These southern salmon patties are on of my kids’ favorite ways to eat salmon. These salmon cakes are crispy on the outside and melt-in-your-mouth tender on the inside. With just a single bowl and sheet pan, these patties are ready to eat quickly on a weeknight and pair with so many delicious side dishes.
Oftentimes, salmon patties can be very dry in texture (especially when using canned fish) but not when you add my secret ingredient, mayonnaise. They stay moist and flavorful even after reheating! If you love a salmon recipe, our honey mustard salmon and pesto salmon are two other most popular recipes.
Why you’ll love this recipe
- Easy pantry staples meal. We always keep canned salmon in the pantry to have for an easy meal throughout the week. These canned salmon patties have so much flavor, it’s a great way to get your whole family to eat seafood.
- Little mess when making dinner! No fancy equipment is required for these patties, just a bowl and sheet pan to bake. Washing dishes should take just a couple of minutes.
- Great dinner recipe to prep in advance. If you have a busy day, you can mix and shape the patties and keep them covered in the fridge. Sear them off right before serving.
Tips for Busy Cooks
These southern salmon patties also reheat well as leftovers. It’s a great recipe to enjoy throughout the week for lunch or dinner with a salad, roasted vegetables, or as a sandwich.
Key Ingredient Notes
- Canned salmon – We used Wild Alaskan Pink salmon. A big can of salmon is usually “traditional-style” and have skin and bones, but the bones are very soft and you don’t even feel them. You can pick out the larger bones, if you want. Or you can get 3 cans of boneless skinless salmon. They usually come in 5 oz cans.
- Crackers – I use about 15 saltine crackers. You may substitute Panko or regular breadcrumbs for crackers.
- Mayonnaise – This is out secret ingredient for incredibly soft and moist salmon patties! Yes, good ol’ mayo! Who would have thought! Dry fish is a pet peeve of mine, so I was determined to find a solution!
- Old Bay Seasoning is a blend of celery seed, paprika, mustard, salt, red pepper, black pepper, and more. You may also use Cajun or Creole seasonings instead.
- Bell pepper – Due to its less sweet taste, green peppers are perfect for cooking.
- Egg – acts as a binder to keep the salmon patties together.
- Seasoning – Use salt and pepper, but I prefer not to add extra salt as the Old bay seasoning is enough flavoring for me!
- Lemon juice reduces fishy smell of salmon.
How to make southern salmon patties
Preheat the oven to 400°F and grease a baking sheet with oil. Or you could line it with a foil and then lightly grease the foil for easy clean up.
Step 1: Drain a can of salmon, pick out any large bones or skin, if needed, and flake it lightly with a fork.
Combine the salmon with the remaining ingredients in a large bowl.
Step 2: Using a ¼ cup-measuring cup, scoop out the salmon mix and shape it into a patty.
Step 3: We got 8 patties. Arrange the patties on the prepared baking pan.
Lightly spray or brush the top of the patties with oil.
Step 4: Bake at 400°F for 15 minutes. Flip the patties over, brush or spray them with more oil, and bake at 400°F for another 5 to 7 minutes, or until golden brown and crispy.
Expert Tips:
- The salmon mixture is sticky, wet your hands to help shape the patties. This makes it so much easier to make perfectly round patties before baking.
- If the mixture is falling apart, it probably means it’s too wet. Crumble some more crackers into the mix and try again. You can also chill the patties in the fridge for 15 minutes before baking.
- Make the salmon cakes the same size for even cooking. We like to use a 1/4 measuring cup to help make sure we make them all a similar size. This guarantees they’ll be done at the same time.
- Don’t over-bake the salmon patties. While they are moist thanks to the mayonnaise, you still don’t want to overcook them or they will be dry.
- Use you favorite Cajun or Creole seasoning instead of Old bay Seasoning. This recipe doesn’t call for added salt. The salt in the seasoning is enough to flavor the patties.
- Swap the crushed saltine crackers for breadcrumbs or panko, if that’s all you have on hand.
Storage
Leftover salmon patties are great stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a couple of minutes until warmed through.
You can also freeze the cooked patties for up to 2 months in a container or freezer bag. Thaw them overnight in the fridge before reheating.
Southern salmon patties are perfect for making in advance as part of meal prepping. Simply form the patties and refrigerate up to overnight. Don’t forget to cover so they don’t dry out and also make the fridge smell!
What to serve with Old Bay salmon patties
They pair well with so many different side dishes. Here are some of our recommendations:
- Vegetable fried rice
- Sesame noodles
- Any pasta dish of your choice. Have a look at our Pasta 101 guide for some inspiration!
- For a low carb meal, pair salmon patties with your favorite green salad.
FAQs
While we haven’t tried it with this recipe, it should work. You will want to pulse the salmon in the food processor before adding the mix-ins.
Red salmon, aka sockeye salmon, is the most popular salmon, but it has stronger salmon flavor. And pink salmon, on other hand, is much milder in taste and low on fat content.
Yes, you can pan-sear them in a skillet with oil if desired. We love baking them for ease.
More Easy Salmon Recipes
Southern Salmon Patties
Ingredients
- 1 (14.75 oz) can salmon Note 1
- 2 teaspoons fresh lemon juice juice of ½ a lemon
- 1 teaspoon garlic minced
- ½ large onion chopped
- ½ bell pepper chopped
- 2 tablespoons mayonnaise
- 1 tablespoon old bay seasoning Note 2
- 1 large egg
- 15 saltine crackers crushed Note 3
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and grease a baking sheet with oil. Or you could line it with a foil and then lightly grease the foil for easy clean up.
- Open and drain a can of salmon. Pick out any large bones or skin, if needed, and flake it lightly with a fork.
- In a large bowl combine the drained salmon, lemon juice, chopped onions and green peppers, minced garlic, mayonnaise, old bay seasoning, pepper, egg and crushed saltine crackers. Mix well. To crush the saltine crackers, just use your hands. No fancy equipment required.
- Using a ¼ cup-measuring cup, scoop out the salmon mix and shape it into a patty and place it on the prepared baking pan. We got 8 patties. Lightly spray or brush the top of the patties with oil.
- Bake at 400°F for 15 minutes. Flip the patties over brush or spray some more oil and bake at 400°F for another 5 to 7 minutes or until golden brown and crispy.
- Serve immediately with tartar sauce and lemon wedges.
- For a low carb meal, pair it with green salad. It can also be served with rice, egg noodles or any pasta dish of your choice.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Refrigerate leftover salmon patties in an airtight container for up to 3 days.
– Reheat in the oven or microwave for a couple of minutes until warmed through.
– Freeze the cooked patties for up to 2 months in an airtight container or freezer bag. Thaw them overnight in the fridge before reheating. Make-Ahead: Southern salmon patties are perfect for meal prepping. Simply form the patties and refrigerate for up to overnight. Don’t forget to cover so they don’t dry out, and also make the fridge smell!
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Tried this recipe?
Make sure to leave a recipe review below!
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Stay connected and join Busy Cooks community:
FACEBOOK | PINTEREST | INSTAGRAM
This recipe was originally published on March 3, 2021.
Comments + Reviews