Brenda Gantt Salmon Patties Recipe

Salmon patties are a classic Southern dish that has been served in homes for generations. The Brenda Gantt’s Salmon Patties brings back traditional comfort food using simple steps and everyday ingredients.

Brenda Gantt is well known for sharing Southern recipes that focus on simple cooking and home-style meals.

On a cool day, I decided to make salmon patties the way Brenda prepares them, using basic pantry items and a skillet on the stove.

The dish came together quickly and made a satisfying meal. Salmon patties have always been popular in Southern cooking because they are affordable and filling.

This recipe use simple ingredients, costs very little, and has been made the same way for many years.

Below, I’m sharing the copycat Brenda Gantt Salmon Patties Recipe that follows her traditional method while being easy to make in today’s home kitchen.

Why Brenda Gantt’s Salmon Patties Are a Southern Classic

Brenda’s recipe is special because it comes from real Southern cooking that has been shared in families for many years. Even with simple steps, they turn out full of flavor every time.

• Budget-Friendly Comfort: Canned salmon costs less than fresh fish. You can feed the whole family without spending a lot of money.
• Simple Ingredients: You only need salmon, eggs, and crackers. Most homes already have these basic items on hand.
• Quick to Make: From start to finish, they’re ready in under 30 minutes. They’re perfect for busy days when you want something tasty fast.
• Good Any Time of Day: Enjoy them for breakfast with a little syrup. Serve them for dinner with vegetables. They work well for any meal.

Salmon Patties vs Salmon Cakes vs Croquettes

Many people get confused by these names because all three use salmon as the main ingredient. The differences are usually small and often come down to regional language, texture, ingredients, and cooking methods.

1. Regional and Cultural Naming: In the Southern U.S., these are commonly called salmon patties. On the East Coast, they’re more often known as salmon cakes. In some regions, people use the term croquettes. While the names change, they generally describe the same type of salmon-based dish.
2. Texture Differences: Salmon patties are usually softer and more tender on the inside. Salmon cakes tend to be firmer because they use more binding ingredients. Croquettes often have a crisp, crunchy coating on the outside.
3. Ingredient Variations: Patties typically use simple ingredients such as salmon, eggs, and crushed crackers. Salmon cakes may include added herbs, onions, or peppers for extra flavor. Croquettes sometimes contain potatoes or a thick sauce mixed into the salmon.
4. Cooking Method Comparisons: All three are commonly pan-fried. Croquettes are sometimes deep-fried, while patties and cakes usually cook in a shallow amount of oil. Cooking times are generally similar for all three.

Brenda Gantt Salmon Patties Ingredients

• 14.75 oz Can Pink Salmon: Salmon provides the foundation with rich, flaky fish. Drain well but keep the bones and skin for added calcium and authentic texture. Red salmon also works but costs more, while fresh cooked salmon requires careful flaking.
• 2 Large Eggs: Eggs bind everything together and add richness to the mixture. Cold eggs work fine, but room-temperature eggs blend more easily. For an egg-free option, use flax eggs made from 2 tablespoons ground flax mixed with 6 tablespoons water.
• 4 Saltine Crackers (crushed): Saltine crackers create the perfect binding without overpowering the salmon flavor. Crush them into small pieces rather than a fine powder. All-purpose flour, oatmeal, or breadcrumbs can be used instead for similar binding.
• 1/2 Teaspoon Black Pepper: Black pepper adds gentle warmth and depth to the patties. Since canned salmon already contains salt, extra salt is optional. Cayenne pepper adds heat, while white pepper offers a milder flavor.
• 2–3 Tablespoons Olive Oil: Olive oil is used for frying the patties to golden perfection and adds great flavor. Any neutral cooking oil works well, and butter can be used for a richer taste.
• Optional – 2 Tablespoons All-Purpose Flour: Flour provides extra binding if the mixture feels too wet. Add it gradually until the desired consistency is reached. Cornmeal adds a Southern-style crunch, while almond flour works well for a gluten-free option.

Kitchen Equipment Needed

1. Large mixing bowl – For combining ingredients
2. Fork – To flake the salmon
3. Can opener – To open salmon can
4. Measuring spoons – For accurate amounts
5. Large skillet – For frying patties
6. Spatula – To flip them over
7. Plate with paper towels – Drains extra oil

How to Make Brenda Gantt Salmon Patties at Home

Step 1 | Prepare the Salmon

Open the can of salmon and drain all the liquid completely. Transfer the salmon to a large mixing bowl. Use a fork to break it into small pieces. Mash the soft bones right in – they add nutrients and blend in easily.

Step 2 | Add Eggs and Seasoning

Crack two eggs directly into the bowl with the salmon. Sprinkle in black pepper to taste. Use a fork to mix well until the eggs fully coat the salmon. This helps bind the mixture together.

Step 3 | Add Crackers and Flour

Take four to six saltine crackers and crush them into small pieces using your hands. Add the crushed crackers to the bowl. Sprinkle in two to three tablespoons of flour. Mix until combined.

The mixture should be thick and hold together when pressed. Let it rest for five minutes so the crackers absorb moisture.

Step 4 | Heat the Oil

Place a skillet over medium heat. Pour in enough olive oil to cover the bottom of the pan, about ¼ inch deep.

Let the oil heat until hot but not smoking. Test it with a small drop of the mixture – it should sizzle immediately.

Step 5 | Shape the Patties

Scoop a handful of the salmon mixture and form it into a round patty using your hands. Make each patty about ½ inch thick. This keeps them from breaking apart or staying raw inside. You should get six to eight patties.

Step 6 | Fry the Patties

Gently place the patties into the hot oil, leaving space between each one. Fry for three to four minutes without moving them.

When the edges turn golden brown, carefully flip each patty and cook the other side for another three to four minutes.

Step 7 | Drain and Serve

Remove the patties from the skillet and place them on a plate lined with paper towels to absorb excess oil.

Let them rest for a minute or two to firm up. Serve the homemade Brenda Gantt Salmon Patties Recipe hot with your favorite sides.

Chef Tips for Crispy Salmon Patties

• Don’t Overmix the Mixture – Mix only until everything comes together. Overmixing makes the patties dense and tough instead of tender.
• Pat Hands Dry – Wet hands make sticky messes. Dry hands shape patties easier. Keep a towel nearby while forming.
• Press Gently – Shape the patties carefully so they hold together without breaking.
• Let the Mixture Rest – Resting for about five minutes helps the crackers absorb moisture, making the patties firmer and less likely to fall apart.
• Keep the Oil at Medium Heat – Steady medium heat prevents burning on the outside and keeps the patties from turning greasy.
• Don’t Crowd the Pan – Fry in batches so the oil temperature stays consistent and the patties cook crisp instead of soggy.

Customizations & Dietary Variations

1. Gluten-Free Salmon Patties: Use certified gluten-free cracker crumbs or almond flour instead of saltines. Coat the patties in cornmeal or a GF flour blend.
2. Low-Carb / Keto Modifications: Swap cracker crumbs for crushed pork rinds or almond flour. Coat the patties in grated Parmesan cheese instead of flour before frying.
3. Spicy Salmon Patties: Add a pinch of cayenne pepper, a diced jalapeño, or a dash of hot sauce to the mixture for a nice kick.
4. Adding Vegetables: Finely diced bell pepper or celery can be mixed in. For extra greens, add a handful of drained, chopped spinach.

What to Serve with Brenda Gantt Salmon Patties

These salmon patties work well for any meal of the day. For breakfast, I like serving them on warm buttermilk biscuits with a drizzle of cane syrup, just like Brenda does.

You can also top them with a fried egg and serve grits on the side for a filling Southern breakfast.

For lunch or dinner, I serve salmon patties with creamy coleslaw, mac and cheese, or collard greens for a classic Southern meal. They also taste great with roasted vegetables or a fresh garden salad.

Another favorite of mine is a salmon patty sandwich. I place the patty on toasted bread and add lettuce, tomato, and tartar sauce or remoulade.

Storage & Leftovers Reheating Guide

Make Ahead of Time: You can mix the patty mixture, shape them, and keep them covered in the fridge for up to 4 hours before cooking.

How Long They Last: Cooked patties will stay good in an airtight container in the refrigerator for 3 days.

Freezing Instructions: Freeze cooked, cooled patties on a baking sheet, then transfer to a freezer bag. They keep for 2 months. You can also freeze raw patties the same way. Thaw in the fridge before cooking.

Best Reheating Methods: To keep them crispy, reheat in a toaster oven or a regular oven at 375°F for about 10 minutes. You can also warm them in a skillet over medium heat with a tiny bit of oil.

Brenda Gantt Salmon Patties FAQs

1. Can I use cornmeal, flour, or crackers?

Yes, you can! Fine saltine cracker crumbs are classic and give a light texture. An equal amount of plain breadcrumbs or panko works too.

For coating, cornmeal creates a wonderfully crispy, Southern-style crust, while all-purpose flour gives a more golden, fried coating. All are great options.

2. What are good breadcrumb substitutes?

Crushed plain potato chips, quick-cook oats, or crushed pork rinds are all excellent substitutes for breadcrumbs.

Use the same measurement – about 1/4 cup. Oats will make the patties a bit heartier, while potato chips add a salty, crispy element inside the patty.

3. Are there egg-free binder options?

You can make these without an egg. A “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water, left to thicken for 5 minutes) works well. Two tablespoons of mayonnaise also acts as a great binder and adds richness to the salmon mixture.

4. How thick should salmon patties be?

Aim for about 3/4-inch thick. This is the ideal thickness to ensure the inside gets hot and cooks through without burning the outside.

If you make them too thick, the center might stay cool; too thin, and they can become dry or overcook quickly.

5. Can I bake salmon patties instead of frying?

Absolutely. For a lighter option, bake them on a greased baking sheet at 400°F for about 15-20 minutes, flipping halfway through. Spray them lightly with oil before baking to help them brown and get a slightly crispy texture in the oven.

6. Can I add other seasonings?

You sure can! This recipe is a perfect base. Feel free to add a pinch of garlic powder, onion powder, dried dill, or Old Bay seasoning. Start with 1/4 teaspoon of any extra dried herb or spice and adjust to your family’s taste.

7. Are the bones in canned salmon safe to eat?

Yes, they are completely edible and very soft. They are an excellent source of calcium. If the texture bothers you, you can easily remove them by flaking the salmon apart and picking them out before mixing.

Continue to Content

Brenda Gantt Salmon Patties Recipe

Yield: 6–8 patties (serves 3–4 people)

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Make Brenda Gantt Salmon Patties Recipe in just 30 minutes! Simple, budget-friendly Southern comfort food with salmon, eggs, and crackers.

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Ingredients

• 14.75 oz can pink salmon, drained
• 2 large eggs
• 4 saltine crackers, crushed (or 1/4 cup plain breadcrumbs)
• 1/2 teaspoon black pepper
• 2–3 tablespoons olive oil (for frying)
• Optional: 2 tablespoons all-purpose flour (for extra binding)

Instructions

1. Open the can of salmon and drain all the liquid completely. Transfer the salmon to a large mixing bowl. Use a fork to break it into small pieces. Mash the soft bones right in—they add nutrients and blend in easily.
2. Crack two eggs directly into the bowl with the salmon. Sprinkle in black pepper to taste. Use a fork to mix well until the eggs fully coat the salmon. This helps bind the mixture together.
3. Take four to six saltine crackers and crush them into small pieces using your hands. Add the crushed crackers to the bowl. Sprinkle in two to three tablespoons of flour. Mix until combined. The mixture should be thick and hold together when pressed. Let it rest for five minutes so the crackers absorb moisture.
4. Place a skillet over medium heat. Pour in enough olive oil to cover the bottom of the pan, about ¼ inch deep. Let the oil heat until hot but not smoking. Test it with a small drop of the mixture—it should sizzle immediately.
5. Scoop a handful of the salmon mixture and form it into a round patty using your hands. Make each patty about ½ inch thick. This keeps them from breaking apart or staying raw inside. You should get six to eight patties.
6. Gently place the patties into the hot oil, leaving space between each one. Fry for three to four minutes without moving them. When the edges turn golden brown, carefully flip each patty and cook the other side for another three to four minutes.
7. Remove the patties from the skillet and place them on a plate lined with paper towels to absorb excess oil. Let them rest for a minute or two to firm up. Serve hot with your favorite sides.

Nutrition Information:

Serving Size: 6–8 patties (serves 3–4 people)
Amount Per Serving: Calories: 180Total Fat: 11gSaturated Fat: 1.5gCholesterol: 75mgSodium: 400mgCarbohydrates: 8gSugar: .5gProtein: 12g

The Brenda Gantt Salmon Patties Recipe stays loved because it is steady, simple, and rooted in Southern tradition. Small changes help fit your kitchen while keeping the core taste strong.

Share this recipe with friends and family who enjoy Southern dishes and comforting flavors.