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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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:
- 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.
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.
- Salad. Lighten things up with a simple salad. Try my wedge salad, this broccoli salad, or my charred caesar salad.
- Pasta-ish. Plop these patties on top of a delicious nest of buttered egg noodles or lightly dressed couscous.
- Cooked veggies. I love serving these patties with a side of steamed or roasted vegetables. Try steamed broccoli or green beans, roasted zucchini, roasted radishes, or even my orange and ginger roasted asparagus.
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.
I’ve been making salmon patties for years. I thought I would try something different because my grandkids are not big fish eaters. Your recipe was a big success with everyone! Thank you, Denise
I’m glad to hear that Denise. I think the addition of the other ingredients in this version mellow it out some so it’s not so fishy. I’m glad you liked them.–Rachel
Wonderful success! Hubby is not fond of too much “added” flavoring in any of his foods. AND he is not crazy about salmon patties – made a face when I told him that’s what we were having. So blew me away when he actually complimented these!!! Served with a mushroom rice pilaf and steamed fresh broccoli, cauliflower & carrots. Will definitely make again!
Oh that’s great Pam! I’ve had some terrible salmon in my life too, but these are a nice balance I think. I’m glad he liked them. –Rachel
I had to add flour to get it to form the balls….next time I will add less mayo. The flavor, however, was wonderful. I made a dipping sauce of just a little bit of Kraft light mayo mixed with Frank’s Hot Wing Sauce. Yum!
Flour? That shouldn’t have happened Tena. It’s not a tight mixture to begin with. I probably need to take some pictures of it and add those to the post. Did you use whole canned salmon that you have to clean or boneless like tuna fish? If you used the small cans maybe it needed to be drained more? –Rachel
I made these from your recipe once before, and they were a hit! Even my 11 y.o. dtr. ate them. I think the only ingredient I didn’t have on hand was saltines, and I didn’t like the idea of cheese. So, I crushed up potato chips. Worked fine. I guess that would be gluten-free, too? Tonight I plan top make them again, and I have saltines on hand this time. BOOKMARKED!!
It gives me confidence in knowing that Rachel works hard in making sure that each one of her recipes is correct, because you wouldn’t believe how many on the internet that are incorrect! Not sure if they get in a hurry and don’t take the time to proofread, or drowsy because they work late into the night, whatever the case, it’s a sure way to lose fans.
Oh thanks Diana!
Made double recipe and they were delicious! Took a little longer to bake and I flipped them over after 20 minutes. Will make again; so much easier than frying and healthier!
I agree Lorraine! I love them as well. I’m so glad you enjoyed them. –Rachel
This recipe was shockingly good! I thought the measurements of the worchestershire, mustard, and Old Bay were wrong, but they are not. I left out the salt- not needed. I also used some fresh rosemary, maybe a half teaspoon minced, and pepperidge farm seasoned stuffing leftover from thanksgiving.
Hahahaha Annette–trust me, I work really hard to make sure each recipe is correct. Glad you enjoyed them. –Rachel
My mom made salmon croquettes with a cream sauce and coated it in buttermilk pancake mix. I use the canned salmon but only remove the skin. I use my hands to crush the bones which are quite soft so I get the benefit of more calcium. My mom always fried them but I always have trouble frying them. I saw your recipe for baking them either fresh or frozen, and tried it. It worked perfectly. We serve them with mashed potatoes and a medium cream sauce with peas. It is delicious.
You can certainly leave the bones in, you’re right about that Kathleen–and my grandmother fried these as well and served them with a cheese sauce. I never had her version but this one will sure do in a pinch. Glad you enjoyed them. –Rachel
Flax meal is another good substitute for breadcrumbs
Great suggestion Cassandra. Thank you!
Delicious, dear, and my son forgot to get saltines, so I subbed Simply Lay’s sea salted potato chips. The most important ingredients are the OldBay and the DUKE’S, right? Delicious!! My son and his girlfriend devoured theirs on buns w/tomato, onion, and lettuce, while I ate mine w/ fork and knife alongside salad and roasted creamer potatoes. So moist, I didn’t even use any condiments! Thank you!
Well sounds like you were very creative Maria. I’d probably have never thought of the chips. I’m so glad you all enjoyed them. We always have ours with steamed vegetables and butter parsley egg noodles. And you’re right–you don’t need anything to slather on them. They are good on their own. 🙂 Thank you for letting me know! –Rachel