Drain and Serve:
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Remove the finished patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve the crispy salmon fritters while they are still hot.
The Crispy Salmon Fritter
Okay, let’s talk about the ultimate throwback meal: salmon patties. Seriously, if you grew up Southern, or really just grew up anywhere needing a fast, affordable dinner, you probably had these. My four kids are actually obsessed with them, which is pretty shocking because it involves fish, but they just call them “fish burgers.” They have no idea how genius this recipe is for my grocery budget!
I know canned salmon might sound a little… well, retro, but this recipe elevates it completely. We’re not trying to be fancy here, we’re just trying to make something delicious and quick. There are days—usually three or four of them a week—where I have maybe 15 minutes before the kids declare dinner time a national emergency. That’s exactly where these little crispy fritters shine. They’re the kind of simple, throw-together meal that always saves the day.
The absolute key to getting this recipe right is achieving that super crispy, almost cornmeal-hushpuppy exterior, while making sure the inside stays tender and flavorful. And don’t worry about the ingredients; you probably have everything sitting in your pantry and fridge right now. They’re savory, satisfying, and honestly, sometimes the easiest dinners are the absolute best. Throw in a side of simple rice and some quick steamed veggies, and you’re done—dinner is served!
Why You’ll Love This Recipe
- An incredibly inexpensive way to get healthy protein on the menu.
- Quickest weeknight meal—ready in under 30 minutes!
- Family-friendly flavor that appeals even to non-fish eaters.
- Achieves that perfect, satisfying golden-brown crunch.
- Uses common pantry staples you probably always have on hand.
Ingredients You’ll Need
- The canned protein base, which must be flaked and drained to form the body of the fritters.
- A creamy binder that adds essential moisture and richness to the mixture.
- An essential fresh aromatic that adds a pop of savory flavor to the patties.
- The standard grain needed to help the mixture hold together during forming and cooking.
- A traditional Southern grain that contributes heavily to the signature crispy outer texture.
- The classic binder used to prevent the patties from crumbling in the hot pan.
- Simple spices to enhance the overall savory taste and bring balance.
- The high-heat medium required for achieving a crispy, deep-golden exterior during frying.
How It’s Made
The process begins with simply flaking the salmon and combining it with a few wet binders, savory aromatics, and dry ingredients in a single bowl until a cohesive mixture forms. Once combined, the mixture is shaped into easy, flat patties ready for cooking. These patties are then gently placed into a skillet with hot oil. The goal is a quick pan-fry, flipping them once to achieve that beautiful, crackling golden crust on both sides before they are ready to serve.
Tips, Variations & Storage
- Pro Tip: Don’t overcrowd the skillet when frying! Cook them in batches to ensure the oil stays hot, which is the secret to maximum crispness.
- Substitution: No fresh onion? You can substitute with a teaspoon of onion powder to add savory flavor in a pinch.
- Add-in: Try adding a spoonful of fresh lemon zest or a dash of mild hot sauce to the mixture for a bright, tangy finish.
- Dietary Swap: To make these patties gluten-friendly, substitute the all-purpose flour with a measured amount of a good-quality gluten-free flour blend.
- Storage: Store any cooled, leftover patties in an airtight container in the fridge for about 2–3 days.
- Freezer Notes: Cooked patties can be frozen. Once cooled, place them in a freezer-safe bag or container for up to three months. Reheat them gently in the oven for the best texture.
Recipes
1 can approx. 14.75 oz Pink salmon, thoroughly drained
3 Tbsp. Rich mayonnaise
1 Large hen egg beaten
¼ cup Finely minced yellow onion
¼ cup All-purpose white flour
¼ cup Finely ground cornmeal
Salt and black pepper freshly ground, to season
Neutral cooking oil such as vegetable or canola, for pan-frying
Instructions
Prepare the Salmon:
Place the entire contents of the drained canned salmon into a large mixing bowl. Use a dinner fork to break apart and flake the fish into small, uniform pieces.
Combine Wet Ingredients & Aromatics:
Add the large beaten egg, creamy mayonnaise, and finely minced onion to the bowl containing the flaked salmon. Stir these components together lightly.
Incorporate Dry Binders:
Sprinkle the all-purpose flour, fine cornmeal, and your desired amounts of salt and pepper over the mixture. Mix all ingredients thoroughly until a firm, cohesive batter is formed.
Shape the Patties:
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Scoop the salmon mixture and form it into four equal-sized patties, making each one roughly the diameter and thickness of a typical burger.
Heat the Oil:
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Pour about an inch of cooking oil into a heavy-bottomed skillet and warm it over medium heat on the stovetop. The oil is ready when a small breadcrumb dropped in sizzles gently.
Fry until Golden:
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Carefully place the salmon patties into the hot oil, ensuring they are not crowded. Fry for several minutes on each side, turning once, until they are deep golden brown and completely heated through.
