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Golden, crispy edges with a tender, flavorful center, these salmon patties are proof that simple ingredients can make something truly crave-worthy. They’re easy to pull together, budget-friendly, and full of little tips that help you get them just right.
Whether it’s your first time making them or you’re revisiting a childhood favorite, I’ve got you covered with everything you need to make them a success.
Salmon patties are one of those Southern staple recipes—budget-friendly and made with simple pantry items you almost always have on hand. I remember my grandmother making them when I was little, and not long after I got married, I asked her for her recipe. Just like my mom, she kept it simple: canned salmon, saltine crackers, and an egg.
What surprised me, though, was that with my grandmother being from Baltimore, Old Bay seasoning wasn’t even mentioned—it was just understood. If seafood was on the table, Old Bay was going in. So when I started making these on my own, there was no question it would be part of the recipe. I also added a few extras from the fridge to boost the flavor and keep the inside moist, while still getting that perfectly crispy outside. My key tip? Hand-crush the crackers right in the sleeve—most into fine crumbs, but leave a few chunky bits for that extra crunch factor. And that sprinkle of Old Bay? It brings everything together with that classic coastal flavor I grew up loving.
Salmon Patty Recipe Ingredients
- Boneless Pink Salmon: I like the convenience of already canned, boneless, and skinless salmon—it saves time and mess. You can also find them in pouches, which have less water than the cans do. Pink salmon has a mild flavor that works perfectly in the recipe.
- Saltine Crackers: Add crunch and bind everything together. I prefer a whole sleeve for that extra crisp texture.
- All-Purpose Flour: Helps hold the patties together and gives them a little body.
- Large Egg: Acts as a binder to keep the patties from falling apart.
- Mayonnaise: Adds moisture and richness, keeping things from drying out.
- Lemon Juice: Brightens everything up and balances the richness of the salmon.
- Onion Powder: A quick shortcut for onion flavor. You can swap for finely diced fresh onion if you prefer a little texture.
- Old Bay Seasoning: A Southern pantry staple & adds that classic seafood flavor.
- Kosher Salt & Black Pepper: Basic seasoning to bring it all together.
- Vegetable Oil & Butter (for frying): The combo gives you crispy edges and golden color, with a little added flavor from the butter.
How to Make a Salmon Patty
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Drain the Salmon:
Start by draining the canned salmon well. I like to pat it dry with a paper towel. If you’re using salmon with bones and skin, feel free to remove them if you prefer a smoother texture.
Step 2 | Mix the Ingredients:
In a large bowl, combine the drained salmon, crushed crackers, flour, beaten egg, mayonnaise, lemon juice, onion powder, Old Bay seasoning, salt, and pepper. Stir everything together until well mixed, then let the mixture rest for about 5 minutes. This gives the crackers time to soak up moisture and helps the patties hold their shape.
Step 3 | Form the Patties:
Scoop a scant ⅓ cup of the mixture and shape into patties with your hands. You should get about 8 patties. Place them on a tray or plate and chill in the fridge for 10–15 minutes to firm up before frying.
Step 4 | Pan Fry:
In a large skillet, heat vegetable oil and butter over medium heat. Fry the patties in batches for about 4–5 minutes on each side, or until golden brown and crispy. Drain on paper towels and serve warm.
Can I Make Salmon Patties Ahead of Time?
Yes, you can make salmon patties ahead of time, but I don’t recommend letting them sit in the fridge for more than a couple of hours unless you plan to freeze them. The cracker mixture can get a bit soggy if it sits too long.
For best results, form the patties and place them on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate until you’re ready to cook. This not only saves time but also helps the patties firm up, making them easier to handle.
If you want to prep further in advance, these freeze beautifully. Flash-freeze the uncooked patties on a baking sheet, then transfer them to a freezer-safe bag or container. Thaw overnight in the fridge before cooking as usual.
Can You Air Fry Salmon Patties?
- To air fry salmon patties, preheat your air fryer to 390°F. Lightly spray the basket with nonstick cooking spray or brush it with a little oil to prevent sticking.
- Place the patties in a single layer; avoid overcrowding them (you may need to work in batches). Spray the tops of patties with cooking oil. Then air fry for about 6 minutes, flipping and spraying again. Cook for an additional 2-3 minutes, or until they’re golden and heated through.
TIP: Every air fryer is a little different, so keep an eye on them toward the end. They come out perfectly crisp on the outside and tender inside—no need to stand over a skillet with this method!
How To Bake Salmon Patties
Follow the recipe instructions for mixing and forming the patties, but instead of heating oil in a skillet, preheat your oven to 400°F. Line a baking sheet with parchment paper and place a baking rack on top.
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Arrange the salmon patties in a single layer, making sure they’re not touching. Lightly spray the tops with cooking spray or brush them with a bit of oil to help them crisp up. Bake for 15 to 18 minutes, until the patties are golden and heated through.
This method gives you a slightly lighter version with less hands-on time, making it perfect for busy nights when you want to keep things simple.
Variations and Substitutions
- Cracker Swap: No saltines? Use buttery crackers, plain breadcrumbs, or panko for a different crunch. The saltines are how my mom and grandmother taught me. We love this version the best.
- Add Some Heat: Stir in a pinch of cayenne pepper or a few dashes of hot sauce for a hint of spice. I always serve hot sauce on the side!
- Onion Options: Swap onion powder with finely chopped green onions, yellow onions, or shallots for more texture.
- Fresh Herb Boost: Mix in a tablespoon of chopped parsley or dill for a fresh, bright flavor.
- Southern Flair: Add finely diced bell pepper or celery for a little crunch and color.
- Old Bay Substitute: No Old Bay? Use a combo of paprika, celery salt, and garlic powder as a quick substitute. A creole seasoning or a Cajun seasoning is also a great substitute.
Recipe Tips
- Drain Well: Be sure to drain the canned salmon thoroughly so the mixture isn’t too wet.
- Mix Gently: Don’t overmix the ingredients—just enough to combine. This keeps the patties tender.
- Let It Rest: Letting the mixture sit for a few minutes allows the crackers to soak up moisture and hold everything together.
- Chill Before Cooking: Refrigerating the patties for 10–15 minutes helps them firm up and hold their shape in the skillet.
- Use a Scoop for Uniform Size: A scant ⅓ cup measuring cup or cookie scoop helps keep your patties uniform in size for even cooking.
- Don’t Crowd the Pan: Give each patty some space so they crisp up nicely and are easy to flip.
- Use Oil and Butter: The oil prevents burning, and the butter adds flavor and that beautiful golden crust.
Recipe FAQs
Salmon patties, salmon cakes, and salmon croquettes are often used interchangeably, but the differences usually come down to regional preferences and small variations in ingredients. “Salmon patties” is the term most commonly used in the South (and the one I grew up with). They’re typically made with canned salmon, a binder like eggs, and crackers, along with a few simple seasonings, then pan-fried until golden. “Salmon croquettes” has a more French influence and may include extras like finely diced bell peppers or onions, and sometimes a creamier texture thanks to ingredients such as cream or milk. They’re often shaped into ovals or logs, giving them a slightly different presentation. “Salmon cakes” is a more general term, usually used in cookbooks and restaurants, but it refers to the same basic idea.
Absolutely! You can use fresh salmon instead of canned if you prefer. Just cook and flake about 2 cups of boneless, skinless salmon before mixing it in with the other ingredients. Keep in mind that you may need to add a little more salt, as canned salmon typically contains some already. While fresh salmon works beautifully, canned is often used for the convenience and affordability it offers, making this dish a go-to for quick, budget-friendly meals.
The key to keeping salmon patties from falling apart is all about getting the right balance of binding ingredients. Eggs and crushed crackers (or breadcrumbs) do the heavy lifting here, holding everything together. If the mixture feels a little dry, try adding a touch more mayonnaise or even an extra egg. If it’s too wet, sprinkle in a bit more cracker crumbs or a little flour until it holds its shape. Allowing the mixture to rest for a few minutes gives the crackers time to absorb some moisture, which helps with binding. And don’t skip the chill time—popping the patties in the fridge for 10 to 15 minutes before frying makes a big difference in helping them stay together in the skillet.
What to Serve with Salmon Patties
Salmon patties are one of those versatile dishes that pair well with so many sides. I love serving them with classic Southern staples like creamy mashed potatoes or cheesy grits, which make for a cozy, satisfying plate. A crisp side salad or coleslaw adds a fresh crunch that balances the richness of the patties. For something a little heartier, try them with mac and cheese or baked beans.
They’re also delicious tucked into a sandwich with lettuce, tomato, and a dollop of tartar or remoulade sauce. Whether you’re going for comfort-food classics or keeping it light and fresh, salmon patties fit right in.
Storing this Recipe for Salmon Patties
Storage: Cover with foil or plastic wrap, or place in an airtight container, and store in the refrigerator for up to 3 days.
Can You Freeze Salmon Patties?
Yes, salmon patties freeze really well, making them an excellent option for meal prep.
- To freeze uncooked patties, place them on a baking sheet lined with parchment paper and freeze until firm, about 1–2 hours. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
- When you’re ready to use them, thaw overnight in the refrigerator before cooking as usual.
- You can also freeze cooked patties—just let them cool completely and then freeze them in the same way as you would uncooked ones. Reheat in a skillet, oven, or air fryer to bring back that crispy texture. It’s a great way to have a homemade meal ready to go anytime.
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Salmon Patty Recipe
Ingredients
- 15 ounces boneless pink salmon, 3 – 5-ounce cans (or 6 2.5-ounce pouches; a 14.75-ounce can)
- 1 sleeve saltine crackers, crushed *see note
- 1 tablespoon all-purpose flour
- 1 large egg, well beaten
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon onion powder, (or ¼ cup diced green or yellow onions)
- 1 teaspoon old bay seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For Frying (I use a 12 skillet and fry 4 at a time)
- ½ cup vegetable oil
- 2 tablespoons butter
Instructions
- Drain the salmon and pat dry with a paper towel. Add the salmon to a large bowl. (If using a can with bone in, remove the skin and bones, if desired.)
- Add the crushed crackers, flour, beaten egg, mayonnaise, lemon juice, onion powder, old bay seasoning, salt, and pepper, and stir to combine. Allow the mixture to rest for about 5 minutes before making the patties.
- Scoop a scant 1/3 cup of the mixture into your hands and form into a patty. You will get about 8 patties. Place the patties in the fridge for 10 – 15 minutes to allow them to firm up.
- In a large skillet, over medium heat, heat the oil and butter. Work in batches to brown the patties on both sides, about 4 to 5 minutes on each side.
- Drain on paper towels and serve warm
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Notes
Salting Cracker Note: I like to use a whole sleeve of saltine crackers for a crisp and crunchy salmon patty—that texture is part of what makes these so good! If you prefer a softer bite, you can start with ½ to ¾ of a sleeve and add more until the mixture holds together the way you like. I usually crush mine right in the sleeve using my hands—just until they’re mostly fine crumbs with a few little chunks for texture. You can also use a rolling pin, food processor, or even the bottom of a can to crush them more finely. But if you’re like us and enjoy those crispier bits, the hand-crushed method gives the best results.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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