or cooked fresh salmon, flaked)
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper (optional)
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard (optional, for tang)
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp cayenne pepper (optional, for a kick)
- 1/4 cup all-purpose flour (for dredging)
- Vegetable oil or canola oil (for frying)
Instructions
- Prepare the salmon mixture:
- Drain canned salmon and remove any large bones if present. Flake salmon in a medium bowl.
- Add chopped onion, bell pepper, garlic, breadcrumbs, egg, mayonnaise, mustard, Worcestershire sauce, paprika, black pepper, salt, and cayenne pepper.
- Mix gently until combined. The mixture should hold together when formed into a patty. If too wet, add a bit more breadcrumbs; if too dry, add a teaspoon of water or extra mayonnaise.
- Form patties:
- Shape the mixture into 4–6 evenly sized patties.
- Lightly dredge each patty in flour, shaking off excess. This helps create a crispy crust.
- Heat the oil:
- Pour about 1/4 inch of oil into a skillet over medium heat.
- Heat until shimmering but not smoking.
- Fry the patties:
- Carefully place patties in the hot oil. Fry for 3–4 minutes per side or until golden brown and crispy.
- Avoid overcrowding the pan; fry in batches if needed.
- Drain and serve:
- Remove patties and place on a paper towel-lined plate to drain excess oil.
- Serve hot with tartar sauce, lemon wedges, or a Southern-style side like collard greens, mashed potatoes, or coleslaw.
Tips for Southern Flavor
- Use old-fashioned yellow mustard or a splash of hot sauce for extra zing.
- If using fresh salmon, season it lightly before flaking into the mixture.
- For extra crispiness, coat the patties in cornmeal instead of flour.
If you want, I can also give you a lighter oven-baked version that still has the crispy Southern texture but uses much less oil.
Do you want me to share that version too?
