How to make salmon patties (Southern,Baked)
How many fishy, bland salmon patties have you had? Say “y’all drive safe” to those things and dive in to big flavor with these southern classics. They’re easy to make with pantry staples and you’ll never have to dig anything out of the freezer to get it done. Fabulously low carb and easy to make gluten free, too.
Low Carb | Pantry Staples | Gluten Free Option
I am so bad about the freezer. I love to freeze extras and make food ahead so I can have it on hand.
But did you notice that frozen food isn’t exactly on-hand?
It’s frozen
Sometimes you just need a recipe that’s always ready. A pantry staple that tastes wonderful and hits the table in less than 30 minutes. (Hello, something that’s not spaghetti.)
These salmon patties are it.
Salmon patties run the gamut from basic fish (skin and bones included) and saltine crackers to a more dressed up version like these. We like a little dash of hot sauce on ours, but you could add a cheese sauce which is classic but I never do.
What kind of salmon goes in salmon patties?
This recipe uses canned wild Alaskan salmon–it has the best flavor and quality.
You will need to clean away the skin and bones from the meat. If you think that might make you puke, buy your salmon in a can already cleaned.
Some people get really grossed out cleaning it themselves.
Purchase already cleaned wild Alaskan salmon on Amazon
You will pay more for it, but you can avoid getting quite as messy. Buy at least two cans if you go this route.
The steps
Clean a 14 ounce can of salmon 
Add spices, eggs, mayo and mustard and mix well 
Add cracker crumbs, bread crumbs or parmesan 
Shape patties and bake at 350 for 20-25 minutes 
Serve with lemons, cheese sauce, or lemon mayonnaise
How to make salmon patties gluten free and low carb
You can make this dish gluten free and low carb by swapping the crackers with parmesan cheese.
About 1/4 to 1/3 of a cup will do perfectly. Just until the cakes hold together.
You can also use gluten free bread crumbs. If you tolerate wild yeast sourdough, use dried bread crumbs from a few old slices.
How to make ahead or freeze for later
To make ahead, mix and shape your patties. Lay them on a cookie sheet and cover with plastic wrap. Refrigerate up to two days before baking. You can also mix them and just put the bowl in the fridge. Shape them just before baking.
Freeze them already baked (my preference) or shape them into cakes and place on a cookie sheet. Freeze solid, then transfer them to an air tight container. Baking from frozen is allowed–you would just need to tack on an additional 20 minutes or so to the cooking time.
What goes good with salmon patties
I serve mine with steamed broccoli and butter parsley egg noodles on the side.
How to Make Salmon Patties (Southern, Baked)
Ingredients
- 1 14-ounce can Wild Alaskan Pink Salmon OR two cans of cleaned salmon
- 1 egg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard or any mustard for that matter
- 1/2 tablespoon Old Bay Seasoning this is a must
- 1/4 teaspoon onion powder or 3 tablespoons diced onion
- 1/4 cup mayonnaise
- 1/2 sleeve of crumbled saltine or Ritz crackers if making gluten free or low carb substitute 1/4-1/3 cup good Parmesan cheese or gf bread crumbs
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley optional
Instructions
- Preheat your oven to 350 degrees. Spray a cookie sheet with nonstick spray or line with parchment.
- If cleaning your salmon, open the can and empty contents into a medium bowl. Clean away any skin or bones and transfer the cleaned fillet into a separate medium bowl.
- If using already cleaned salmon, just drain away any water and empty the contents into the bowl.
- Add the remaining ingredients, leaving the crackers or Parmesan cheese until last.
- Divide the mixture as evenly as you can, making five or six balls. Transfer the balls to the cookie sheet and press them down until they are about 1/2 inch thick. Drizzle with a little olive oil (optional) before baking.
- Bake until evenly browned, about 20-25 minutes. Serve warm.
these were great. I didn’t feel like making individual patties so I just put it on a baking sheet and patted it down flat baked it then cut into squares. lol
Tastes the same goin’ down Valerie! 😉 I’m glad you enjoyed them. –Rachel
I thoroughly enjoyed these! If I had to do it over again, I would omit the salt and use a little less worcestershire. But I will definitely be making them again!
Question: If I’m using canned salmon with bones and skin included and removed them, do I also drain the salmon?
Hi Cathy, yes you’ll want to drain the water from the can first. –Rachel
The only change I made was to omit the salt. It was delicious and easy. I made an aioli of mayo, sour cream, lemon, horseradish and thyme to dip it in. This will be part of the rotation!
If use two cans of salmon should I double everything else as well?
I usually do Amanda. It works great!
What can be used as a substitute for mayonnaise?
Hey Connie, you really need a binder so you could maybe try plain yogurt or a bit of sour cream maybe but I haven’t tested either of those. –Rachel
This was delicious but when I put the recipe on MyFitnessPal app, the calories came out to 200 per serving. Just a warning to anyone counting calories like me
Serving size is going to play a big role in the calorie estimates Kay and of course–they are estimates. The size of the salmon patty matters and how it was entered in to various calorie trackers can make a big difference. –Rachel
I’ve always fried mine … glad to see they can be baked. Will put them on the same baking sheet with my brussel sprouts and potatoes.
Yes I fried mine for years and now this is the only way I do it. Less mess!
Should the patties be turned over halfway thru cooking time?
I don’t bother Sharon but you can if you want to. –Rachel