What seasoning do you put in salmon patties?

Typically, you use garlic powder, onion powder, black pepper, paprika, cayenne, and fresh herbs like parsley.

What is the binding agent for salmon patties?

Eggs and breadcrumbs are the most common binding agents, but mashed potatoes or oats also work.

What is the difference between salmon croquettes and salmon patties?

Croquettes are more refined and may include bell peppers and cream; patties are rustic, thicker, and simple.

What to use to keep salmon patties from falling apart?

Ensure the right egg-to-dry ratio, chill before frying, and cook undisturbed until a crust forms.

What can I use instead of breadcrumbs in salmon patties?

Use oats, mashed potatoes, crushed crackers, or almond flour for binding.

How do you make patties that don't fall apart?

Don't make the mixture too wet, use enough binder, and flip gently only once after a crust forms.

Southern Salmon Patties – The Best Southern Recipe (Top 9 Tips)

Name: Southern Salmon Patties
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern
Ingredients: 1 can (14.75 ounces) salmon, drained and flaked (remove skin and large bones if desired); ½ cup breadcrumbs; 2 large eggs; 1 small onion, finely chopped; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon paprika; 2-3 tablespoons vegetable or canola oil (for frying)

Southern Salmon Patties

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Southern Salmon Patties are a classic comfort food with a golden, crispy exterior and a flavorful, tender interior. Made with canned salmon and pantry staples, this quick and easy recipe is perfect for weeknight dinners, holiday spreads, or appetizers. Discover the taste of Southern tradition and enjoy a dish rich in flavor and nostalgia.

Author: Amelia
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6-8 patties
Category: Main Course
Method: Frying
Cuisine: Southern

Ingredients

1 can (14.75 ounces) salmon, drained and flaked (remove skin and large bones if desired)
½ cup breadcrumbs
2 large eggs
1 small onion, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
2-3 tablespoons vegetable or canola oil (for frying)

Instructions

Prepare the Ingredients:
Drain the canned salmon and flake it into a large bowl, removing skin or large bones as needed. Add breadcrumbs, eggs, chopped onion, salt, black pepper, and paprika to the bowl. Mix until fully combined.
Shape the Patties:
Form the mixture into 6-8 evenly sized patties. If the mixture is too sticky, lightly wet your hands or add more breadcrumbs.
Fry the Patties:
Heat oil in a skillet over medium heat. Once the oil is shimmering, place the patties in the skillet. Fry for 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan for even cooking.
Drain and Serve:
Transfer the cooked patties to a plate lined with paper towels to absorb excess oil. Serve hot with your choice of sides.

Notes

Optional Additions: Add fresh herbs like parsley or dill for extra flavor. For heat, include hot sauce or cayenne pepper.
Gluten-Free Option: Substitute breadcrumbs with gluten-free breadcrumbs or almond flour.
Baking Option: Instead of frying, bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or oven for best results.

Find it online: https://recipesbyamelia.com/southern-salmon-patties-a-traditional-recipe-to-try/