Making THE BEST Southern Salmon Patties couldn’t be easier with this simple recipe for crispy, golden salmon croquettes. Whether you prefer southern fried, baked or air fried, you’re going to love serving this tender salmon with loads of flavor and all your best family memories in a classic recipe done up right!
Growing up, we would have salmon patties when my dad went out of town on business. We loved it. It was one of those little things my mom did to make that time special, something just for us. Now that I have my own family, we have salmon patties whenever we get the hankering. It’s just one of those “home foods” you never get tired of.
We all grew up with similar meals. Whether you called them salmon croquettes, patties or salmon cakes, this easy fish recipe was a staple on almost all of our childhood tables. And it’s no secret why- nothing compares to the taste of delicious, tender fish- crisp and golden on the outside and full of delicious, savory flavor on the inside.
Why We Love This Salmon Recipe
While the old old fashioned salmon cake recipe our moms used was good, there have been a few tweaks over the years that make them even better. Think more flavor, better crisp and better ingredients! Here are a few reasons this recipe is a 5 Star Reader Favorite!
- Easy-to-use salmon in a pouch that is skinless and boneless and requires NO cleaning or separating. What a time saver!
- Perfect easy dinner idea when there is no time to thaw frozen beef, pork or chicken!
- Incredible flavor & crisp no matter how you cook them.
- The option to bake, fry or air fry!
Ingredients for Southern Salmon Patties
- 18 oz skinless, boneless pink salmon in a pouch
- real mayonnaise
- lemon juice
- green onion
- saltine crackers
- Worcestershire sauce
- All Purpose Creole Seasoning or Old Bay
- salt & pepper
TIPS to Make THE BEST Southern Salmon Patties
- I always use the pink salmon you can now find in convenient pouches. It is skinless, boneless, requires little to no draining and is ready to eat right out of the pouch. Gone are the days of using canned salmon that needs cleaning like our mothers did.
- Even though this salmon requires almost no draining, make sure you pat it dry for a better patty.
- Finely chop any veggies or aromatics you put in your salmon patties. Large pieces of onion (or other add ins) will keep your patties from holding together when frying.
- Really think about flavor. I treat my salmon patties almost like a crab cake. Serve it with a tartar sauce or a simple remoulade.
- Speaking of flavor, mayonnaise is our secret weapon in this recipe! It brings lovely flavor and just the right amount of moisture to create the perfect salmon croquette.
- Variations: Try adding 1/4 C finely chopped celery, 1/3 C finely chopped jarred roasted red bell pepper and a tsp of dijon mustard to the salmon mixture. They really amp up the tasty factor!
How to Make Southern Salmon Croquettes
Mix the Ingredients. While heating about 1 inch of cooking oil in a large skillet, mix together salmon, mayonnaise, lemon, egg, Worcestershire sauce, onion, Creole seasoning, salt & pepper and mix well. Fold in 13-15 crushed saltine crackers. Finely crush rest of crackers on a small plate to dredge patties in.
Form the Patties. Gently form small to medium patties from the salmon mixture with your hands, then carefully place in finely crushed saltines and pat to cover on all sides.
Fry. Place patties in hot oil and fry 2-3 minutes on each side or until golden brown. Remove from oil and drain on baking rack with paper towel underneath. Serve while warm!
How To Bake Salmon Patties
Follow the instructions for creating your patties, but instead of heating oil in a skillet:
- Preheat your oven to 400 degrees Fahrenheit. Spray a baking sheet with non stick cooking spray and preheat the pan in the oven as the oven heats. (This will make for crisp patties!)
- When the oven is at the proper temperature, remove the pan. Add your patties to the hot pan. Bake for 20 minutes, turning once halfway through.
How to Air Fry Salmon Patties
- Heat air fryer to 400 degrees Fahrenheit. Spray basket with cooking oil. Place patties in basket, making sure there is plenty of room for air circulation around each patty. Spray tops of patties with cooking oil.
- Cook for 6 minutes. Spray tops of patties again. Cook for 2 more minutes and serve!
What To Serve With Salmon Patties
My own grown kids get all nostalgic when I serve these golden beauties with Ultimate Mac & Cheese, a Green Salad with Creamy Mayo Vinaigrette or Creamy Coleslaw & a little Louisiana Remoulade Sauce for dipping.
A classic dinner that never fails to be accompanied with talk of favorite foods, funny memories and lots of second helpings until every bite is gone- that’s the good stuff of life!
Other Delicious Fish & Seafood Recipes You’ll Love
- Spicy Creole Shrimp Foil Packets
- Million Dollar Shrimp & Crab Dip
- Cheesy Tuna Noodle Casserole
- New Orleans BBQ Shrimp
- Southern Shrimp Salad Roll with Lemon Dill Mayo
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
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Easy Southern Salmon Patties
- 18 ounces pink salmon
- 1/2 cup real mayonnaise
- juice from 1/2 medium lemon
- 1 large egg, beaten
- 1/2 cup finely chopped green onions, about 5-6 green onions
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon all purpose Creole seasoning, or Old Bay
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- about 30 saltine crackers, divided
- Add cooking oil to 12" cast iron skillet, about 1" deep. Heat on stove top over medium heat. Oil will be hot enough for frying when a little water sprinkled over the surface crackles.
- While oil is heating, mix together salmon, mayonnaise, lemon, egg & Worcestershire sauce. Add onion, Creole seasoning, salt & pepper and mix well.
- Crush 13-15 saltine crackers and add to salmon mixture. Mix well again. Finely crush rest of crackers on a small plate to dredge patties in.
- Gently form small to medium patties from the salmon mixture with your hands, then carefully place in finely crushed saltines and pat to cover on all sides.
- Place patties in hot oil and fry 2-3 minutes on each side or until golden brown. Remove from oil and drain on baking rack with paper towel underneath. Serve while warm.