Crispy Salmon Patties

Crispy salmon patties made with canned salmon & crackers for an easy, delicious meal. Perfectly golden & flavorful in under 30 minutes!

Course Main Course

Cuisine American

Keyword salmon patties, salmon croquettes, salmon cakes

Prep Time 15

Cook Time 9

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.

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!