Classic Southern-Style Salmon PattiesPrep Time: 15 mins | Cook Time: 10 mins | Servings: 4-6 pattiesIngredients1 can (14.75 oz) canned pink salmon (drained, skin and bones removed)1/2 cup crushed Ritz crackers or seasoned breadcrumbs1 large egg, beaten1/4 cup yellow onion, finely diced1/4 cup green bell pepper, finely diced2 tbsp Duke’s or Hellmann’s mayonnaise1 tbsp yellow mustard1 tbsp fresh lemon juice1 tsp Old Bay Seasoning (or Creole seasoning like Tony Chachere’s)1/2 tsp garlic powder1/4 tsp Lawry’s seasoned salt (or regular kosher salt)1/4 tsp freshly cracked black pepper3 tbsp vegetable oil, canola oil, or butter (for frying)Step-by-Step InstructionsPrep the Salmon:Open the canned salmon, drain all liquid thoroughly, and transfer to a large mixing bowl. Use a fork to flake the salmon into fine pieces, discarding any dark skin or soft bones.Combine the Mixture:Add the crushed Ritz crackers, beaten egg, diced onion, bell pepper, mayonnaise, yellow mustard, lemon juice, Old Bay seasoning, garlic powder, seasoned salt, and black pepper.Gently fold everything together with a spatula until fully combined. Avoid overmixing so the patties remain tender.Shape the Patties:Divide the mixture into 4 large or 6 medium portions.Shape each portion into a firm patty, about 3/4-inch to 1-inch thick. (Pro Tip: Chill the patties in the refrigerator for 15 to 20 minutes before frying to help them hold together).Pan-Fry to Golden Perfection:Heat oil or butter in a heavy skillet (cast iron works best) over medium-high heat.Place patties into the hot oil without crowding the pan.Fry for 3 to 4 minutes per side until a crispy, deep golden-brown crust forms.Drain and Serve:Transfer to a plate lined with paper towels to drain excess oil.Serve piping hot with fresh lemon wedges, tartar sauce, or hot sauce on the side!
Classic Southern-Style Salmon Patties
