Anything Goes Sunday: Southern Salmon Patties, *Spicy*

Southern Salmon Patties

Posted on September 21, 2015 by Christin Mahrlig

Southern Salmon Patties are quick and easy to make from canned salmon and just a few other ingredients you are likely to have on hand. Serve them with tartar sauce, sliced lemon or limes and a few southern sides, over mixed greens with a little balsamic vinaigrette, or make a sandwich out of them.

 

I love salmon and almost always use fresh salmon. Salmon Patties are really the only time I use canned salmon.

I like to keep one or two cans in my pantry. The other ingredients are all things you are likely to have on hand so this recipe can be whipped up for a quick meal.

The canned salmon, I buy Pink Salmon, needs to be drained and mashed up with a fork. You’ll want to pick through it and remove any pieces of skin and bone. If you are a little squimish about skin and bone being in canned salmon, Chicken of the Sea sells it in 5 ounce pouches. It is more expensive than the cans but it tends to be much more cleaned up than the canned stuff and I have never had to pick any skin or bone out of it.

The salmon gets mixed with mayo, onion, cajun seasoning (I love Tony Chachere’s), lemon zest, and an egg, plus some crumbled Saltine crackers. They are formed into patties and coated in more Saltine cracker crumbs, then pan-fried until crispy. Since the salmon is already cooked, this only takes a few minutes.

Tip: Refrigerate the formed patties for at least 30 minutes before frying and they will hold their shape better.

SOUTHERN SALMON PATTIES

COURSE: MAIN COURSE

CUISINE: SOUTHERN

PREP TIME: 15 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 25 MINUTES

SERVINGS: 6 PATTIES

CALORIES: 280KCAL

AUTHOR: CHRISTIN MAHRLIG

Southern Salmon Patties are quick and easy to make from canned salmon and just a few other ingredients you are likely to have on hand. Serve them with tartar sauce and a few southern sides, over mixed greens with a little balsamic vinaigrette, or make a sandwich out of them.

INGREDIENTS

• 1 (14.5 or 15-ounce) can pink salmon
• 1/3 cup finely chopped onion (scallions aka green onions or Sweet Vidalias are an excellent choice.
• 1/3 cup mayonnaise
• 1 teaspoon Tony Chachere's, or another cajun seasonilng like Old Bay
• 1/2 teaspoon lemon zest
• 10 saltine crackers, crushed (gluten free alternative to wheat crackers is a coarse ground cornmeal)
• salt and pepper
• 1 egg, lightly beaten
• 15 saltine crackers, finely crushed
• 2 tablespoons vegetable oil
• 1 tablespoon butter

INSTRUCTIONS

• Drain salmon and (optional) remove any skin or pieces of bone. Place in a medium bowl. Fish skin is healthy to eat and it adds delicious flavor to fish. Bones are edible, I however remove them to put in my container pot soil for tomatoes to eliminate blossom end rot. Great calcium source that the soil needs.
• Add mayonnaise, seasoning, lemon zest, and 10 crushed Saltine crackers to bowl. Stir well. Taste for seasoning and add desired amount of salt and pepper.
• Mix in egg.
• Place the remaining Saltine cracker crumbs on a plate.
• Form salmon mixture into 6 patties. (If you can, refrigerate them for 30 minutes and they will hold together better.)
• Heat vegetable oil and butter in a large pan.
• Dredge both sides of salmon patties in cracker crumbs.
• Place in pan and cook until golden on both sides.

NUTRITION

Calories: 280kcal

About the Author

My name is Christin and trying new foods and experimenting in the kitchen are my greatest passions.