Classic Southern-Style Salmon Patties
Prep Time: 15 mins | Cook Time: 10 mins | Servings: 4-6 patties
Ingredients
- 1 can (14.75 oz) canned pink salmon (drained, skin and bones removed)
- 1/2 cup crushed Ritz crackers or seasoned breadcrumbs
- 1 large egg, beaten
- 1/4 cup yellow onion, finely diced
- 1/4 cup green bell pepper, finely diced
- 2 tbsp Duke’s or Hellmann’s mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay Seasoning (or Creole seasoning like Tony Chachere’s)
- 1/2 tsp garlic powder
- 1/4 tsp Lawry’s seasoned salt (or regular kosher salt)
- 1/4 tsp freshly cracked black pepper
- 3 tbsp vegetable oil, canola oil, or butter (for frying)
Step-by-Step Instructions
- Prep the Salmon:
- Open the canned salmon, drain all liquid thoroughly, and transfer to a large mixing bowl. Use a fork to flake the salmon into fine pieces, discarding any dark skin or soft bones.
- Combine the Mixture:
- Add the crushed Ritz crackers, beaten egg, diced onion, bell pepper, mayonnaise, yellow mustard, lemon juice, Old Bay seasoning, garlic powder, seasoned salt, and black pepper.
- Gently fold everything together with a spatula until fully combined. Avoid overmixing so the patties remain tender.
- Shape the Patties:
- Divide the mixture into 4 large or 6 medium portions.
- Shape each portion into a firm patty, about 3/4-inch to 1-inch thick. (Pro Tip: Chill the patties in the refrigerator for 15 to 20 minutes before frying to help them hold together).
- Pan-Fry to Golden Perfection:
- Heat oil or butter in a heavy skillet (cast iron works best) over medium-high heat.
- Place patties into the hot oil without crowding the pan.
- Fry for 3 to 4 minutes per side until a crispy, deep golden-brown crust forms.
- Drain and Serve:
- Transfer to a plate lined with paper towels to drain excess oil.
- Serve piping hot with fresh lemon wedges, tartar sauce, or hot sauce on the side!