Tired of dull, fishy salmon patties? Say goodbye to those and hello to bold Southern flavors! These classics are quick and easy to whip up with pantry staples—no need to rummage through the freezer. Plus, they’re fabulously low-carb and can be made gluten-free with ease.
INGREDIENTS
- 1 (14-ounce) can Wild Alaskan Pink Salmon or 2 cans of cleaned salmon
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 tablespoon Old Bay Seasoning (a must-have)
- 1/4 teaspoon onion powder or 3 tablespoons diced onion
- 1/4 cup mayonnaise
- 1/2 sleeve of saltine or Ritz crackers, crumbled (for gluten-free or low-carb, substitute 1/4–1/3 cup Parmesan cheese or gluten-free breadcrumbs)
- 1/4 teaspoon salt (optional)
- 1/4 cup chopped fresh parsley (optional)
INSTRUCTIONS
- Preheat your oven to 350°F. Prepare a baking sheet by spraying it with nonstick spray or lining it with parchment paper.
- If cleaning salmon, empty the contents of the can into a bowl. Remove skin and bones, transferring the cleaned salmon to a separate bowl. If using pre-cleaned salmon, simply drain and transfer it to a bowl.
- Add all remaining ingredients, saving the crackers or Parmesan cheese for last.
- Divide the mixture evenly into 5–6 portions, rolling each into a ball. Place the balls on the prepared baking sheet and flatten them to about 1/2 inch thick. Optionally, drizzle with olive oil.
- Bake for 20–25 minutes, or until golden brown. Serve warm.
NUTRITION (PER PATTY)
- Calories: 85 kcal
- Carbohydrates: 2 g
- Protein: 1 g
- Fat: 8 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 2 g
- Trans Fat: 1 g
- Cholesterol: 31 mg
- Sodium: 300 mg
- Potassium: 83 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 273 IU
- Vitamin C: 4 mg
- Calcium: 22 mg
- Iron: 1 mg
