Heirloom Recipe: Salmon Patties

Heirloom Recipe: Salmon Patties

WITHIN FIVE MINUTES of setting foot in my momma’s house, she’s pulling out everything in her refrigerator, banging pots and pans, heating up the skillet, and fixin’ to feed you. She shows her love through food and enjoys spending time in the kitchen. Momma, Sandra Jean, was born and raised in Birmingham, Alabama, and moved to South Alabama after marring my dad. They lived in a ranch-style home my dad built on the family farm. She worked as an elementary school teacher for more than 40 years. She loves cooking for her family, friends at church, and neighbors, too. In addition to being a wonderful cook, she is also quite the artist. She paints beautiful landscapes on canvas during weekly classes at the senior citizens center.

Heirloom Recipes: Sandra Jean's Salmon CakesIn her wood-paneled kitchen, there is plenty of everything. Plenty of ingredients, plenty of time to prepare, and plenty of love. There was one dish my momma made special for my daddy, Salmon Patties. He loved them and requested them often. I didn’t care for them as a child, but I love them now! She would use HiHo Crackers in the recipe, cause that’s how he liked it. My mom inspires me today to create delicious meals that help make my kitchen the heart of the home. Maybe I’ll make Salmon Patties for my husband tonight!

Salmon Patties
Makes 6 servings
Courtesy of:
  • 1 (14.75-ounce) canned salmon, drained
  • 1 large egg
  • 1 sleeve buttery round crackers*, crushed (about 12 crackers)
  • 1 tablespoon onion powder
  • ½ tablespoon garlic powder
  • ¼ teaspoon cracked black pepper
  • ¼ cup peanut oil
  • Lemon wedges, to serve Garnish: chives or parsley
  1. In a medium bowl, flake salmon with a fork. Remove any bones, if desired. Add egg, crackers, onion powder, garlic powder, and pepper, stirring gently to combine.
  2. Divide mixture into 6 portions, and shape each portion into a 3-inch patty.
  3. In a medium skillet, heat peanut oil over medium heat. Add salmon patties, and cook until golden brown, about 3 minutes per side. Let drain on paper towels.
  4. Serve with lemon wedges, and garnish with chives or parsley, if desired.
*We used Ritz Crackers.

Kitchen Tip
You can leave the fish bones in the salmon, or take them out, if you prefer. Sandra leaves them in and says they give you more calcium.


You can discover more in “Heirloom Recipe” when you pick up your September/October 2023 issue or by visiting tasteofthesouthmagazine.com

September/October 2023 Cover


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