Best Crispy Salmon Fritters
Best Crispy Salmon Fritters, oh how I love you! I grew in Alaska and we ate a lot of salmon, but I never appreciated it growing up. It was just always there and we ALWAYS ate it. You see I grew up in a large family- there were 10 of us kids (I know, I know. I have heard all the jokes about my parents and nothing else to do with their time in the long dark winter…) Anyway, in Alaska, each family can subsistence fish in our area. The number of fish you are allotted depends on the number of people in your family. Most years our family was allowed at least 100 salmon.
This recipe is a nod to those times growing up in Alaska. Although my mom never prepared our salmon this way, it is one of my favorites now as an adult. I don’t even like fried food, but I cannot resist this!
Preparing The Salmon
Now, you can prepare your salmon in 2 different ways. One is to sprinkle with salt and pepper and bake at 400 degrees for about 7 minutes. This is what I did. I am still fortunate enough to get salmon shipped to me from my parents every year. So, I took a good-sized filet and baked it. This is my favorite way to start these fritters. If you don’t have access to salmon fillets, buy canned salmon. Just make sure the salmon is drained really, really well before starting. I had baked my salmon the day before, flaked it and stored it in an airtight container, then added it to my bowl the next day. If you are baking and making the fritters the day of, just make sure it is cooled before you make it.
Mixing The Best Salmon Fritters
Now, separate eggs. You add the egg yolks to salmon and egg whites to another bowl for beating.
Sprinkle with a few tablespoons flour. You can use whole wheat, but I actually prefer an all-purpose here.
Dill is a must for herbs in the salmon fritters. Mix salmon, egg yolks, flour, and spices together.
Next, beat egg whites to a soft peak.
Scrape egg whites from bowl into salmon mixture, and carefully fold in.
Frying The Best Salmon Fritters
I am generally not really a fried food kind of person, but with these fritters, there is NO OTHER WAY. Just do it, I promise you won’t regret it.
Drop salmon fritters into how to grease with portion scoop. I used this medium-sized OXO cookie scoop for a nice round shape. Plus, this is smaller and the fritters fry up quickly, which was a plus in our house as everyone was hovering and waiting for me to finish.
Remove fritters once they are golden brown. Drain well, and place on a plate lined with paper towels.
The Finished Salmon Fritters
We served our salmon fritters with coleslaw and included that recipe below. If slaw isn’t your thing, choose something else!
I also love to squeeze a little bit of lemon juice on the fritters. Lemon plus salmon is perfection! But let’s just take a minute and look at how beautiful these salmon fritters are!
Looking for other salmon recipes? Check these out!
Salmon Fritter
Ingredients
- 2 cups flaked salmon You can either bake a fillet at 400 degrees for about 7 minutes. Let it cool and flake, or you can open a can of canned salmon. Make sure if you use canned salmon to drain really well.
- 4 eggs, separated
- 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 1 teaspoon parsley, fried or fresh chopped
- canola oil, or oil of choice for frying. You will need enough to give you about 1 1/2 inches in whatever pan you are frying in.
Instructions
- Start heating oil in heavy bottom pan. You want it to be hot and ready by the time you are done mixing ingredients. I like my oil to be about 370-375 degrees for frying.Now, here is one thing about frying- as long as your oil is nice and hot, oil absorption into your food is minimal. The cooler the oil, the more it will absorb into your food, yuck!Add salmon, egg yolks, flour and spices to medium sized bowl. Mix well.In another bowl, beat egg whites to soft peaks. Gently fold the egg whites into the salmon mixture. Now, it is ready to fry!Drop carefully by spoonfuls into the hot oil. Fry, turning occasionally until the salmon fritters are golden brown. Remove with a slotted spoon, draining. Place on a paper towel lined plate to absorb the rest of the oil. Now, sit back and enjoy. You deserve it!
Fall Slaw
Ingredients
Slaw
- 2 cups red cabbage, thinly sliced
- 2 cups green cabbage, thinly sliced
- 3/4 cups grated carrots
- 2 cups apples, sliced or chopped
- 1 cup walnuts, chopped
- 1/2 cup dried cranberries
Dressing
- 1/4 cup nonfat plain greek yogurt If you prefer, you can use all mayo instead of the Greek yogurt. I use the Greek yogurt to reduce fat.
- 2 tablespoon mayo
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon celery seed
- 1 tablespoon sugar or honey you can use more if you like the dressing a little sweeter.
- 1/2 teaspoon salt
Instructions
- Mix cabbages and carrots. If you prefer, mix in apples, walnuts and dried cranberries. I like them without the dressing, simply served on top. If you want them with the dressing as well,mix them before adding the dressing. Next mix all ingredients for the dressing. Make sure the dressing is smooth. Drizzle over the slaw and mix well. If you left out the apples, walnuts and dried cranberries, add them on top. Now, sit back and enjoy. You deserve it.
No. You can also use fresh, just make sure and bake the filet first. Once it is baked, let it cool, then flake it. It is ready to go.
You don’t want extra moisture in the fritters when you are frying, so make sure and drain really well!
This is a must for my recipe. You need to be able to beat the egg whites. The beaten egg white not only give structure to the fritters, but also help it to get crispy.
You can add in chopped bell pepper and onions. Adding them to the fritters before frying. Mexican-style spices can also be added to the fritter batter before frying- cumin, chili powder, cayenne, etc.
No. This recipe is really only intended for frying. I don’t fry often, but this recipe is one I always make fried.
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Barbara Massey | 8th May 20
I am Amy’s mother, and I have always canned my own salmon, the ones that we caught here in Alaska. When I used the canned salmon it was usually for making salmon patties. This recipe for salmon fritters is delicious! I think I like it even better than the usual salmon patties. Thank you, Amy!
admin | 9th May 20
Oh hi mom!! Thank you for the comment and trying the fritters. Love you!