Name: Southern Fried Salmon Patties
Ingredients: 2 (6 oz) cans of salmon, drained and flaked: This is the star of the dish, offering protein and healthy fats, essential for a balanced meal.; 1/3 cup breadcrumbs (or crushed crackers): These serve as the binding agent, providing structure and a satisfying crunch when fried.; 1/4 cup finely diced onion: Onion adds a pop of flavor and moisture, enhancing the overall taste of the patties.; 1 beaten egg: The egg acts as a binder, helping hold the ingredients together for frying.; 2 tbsp mayonnaise: Mayonnaise not only adds creaminess but also contributes to the richness of the patties.; 1 tsp Dijon mustard: This brings a slight tang that complements the salmon well.; 1/2 tsp garlic powder: It adds depth and aroma, infusing the patties with savory goodness.; 1/2 tsp smoked paprika: This gives a subtle smokiness, reminiscent of outdoor cooking.; Salt and pepper, to taste: Essential for seasoning and enhancing the flavors of the dish.; 2 tbsp vegetable oil for frying: A higher smoke point oil is ideal for frying, creating that beautifully crispy outer layer.

Description

Southern Fried Salmon Patties: Crispy, golden salmon patties seasoned to perfection—perfect as a main dish or appetizer for any meal.

Ingredients

Scale

2 (6 oz) cans of salmon, drained and flaked: This is the star of the dish, offering protein and healthy fats, essential for a balanced meal.
1/3 cup breadcrumbs (or crushed crackers): These serve as the binding agent, providing structure and a satisfying crunch when fried.
1/4 cup finely diced onion: Onion adds a pop of flavor and moisture, enhancing the overall taste of the patties.
1 beaten egg: The egg acts as a binder, helping hold the ingredients together for frying.
2 tbsp mayonnaise: Mayonnaise not only adds creaminess but also contributes to the richness of the patties.
1 tsp Dijon mustard: This brings a slight tang that complements the salmon well.
1/2 tsp garlic powder: It adds depth and aroma, infusing the patties with savory goodness.
1/2 tsp smoked paprika: This gives a subtle smokiness, reminiscent of outdoor cooking.
Salt and pepper, to taste: Essential for seasoning and enhancing the flavors of the dish.
2 tbsp vegetable oil for frying: A higher smoke point oil is ideal for frying, creating that beautifully crispy outer layer.

Instructions

Prepare the Mixture: In a large mixing bowl, combine 2 (6 oz) cans of drained and flaked salmon, 1/3 cup breadcrumbs, 1/4 cup finely diced onion, 1 beaten egg, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and season with salt and pepper to taste. Mix until everything is well incorporated; the mixture should be moist but easily moldable.
Shape the Patties: Divide the salmon mixture into 6 equal portions. With your hands, shape each portion into a patty about 1/2 inch thick, ensuring they are compact for frying.
Heat the Oil: In a skillet or frying pan, pour in 2 tbsp of vegetable oil over medium heat. Allow the oil to heat until it is shimmering, which indicates it’s ready for frying.
Fry the Patties: Carefully place the formed patties into the skillet, taking care not to overcrowd the pan. Cook for about 3-4 minutes on one side until they are golden brown and crispy, then gently flip them and fry for an additional 3-4 minutes on the other side.
Drain and Serve: Once golden and crispy on both sides, remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve hot with your desired garnishes, such as fresh chopped parsley and lemon wedges.