Crispy Salmon Patties (Salmon Cakes)
Makes about 8 patties
Ingredients
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2 cans salmon (14–15 oz total), drained
(remove skin & bones, or mash them in if you like — they’re soft and edible) -
1 large egg
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½ cup breadcrumbs or crushed saltine crackers
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¼ cup finely diced onion
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1–2 tbsp mayo (or a splash of milk)
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1 tsp Dijon or yellow mustard (optional but good)
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½ tsp garlic powder
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½ tsp paprika
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Salt & black pepper to taste
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Oil for frying (vegetable or canola)
Instructions
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Mix
In a bowl, flake the salmon well. Add egg, breadcrumbs/crackers, onion, mayo, mustard, and seasonings.
Mix until it holds together but isn’t mushy. -
Form patties
Shape into palm-size patties, about ½–¾ inch thick.
If the mixture feels loose, add a little more crumbs. -
Chill (optional but helpful)
Rest patties in the fridge 10–15 minutes so they hold their shape. -
Fry
Heat oil in a skillet over medium heat.
Cook patties 3–4 minutes per side until deep golden and crispy. -
Drain
Transfer to paper towels and let rest a minute before serving.
Serving ideas
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With mac & cheese or mashed potatoes
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On a bun like a sandwich
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With tartar sauce, lemon, or hot sauce
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Breakfast-style with eggs 😏
If you want, I can:
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Upgrade these into Southern-style
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Make them air fryer or oven
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Or turn them into salmon croquettes with sauce
Just say the word 🍽️