Instructions
Step 1: Prepare the Salmon
Start by draining the canned salmon and removing any bones or skin (if it’s not already boneless and skinless). Flake the salmon with a fork, making sure to break it up into small pieces. It’s okay if some small bits of bone remain—they’re soft and edible, and they add extra nutrients.
Step 2: Mix the Ingredients
In a medium bowl, combine the flaked salmon with the breadcrumbs, chopped onion, bell pepper (if using), egg, mayonnaise, Dijon mustard (if using), Worcestershire sauce (if using), garlic powder, onion powder, salt, and pepper. Mix everything together until well combined. The mixture should be moist but firm enough to shape into patties. If it feels too wet, you can add a bit more breadcrumbs to firm it up.
Step 3: Form the Patties
With your hands, shape the salmon mixture into patties, about 1/2-inch thick and 3 inches in diameter. You should be able to make about 6-8 patties, depending on how big you want them. If the mixture is sticky, you can lightly coat your hands with a little water or oil to make shaping easier.
Step 4: Fry the Patties
Heat a large skillet over medium heat and add about 1 tablespoon of vegetable oil. Once the oil is hot, carefully place the patties in the skillet, making sure not to overcrowd the pan. Fry the patties for 3-4 minutes on each side, or until they are golden brown and crispy. Flip them gently with a spatula to avoid breaking them. If necessary, add more oil between batches.
Step 5: Drain & Serve
Once the patties are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately while hot.
How to Serve Southern Fried Salmon Patties
These crispy patties are versatile and can be served in a variety of ways:
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