Easy Southern Salmon Patties
These crispy yet flaky baked salmon croquettes are a wonderful, easy Southern recipe. Serve these easy croquettes for dinner with a nice green salad or as a light meal for lunch on a toasted bun with creamy coleslaw.
Southern salmon patties, a recipe you’re going to love!
- 18 ounces pink salmon
- 1/2 cup finely chopped green onions, about 5-6 green onions
- 1/2 cup real mayonnaise
- 1 large egg, beaten
- juice from 1/2 medium lemon
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Creole seasoning
- 1/4 tsp coarse ground black pepper
- about 30 saltine crackers, divided
- 1/4 tsp salt
- Pour 1″ of cooking oil into a 12″ cast iron skillet. Heat over medium heat on the stovetop. When a drop of water put on the surface crackles, the oil is ready to cook.
- While the oil is heating up, combine the salmon, mayonnaise, lemon, egg, and Worcestershire sauce in a mixing bowl.
- Mix in the onion, Creole spice, salt, and pepper.
- 13-15 saltine crackers, crushed, should be added to the salmon mixture. Once again, combine thoroughly. To dredge patties in, finely crush the remaining crackers on a small plate.
- Form small to medium patties with your hands from the salmon mixture, then carefully place finely crushed saltines on top and pat to cover on all sides.
- Preheat the oil and cook the patties for 2-3 minutes on each side, or until golden brown. Remove from the oil and drain on a baking rack lined with paper towels.
Serve when still hot.