Old-Fashioned Southern Salmon Patties Recipe | Screen Door Creations
Course: MainCuisine: SouthernDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesCook Mode
Keep the screen of your device on
Ingredients
1 can (14.75 oz) pink salmon, undrained
1/4 cup self-rising flour
1 large egg
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Pinch of red pepper flakes
Vegetable oil, for frying
Directions
- Place the undrained pink salmon in a mixing bowl. Remove any large bones if desired, then break up the salmon with a fork.
- Add the egg, self-rising flour, salt, black pepper, garlic powder, and red pepper flakes. Mix until well combined.
- Shape the salmon mixture into small, round patties. If the mixture is too wet, add a little more self rising flour until the patties hold together.
- Heat about 1/4 inch of vegetable oil in a cast-iron skillet over medium heat.
- Carefully place the patties in the hot oil. Fry for approximately 3–4 minutes per side, or until golden brown and crispy on the outside and cooked through.
- Remove from the skillet and drain on a paper towel-lined plate. Serve warm.
Notes
- Mama always said the secret to good salmon patties is a crispy, golden crust! Don’t drain the salmon—the liquid helps keep the patties moist. The soft bones in canned salmon are edible and can be mashed right into the mixture, or removed if preferred. Finely chopped onion is a delicious addition if you have some on hand. Avoid overcrowding the skillet so the patties fry up nice and crispy.
As an Amazon Associate I earn from qualifying purchases. .