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My Old Fashioned Salmon Patties recipe is seasoned to my New Orleans palate. So prepare your mouth for some well-seasoned salmon croquettes. Enjoy them for brunch or dinner or make minis for a party.
Here are some more salmon recipes to add to your repertoire: Salmon Picatta, Blackened Salmon and Shrimp, Grilled Salmon Sandwiches with Corn Salad, Grilled Salmon, and Lemon Pepper Glazed Salmon.
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Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country's second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating "Freedom Day" by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram. You can find a list of all recipes from the 2023 Juneteenth Virtual Potluck on the Eat the Culture website.
Now, if you're looking for your grandfather's southern salmon patty recipe with crushed saltine crackers or corn meal. I'm going to disappoint you. However, if you're looking for a recipe to make your grandfather smile after he takes a bite of your croquette. I'm going to make you really proud.
Growing up in the South, you'll find several different versions of salmon patties that range from really simple to ones like mines that require a smidgen more work, but the extra effort will be yummy!
Let me teach you how to make salmon patties that will put a smile on the face of the pickiest eater in your house.
Southern Salmon Patty Ingredients
Before you start whipping up this salmon cake recipe, look at this ingredient list to ensure you have everything you need.
Canned Salmon
You want to get canned wild caught salmon with the bones and skin removed.
Vegetables
I add yellow onion, red bell pepper, celery, and garlic to my patties.
Mayonnaise
Mayonnaise will add moisture and help keep the salmon patty from falling apart.
Seasonings
I use Savory Low-Sodium Cajun seasoning, garlic powder, and Italian seasoning to perfectly season these simple salmon patties.
Bread crumbs
Usually, I'd call for panko bread crumbs, but I decided to use fine bread crumbs.
Eggs
A couple of eggs will keep the patties moist and held together.
Fat
I love using oil and butter to cook the patties to a pretty golden brown.
How To Make Southern Salmon Patties
I wanted my old fashioned salmon patties recipe to be fun, tasty, and simple.
First, preheat oven to 200°F. Drain the canned salmon of any liquid.
Add onions, bell pepper, celery, and garlic in a food processor, and pulse until vegetables are chopped fine.
Combine salmon, vegetables, mayonnaise, Cajun seasoning, garlic powder, Italian seasoning, and bread crumbs in a large bowl. The salmon mixture should hold together when squeezed in your hand.
Add the remaining bread crumbs to a plate. Beat eggs and water in a medium bowl.
Form patties with a greased dry ½ measuring cup, dip into the egg wash and drain off excess egg. Evenly coat salmon cakes with bread crumbs, shake off excess and shape them into a round disc, set aside on a baking sheet.
Heat a large skillet with oil and butter over medium heat, add 3 salmon patties, and cook for 2-3 minutes on each side until golden brown. Repeat with the next batch. Keep cooked salmon patties warm in the oven until you finish cooking the remaining cakes. Serve immediately with a squeeze of lemon juice and serve with a green salad and tartar sauce, hot sauce or remoulade.
Pro Recipe Tips & Tricks
Here are a few notes I had after making these scrumptious and easy salmon patties.
- You can use ¼ dry measuring cup to make smaller patties to feed a larger crowd.
- Use Old Bay seasoning or your favorite all-purpose seasoning instead of Savory Cajun seasoning.
- You can use corn meal or panko breadcrumbs as a swap for the breadcrumbs.
- Add two tablespoons of fresh lemon juice and lemon zest from 1 small lemon to add more flavor to the patties.
- Most canned salmon in the United States are boneless and skinless pink salmon. Which may be labeled red salmon.
- If you have any leftover cooked salmon, weigh it to ensure you have enough for the recipe.
- Use can use canned tuna as a swap for the salmon to make tuna patties.
- Use fresh herbs like dill weed or fresh thyme in your salmon patties.
- I recommend using a high smoke point oil like avocado oil. Olive oil will burn once it gets too hot.
- A fish spatula will be the best tool for turning any seafood.
- You can serve your salmon patty with a dollop of sour cream and garnish with fresh dill or green onions.
FAQ
Here are the top questions readers have about making salmon patties.
Canned salmon can be enjoyed in several ways, but the best way is to use it to make salmon patties. Add some to your eggs or omelets for a high protein breakfast.
A perfectly cooked salmon patty should be moist and tender inside with a slightly crispy exterior. If your salmon patty has a grey or mushy texture on the inside, the color may come from the skin side of the flesh, but if it's mushy, it may be undercooked. Fully cooked salmon should read an internal temperature of 145°F to ensure it's safe to consume.
Yes, canned salmon can be a healthy addition to your diet. It's a great source of protein, vitamin D, calcium, and omega-3 fatty acids. It can help reduce inflammation, improve heart health, and support brain function. However, you should choose canned salmon that is low in sodium and packed in water; it is important to avoid excess salt and oil.
Here are a few tasty side dishes to serve with your salmon patties: southern hushpuppies, stewed okra and tomatoes, corn maque choux, southern green beans, southern potato salad, and jasmine vegetable rice.
To make salmon patties with fresh salmon, you must remove the skin and bake the salmon for 12-15 minutes in a 400°F oven. Flake the cooked salmon with a fork. Then proceed to follow the recipe below.
By following these tips, you can keep salmon patties from falling apart:
1) Use the right amount of binding agent: Too few eggs or breadcrumbs can cause the patties to fall apart, while too much can make them dense and heavy. Use just enough to where the salmon will hold together once squeezed in your hands.
2) Chill the mixture: Place the salmon patty mixture in the refrigerator for at least 30 minutes before forming them into patties. This will help the mixture firm up and stay together.
3) Handle the patties gently: When forming the patties, be gentle and avoid packing them too tightly. Use a light touch to shape them into patties.
4) Don't flip them too soon: When frying the salmon patties, wait until they're browned and crispy on the first side before flipping them. This will ensure that they hold together and don't fall apart.
Yes, you can use flour instead of breadcrumbs in salmon patties. It helps to bind the cakes together, just like breadcrumbs. However, the texture of the patties may be slightly different from those made with breadcrumbs. If you're out of breadcrumbs or prefer not to use them, use flour, corn meal or saltine crackers as a substitute.
Salmon cakes typically take about 3-4 minutes per side to cook, depending on the thickness of the patty. The internal temperature of the patty should reach at least 145°F to ensure they're safe to consume. It's important to avoid overcooking the salmon cakes, as this can dry them out and make them tough.
Yes, you can freeze salmon patties for later use. Allow the cooked cakes to cool completely, place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. When ready to eat, reheat them in a skillet on medium heat with a bit of oil until warm and crispy or pop them in a 400°F oven or air-fryer for 8-10 minutes until hot.
You can store leftover salmon patties in the fridge in an airtight container for up to 3 days or in the freezer for up to 1-2 months. To reheat, pop them into a 400°F oven for 8-10 minutes.
Coastal Cuisine (Gullah, Cajun, and Creole)
Gullah, Cajun, and Creole cuisines highlight the bounty of coastal food central to Juneteenth since its inception in the Gulf Coast city of Galveston, TX, in 1865. Southern Crab Beignets with Remoulade Sauce, Cajun Seafood Boil, and cooling Homemade Peaches and Cream Popsicles are among the recipes inspired by the unique culinary traditions rooted in the coastal regions of the Gulf States.
Gimme From Scratch- Southern Crab Beignets with Remoulade Sauce
Meiko And The Dish - Cajun Chicken Wing & Turkey Neck Boil (Seafoodless)
Gimme From Scratch - Cajun Seafood Boil
Kenneth Temple - Old Fashion Salmon Patties with Homemade Tartar Sauce
Lenox Bakery - Banana Pudding Pound Cake
Coined Cuisine - Homemade Peaches & Cream Popsicles
Sims Home Kitchen - Non-Alcoholic Tropical Pineapple Drink
You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Preheat oven to 200°F before pulling all the salmon patties ingredients out.
Step 2: Put everything measured into individual bowls.
Step 3: We don't want any surprises, so make sure the salmon has no bones.
Step 4: Start following the recipe and get ready for the best salmon patties you've ever enjoyed.
Whether serving them as an appetizer or main course, your family and friends will love these salmon patties. Let me know your thoughts by leaving a comment and star rating below. And don't forget to share it with your loved ones on social media. #LezEat
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📖 Recipe
Old Fashion Salmon Patties
Ingredients
- 6 6 oz. canned wild salmon boneless & skinless, drained
- 1 small yellow onion chopped
- ½ red bell pepper chopped
- 1 stalk celery chopped
- 1 garlic clove smashed
- ½ cup mayonnaise
- 2 tablespoons Savory Cajun seasoning
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 ½ cups fine bread crumbs
- 2 large eggs
- 2 teaspoon water
- 5 tablespoons oil
- 2 tablespoons unsalted butter
- Tartar Sauce
- Remoulade Sauce
Instructions
- Preheat oven to 200°F. In a food processor add onions, bell pepper, celery and garlic, pulse 10-12 times until vegetables are chopped fine. In a bowl add salmon, vegetable mix, mayonnaise, Cajun seasoning, garlic powder, Italian seasoning and ½ cup bread crumbs mix together.
- Add remaining bread crumbs to a plate. Add eggs and water in a medium bowl and mix until combined.
- Form salmon into patties with a greased dry ½ measuring cup, dip into egg wash and drain off excess egg. Dredge patties on both sides with bread crumbs, shake off excess and shape into round patties, set aside on a baking sheet.
- Heat a large skillet with 2 tablespoons of oil and 1 tablespoon butter over medium heat, add 3 patties and cook for 2-3 minutes each side until golden brown; repeat with the next batch. Keep cooked salmon patties warm in the oven until you finish cooking the remaining patties.
- Serve immediately with a lemon wedge, tartar sauce or remoulade or hot sauce.
Notes
- You can use ¼ dry measuring cup to make smaller patties to feed a larger crowd.
- Use Old Bay seasoning or your favorite all-purpose seasoning instead of Savory Cajun seasoning.
- You can use corn meal or panko breadcrumbs as a swap for the breadcrumbs.
- Add two tablespoons of fresh lemon juice and lemon zest from 1 small lemon to add more flavor to the patties.
- Most canned salmon in the United States are boneless and skinless pink salmon. Which may be labeled red salmon.
- If you have any leftover cooked salmon, weigh it to ensure you have enough for the recipe.
- Use can use canned tuna as a swap for the salmon to make tuna patties.
- Use fresh herbs like dill weed or fresh thyme in your salmon patties.
- I recommend using a high smoke point oil like avocado oil. Olive oil will burn once it gets too hot.
- A fish spatula will be the best tool for turning any seafood.
- You can serve your salmon patty with a dollop of sour cream and garnish with fresh dill or green onions.
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