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Southern Salmon Patties

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.

Southern Salmon Patties on a bed of lettuce.

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.

Southern Salmon Patties on a plate with lettuce and lemon slices.

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.

Southern Salmon Patties on top of bed of lettuce.

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Southern Salmon Patties

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.
PREP: 15 mins
COOK: 10 mins
TOTAL: 25 mins
SERVINGS: 6 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 seasonilng like 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 and remove any skin or pieces of bone. Place in a medium bowl.
  • Add 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. (If you can, refrigerate them for 30 minutes and they will hold together better.)
  • Heat vegetable oil and butter in a large pan.
  • Dredge both sides of salmon patties in cracker crumbs.
  • Place in pan and cook until golden on both sides.

Nutrition

Calories: 280kcal
Author: Christin Mahrlig
Course: Lunch, Main Course
Cuisine: Southern
Keyword: salmon

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Originally posted September 21, 2015.

Disclosure: This post contains affiliate links.

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32 thoughts on “Southern Salmon Patties”

    1. I started baking my salmon patties instead of frying them on occasion a few years ago and they have always turned out well. I usually pour approx. 1/8 to 1/4 inch of canola oil (or whatever you like) in a rimmed baking sheet and place it in a 375-400 degree oven while it’s heating up so that the oil gets hot and the patties develop a nice crust on both sides and bake until browned to your liking. I sincerely hope this helps 🙂

  1. Dave Cearley

    A minor complaint.
    When I try to save your recipes to Pinterest, the image selections you present never match the recipe being saved.

  2. I use cornmeal to coat them prior to frying. Also, I refrigerate them which makes them hold together better.
    I remember my Mother making these exactly like this as we are from Louisiana except she used corn meal to coat them prior to cooking. Saltine crackers are what we used in the recipe. The onions should be very well diced. Optional Bell peppers would need to be sauteed some before including.

  3. Setting up in frig as I watch a game. No lemon ,and sub some ghost pepper hot sauce . Was wondering about using a can of mackerel. Thoughts?

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