Southern Salmon Patties
Southern salmon patties are an inexpensive, simple, and easy 30-minute meal. All you need is canned salmon and a handful of pantry staples.
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.
Notes
Note 1: 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.
Note 2: Your favorite Cajun or Creole seasoning can be used instead of old bay seasoning. This recipe doesn’t call for added salt. The salt in the old bay seasoning is enough to flavor the patties.
Note 3: Instead of crushed saltine crackers, you can use breadcrumbs or panko, if that’s all you have on hand.
Storage:
- 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!
- 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
Calories: 87kcalCarbohydrates: 5gProtein: 6gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 42mgSodium: 157mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 210IUVitamin C: 7mgCalcium: 73mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.
