Salmon Patties {Salmon Croquettes}

Square overhead shot of an easy salmon patties recipe served on a platter with cocktail sauce and tartar sauce.

5 from 4 votes

Salmon Patties {Salmon Croquettes}

These easy salmon patties (salmon croquettes) are crispy on the outside, tender and flaky on the inside, and made with simple pantry ingredients. Pan-fried in butter and oil for a golden crust, they're a quick and delicious family dinner.

Course Dinner

Cuisine American, Southern

Keyword canned salmon patties, easy salmon patties recipe, salmon cakes, salmon croquettes, salmon patties

Prep Time 25

Cook Time 20

Chilling Time (optional) 1

Total Time 1 45

Servings people

Calories 552kcal

Author Blair Lonergan

Equipment

Large skillet

Ingredients

For the Salmon Patties:

1 tablespoon olive oil
¼ cup finely diced onion
1 lb. canned salmon, drained, bones and skin removed (or 1 lb. cooked salmon fillets, broken into large chunks)
½ cup saltine cracker crumbs (about 15 crackers before crushing)
1 large egg, lightly beaten
1 tablespoon mayonnaise
Zest and juice from ½ of a lemon
2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
Kosher salt and ground black pepper, to taste

For Dredging and Frying:

1 cup plain dry breadcrumbs
3 tablespoons butter
3 tablespoons canola oil or vegetable oil
Optional garnish: chopped fresh parsley; lemon wedges
Optional, for serving: tartar sauce, cocktail sauce, remoulade, or ketchup

Instructions

Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes.
Transfer the onion to a large mixing bowl. Add the salmon, saltine cracker crumbs, egg, mayonnaise, lemon zest and juice, parsley, and salt and pepper to taste. Stir gently to mix. Try not to break up the chunks of salmon too much; do not over-mix.
Form the salmon mixture into 8 patties, about ½ inch thick.
Place the breadcrumbs in a shallow bowl; season with salt and pepper to taste.
Dredge the salmon patties in the breadcrumbs, coating both sides and pressing gently to adhere.
Refrigerate the patties for at least 1 hour, or until firm. This step helps them hold together in the pan.
In the same skillet used to cook the onions, heat butter and oil over medium-high heat until the butter is sizzling (use enough to generously cover the bottom of the skillet).
Place the patties in the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Cook until golden brown, about 4-5 minutes per side. Flip the patties only once; reduce the heat to medium if they start browning too quickly.
Drain on paper towels. Serve warm with tartar sauce, cocktail sauce, remoulade, or ketchup. Garnish with fresh parsley and lemon wedges, if desired.

Notes

Chill the patties for at least 1 hour (or up to 24 hours) before frying. This is the key step that helps them stay together in the pan.
The binder trio matters. Egg, mayo, and saltine cracker crumbs each play a role in holding the patties together. Saltine crumbs work better than breadcrumbs as an internal binder because they're lighter and absorb excess moisture without getting heavy.
Don't overmix. Keep some bigger chunks of salmon for a flakier, more textured patty.
Seasoning variations: Stir in about 1 teaspoon of Old Bay seasoning for classic Maryland flavor. Fresh dill, Worcestershire sauce, or Dijon mustard are also great additions.
Bell pepper option: Add 2-3 tablespoons of finely diced bell pepper to the mixture for added color and a touch of sweetness.
Baked option: Preheat oven to 450°F. Grease a rimmed baking sheet with butter. Bake for 12-14 minutes, flipping halfway through, until golden brown.
Fresh salmon: Canned salmon is more traditional, but you can also use 1 lb. of fresh cooked salmon if you have leftovers or if you prefer that option.
Other fish: Substitute with canned tuna, cooked cod, or other flaky fish for a different take on the recipe.
Breadcrumb alternatives for coating: Panko, crushed crackers, or cornmeal all work well as a substitute for the exterior breadcrumb coating.
Storage: Cooked patties keep in an airtight container in the fridge for 3-4 days. Reheat in a 350°F oven for about 10 minutes. Freeze uncooked or cooked patties (wrapped individually in waxed paper and foil) for up to 2 months. Thaw in the refrigerator overnight before frying or reheating.
Scaling: Cut ingredients in half for 4 patties, or double for a larger batch. Cook in multiple batches to avoid overcrowding.
Recipe adapted from Sarah Foster’s Southern Kitchen cookbook.

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