Easy Southern Salmon Patties (Print version)
Crispy Southern salmon patties made from canned salmon in 20 minutes. A tender, budget-friendly comfort food classic.
# Ingredients:
For the patties
01 -
1 (14.75 oz / 418 g) can pink salmon, drained
02 -
1 large egg, beaten
03 -
1/2 medium yellow onion, finely chopped
04 -
1/2 cup (50 g) breadcrumbs
05 -
1 tablespoon fresh lemon juice
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1/4 teaspoon paprika or cayenne (optional)
09 -
2 tablespoons vegetable oil, for frying
# Instructions:
01 -
Open the can and drain the salmon thoroughly. Reserve 1 tablespoon of the liquid. Pick out any bones or skin, then flake the salmon into a mixing bowl with a fork.
02 -
Add the beaten egg, chopped onion, breadcrumbs, lemon juice, salt, pepper, and paprika. Stir until evenly combined. The mixture should feel moist but hold together when squeezed.
03 -
Divide the mixture into 4 equal portions and press each into a patty about 1/2 inch thick. If the patties feel too soft, chill them on a plate for 10 minutes before frying.
04 -
Heat the oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side without moving them. Flip once when the underside is deep golden brown and set.
05 -
Transfer the patties to a paper towel-lined plate to blot excess oil. Serve hot with lemon wedges and tartar sauce.
# Good to know:
01 -
Best served immediately while the crust is crisp.
02 -
If the mixture feels too wet, add more breadcrumbs 1 tablespoon at a time.