My nana used to make these patties, they were always so good, no matter hot or cold

Emily Monaco

Contributing Writer

Rich in healthy fat and flavor, salmon is a nutritious choice for any meal. When salmon joins crushed crackers and spice in this recipe, it creates a typical Southern patty known as a croquette. Fried until crispy on the outside and tender on the inside, they're just as delicious served hot with steamed veggies and rice on the side or cold in a sandwich or on top of a salad.

These salmon patties are flavorful all on their own, but you can slather them with sauces and other condiments. Tartar sauce, remoulade sauce or a simple squeeze of fresh lemon will dress them up nicely. A sprinkling of parsley for garnish will stand out against their vibrant color.

Cooktop Cove

Southern salmon patties

15 minutes

30 minutes

2 fresh, skinless salmon fillets

1/2 small onion, grated

1/4 cup mayonnaise

1 egg, beaten

2 teaspoons Old Bay seasoning

15 saltine crackers, crushed to crumbs

1/2 cup vegetable oil

Place the salmon in a food processor, and pick out any remaining bones.

Add the onion, mayonnaise, egg and Old Bay seasoning, and stir with a rubber spatula until the mixture is even.

Add the cracker crumbs, mixing until well-combined.

Separate into 12 even patties.

Heat the vegetable oil in a nonstick skillet over medium-high heat.

Add the patties, working in batches so you don't overcrowd the pan.

Cook about 3 minutes per side, until golden brown.

Serve hot.

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