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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.

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two salmon patties on a plate with greens

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’s the difference between salmon patties and salmon croquettes?

Do not confuse these salmon patties with croquettes. They are both delicious southern classics made of salmon, some sort of breadcrumb, and egg to bind it all together.

The key difference is that the salmon in a croquette is pounded and ground into a paste and often mixed with flour whereas the salmon in a patty is generally flaked.

Croquettes are fried whereas salmon patties can be baked, fried, or pan-fried. The latter tend to have a denser, less airy texture. 

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.

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.

Ingredients you’ll need for salmon patties

Here’s a list of what you will need to make southern salmon patties: 

ingredients for southern salmon patties
  • Wild Alaskan Pink Salmon OR canned cleaned salmon
  • Egg
  • Worcestershire sauce
  • Dijon mustard
  • Old Bay Seasoning
  • Onion
  • Mayonnaise
  • Saltines or Ritz crackers or gluten-free bread crumbs
  • Parmesan cheese
  • Salt
  • Fresh parsley

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.

The steps

Do I need to clean canned salmon?

I prefer buying the taller cans of salmon. The quality is just a little better. The only downside is that their contents have not been cleaned of bones and skin.

I highly recommend sorting through the can and discarding any skin you find.

You can leave the bones in the salmon. They are very fine and will not cause any harm if ingested. In fact, they will add a little extra calcium to the mix. 


Not in the mood to clean your salmon? You can easily find canned salmon that has already been cleaned. It comes in small cans and can be found where you might find canned tuna.

Make sure to buy a product that has been packed in water as opposed to oil.

Should I fry or bake salmon patties?

You can do either! I lean toward baking as it produces less of a mess, but frying adds a depth of flavor that is to die for.

If you choose the fry, I recommend using a high-quality oil such as lard or avocado oil.

You can use coconut oil as well. Just make sure you buy refined coconut oil unless you want coconut-flavored salmon patties. 

How to keep salmon patties from falling apart

Flaky salmon won’t bind together on its own so it’s important to add other ingredients to the patties that will help them stay together.

Eggs are a pretty universally used binder. When combined with the bread crumbs (crushed crackers or almond flour will work too) in this recipe they work well to pull everything together. The mayonnaise has a similar binding effect.

All that being said, it is still important to handle the patties with care, especially if you choose to fry them. 

Can salmon patties be frozen?

They can! You can freeze them before or after cooking them. Arrange either cooked or uncooked patties in a single layer in an airtight container.

If you find yourself with multiple layers, separate each with a piece of parchment paper to prevent the patties from sticking together.

Store them in the freezer for up to 3 months before thawing them in the refrigerator. 

If you freeze the patties uncooked, thaw them in the refrigerator before baking as you would had they never been frozen.

If you freeze cooked patties, thaw them in the refrigerator before reheating.

Once thawed, arrange them in a single layer on a baking sheet. Cover the patties loosely with aluminum foil and bake for about 10 minutes at 350 degrees F.

You can also reheat them in a little bit of oil over medium heat on the stovetop.

two salmon patties with sour cream and lemons on a plate

What to serve with salmon patties 

These baked salmon patties are delicious on their own as a snack or an appetizer but I love serving them as an entree with a simple side dish or two. Here are some ideas for you. 

two salmon patties on a plate with greens

How to Make Salmon Patties (Southern, Baked)

Salmon cakes are an easy and fast pantry staple that tastes great! Gluten free and low carb options are available.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Author Rachel Ballard

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.

Nutrition

Serving: 1pattyCalories: 85kcalCarbohydrates: 2gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 31mgSodium: 300mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 273IUVitamin C: 4mgCalcium: 22mgIron: 1mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Main Course
Cuisine American

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97 Comments

  1. 5 stars
    I’m looking forward to trying this recipe, I will add a can of crab meat and lemon zest. What can I substitute for the Mayo/Miracle whip?

    1. You want to add crab meat to your salmon patties Gail? What for? And you can’t really sub that mayo (no Miracle whip here) because it’s serving as a binder. Maybe you could use plain Greek yogurt but the flavor will be totally different. Best bet is to always follow the recipe the first time you make it and then adjust the next time if you want to experiment. That way you won’t be writing me nasty notes when it doesn’t work. 🙂 –Rachel

  2. If we do not want to use crushed saltines, what would be the measured amount of panko, or bread crumbs?

    1. It just needs to be enough to hold it together–1/3 to 1/2 cup should do it. I wouldn’t use Panko here because they are too dry and will change the texture of the salmon cakes significantly, and bread crumbs will be very dry (and I feel like they are pretty bland) but if you use those add half, stir it and see if you need the other half to hold them together before adding the rest. –Rachel

  3. 5 stars
    I have been trying to get my fiancé to try salmon cakes for 3 years. By the time he’d agreed I’d lost my trusted recipe…but, luckily I found yours! Success!!!! I’m making them again tonight! Thank you! (I too, add a little red pepper!)

    1. That’s great to hear Celeste! I think a lot of people automatically think salmon patties have to be really fishy and strong, but this particular recipe is great for mellowing out that overly fishy stuff and balances things. I hope you enjoy them often! –Rachel

  4. 5 stars
    Ty so much I made these today with 3 cans of salmon, added some hot pepper flakes , didn’t have any onion powder but they still came out delicious and very moist , the crushed crackers I substituted for seasoned flat bread crisps crushed with rolling pin

    1. I LOVE hot pepper in mine Bryan! I think that’s great–and yes, they are very moist and it sounds like you found your groove with the crisps. Isn’t it nice to have a recipe that can handle swaps and not be ruined? Way to go! Come back and see me soon, okay? Thanks, Rachel

    1. 5 stars
      I made these today for dinner. I used Parmesan cheese instead of crackers. I screwed up and added the cheese before so I ended up having to add more cheese than what you said. They turned out well.
      I also made buttered Parmesan penne pasta too go with it.
      I’ll update after we eat to tell you how it turns out.

    2. I hope they were good for you Jessica! How did you mess up? You put the cheese in before what? I’m sure they worked out okay. 🙂 –Rachel

  5. Although I’ve been accessing and cooking online recipes for years, I have never, not once, not ever, written a review, either because there are so many I can’t imagine mine will make much of a difference, or perhaps I’m just not thrilled with how a dish may have turned out. But I see that no one here has commented after cooking this, and I just had to share my 2 cents. I absolutely loved these.

    I’ve been making salmon patties for a long time, but I wanted something different than the standard fare I usually throw together. These were moist, stayed together beautifully, had a great, unique tangy flavor that I really enjoyed, and I got to use Worcestershire sauce (a favorite I rarely get to use)! I made a quick lemon/mayo/dill dip/sauce, although these needed nothing at all to add flavor.

    I think I might make them for a friend’s pot luck coming up. May I ask for your suggestions (anyone) about how I might present these? I’m not real good at the pot luck thing.

    Thank you for this great recipe, Rachel!

    1. Pamela, thank you so much for taking the time to leave your comment! I want you to know that YES your feedback really does matter here and I’m so glad you liked these enough to come and tell me. I often put fresh dill into this recipe (speaking of your dipping sauce) so I think that’s a lovely addition. To pot luck them, you can serve them room temperature if you want to (just be careful about how long they are out to avoid bacterial growth) or cook them, wrap them in foil to transport and then when you get to the potluck arrange them on a tray you’ve lined with some baby mixed greens and serve your dipping sauce on the side. Sprinkle them with a little fresh parsley for added freshness if you want to. I hope they are a hit! Make sure to come back and let me know how they go over when you can, okay? Have a great day. –Rachel

    2. Oh, on a bed of greens…perfect! You’re so welcome. Yes, I will definitely let you know. 🙂

    1. My dad’s mom was a gourmet chef and she made these, Morgan. Except she had a white cheese sauce she also made to go over them. I leave that off 🙂

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.