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Some nights, dinner feels like a pop quiz I forgot to study for.
You know the ones — when it’s 6:43 PM, your email’s still open, the dog’s staring at you like you forgot something important, and there’s exactly one clean fork in the drawer. That’s when I reach for these salmon patties. They’re old-school Southern, totally unfussy, and ridiculously satisfying. And the best part? You only need five things (plus a little oil).
These are the kind of pantry dinners that feel like they shouldn’t work as well as they do. But somehow, they always hit. Crispy outside, tender and flaky inside, with that comforting, almost nostalgic flavor that makes you feel like someone’s grandma is cooking for you — even if it’s just you, your cat, and a bottle of hot sauce.
Why These Patties Are Basically Dinner Magic
Let’s be real: some nights, dinner just needs to not fall apart. These hold it all together — literally and emotionally.
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You need five ingredients. That’s it. Not six. Not seventeen. Five.
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They’re fast. Like, on the table before your inbox reboots kind of fast.
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One bowl. One pan. Minimal cleanup.
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They work with whatever sides you’ve got. Mashed potatoes? Bagged salad? Broccoli that’s been hanging out too long? Yes to all of it.
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They feel homey without being heavy. Comfort food with a light touch.
The Short and Sweet Grocery List
If you’ve got canned salmon in your pantry, you’re already halfway there. Everything else is probably kicking around your kitchen already.
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2 (5–6 oz) cans of salmon
Drained, flaked, and you can pick out the skin and bones if you want. Or don’t. (Some folks swear that’s where the flavor is.) -
1/2 cup crushed saltine crackers
Or breadcrumbs. Or crushed Ritz if you’re feeling wild. -
1/4 cup diced onion
Totally fine to use dried minced onion if you’re short on time (or out of fresh stuff). No judgment here. -
1 large egg
The glue that holds the party together. -
1/2 teaspoon seasoned salt
Or plain salt, but I love that extra little kick from something like Lawry’s.
Plus oil for frying. Vegetable or canola works great.
How to Make Them (It’s Easier Than You Think)
1. Mix it all together
In a medium bowl, combine the drained salmon, crushed crackers, diced onion, egg, and seasoned salt. I usually start with a fork, then get in there with my hands once things start coming together. If the mixture feels too wet, sprinkle in a little more cracker. If it’s too dry, a splash of water does the trick.
2. Form into patties
You’ll get about 6 to 8 small patties, each around ½ inch thick. They should hold together easily but not feel overly packed. Set them on a plate while you heat the oil — it gives them a chance to firm up a bit.
3. Heat up your skillet
Pour in enough oil to coat the bottom of your pan. Heat it over medium to medium-high — you want the oil hot enough to sizzle, but not smoking.
4. Fry until golden and perfect
Carefully add the patties. Don’t crowd the pan — they need space. Let them cook for 3–4 minutes on one side, until golden brown. Flip gently (they’re delicate!), and cook for another 3–4 minutes on the other side.
You’ll know they’re ready when they’re crispy and your kitchen smells like something good is happening.
5. Drain and season
Transfer the cooked patties to a paper towel–lined plate to soak up any extra oil. Give them a tiny pinch of salt while they’re still hot — it makes a difference.
Easy Twists (a.k.a. When You Have an Extra 5 Minutes)
These are perfect just as they are. But if you want to mess with the formula a bit:
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Spice it up: Add a teaspoon of Cajun seasoning, smoked paprika, or Old Bay.
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Freshen it up: Toss in a handful of chopped parsley or green onion.
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Change the base: Swap saltines for panko, cornmeal, or leftover mashed potatoes (yes, seriously).
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Use fresh salmon: Got leftovers from another night? Use about 12 oz of cooked, flaked salmon instead of canned.
Sides That Just Make Sense
Honestly, you can throw these on a plate with anything. But here’s what I reach for:
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Bagged coleslaw mix with a quick vinaigrette (fresh and crunchy)
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Steamed green beans or skillet broccoli
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Cornbread, mashed potatoes, or mac and cheese if I’m going full Southern
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Tucked into a sandwich with tartar sauce and pickles (yes please)
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On top of greens with hot sauce and lemon for a light-ish dinner that still hits
Storage & Reheating Tips (Because Leftovers = Gold)
To store: Let them cool fully, then stash in an airtight container in the fridge. They’ll keep for up to 3 days.
To reheat: Skillet or air fryer is your best bet to bring the crisp back. Just a minute or two per side until warmed through. You can microwave them too, but they’ll be a little softer.
Meal prep tip: Make a double batch, freeze half before cooking, and pull out for future “I-don’t-wanna-cook” nights. Let thaw in the fridge and cook like normal.
Let’s Be Real
This isn’t a fancy recipe. No lemon zest. No special sauce. Just a handful of ingredients, a hot skillet, and a dinner that makes you feel like you’ve got it together — even if you don’t.
That’s the beauty of it.
So next time your brain’s fried and your fridge is uninspired, remember these little salmon patties. They’ve got your back. And hey — if you try them and love them (or add your own twist), I’d genuinely love to hear about it. Recipes like this were meant to be shared.
Take care of yourself. And make something delicious, even if it’s just this.
Southern 5-Ingredient Salmon Patties
Ingredients
- 2 cans salmon 5–6 oz each, drained and flaked (remove bones and skin if desired)
- 1/2 cup finely crushed saltine crackers or plain bread crumbs
- 1/4 cup finely diced onion or 1 tbsp dried minced onion
- 1 large egg
- 1/2 tsp seasoned salt or salt to taste
- oil vegetable or canola, for pan-frying
Instructions
- In a medium bowl, combine the drained, flaked salmon, crushed saltines, diced onion, egg, and seasoned salt.
- Mix gently with a fork or your hands until evenly combined and the mixture holds together. Add more crushed crackers if too wet or a little water if too dry.
- Divide the mixture into 6–8 portions and shape each into a patty about 1/2 inch thick. Set aside on a plate.
- Heat a thin layer of oil in a large skillet over medium to medium-high heat until shimmering.
- Add the patties to the skillet, spacing them out. Cook for 3–4 minutes on one side until golden and crisp.
- Flip and cook another 3–4 minutes until browned and heated through. Transfer to a paper towel–lined plate.
- Taste and sprinkle with extra salt if needed. Serve hot with lemon wedges, tartar sauce, or your favorite dip.
Notes
Nutrition