If you’re looking for a quick, high-protein meal with simple ingredients, these Crispy Salmon Patties are the answer.
Growing up, my mom made the most delicious salmon patties! They were a favorite meal for me, and over the years, I’ve perfected them for my family. I love that these Crispy Salmon Patties are made quickly with either fresh or can salmon. Personally, I prefer canned salmon for its mild flavor, but both options work wonderfully.
We love these Salmon Patties year round! Summer, Fall, Winter, and Spring these patties are easy to make and absolutely delish!
These Crispy Salmon Patties pair perfectly with my Homemade Tartar Sauce, which my family loves just as much as the patties. Together, they’re the ultimate duo!
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Ingredients Needed
This simple recipe with canned salmon, eggs, & crushed crackers was born out of a desire to recreate a childhood favorite meal, Salmon Croquettes, while keeping it simple and adaptable. Additionally, I wanted to ensure it was easy to prepare without sacrificing flavor or texture. Plus, you can add optional seasonings and herbs to suit different tastes, making it versatile for any occasion. Whether you’re making them for a busy weeknight dinner or a special family meal, these crispy salmon patties are sure to please everyone at the table.
- Cans of salmon – This makes for a lean and high protein meal
- Eggs - A binder for the ingredients as well as added protein
- Crackers – Provides the crispy and crunchy outside
- Refined coconut oil or avocado oil - These oils handle high heat well
- Optional: fresh dill, fresh parsley, Cajun seasoning (for a spicy kick), or lemon pepper seasoning
See recipe card for quantities.
How to Make Crispy Salmon Patties
- Step 1: In a medium-sized bowl, crush the crackers with your hands and set aside. Leave some variation in the size of the crushed crackers. In a large bowl, stir together the drained salmon, one egg, ½ cup of crushed crackers, and any optional seasonings or herbs.
- Step 2: Form the mixture into approximately 3-inch thin patties with your hands and place them on a plate. This should yield about seven patties. In a separate bowl, whisk an egg and set aside.
- Step 3: Dip each patty, one at a time, into the egg mixture on both sides. Then press each side of the patty into the crushed crackers. Place the coated patties back on the plate. Repeat until all the patties are coated.
- Step 4: Heat a small cast iron skillet (7-8 inches wide) on medium to medium-high heat. Add refined coconut oil and let it heat up for a few minutes. Cook three patties at a time in the skillet for 1 ½ to 2 minutes on each side or until golden brown. Transfer the cooked patties to a paper towel-lined plate to absorb any excess oil. Repeat until all the patties are cooked.
Tips for these Crispy Salmon Patties
- Crush the crackers with your hands, leaving a mix of larger and smaller pieces. This variation creates a crispy texture.
- Double or triple the recipe easily to feed a crowd or save for later.
- There are differences in canned salmon. Some of the larger cans include skin and bones along with the salmon. While this may seem "gross", the skin and bones in this canned salmon is acceptable to consume. The skin and bones are extremely soft and mix in with the salmon, egg, and cracker crumbs and you can't taste them once you cook the patties. I have used the larger cans many times and the patties turn out beautifully. If this is something that makes you uneasy, simply choose the smaller cans. The smaller cans generally are labeled as boneless and skinless salmon.
- There is a difference between refined coconut oil and coconut oil. Refined coconut oil does not taste like coconut while regular coconut oil does. Use refined coconut oil in this recipe or avocado oil.
Substitutions
- Fresh salmon: You can use freshly cooked salmon instead of canned for a more robust and richer flavor. This is a great option if you have leftover salmon or prefer a fresher taste.
- Egg replacer: If you need an egg substitute, replace each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of warm water. This works well to bind the patties while keeping them moist and tender.
- Gluten-free crackers: For a gluten-free version, substitute regular crackers with gluten-free options. This ensures everyone, including those with dietary restrictions, can enjoy these crispy salmon patties.
Variations
- Kid-friendly version: Make the Crispy Salmon Patties smaller (about 2 inches) for bite-sized portions that kids will love. While it requires extra preparation, it’s worth it for happy mealtime moments.
- Spicy version: Add Cajun seasoning to the salmon mixture for a flavorful kick.
Equipment Needed
A cast iron skillet is ideal for frying these Crispy Salmon Patties because it provides even heat distribution and prevents sticking. I recommend using a 7-8 inch skillet to cook three patties at a time for optimal results. However, if you choose to use a larger skillet, you may need to add more oil than what the recipe requires to ensure proper frying. While a regular skillet works fine in a pinch, a cast iron skillet truly elevates the cooking process and delivers perfectly crisp results every time.
Storing the Patties & Reheating Instructions
Store the leftover patties in an airtight container in the refrigerator for up to three days to maintain their freshness. To reheat, choose one of these methods:
- Oven: Preheat your oven to 350°F and heat the patties for 5-8 minutes, or until they are hot in the center. This method helps retain their crispy exterior while warming them evenly.
- Skillet: Alternatively, reheat the patties over medium heat for a few minutes on each side or until the middle is hot. This option is quick and ensures the patties remain crispy and delicious.
Both reheating methods work well to preserve the texture and flavor of the salmon cakes, so you can enjoy them just as much the next day.
Important Tip
Don’t forget to serve these Crispy Salmon Patties with my tartar sauce recipe for the ultimate flavor experience! The creamy sauce pairs perfectly with the fish and makes every bite an experience!
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Crispy Salmon Patties
Ingredients
- 2 - 6 oz cans salmon - skinless & boneless in water drained
- 2 eggs - divided
- 2 C crackers - crushed & divided entertainment style crackers or table crackers
- ½ C refined coconut oil or avocado oil
- Optional: fresh dill fresh parsley, cajun seasoning (for a spicy kick), or lemon pepper seasoning.
Instructions
- In a medium size bowl, crush the crackers with your hands and set aside. I like for them to have some variation of size to the crushed crackers.
- In a large bowl stir together the drained salmon, 1 egg, and ½ C crushed crackers and any optional seasonings or herbs.
- Form the mixture into apx 3” thin patties with your hands and place them on a plate. This should make apx 7 patties. If the patties are not sticking together simply add one more egg to the salmon mixture and mix it in with your hands. Then form the patties.
- In a separate bowl, whisk an egg and set aside.
- Dip each patty one at a time on each side in the egg mixture and then press each side of the patty into the crushed crackers. Then place back on the plate. Repeat this until all the patties are finished.
- Heat a medium size cast iron skillet or any skillet on medium to medium - high heat and add the refined coconut oil. Let the oil heat up for a few minutes and then add 3 patties in the pan at a time. The oil should sizzle when you add the patties to the pan. Cook for 1 ½ to 2 minutes on each side or until slightly golden brown on each side. Place the cooked patty onto a paper towel lined clean plate to absorb the extra oil. Repeat this process until all the patties are cooked.
- Serve with the best ever tartar sauce recipe!
