Crispy Southern Salmon Patties Recipes

CRISPY SALMON CROQUETTES WITH REMOULADE SAUCE

Steps:

• For Remoulade:
• Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
• For Croquettes:
• Using a fork flake the salmon meat away from the skin. Discard skin.
• In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
• Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
• In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
• Serve croquettes hot with remaining remoulade sauce.

CRISPY SOUTHERN SALMON PATTIES

Steps:

• In large saute pan over medium high heat, saute onions in butter until golden brown, about 5 minutes. Remove from heat and set aside.
• In large bowl, combine salmon, cajun seasoning, lemon juice, crushed saltines, salt, pepper, egg, and the cooked onions. Stir well to combine. Form into four patties.
• Place cornmeal in shallow dish and coat each patty on both sides.
• Using same pan you cooked the onions, heat the oil over medium high heat. Add the salmon patties and cook until crisp on both sides, about 5-8 minutes each side. Serve hot or cold.

GRANDMA'S FAMOUS SALMON CAKES

Steps:

• Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
• Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

SOUTHERN SALMON CROQUETTES

Steps:

• In a large bowl whisk together flour and cornmeal.
• Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.
• Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.
• Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.
• Serve immediately with your favorite dipping sauce.
• If you've tried this recipe, come back and let us know how it was!

CRISPY KETO SALMON PATTIES RECIPE

Steps:

• In a mixing bowl combine all of the salmon patty ingredients and mix until well combined.
• All the mixture to rest for 5-10 minutes so the coconut flour can absorb any extra moisture. If you have excess moisture allow the mixture to sit a little longer in the refrigerator.
• Using a 2 inch scoop, scoop the mixture out into 5 equal patties and pat out. See video for a helpful tip.
• Place the patties in the freezer for 10-15 minutes.
• Heat a large skillet to medium heat and add 3-4 tablespoons of oil.
• Carefully slide the patties into the hot oil. Cook 3 minutes on each side or until golden brown and crispy.
• Remove from heat and sit on napkins to absorb an additional oil.
• Enjoy with a low carb Jalapeno Ranch or Tarter Sauce!

CRISPY CRUNCHY SALMON PATTIES (SALMON CAKES)

Steps:

• Add enough oil to cover the bottom of a large nonstick skillet to a depth of 1/4 inch. Preheat the pan with the oil on medium heat while you prepare the salmon.
• Combine the salmon, the eggs, and 1/2 cup of Italian breadcrumbs. Stir thoroughly until the mixture is well combined. Pour the 1/2 cup of remaining breadcrumbs on a plate.
• Form the mixture into round patties about the size of the center of your palm. Place the formed patty on the breadcrumbs on the plate; pat gently to make the breadcrumbs stick, then flip and pat the other side into the breadcrumbs.
• Slip each patty gently into the pan. Fry on one side for 2 to 3 minutes, until the cooked side is golden brown. Flip the patty and fry the other side the same way.
• When both sides are golden brown, remove to a plate lined with paper towels to absorb excess oil. Serve warm.

EASY SALMON CAKES

Steps:

• Preheat your oven to the "keep warm" setting.
• Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
• Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
• Mix in the chopped parsley.
• Heat the olive oil over medium heat in a large 12-inch nonstick skillet, for about 3 minutes.
• Using an ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
• Cook until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep warm while you cook the second batch.

SALMON CAKES

Steps:

• Heat 1 tablespoon butter and 1 tablespoon oil in a large saute pan over medium-low heat. Add onion, celery, parsley, capers, salt, and pepper; cook until tender, 8 to 10 minutes. Remove from heat; set aside; cool slightly.
• In a large bowl, combine cooked salmon, mayonnaise, bread crumbs, mustard, dill, and eggs. Add sauteed vegetables, and stir well to combine.
• With damp hands, form cakes using about 1/4 cup of salmon mixture. Heat remaining butter and oil in same saute pan. Cook cakes, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Serve warm.

SKILLET FRIED SALMON PATTIES

Steps:

• Heat oil in skillet over medium-high heat.
• Open canned salmon; place contents in a medium bowl.
• Remove bones from salmon (optional).
• Break into chunks with a fork.
• Break egg into a small bowl; whisk with garlic, pepper and dill.
• Put cracker or panko crumbs, chopped onion and egg mixture in bowl with salmon. Mix with a fork until well combined.
• Shape fish mixture into 6 cakes/patties about 1/2-inch thick.
• Place patties in the skillet, leaving space between each for easy turning.
• Cook on one side for 4 minutes; cook the other side 4 minutes.
• Continue cooking and turning if needed until both sides are golden brown & crispy.
• Serve with tartar sauce or cocktail sauce and lemon wedges.

SOUTHERN SALMON PATTIES

Steps:

• Drain salmon and remove any skin or pieces of bone. Place in a medium bowl.
• 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.