Easy Southern Salmon Patties

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Easy Southern Salmon Patties

Yields: Approx. 6–8 patties | Prep time: 15 mins | Cook time: 10 mins

Ingredients

  • 18 oz Canned Pink Salmon (drained, bones/skin removed if preferred)

  • 30 Saltine crackers (divided: half for the mix, half for dredging)

  • 1 Large egg, beaten

  • ½ cup Real mayonnaise

  • ½ cup Green onions, finely chopped (about 5–6 stalks)

  • Juice of ½ Medium lemon

  • ½ tsp Worcestershire sauce

  • ½ tsp Creole seasoning (or Old Bay)

  • ¼ tsp Salt

  • ¼ tsp Coarse ground black pepper

  • Cooking Oil (Vegetable or Canola) for frying

Instructions

1. Prep the Skillet

Pour about 1 inch of cooking oil into a 12″ cast iron skillet. Place it over medium heat. You’ll know it’s ready when a drop of water flicked into the oil sizzles and pops immediately.

2. Mix the Base

In a large mixing bowl, flake the salmon with a fork. Add the mayonnaise, lemon juice, beaten egg, and Worcestershire sauce. Stir until well combined.

3. Season and Bind

Fold in the green onions, Creole seasoning, salt, and pepper.

  • Crush 13–15 saltines into coarse crumbs and mix them into the salmon.

  • Finely crush the remaining crackers onto a shallow plate or saucer—this will be your “breading” station.

4. Form the Patties

Gently shape the mixture into small-to-medium patties (about the size of a hockey puck, but slightly flatter).

  • Pro-Tip: If the mixture feels too wet, let it sit for 5 minutes so the crackers can absorb the moisture, or add 2–3 more crushed crackers.

5. Dredge and Fry

Carefully press each patty into the finely crushed saltines on the plate, coating both sides. Place the patties into the hot oil. Fry for 2–3 minutes per side until they reach a deep golden brown.

6. Drain and Serve

Remove the patties and let them drain on a wire rack with paper towels underneath to keep the bottoms from getting soggy. Serve warm with a lemon wedge or a dollop of remoulade.

A Quick “Chef’s Note”

If you have the time, chilling these patties in the fridge for 20–30 minutes before frying (as mentioned in your text) really helps them stay together in the pan, especially since this recipe uses mayo and egg for a very moist interior.

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