About Brenda Gantt’s Salmon Patties
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose relaxed, front-porch style of cooking has drawn millions of viewers online. Salmon patties are among the everyday dishes she is known for, and they fit her approach perfectly: simple pantry ingredients, a hot skillet, and a result that tastes like home. You can read more about her path in our stories section and catch up on the latest in our news section.
Salmon patties, sometimes called salmon croquettes or salmon cakes, became a Southern staple because canned salmon was affordable, kept for months in the pantry, and could feed a family in minutes. Mixed with egg, onion, and crushed saltine crackers, a couple of cans turn into a hot, crisp-edged supper that many people grew up eating on busy weeknights.
They are also a classic on the Southern breakfast table, served with grits, scrambled eggs, and biscuits. If you enjoy morning favorites like these, browse our breakfast recipes for more ideas. Whether you serve them for breakfast, lunch, or supper, the combination of a golden crust and a soft, savory center is hard to beat.
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Brenda Gantt Salmon Patties Recipe
Ingredients
Salmon Patties
For Frying
Kitchen Tools Needed
- Large mixing bowl
- Fork
- Large skillet (cast iron works well)
- Spatula
- Paper towels or wire rack
Not sure which skillet to use? Our kitchen guides cover the basics.
Instructions
- Prep the salmon. Drain the salmon well, reserving a spoonful of the liquid. Place the salmon in a large bowl and flake it with a fork, removing any large bones or skin if you prefer.
- Mix the patties. Add the eggs, onion, crushed saltines, black pepper, garlic powder, and salt. Mix gently with your hands or a fork until it just holds together. If it seems dry, stir in a spoonful of the reserved salmon liquid.
- Shape. Form the mixture into 8 patties about ½ inch thick and set them on a plate. Chill for 10 minutes if you have time so they hold their shape.
- Heat the oil. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 350°F.
- Fry. Fry the patties in batches for 3 to 4 minutes per side, until deep golden brown and crisp. Turn only once and don’t crowd the pan.
- Drain and serve. Transfer the patties to a paper towel-lined plate or wire rack to drain. Serve hot.
Because the mixture contains raw egg, cook the patties until they are golden and hot all the way through (165°F in the center).
Nutrition Facts
| Calories | 340 |
|---|---|
| Protein | 29 g |
| Carbohydrates | 11 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sodium | 820 mg |
| Sugar | 1 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Salmon Patties
High in Protein
Each serving provides close to 30 grams of protein, which supports muscle maintenance and keeps you full.
Omega-3 Fatty Acids
Salmon is a well-known source of omega-3 fats, which support heart and brain health.
Vitamin D & B12
Salmon provides vitamin D and vitamin B12, nutrients that support bones, energy, and nerve function.
Calcium From the Bones
If you mash in the soft bones from canned salmon, you also get a boost of calcium for bone health.
What to Avoid
Preparation & Frying Mistakes
- Don’t skip draining the salmon. Extra liquid makes the patties soft and likely to fall apart.
- Don’t overmix. Mix just until combined. A paste makes dense, rubbery patties.
- Don’t fry too hot. High heat browns the outside before the center cooks through. Keep it at medium.
- Don’t crowd the pan or flip early. Give each side time to form a crust, and turn only once.
Storage Mistakes
- Don’t leave them out. Refrigerate leftovers within 2 hours of cooking.
- Don’t stack warm patties in a closed container. Trapped steam turns the crust soggy. Cool them on a rack first.
- Don’t microwave to reheat. It softens the crust. Use a skillet, oven, or air fryer instead.
Dietary Considerations
- Contains Fish (salmon)
- Contains Egg
- Contains Gluten (crackers)
- Moderate Sodium
Pro Tips for the Best Salmon Patties
- Crush the saltines finely. Fine crumbs bind the patties better than large pieces.
- Chill before frying. Ten minutes in the refrigerator helps the patties firm up and hold together.
- Test the oil. Drop a pinch of the mixture in the pan. It should sizzle right away without smoking.
- Add a squeeze of lemon just before serving to brighten the flavor.
- Drain on a wire rack rather than flat paper towels to keep both sides crisp.
- Make them thinner for extra crunch. Patties about ½ inch thick brown evenly and crisp more than thick ones.
For more techniques like these, see our cooking tips.
What to Serve With Salmon Patties
Beverages
- Sweet tea
- Lemonade
- Coffee (for breakfast)
Side Dishes
- Grits
- Mashed potatoes
- Creamed peas
- Coleslaw
- Sliced tomatoes
When to Serve
- Weeknight supper
- Southern breakfast
- Sunday lunch
- Lent and Friday meals
Make it a full Southern spread with tomato pie or a slice of quiche on the side, dip the patties in homemade ranch dressing, and finish with peach cobbler or blackberry cobbler for dessert.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Saltine crackers | Ritz crackers, panko, or plain breadcrumbs | Ritz adds buttery flavor; panko makes a crisper crust. |
| Saltine crackers (gluten-free) | Gluten-free crackers or crushed pork rinds | Pork rinds also lower the carbs. |
| Canned pink salmon | Leftover cooked salmon, canned tuna, or canned mackerel | Fresh salmon needs a little extra cracker to bind. |
| Onion | Green onions or a pinch of onion powder | Milder flavor, no extra moisture. |
| Egg | 2 tablespoons mayonnaise per egg | Helps bind; keeps the center moist. |
| Vegetable oil | Bacon grease or a mix of oil and butter | Classic Southern flavor; watch the heat so butter doesn’t burn. |
Storage & Reheating
Refrigerator
Cool completely on a rack, then store in an airtight container for 3 to 4 days.
Freezer
Freeze cooked or uncooked patties on a tray until firm, then bag them for up to 2 months. Thaw overnight in the fridge.
Reheating
Warm in a skillet over medium heat, in a 375°F oven for 10 to 12 minutes, or in an air fryer at 350°F for 4 to 5 minutes.
Make ahead: shape the patties up to 24 hours ahead, cover, and refrigerate. Fry just before serving.
Frequently Asked Questions
Yes. Cook about 1 pound of salmon, let it cool, and flake it into the bowl. Fresh or leftover cooked salmon has a milder flavor and softer texture than canned, so you may need an extra spoonful of crushed crackers to help the patties hold together.
Yes. For the oven, bake on a greased, parchment-lined sheet at 425°F for 12 to 15 minutes, flipping once. For the air fryer, spray the patties and cook at 375°F for 8 to 10 minutes. They will be lighter but less deeply crisp than pan-fried patties.
The mixture is usually too wet or the patties are flipped too early. Drain the salmon thoroughly, add a little more crushed cracker if needed, chill the shaped patties for 10 minutes, and let each side form a golden crust before turning. Flip only once.
You don’t have to. The bones in canned salmon are soft and edible and add calcium, and the skin is also safe to eat. Many cooks mash the bones in, while others remove them and the skin for a smoother texture. Either way works.
Yes. You can shape the patties up to 24 hours ahead and refrigerate them on a plate covered with plastic wrap. To freeze, place uncooked or cooked patties on a tray until firm, then transfer them to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before cooking or reheating.
Classic Southern sides include grits, mashed potatoes, creamed peas, coleslaw, sliced tomatoes, and cornbread. They are also popular at breakfast alongside eggs and grits, or as a sandwich on a toasted bun with a squeeze of lemon.
Reader Reviews
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It’s gonna be good, y’all. Fire up the skillet.
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