Southern Salmon Patties

Southern Salmon Patties are a comforting, crispy-on-the-outside and tender-on-the-inside classic that bring the rich flavors of the South right to your kitchen table. Made with canned pink salmon, a handful of simple ingredients, and a touch of Cajun seasoning, these patties are a quick and satisfying meal that’s perfect for lunch, dinner, or even a hearty snack. The combination of flaky salmon, zesty lemon, and a crispy coating creates a mouthwatering texture and taste that’s sure to become a family favorite.

Whether you’re a seasoned cook or new to Southern cuisine, these salmon patties are incredibly easy to put together and adaptable to your pantry staples. Plus, pairing them with sides like Saffron Rice or Smoky Paprika Zucchini Fries With Lime Aioli elevates the meal into a full Southern-inspired feast. And if you love salmon in different forms, you might want to check out the Sheet Pan Cajun Salmon Sweet Potato Wedges for another delicious take on this versatile fish.

Top Reasons to Make Southern Salmon Patties

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Budget-Friendly: Uses canned salmon, which is affordable and shelf-stable.
• Flavor-Packed: The Cajun or Creole seasoning adds a bold, spicy kick.
• Versatile Meal: Great served with rice, salads, or vegetables.
• Comfort Food Classic: Crispy, savory patties that remind you of Southern hospitality.
• Protein-Rich: A great source of omega-3 fatty acids and protein.

The Essentials

• 1 (14.5 or 15-ounce) can pink salmon: Drained and flaked, the base of the patties.
• 1/3 cup finely chopped onion: Adds sweetness and texture.
• 1/3 cup mayonnaise: Helps bind the mixture and keeps the patties moist.
• 1 teaspoon Tony Chachere’s or another Cajun or Creole seasoning or Old Bay: For that signature Southern spice.
• 1/2 teaspoon lemon zest: Brightens the flavor with a citrusy note.
• 10 saltine crackers, crushed: Mixed in to add structure and absorb moisture.
• Salt and pepper: To taste, for seasoning.
• 1 egg, lightly beaten: Helps bind the patties together.
• 15 saltine crackers, finely crushed: For coating the patties, creating a crispy crust.
• 2 tablespoons vegetable oil: For frying evenly.
• 1 tablespoon butter: Adds richness and helps with browning.

Gear Checklist

• Mixing bowl: To combine all ingredients thoroughly.
• Fork or potato masher: For flaking the salmon and mixing.
• Measuring cups and spoons: Ensures accurate seasoning and binding.
• Skillet or frying pan: Nonstick or cast iron preferred for even frying.
• Spatula: For flipping the patties without breaking them.
• Plate lined with paper towels: To drain excess oil after frying.

Stepwise Method: Southern Salmon Patties

Step 1: Prepare the Salmon Mixture

Begin by draining the canned pink salmon thoroughly. Place the salmon in a large mixing bowl and use a fork or potato masher to flake it into smaller pieces, removing any large bones if desired for texture preference. Add the finely chopped onion, mayonnaise, Cajun or Creole seasoning, lemon zest, crushed saltine crackers, salt, and pepper. Mix everything gently but thoroughly until well combined.

Step 2: Add the Egg and Form Patties

Lightly beat the egg in a small bowl, then add it to the salmon mixture. Stir to incorporate; the egg will help bind the patties and keep them intact during cooking. Using your hands or a spoon, form the mixture into 6 to 8 evenly sized patties, about 3 inches in diameter and about 1/2 inch thick.

Step 3: Coat the Patties

Place the finely crushed saltine crackers on a plate. Gently press each salmon patty into the cracker crumbs, coating both sides evenly. This step is crucial for achieving the signature crispy crust on your Southern Salmon Patties.

Step 4: Heat the Oil and Butter

In a large skillet over medium heat, add the vegetable oil and butter. Allow the butter to melt and the oil to heat until shimmering but not smoking. This combination will give the patties a golden brown finish and rich flavor.

Step 5: Fry the Patties

Carefully place the coated salmon patties into the hot skillet, leaving space between each one. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan, which can lower the oil temperature and make the patties soggy.

Step 6: Drain and Serve

Once cooked, transfer the salmon patties to a plate lined with paper towels to remove excess oil. Serve warm with your favorite sides, like Saffron Rice or fresh vegetables for a complete Southern-inspired meal.

Budget & Availability Swaps

• Salmon: If canned pink salmon is unavailable, canned tuna or canned mackerel can be used as alternatives, though the flavor will slightly differ.
• Cajun Seasoning: Substitute with Old Bay or a homemade mix of paprika, garlic powder, onion powder, cayenne, and black pepper.
• Mayonnaise: Greek yogurt or a neutral-flavored oil-based dressing can be used for a lighter option.
• Saltine Crackers: Use plain breadcrumbs or crushed pita chips if saltines are not on hand.
• Butter and Oil: Can be replaced with olive oil or any neutral cooking oil for frying.

Problems & Prevention

• Patties Falling Apart: Make sure to drain the salmon well and use the egg and crackers as binders. Don’t skip the coating step.
• Burning or Uneven Browning: Maintain medium heat and use a combination of oil and butter to prevent burning and help even browning.
• Soggy Patties: Avoid overcrowding the pan and drain patties on paper towels immediately after frying.
• Underseasoned Flavor: Taste the mixture before forming patties and adjust seasoning, especially the Cajun spice and salt, to your liking.

Save It for Later

Leftover Southern Salmon Patties keep well in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through and crisp again. You can also freeze the patties before cooking—place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.

Southern Salmon Patties FAQs

Can I make Southern Salmon Patties without mayonnaise?

Yes! You can substitute mayonnaise with plain Greek yogurt or an oil-based dressing. These alternatives still provide moisture and help bind the patties, though the flavor and texture might be slightly different.

How do I know when the salmon patties are cooked through?

Cook the patties until they are golden brown and crispy on the outside, about 4-5 minutes per side. The internal temperature should reach 145°F (63°C), and the patties should feel firm to the touch.

Can I bake these salmon patties instead of frying?

Absolutely! Preheat your oven to 400°F (200°C). Place the coated patties on a greased baking sheet and bake for about 15-20 minutes, flipping halfway through until crisp and golden.

What can I serve with Southern Salmon Patties?

These patties pair wonderfully with sides like Saffron Rice, coleslaw, steamed vegetables, or even the Smoky Paprika Zucchini Fries With Lime Aioli. For a heartier meal, add a fresh salad or crusty bread.

Similar Recipes

• Sheet Pan Cajun Salmon Sweet Potato Wedges – A flavorful and easy salmon dinner with a spicy twist.
• Saffron Rice – A fragrant and colorful rice dish that complements any seafood meal.
• Smoky Paprika Zucchini Fries With Lime Aioli – A crispy, smoky veggie side perfect for dipping.

Bring It to the Table

Southern Salmon Patties are best enjoyed hot, fresh from the skillet, with a squeeze of lemon over the top to enhance their natural flavors. Serve them alongside a crisp salad, a bowl of Saffron Rice, or some crisp veggies like Smoky Paprika Zucchini Fries With Lime Aioli for a complete and satisfying meal. These patties also make excellent sandwich fillings when paired with lettuce and tomato on a toasted bun, perfect for casual family dinners or packed lunches.

Whether you’re craving something nostalgic or looking to add a new twist to your seafood repertoire, these Southern Salmon Patties deliver a burst of flavor and texture that’s both comforting and exciting. Give this recipe a try, and you might just find yourself making it again and again!

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