1 hour 15 minutes
A delicious southern tradition for any occasion, these classic salmon patties are packed with flaky salmon and held together with a lightly seasoned breading.
‣ 14.75 ounces cooked salmon, fresh or canned, skin and bones removed ‣ 1/3 cup breadcrumbs ‣ 1 large egg ‣ 2 scallions, thinly sliced, plus more for garnish (optional) ‣ 1/2 teaspoon Worcestershire sauce ‣ 1/2 teaspoon kosher salt ‣ 1/4 teaspoon black pepper ‣ 1 cup vegetable oil, or enough to coat the bottom of a skillet ‣ 1 tablespoon all-purpose flour
In a large bowl, add the cooked salmon, then use a fork to break up any clumps. Next, add the following ingredients to the bowl: breadcrumbs, egg, scallions, Worcestershire sauce, salt, and pepper. Use a spatula to thoroughly mix everything together.
Scoop up some of the salmon mixture and firmly pack it into a pattie shape that’s about 1/4 inch thick, then place on a large plate or baking sheet. Once done, transfer to the refrigerator to firm up.
Heat vegetable oil in a large skillet. While the oil warms up, take the salmon patties out of the refrigerator and dust the tops and bottoms with flour, gently pressing the flour into the breading.
Fry salmon patties until they’re a rich golden brown on each side. TIP: Whenever possible, use a wide, flat spatula to move and handle salmon patties to help them keep their shape.