Instructions:
Prepare the Salmon:
Drain a can of salmon very well and chip away any large bones, if you like. Use a fork to flake the salmon into a large mixing bowl.
Add Ingredients:
Then, add to the salmon 2 eggs (beaten), ¼ cup finely chopped onion, ¼ cup finely chopped bell pepper, ¼ cup cornmeal, ½ teaspoon salt, ¼ teaspoon garlic powder, 1 tablespoon mayonnaise, 1 teaspoon Worcestershire sauce, a dash of hot sauce, and black pepper to taste.
Add at least one or two crumbled slices of bread to bind the mix.
Combine and Adjust:
Add and gently fold the ingredients together until well combine. If the mixture appears too wet to hold its shape, gradually add 1-2 tablespoons of flour, until the mixture thickens very slightly.
Form the Patties:
Along with inspiration, the fearlessness required to throw caution to the wind must be divided into 4 portions of salmon mixture. Form each portion into a ½-inch thick patty.
Fry the Patties:
In a large skillet, heat enough shortening or oil over medium heat to coat the bottom of the pan lightly.
Heat and fry the patties for 4-5 minutes on each side over medium-high heat until golden-brown/red in colour and cooked through.
Drain and Serve:
Remove the fried patties from the oil to a plate lined with paper towel to absorb any excess oil.
Serve warm, with your favorite sides or dipping sauces.
Serving Suggestions:
Classic Sides: Serve with Southern-style sides like collard greens, coleslaw or cornbread.
In a Sandwich: For a meaty sandwich, serve a salmon patty on a toasted bun, worked in a bed of lettuce and tomato, with a squirt of tartar sauce.
Brunch: Put a poached egg on top and serve it with hash browns on the side for a savory breakfast or brunch dish.
Storage and Reheating Tips:
Storage: Any remaining patties can be stored in an airtight container in the refrigerator for 3 days.
To reheat: Put in a skillet set over medium heat and warm until heated through and crisp or return to the oven at 350 degrees for about 10 minutes.
Freezing: These salmon patties can be also frozen. Wrap individually in plastic (or keep them in the freezer) and freeze in a single layer on a baking sheet to transfer to a freezer-safe bag. Defrost in the refrigerator before heating.
Variations:
Add Herbs and Spices
You could sprinkle over some chopped fresh herbs, like parsley, dill or chives, for flavor, too. A sprinkle of smoked paprika or cayenne pepper also adds a sneaky kick.
Lemon-Dill Patties
For a bright, fresh twist, mix in 1 tablespoon fresh lemon juice and 1 teaspoon dill with the salmon mixture.
Gluten-Free Option
These patties can be made gluten-free peeking gluten-free bread crumbs and gluten-free flour. You can also use it as a binder too if you like almond flour.
Mediterranean-Style
Or, substitute the mayo with Greek yogurt and throw in some chopped parsley, capers and a squeeze of lemon juice for Mediterranean flair.
Conclusion:
The best Southern Fried Salmon Patties recipe you’ll find for a classic comfort food that’s simple, delicious, and guaranteed to please. These patties are so delicious with the combination of savory salmon, crunchy cornmeal and a hint of spice. This is the perfect option for a quick weeknight dinner or a weekend brunch — and it’s bound to become a family staple. Serve up with some of your favorite Southern sides or in a great sandwich!!
