Description
Enjoy these easy and delicious salmon patties, a Southern classic. They are crispy on the outside, tender on the inside, and perfect for a quick meal.
Ingredients
Scale
- 14.75 oz canned salmon, drained and flaked
- 1 egg
- 1/4 cup finely chopped onion
- 1/2 cup crushed crackers or gluten-free breadcrumbs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons oil for frying
Instructions
- Start by draining the canned salmon thoroughly. Remove any large bones or skin, though soft bones are edible. In a medium bowl, combine the flaked salmon, egg, chopped onion, crushed crackers, mayonnaise, Dijon mustard, lemon juice, and garlic powder. Season with salt and black pepper to taste. Mix gently until well combined.
- Form the mixture into 5 to 6 equal-sized patties using your hands. Press them gently so they hold together but aren’t too compact.
- In a large skillet, heat oil over medium heat. Once hot, add the patties in batches. Fry each side for about 3–4 minutes or until golden brown and crispy.
- Remove the cooked salmon patties and let them drain briefly on a paper towel. Serve immediately with your favorite sides.
Notes
- For a dairy-free option, skip the mayo or use a dairy-free version.
- Bake or air-fry the patties instead of pan-frying for a lighter version.
- Leftovers are great in sandwiches or over a salad the next day.
- If the mixture feels too wet, add more crushed crackers or breadcrumbs.
- Add fresh dill, parsley, or hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 patty
- Calories: 160
- Sugar: 0.5g
- Fat: 10g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 14g