Description

Fried salmon patties are a beloved Southern staple. They are crispy and golden brown on the outside and tender and moist on the inside. A quick and easy weeknight dinner that your family will love.

Ingredients

1 (14.75-ounce) can premium pink salmon such as Double “Q” wild caught salmon. (My favorite!)

2 tablespoons of mayonnaise

1 teaspoon lemon juice

1 egg, beaten

10 saltine crackers, finely crushed

¼ teaspoon salt

½ teaspoon coarsely ground black pepper

Vegetable oil for frying (About 1 ½ cups)

Instructions

Open the can salmon and drain off the liquid. Remove the (dark) skin and bones. The bones are very soft so don’t worry if you don’t get them all removed because they will cook up when you fry them.
Place the salmon in a medium sized bowl. Using two forks, flake the salmon.
Next add the mayonnaise, lemon juice, beaten egg, crushed saltines, salt and pepper to the flaked salmon. Gently mix all the ingredients together with a wooden spoon.
Shape the mixture into patties. About 2-inch thickness. This recipe should yield about 5 patties, depending on the size you prefer. To measure, fill a little less than one third cup.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, (360 degrees) add the patties and fry until they are golden brown and crispy, about 5 to 6 minutes on each side.
Once the patties are cooked, transfer them to a paper towel-lined plate to drain any excess oil.
Serve your fried salmon patties with a side of tartar sauce or a squeeze of fresh lemon juice. They are so delicious with fluffy mashed potatoes too or for breakfast with biscuits. Enjoy!

Notes

Helpful Tips:

– Make sure you use a premium canned salmon such as Double “Q”. It’s a wild caught Alaskan salmon.

– Don’t overmix your patty mixture. It can make your patties tough instead of tender and juicy.

– If your patties are falling apart while frying, add more saltine crumbs to the mixture. But don’t add too much or they will be too dry.

– Don’t skip the lemon juice. Use fresh if you have it but bottled juice will be fine. The lemon juice takes away the fishy taste and smell.

Make sure your oil is hot enough. Heat to 360 degrees. If your oil is not hot enough, your salmon patties will be greasy and soggy- not crispy and crunchy!

Do ahead/freeze tips: Absolutely you can freeze salmon patties:

It’s best to freeze them before frying. Flash freeze the uncooked patties and once they are frozen put them in a freezer zip lock bag. They will freeze well for up to 3 months. Thaw in the refrigerator overnight and follow the directions for frying.