Step 2: Mix the Patty Ingredients
Add the finely chopped onion and bell pepper to the flaked salmon. Then mix in the mayonnaise, egg, Dijon mustard, hot sauce, garlic powder, paprika, salt, and pepper. Finally, stir in the breadcrumbs gradually.
The mixture should be moist enough to hold together but not overly wet. If it’s too loose, add a little more breadcrumbs; if too dry, add a teaspoon of mayonnaise or milk.
Step 3: Form the Patties
Using your hands, shape the salmon mixture into evenly sized patties, roughly 3 inches in diameter and 1/2 inch thick. For a crispier crust, lightly coat each patty in flour. Shake off any excess.
Step 4: Heat the Oil
Pour vegetable oil into a large skillet to a depth of about 1/4 inch. Heat over medium heat until shimmering but not smoking. A drop of water should sizzle when it hits the oil.
Step 5: Fry the Salmon Patties
Carefully place the patties in the hot oil, being careful not to overcrowd the pan. Fry for 3–4 minutes per side, or until golden brown and crispy. Use a spatula to gently flip them. Adjust heat as needed to prevent burning.
Step 6: Drain and Serve
Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges, tartar sauce, or your favorite dipping sauce.
For a Southern-style twist, pair them with collard greens, fried green tomatoes, or creamy mashed potatoes.
Pro Tips for Perfect Salmon Patties
- Don’t overmix – handling the mixture too much can make the patties dense.
- Chill before frying – refrigerate the patties for 15–20 minutes to help them hold together.
- Crispy exterior – make sure your oil is hot enough; a too-cool pan leads to soggy patties.
- Flavor boost – add a teaspoon of Old Bay seasoning or fresh herbs like dill for extra Southern flair.
Conclusion
Southern Fried Salmon Patties are comfort food at its finest—crispy, flavorful, and satisfying. With this step-by-step guide, you can master the art of making patties that are golden on the outside and tender on the inside. Whether served for breakfast, lunch, or dinner, these patties will bring a taste of the South to your table.
If you want, I can also make a lighter, oven-baked version of these salmon patties that’s just as crispy but healthier. It’s perfect if you’re avoiding frying.
Do you want me to write that version too?
