Salmon patties (or salmon cakes) are a beloved “pantry staple” miracle. They turn a humble can of salmon into a crispy, golden-brown delicacy that’s tender on the inside and crunchy on the outside.
The secret to a patty that doesn’t fall apart in the pan is the “chill set”—letting the formed patties rest in the fridge before frying so the binders can firm up.
Classic Crispy Southern Salmon Patties
Prep time: 15 mins (+ 30 mins chilling) | Cook time: 10 mins
1. The Ingredients
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The Fish: 1 can (14.75 oz) Pink or Red Salmon (drained, skin and bones removed if preferred).
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The Binders: * 1 Large egg (beaten).
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½ cup Breadcrumbs or crushed Saltine crackers (crackers give a lighter, traditional crunch).
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The Flavor:
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¼ cup Finely diced onion and 2 tbsp minced bell pepper.
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1 tbsp Fresh parsley (or 1 tsp dried).
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1 tsp Lemon juice and 1 tsp Dijon mustard.
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½ tsp Old Bay or Garlic powder.
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The Fry: 2–3 tbsp Vegetable oil or Butter.
2. Step-by-Step Instructions
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