Instructions
1. Prepare the Salmon
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Drain canned salmon thoroughly and remove any bones or skin.
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Flake the salmon into a mixing bowl.
2. Mix the Ingredients
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Add salmon, crushed crackers, onion, egg, parsley, mustard (if using), garlic powder, paprika, salt, and pepper into a bowl.
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Mix gently until well combined. Do not overmix.
3. Form the Patties
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Shape mixture into 6–8 patties, about ½-inch thick.
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Lightly coat each patty in extra crushed crackers for a crispier crust.
4. Fry
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Heat ¼ inch of vegetable oil in a skillet over medium heat.
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Once hot, fry patties 3–4 minutes per side until golden brown.
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Transfer to a paper towel-lined plate to drain.
5. Serve
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Serve warm with lemon wedges and hot sauce.
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Pair with classic sides like creamy grits, eggs, or greens.
Tips
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Fresh parsley adds brightness.
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Cracker coating ensures a crunchy crust.
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Adjust seasoning to taste before cooking.
Serving Ideas
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Breakfast: With grits and eggs.
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Main Dish: With veggies, salad, or potatoes.
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Appetizer: Make mini versions for parties.
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Meal Prep: Store leftovers up to 3 days in the fridge. Reheat in a skillet for best texture.
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