Craving a taste of Southern comfort with a twist? These Southern Fried Salmon Patties are your answer.
They bring the savory flavors of traditional Southern cooking to succulent salmon, creating a dish that’s both nostalgic and refreshingly new. Perfect for family dinners or a quick meal, these patties are crispy on the outside, tender on the inside, and packed with flavor.
Let’s get cooking!
Steps
- In a large bowl, combine the drained and flaked salmon with 2 tablespoons of the reserved can liquid. Add shredded bread, chopped green onion, minced garlic, dill, minced bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt, and pepper. Mix gently until everything is well incorporated.
- Shape the mixture into 8 patties, each approximately 1/2 inch thick. Ensure that the patties are evenly sized for consistent cooking.
- Place the formed patties onto a plate, cover them, and refrigerate for at least 30 minutes. This chilling time will help the patties firm up, making them easier to cook.
- Heat olive oil in a large skillet over medium-high heat. Cook the patties until they are browned and cooked through, about 3 to 4 minutes per side. Adjust the heat as necessary to prevent burning.
Ingredients
- 1 can of salmon (14.75 ounces), drained, reserving 2 tablespoons of liquid, and flaked
- 1 large slice of bread, crust removed, shredded (about 1 cup, 50 grams)
- 3 tablespoons chopped green onion
- 1 medium garlic clove, minced
- 1 tablespoon freshly chopped dill or 1 teaspoon dried dill
- 3 tablespoons minced green bell pepper
- 1 tablespoon flour
- 1 large egg
- 1/2 teaspoon sweet paprika
- 1 teaspoon lemon zest, finely grated
- 2 teaspoons lemon juice
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, several turns
- 3 tablespoons extra virgin olive oil
Nutritional Values
Calories: 1196 | Fat: 68g | Saturated Fat: 12g | Cholesterol: 532mg | Sodium: 2448mg | Carbohydrates: 36g | Dietary Fiber: 4g | Total Sugars: 4g | Protein: 108g | Vitamin C: 36mg | Calcium: 1316mg | Iron: 8mg | Potassium: 1704mg
FAQ
- Can I use fresh salmon instead of canned salmon for the patties?
- Yes, fresh salmon can be used as a substitute. Just cook it first, flake it, and follow the same recipe steps.
- How can I make these salmon patties gluten-free?
- To make a gluten-free version, simply replace the bread with one cup of cornmeal or use coarse almond flour.
- What are some good side dishes to serve with salmon patties?
- Salmon patties pair well with a wedge of lemon, a dollop of mayonnaise or tartar sauce, and a simple side salad or coleslaw.
- How should I store leftover salmon patties?
- Leftover patties can be kept in the refrigerator for up to three days. You can eat them cold or reheat them in a skillet over low heat or in the microwave.
- Is it possible to freeze salmon patties?
- Yes, salmon patties freeze well. Wrap them in plastic and foil, then defrost them in the fridge before reheating.
Tips
- If the salmon patty mixture feels too wet to handle, try adding a bit more shredded bread to absorb the excess moisture. If it’s too dry, incorporate a tablespoon of water to achieve the right consistency.
- For gluten-free salmon patties, replace the bread with one cup of cornmeal. This substitution ensures those avoiding gluten can still enjoy this dish.
- To ensure the patties hold their shape during cooking, chill them in the refrigerator for at least 30 minutes before frying. This helps them firm up and reduces the risk of falling apart in the skillet.
- Consider using canned salmon that is sustainably sourced and without bones or skin for ease of preparation, unless you prefer the added texture.
Equipment
- Large Mixing Bowl – for mixing the patty ingredients.
- Skillet – for browning the salmon patties.
- Spatula – for flipping the patties in the skillet.
- Zester – for grating lemon zest.
- Measuring Spoons – for accurately measuring ingredients like flour, salt, and paprika.
