Southern Salmon Patties are quick and easy to make from canned salmon and just a few other ingredients you are likely to have on hand. Serve them with tartar sauce and a few southern sides, over mixed greens with a little balsamic vinaigrette, or make a sandwich out of them.
Any way you do it, they make an inexpensive but delicious meal with plenty of protein.
Use Canned Salmon
I love salmon and almost always use fresh salmon. Salmon Patties are really the only time I use canned salmon.
I like to keep one or two cans in my pantry. The other ingredients are all things you are likely to have on hand so this recipe can be whipped up for a quick meal.
The canned salmon, I buy Pink Salmon, needs to be drained and mashed up with a fork. I like to pick through it and remove any pieces of skin and bone. Note: If you like the skin and bones, there is no need to remove them. The bones are actually very brittle and soft and you will not notice them.
If you are a little squimish about skin and bone being in canned salmon, Chicken of the Sea sells it in 5 ounce pouches. It is more expensive than the cans but it tends to be much more cleaned up than the canned stuff and I have never had to pick any skin or bone out of it.
Other Ingredients
The salmon gets mixed with mayo, onion, cajun seasoning (I love Tony Chachere’s), lemon zest, and an egg, plus some crumbled Saltine crackers. They are formed into patties and coated in more Saltine cracker crumbs, then pan-fried until crispy. Since the salmon is already cooked, this only takes a few minutes.
Recipe Tip
Refrigerate the formed patties for at least 30 minutes before frying and they will hold their shape better.
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More Southern Favorites
- Easy Chicken Pot Pie
- Chicken Fried Steak
- 3-Ingredient Buttermilk Biscuits
- Super Creamy Grits
- Easy Brunswick Stew
Watch the short video below to see how to make this recipe.
Southern Salmon Patties
Ingredients
- 1 (14.5 or 15-ounce) can pink salmon
- 1/3 cup finely chopped onion
- 1/3 cup mayonnaise
- 1 teaspoon Tony Chachere’s,, or another cajun or creole seasoning or Old Bay
- 1/2 teaspoon lemon zest
- 10 saltine crackers,, crushed
- salt and pepper
- 1 egg,, lightly beaten
- 15 saltine crackers,, finely crushed
- 2 tablespoons vegetable oil
- 1 tablespoon butter
Instructions
- Drain salmon. Place in a medium bowl.Note: You can remove the skin and small pieces of bone but it is not necessary to.
- Add onion, mayonnaise, seasoning, lemon zest, and 10 crushed Saltine crackers to bowl. Stir well. Taste for seasoning and add desired amount of salt and pepper.
- Mix in egg.
- Place the remaining Saltine cracker crumbs on a plate.
- Form salmon mixture into 6 patties.
- Dredge both sides of salmon patties in cracker crumbs.(If you can, refrigerate them for 30 minutes and they will hold together better.)
- Heat vegetable oil and butter in a large pan.
- Place in pan and cook until golden on both sides.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted September 21, 2015.
Disclosure: This post contains affiliate links.
I would love such patties for lunch! Salmon is one of my favorite things!
These look so crunchy and flavorful! I wonder if subbing canned tuna would work? The fam is still a little ehhh on salmon lol ๐
Yes I know you can substitute tuna for salmon cause I’ve done it in a pinch and it is very very good also.
These patties look awesome! And such a lighter option to burgers ๐
I eat salmon all the time, but I’ve never had it Southern style! These look so golden brown and crispy — I definitely need to try these!
Oh we are always trying to eat more salmon, these look so good! Can’t wait to try them – love their crispy coating!
the variety of meals is what you make your blog one of the best, I love these pieces of salmon with mayonnaise and
You always take me back to my roots with your recipes! I haven’t had salmon patties in FOREVER… now I must make them ASAP! Yours look and sound delicious!
Love these crispy and spicy patties. Lovely share, Christin! ๐
I love salmon, fresh, baked, smoked, you name it. And I only use canned salmon for making a salmon cheese ball (the recipe coming later this week). Now, it looks like I’ll be adding another recipe to use them more often. ๐
I just love the crispy, crunchy crust on these patties! Looks delicious Christin!