Salmon Patties

Name: Salmon Patties
Prep time: 40 min
Total time: 40 min
Yield: 4 - 6 serving(s)
Ingredients: 2 (15-ounce) cans salmon, drained and bones removed; 2 large eggs; 1/4 c. mayonnaise; 1/4 c. finely chopped scallions; 1/4 c. saltine cracker crumbs; 3 tsp. Old Bay Seasoning; 1/4 c. canola oil, for frying; 1/2 c. all-purpose flour; Chopped fresh flat-leaf parsley and lemon wedges, for serving

These tender and delicious cakes will elevate any brunch.

By Michiel PerryPublished: Mar 4, 2022

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Becky Luigart-Stayner

Yields:

4 - 6 serving(s)

Prep Time:

40 mins

Total Time:

40 mins

Canned salmon makes delicious and elegant patties for a Sunday brunch or supper, but fresh cooked — or even leftover — fish will work just as well! One local Lowcountry favorite is Mullet. This recipe is courtesy Michiel Perry, founder of Black Southern Belle. Explore more skillet recipes.

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Ingredients

2 (15-ounce) cans salmon, drained and bones removed
2 large eggs
1/4 cup mayonnaise
1/4 cup finely chopped scallions
1/4 cup saltine cracker crumbs
3 tsp. Old Bay Seasoning
1/4 cup canola oil, for frying
1/2 cup all-purpose flour
Chopped fresh flat-leaf parsley and lemon wedges, for serving

Directions

1. Step 1Stir together salmon, eggs, mayonnaise, scallions, cracker crumbs, and Old Bay in a bowl. Divide into 8 2 1/2-inch patties.
2. Step 2Heat oil in a large skillet over medium heat. Place flour in a shallow bowl. Coat patties in flour. Fry, in batches, turning once, until golden brown and warmed through, 4 to 6 minutes. Transfer to a wire rack to drain.
3. Step 3Serve topped with parsley with lemon wedges alongside.

Note: While the bones in canned salmon are edible, some find the texture unpleasant. To remove them, transfer the salmon to a bowl and use your hands to pick through the meat, discarding any.

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