Southern Fried Salmon Patties: Crispy, Flavorful, and Irresistible

Serve these fried salmon patties with a side of coleslaw, roasted vegetables, or a simple salad for a complete meal.
Leftover patties can be stored in an airtight container in the fridge for up to 2 days. Reheat them in a skillet or oven to maintain their crispiness.
For extra flavor, serve with tartar sauce, cocktail sauce, or a spicy remoulade sauce.
Variants:

Spicy Salmon Patties: Add a pinch of cayenne pepper or finely chopped jalapeños to the mixture for a spicy kick.
Herb-Infused Patties: Incorporate fresh herbs like parsley, dill, or chives into the patties for a burst of flavor.
Panko-Crusted Patties: For an even crispier exterior, coat the patties in panko breadcrumbs before frying.
FAQ:

Q: Can I use fresh salmon instead of canned? A: Yes, you can use fresh or cooked salmon in place of canned. Just be sure to flake the salmon into small pieces before mixing it with the other ingredients.

Q: Can I make these patties ahead of time? A: Yes! You can form the patties and refrigerate them for up to 24 hours before frying. This allows the flavors to meld and makes for an easy, quick meal when you’re ready to cook.

Q: How can I make these patties gluten-free? A: Substitute the flour with a gluten-free flour blend and use gluten-free cornmeal to make this recipe suitable for a gluten-free diet.