Making THE BEST Southern Salmon Patties couldn’t be easier with this simple recipe for crispy, golden croquettes. Whether you prefer southern fried or baked, 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 cakes, these delectable little patties were a staple on almost all of our childhood tables. And it’s no secret why- they are so darn good! Inexpensive to make? Yes. Quick to table? Of course. But 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 Recipe
While the old 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
- A secret ingredient that adds loads of flavor and ensures your salmon patties are always moist
- Perfect when there is no time to thaw frozen meat for dinner
- Incredible flavor & crisp
- The option to bake
What You Need To Make 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 creat 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!
What Goes Best With Salmon Patties
My own grown kids get all nostalgic when I serve these golden beauties with Ultimate Mac & Cheese, Sauteed Green Beans & 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!
How To Bake Salmon Patties
If you prefer baked instead of fried, then you are in luck! You can make delicious Salmon Patties right in your oven. (The Engineer loves this.) Follow the instructions for creating your patties below, 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.
Other Delicious Fish & Seafood Recipes You’ll Love
- Spicy Creole Shrimp Foil Packets
- Million Dollar Shrimp & Crab Dip
- Cheesy Tuna Noodle Casserole
- Easy Louisiana Gumbo
- Smoked Gouda Cheese Grits & BBQ Shrimp
- Southern Shrimp Salad Roll with Lemon Dill Mayo
- Tuna Salad with Apples & Celery
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Easy Southern Salmon Patties
- 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.