Southern Salmon Patties

Southern salmon patties made with flaky canned salmon and crushed saltines, pan-fried until crisp and golden. This old-fashioned recipe mixes classic pantry seasonings, then cooks for a golden, crunchy crust in a skillet.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 8 servings

Course: Dinner

Cuisine: Southern

Calories: 380

Ingredients Equipment Method Notes

Ingredients

Southern Salmon Patties

2 can (14.75 oz) pink salmon Drain and remove any large bones if desired.
2 eggs
1 cup saltine crackers Crush until fine and measure 1 cup.
0.25 cup onion Finely diced.
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp Old Bay seasoning
0.5 tsp garlic powder
0.5 tsp black pepper
3 tbsp parsley Chopped.
3 tbsp vegetable oil For pan-frying.

Equipment

1 cast iron skillet

Method

Prep the salmon mixture

Drain the pink salmon and remove any large bones if desired.
Place the pink salmon in a large bowl and flake with a fork.
Add eggs, saltine crackers, onion, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, black pepper, and parsley to the bowl.
Mix until fully combined, with no dry cracker bits remaining.
Form the mixture into 8 equal patties and set them on a plate.

Pan-fry

Heat the vegetable oil in a large cast iron skillet over medium heat until shimmering.
Cook the patties for 4–5 minutes per side until golden brown and crispy.
Transfer the patties to a paper towel-lined plate to drain excess oil.

Serve

Serve warm with tartar sauce, lemon wedges, or coleslaw.

Notes

For the crispiest crust, let the patties sit 2 minutes after forming, then cook immediately so they hold together. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat to re-crisp. Freezing is not recommended due to texture changes in the crust. For a lower-sodium option, use reduced-sodium Old Bay and lightly season with additional black pepper instead.