In a mixing bowl, flake the canned salmon with a fork, removing any bones or skin if desired (though they’re edible and nutritious!).
Add breadcrumbs, chopped onion, celery (if using), beaten egg, mayonnaise, mustard, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
Step 2: Form the Patties
Divide the mixture into 6–8 equal portions and shape each into a patty about 1/2-inch thick.
If the mixture feels too wet, chill it in the fridge for 15–20 minutes to firm up.
Step 3: Coat the Patties (Optional)
Lightly coat each patty in additional breadcrumbs for extra crispiness, if desired.
Step 4: Fry the Patties
Heat about 1/4 inch of vegetable oil in a skillet over medium heat.
Carefully place the patties in the hot oil and fry for 3–4 minutes per side , until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
Transfer the cooked patties to a paper towel-lined plate to drain excess oil.
Step 5: Serve
Serve hot with your choice of sides, such as grits, mashed potatoes, biscuits, or a fresh green salad.
Why This Recipe Works
Canned Salmon Base : Affordable, convenient, and packed with protein and omega-3s.
Binding Ingredients : Egg and mayonnaise hold the patties together while adding moisture.
Seasoning Magic : Garlic powder, smoked paprika, and mustard create a savory, Southern-inspired flavor profile.
Variations to Try
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