Southern Salmon Patties
These Southern Salmon Patties are crispy, flavorful, and easy to make—a perfect comfort food classic ready in under 30 minutes!
Servings: 6 servings
Ingredients
- 1 can (14.5 or 15-ounce) pink salmon drained and flaked
- 1/3 cup onion finely chopped
- 1/3 cup mayonnaise
- 1 teaspoon Tony Chachere's or Cajun or Creole seasoning or Old Bay
- 1/2 teaspoon lemon zest
- 10 crackers saltine crackers crushed
- salt and pepper to taste
- 15 crackers saltine crackers finely crushed, for coating
- 2 tablespoons vegetable oil for frying
- 1 tablespoon butter for frying
Instructions
Step 1: Prepare the Salmon Mixture
- Drain 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. Add the finely chopped onion, mayonnaise, Cajun or Creole seasoning, lemon zest, crushed saltine crackers, salt, and pepper. Mix 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. Using your hands or a spoon, form the mixture into 6 to 8 evenly sized patties, about 3 inches in diameter and 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 to create a crispy crust.
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.
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.
Step 6: Drain and Serve
- Transfer the cooked patties to a plate lined with paper towels to remove excess oil. Serve warm with your favorite sides like saffron rice or fresh vegetables.
Equipment
- Mixing Bowl
- Fork or potato masher
- Measuring Cups and Spoons
- Skillet or frying pan
- Spatula
- Plate lined with paper towels
Notes
- Drain salmon thoroughly and use egg and crackers as binders to prevent patties from falling apart.
- Maintain medium heat and use a mix of oil and butter to ensure even browning and avoid burning.
- Avoid overcrowding the pan to keep patties crispy and drain on paper towels after frying.
- Leftovers keep well refrigerated for up to 3 days; reheat in skillet or oven for best texture.
- For a healthier twist, bake patties at 400°F for 15-20 minutes, flipping halfway through.