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!
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.
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.
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.
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!
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.