Crispy Southern-Style Salmon Cakes
Delight in the flavors of the South with these crispy and savory salmon cakes, also known as salmon patties. Made with tender canned salmon, crushed saltine crackers, and fresh green onions, these cakes are pan-fried to golden perfection for a quick, easy, and delicious dish that can be enjoyed as an appetizer, main course, or snack. Serve them hot with a side of tartar sauce, a squeeze of lemon, or topped with your favorite sauce for a truly satisfying meal. Perfect for busy weeknights or casual gatherings, this recipe promises to become a family favorite in no time.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Canned salmon
1 ((14 3/4 ounce can, drained and bones removed))
Saltine crackers
10 ((crushed))
Eggs
2 ((lightly beaten))
Old Bay seasoning
1/2 teaspoon
Fresh pepper
1 dash
Green onions
3 ((sliced very thin))
Vegetable oil
1/4 cup ((for frying))
Instructions
1
Start by draining the canned salmon and carefully removing any larger bones to ensure a smooth texture.
2
In a separate mixing bowl, lightly beat the eggs and add the crushed saltines and sliced green onions. Stir gently until combined.
3
Fold in the drained salmon, mixing thoroughly while breaking up any large chunks to create an even consistency.
4
Shape the mixture into 6 equal patties, sprinkling additional crushed saltines on the outside for added crunch. Press the saltines into the patties to ensure they adhere well.
5
Heat the vegetable oil in a large skillet over medium heat until hot. Carefully add the salmon patties to the skillet.
6
Fry the patties for 6 to 7 minutes on one side or until they are golden brown. Gently flip them over and cook for an additional 5 to 6 minutes on the other side until crispy and cooked through.
7
Once done, remove the patties from the pan and drain on paper towels if necessary. Serve immediately while hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Southern-Style Salmon Cakes?
They are savory patties made from canned salmon, crushed saltine crackers, and green onions, pan-fried until golden and crispy.
What type of salmon is used in this recipe?
This recipe uses one 14.75 ounce can of salmon, drained and with bones removed.
Do I need to remove the bones from canned salmon?
Yes, it is recommended to carefully remove any larger bones after draining the salmon to ensure a smooth texture.
What acts as the binder for these salmon patties?
Two lightly beaten eggs and crushed saltine crackers act as the binding agents to hold the patties together.
Can I substitute saltine crackers?
While saltines provide the traditional Southern texture, you could use breadcrumbs or panko if saltines are unavailable.
How many patties does this recipe make?
The recipe is designed to produce 6 equal-sized salmon patties.
What seasoning is used for these salmon cakes?
The primary seasonings are 1/2 teaspoon of Old Bay seasoning and a dash of fresh pepper.
How do I make the salmon cakes extra crispy?
Sprinkle additional crushed saltines on the outside of the patties and press them in before frying for added crunch.
How long do you fry the salmon cakes?
Fry them for 6 to 7 minutes on the first side and 5 to 6 minutes on the second side until golden brown.
What type of oil is best for frying salmon patties?
Vegetable oil is recommended for frying as it has a high smoke point and neutral flavor.
What temperature should the skillet be?
The skillet should be heated over medium heat to ensure the patties cook through without burning the exterior.
Can I add other vegetables to the mix?
This recipe uses sliced green onions, but you could add finely diced bell peppers or celery for extra flavor.
How should salmon cakes be served?
Serve them hot with tartar sauce, a squeeze of fresh lemon, or your favorite seafood sauce.
Are these salmon cakes suitable as an appetizer?
Yes, they can be served as a main course, a snack, or as smaller appetizer-sized portions.
Should I drain the salmon before mixing?
Yes, draining the canned salmon is essential to keep the mixture from being too wet to form patties.
How do I prevent the patties from falling apart?
Ensure the ingredients are thoroughly mixed and the patties are pressed firmly when shaped.
Can I use fresh salmon instead of canned?
Yes, you can use cooked, flaked fresh salmon, though the texture and moisture content may vary slightly from the canned version.
What is Old Bay seasoning?
It is a classic seafood spice blend containing celery salt, spices (including red pepper and black pepper), and paprika.
Can I make these ahead of time?
You can shape the patties ahead of time and keep them refrigerated until you are ready to fry them.
How do I store leftovers?
Store any leftover salmon cakes in an airtight container in the refrigerator for up to 3 days.
What is the best way to reheat salmon patties?
Reheat them in a skillet over medium heat or in an oven to maintain their crispy exterior.
Can I freeze salmon cakes?
Yes, you can freeze both cooked and uncooked patties. Thaw in the refrigerator before frying or reheating.
Is this recipe considered quick to make?
Yes, it is designed for busy weeknights as it uses pantry staples and takes less than 20 minutes of total cook time.
How thinly should the green onions be sliced?
The green onions should be sliced very thin to ensure they are evenly distributed throughout the cakes.
Why are these called 'Southern-Style'?
The use of canned salmon and saltine crackers as a binder is a traditional preparation method in Southern United States cuisine.
Can I use an air fryer for this recipe?
Yes, you can air fry them at 400°F for about 10-12 minutes, flipping halfway through, though pan-frying is the traditional method.
Do I need a specific type of skillet?
A large non-stick skillet or a cast-iron skillet works best for achieving an even, golden-brown crust.
Should I use a paper towel after frying?
Yes, removing them to paper towels helps drain any excess oil so the cakes stay crispy.
What if my mixture is too dry?
If the mixture is too dry to form patties, you can add a small teaspoon of water or an extra bit of beaten egg.
What if my mixture is too wet?
If the mixture is too wet, add a few more crushed saltine crackers until the consistency is firm enough to hold its shape.