Ingredients
For the Patties:
1 can (14.75 oz) salmon, drained (or fresh cooked salmon)
½ cup crushed saltine crackers (plus extra for coating)
(or use gluten-free breadcrumbs if preferred)
¼ cup finely chopped onion
1 large egg, beaten
1 tbsp fresh parsley, chopped (optional)
1 tsp Dijon mustard (optional)
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
Vegetable oil, for frying
For Serving:
Lemon wedges
Hot sauce (optional)
Suggested sides: grits, scrambled eggs, collard greens, or fresh salad
Instructions
1. Prepare the Salmon
Drain canned salmon thoroughly and remove any bones or skin.
Flake the salmon into a mixing bowl.
2. Mix the Ingredients
Add salmon, crushed crackers, onion, egg, parsley, mustard (if using), garlic powder, paprika, salt, and pepper into a bowl.
Mix gently until well combined. Do not overmix.
3. Form the Patties
Shape mixture into 6–8 patties, about ½-inch thick.
Lightly coat each patty in extra crushed crackers for a crispier crust.
4. Fry
Heat ¼ inch of vegetable oil in a skillet over medium heat.
Once hot, fry patties 3–4 minutes per side until golden brown.
Transfer to a paper towel-lined plate to drain.
5. Serve
Serve warm with lemon wedges and hot sauce.
Pair with classic sides like creamy grits, eggs, or greens.
Tips
Fresh parsley adds brightness.
Cracker coating ensures a crunchy crust.
Adjust seasoning to taste before cooking.
Serving Ideas
Breakfast: With grits and eggs.
Main Dish: With veggies, salad, or potatoes.
Appetizer: Make mini versions for parties.
Meal Prep: Store leftovers up to 3 days in the fridge. Reheat in a skillet for best texture.