Southern Salmon Patties are quick and easy to make from canned salmon and just a few other ingredients you are likely to have on hand. Serve them with tartar sauce and a few southern sides, over mixed greens with a little balsamic vinaigrette, or make a sandwich out of them.

Any way you do it, they make an inexpensive but delicious meal with plenty of protein.

Use Canned Salmon

I love salmon and almost always use fresh salmon. Salmon Patties are really the only time I use canned salmon.

I like to keep one or two cans in my pantry. The other ingredients are all things you are likely to have on hand so this recipe can be whipped up for a quick meal.

The canned salmon, I buy Pink Salmon, needs to be drained and mashed up with a fork. I like to pick through it and remove any pieces of skin and bone. Note: If you like the skin and bones, there is no need to remove them. The bones are actually very brittle and soft and you will not notice them.
If you are a little squimish about skin and bone being in canned salmon, Chicken of the Sea sells it in 5 ounce pouches. It is more expensive than the cans but it tends to be much more cleaned up than the canned stuff and I have never had to pick any skin or bone out of it.

Other Ingredients

The salmon gets mixed with mayo, onion, cajun seasoning (I love Tony Chachere’s), lemon zest, and an egg, plus some crumbled Saltine crackers. They are formed into patties and coated in more Saltine cracker crumbs,...