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.
Made this tonight. Loved them. Neighbor loved them too.
Few changes: used dry mustard, little less than a sleeve of saltines, added no salt, added a bit of chopped red pepper and celery for a little zip and crunch.
I do not take off skin or bones but mash it all up together. The bones have useful calcium. The skin might have mercury but I don’t eat it often enough to be too concerned. I only had dried parsley on hand so just added a pinch or so and used some grated parmesan for the tops of the patties/cakes.
Will make it again and soon!