Home » Main Dishes » How to make salmon patties (Southern,Baked)

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

Jump to Recipe              Print Recipe

I am so bad about the freezer. I love to freeze extras and  make food ahead so I can have it on hand.

[FREE Download] 11 Easy Food Swaps Your Body Is Begging For

Do food labels confuse you? Cut through the clutter with these easy, practical ingredients you can put to use right away!

    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.  

    Ingredients for salmon patties laid out on a table

    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

    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.

    a bowl of buttered noodles with spoon on a wooden table
    salmon patties on a plate with lemons and sauce

    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

    Calories: 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

    Similar Posts

    85 Comments

    1. Sooo good! Best ever recipe for canned salmon/salmon patties! I’ll be relying on this frequently since salmon is highly recommended in the diet for AMD (Macular Degeneration) and, truthfully, I’ve steered away as much as possible since I don’t like the taste . . . until now! Thank you for this recipe!

      I served this in Joseph’s Pitas with dill pickle slices, tomato slices and lettuce! Yum!

    2. I made it last night following the recipe exactly and used Saltines. The taste was new to us but it was so salty that it detracted from the flavor. It has potential but if I try it again I’ll eliminate the salt and 1 TBS Worcestershire sauce.

      1. I’ve never had trouble with the salt in this Lew. Are you someone who avoids salt otherwise? I also think the brand of saltine can vary a lot. –Rachel

      2. @Lew Newby, I agree. I’ve had these for over 30 years
        We only used a can of salmon( didn’t remove anything except the water), add saltines or a little bread crumbs, an egg, and garlic & onion powder. Hand mixed then formed into paddies. Cooked in skillet in a little oil till brown on each side. Simple but we loved it!!!! Can’t beat a budget meal that’s this good
        Trust me… We were so broke iT was like having red lobster

    3. Rachel,
      Which cracker would you use to give it the best flavor.. Ritz or regular saltines? Can’t wait to try this recipe!
      Thanks,
      Melody

    4. 5 stars
      These are the easiest and tastiest salmon patties I have ever eaten. I do a combo of either saltines or Ritz crackers (depending on what I have on hand)mixed with Parm cheese. Yummy!!!

    5. 5 stars
      Really delicious! I can’t eat gluten so I subbed gluten free bread crumbs for the saltine crackers and didn’t feel I lost any of the goodness. Family really enjoyed alongside a salad. Easy and tasty.

    6. 5 stars
      These were the BEST Salmon Patties I’ve ever eaten! SO flavourful and they came out of the oven crispy and tender. I added 1 Tablespoon of black coffee to the recipe and it took it straight over the top! Thank you. This one’s a keeper!

    Leave a Reply

    Your email address will not be published.

    Recipe Rating