Southern Fried Salmon Patties are a delightful Southern comfort food that brings together rich flavors and crispy textures. These scrumptious patties, also known as salmon cakes, have their roots in coastal traditions where fresh seafood reigns supreme.
Ingredients
Scale:
1 cup breadcrumbs (use gluten-free if necessary)
1 teaspoon Cajun seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
1 pound fresh or canned salmon, drained and flaked
2 large eggs
¼ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
¼ cup vegetable oil for frying
Homemade tartar sauce (optional)
Lemon wedges for serving
Instructions
If using fresh salmon, ensure it is cooked and fully cooled. If using canned salmon, drain it well and flake it into a large mixing bowl.
In the bowl with the flaked salmon, add the eggs, mayonnaise, Dijon mustard, chopped parsley, and lemon juice. Mix well until fully combined.
In a separate bowl, combine the breadcrumbs, Cajun seasoning, garlic powder, onion powder, salt, and pepper. Gradually add this mixture to the salmon mixture, stirring until fully incorporated.
Using your hands, shape the mixture into patties about 2 inches in diameter and about ½ inch thick.
For best results, place the formed patties on a plate and refrigerate for about 30 minutes.
In a large skillet, heat the vegetable oil over medium heat. Wait until the oil is shimmering but not smoking.
Carefully place the patties in the skillet, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until they are golden brown and crispy.
Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
