THE INGREDIENTS LIST:
1 pound fresh salmon fillets, skinless and boneless.
1/2 Cup.Of finely diced onion.
1/4 Cup.Of finely diced celery.
1/4 Cup.Of finely diced red bell pepper.
2 cloves garlic, minced.
1/4 Cup.Of fresh parsley, chopped.
1/2 Tsp.Of Old Bay seasoning (or your favorite seafood seasoning).
1/2 Tsp.Of smoked paprika.
1/4 Tsp.Of cayenne pepper (adjust to your spice preference)
1/4 Tsp.Of black pepper.
1/2 Tsp.Of salt (adjust to taste).
2 Tbsp.Of mayonnaise.
1 egg, beaten.
1 Cup.Of breadcrumbs (plus extra for coating).
Vegetable oil for frying.
Start by slicing the salmon into small, uniform segments. For this stage, you can use a pointed knife or a food processor. Ensure that the salmon contains no remaining bones or skin.
A small quantity of oil is heated in a skillet over medium heat. Add the onion, celery, and red bell pepper in diced form. Typically, sauté until the vegetables are tender and the onions are translucent about 3 to 5 minutes. Incorporate the garlic during the final minute of simmering.
In a large basin, combine the minced salmon, sautéed vegetables, chopped parsley, Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, and salt. Mix thoroughly to distribute the flavors uniformly.
Add mayonnaise and an egg that has been whisked to the salmon mixture. Stir until all ingredients are thoroughly mixed. And progressively add breadcrumbs to the mixture until it reaches a consistency that permits easy patty formation. Form the mixture into patties approximately 3 inches in diameter and 1/2 inch thick.
Add additional breadcrumbs to the serving. Coat each salmon patty with breadcrumbs on both sides, using gentle pressure. This phase gives the patties a delectable texture when fried.
Over medium heat, heat enough vegetable oil to submerge the patties in a deep skillet or sauté pan. Once the oil has reached a temperature of approximately 175°C (350°F), gingerly position the patties into the oil.
Fry the patties for approximately 3 to 4 minutes per side or until golden brown and crusty. Be careful not to overcrowd the pan; if necessary, sauté in batches. Using a slotted spatula, transfer the fried salmon patties to a paper towel-lined plate to absorb excess oil.
Serve these Southern-style salmon patties while they’re still hot. They can be served with coleslaw, tartar sauce, or your preferred dipping condiment. For added flavor, garnish with a sprig of fresh parsley or a lemon wedge.