Mexican Salmon Patties
Bold, zesty, and full of texture, these Mexican Salmon Patties take a humble classic and infuse it with vibrant Southwestern flavors.
The rich salmon base is lifted with lime juice, fresh cilantro, sweet corn, hearty black beans, and the gentle heat of jalapeños, all bound together with crisp saltines for the perfect crunch. Each bite offers a balance of smoky spice from taco seasoning, savory depth from garlic, and freshness from herbs and citrus.
Lightly pan-fried until golden brown, these patties are satisfying on their own, yet shine even brighter when paired with a creamy cilantro sauce, tortillas, or a crisp side salad. It’s a dish that celebrates comfort while embracing bold, lively flavor.
Why You’ll Love Mexican Salmon Patties Recipe
Flavor explosion – the smoky taco seasoning, fresh lime, jalapeños, and cilantro create a vibrant, zesty taste that feels bold yet balanced.
Wholesome and hearty – protein-rich salmon, fiber-packed black beans, and sweet corn make this dish both nourishing and filling.
Perfect texture – crisp saltine crumbs give the patties a satisfying crunch on the outside while keeping the inside moist and tender.
Versatile enjoyment – serve them as a main dish, tuck them into tacos, or pair with a creamy cilantro sauce for endless possibilities.
Easy yet impressive – simple pantry staples come together to create a dish that feels festive and restaurant-worthy without the fuss.
Key Ingredients
Canned Salmon – the rich, savory base that brings protein and omega-3s while keeping the recipe convenient and budget-friendly.
Lime Juice – bright and tangy, it cuts through the richness of the salmon and lifts every flavor in the mix.
Black Beans & Corn – hearty, colorful, and full of texture, they add substance, sweetness, and a true Southwestern flair.
Jalapeños – offering customizable heat, they infuse the patties with a spicy kick that balances the creaminess of the beans and mayo.
Taco Seasoning & Garlic Powder – the bold backbone of flavor, layering smoky, earthy, and savory notes into every bite.
Saltine Crackers – more than just a binder, they create the perfect crispy crust and give the patties a rustic, satisfying crunch.
Expert Tips:
Drain well, mix smart – make sure the salmon, beans, and corn are drained thoroughly; excess moisture can cause patties to fall apart. Mix gently but firmly, just enough to bind without crushing the beans completely, so you keep a nice texture.
Adjust binder as needed – if the mixture feels too wet, add more crushed saltines a little at a time. If it’s too dry, a spoonful of mayonnaise or an extra beaten egg will restore balance.
Chill before frying – for patties that hold their shape, refrigerate the formed patties for at least 20–30 minutes before frying; this helps them firm up and prevents crumbling in the pan.
Control the heat – fry in moderately hot oil; too hot and the outside will burn before the inside cooks through, too low and the patties will soak up oil instead of crisping.
Layer the flavor – don’t be afraid to taste the mixture before forming patties; a squeeze more lime, a pinch of salt, or extra taco seasoning can make the flavors pop.
Serve with contrast – these patties shine when paired with a cooling sauce like cilantro-lime crema, avocado salsa, or even a dollop of Greek yogurt to balance the spice.
Mexican Salmon Patties
Ingredients:
25 oz cans canned salmon, drained & deboned
the juice of 2 limes
1 & 1/2 sleeves original saltines crushed
15 oz can black beans, drained & rinsed
15 oz can corn, drained
2 tablespoons mayonnaise
4 eggs
1 medium to large onion minced
1 cup chopped cilantro
3 – 4diced jalapenos seeds in or out depending on how how you like it
4 tablespoons taco seasoning
2 tablespoons garlic powder
salt & pepperto taste
vegetable oilto fry
Instructions:
In a large bowl, combine all the ingredients except for the vegetable oil together. Using firm hands, make patties out of the salmon mixture. Add a little more crushed cracker if you need more binder.
Fry in hot oil until browned on each side. Serve hot.
Try it with my homemade cilantro cream sauce!
Enjoy !!
Important Notes When Making Mexican Salmon Patties:
Choose quality salmon – while canned salmon is convenient, using one packed in water (not oil) keeps the mixture lighter and prevents excess grease. Always remove bones and skin thoroughly for the best texture.
Binder balance is crucial – the crushed saltines, eggs, and mayonnaise work together to hold the patties together. If you skimp or overload, the patties may either crumble or turn heavy and dense.
Spice control – jalapeños vary in heat; removing the seeds and membranes makes the flavor milder, while leaving them in adds a bold kick. Adjust based on your comfort level.
Frying oil matters – use a neutral oil with a high smoke point (like vegetable or canola oil). Olive oil tends to burn too quickly and can overpower the flavors.
Don’t overcrowd the pan – fry in batches if necessary. Crowding lowers the oil temperature, leading to soggy instead of crisp patties.
Texture is intentional – leave some beans and corn partially whole for pops of flavor and color; over-mixing can turn the patties mushy.
Rest before serving – let the patties sit on a paper towel-lined plate for a minute or two after frying; this keeps them crisp while draining excess oil.
How To Enjoy Mexican Salmon Patties After Cooking
Serve them hot and crispy – the patties are best enjoyed right out of the pan, when the outside is golden and crunchy while the inside stays moist and flavorful.
Pair with sauces – complement the spice with a cooling dip such as cilantro-lime crema, chipotle mayo, avocado salsa, or classic sour cream. These sauces balance the jalapeños and add creaminess.
Build into tacos – tuck the patties into warm tortillas with shredded cabbage, pico de gallo, and fresh lime for a street-food style taco twist.
Make it a meal – serve alongside Mexican rice, black beans, or a fresh corn salad for a hearty and colorful plate.
Go lighter – top a fresh green salad with a patty (instead of meat or chicken) and drizzle with lime vinaigrette for a nutritious, balanced option.
Create sandwiches or sliders – place patties inside a toasted bun or slider roll with lettuce, tomato, onions, and a tangy sauce for a fun handheld meal.
Perfect for gatherings – make smaller patties and serve as appetizers with toothpicks and dipping sauce—they’re crowd-pleasing bites full of flavor.
Next-day flavor – leftovers reheat well in the oven or air fryer; they also make a great protein-packed lunch tucked into wraps or rice bowls.
Nutrition Information:
For your Mexican Salmon Patties (per serving, based on about 10 patties total):
Calories: 260 kcal | Total Fat: 11.5 g | Saturated Fat: 2.3 g | Monounsaturated Fat: 4.2 g | Polyunsaturated Fat: 2.6 g | Cholesterol: 95 mg | Sodium: 520–600 mg (depending on added salt, seasoning, and brand of canned goods) | Total Carbohydrates: 20 g | Dietary Fiber: 3.5 g | Sugars: 2 g | Protein: 19 g
Frequently Asked Questions:
Can I use fresh salmon instead of canned?
Yes! Cook and flake fresh salmon, then let it cool before mixing into the patties. It adds a richer flavor, but canned salmon is quicker and still delicious.
How do I keep the patties from falling apart while frying?
Make sure the mixture isn’t too wet. Drain beans, corn, and salmon thoroughly, and add extra crushed saltines if needed. Chilling the patties for 20–30 minutes before frying also helps them hold their shape.
Can I bake or air fry these instead of pan-frying?
Absolutely. To bake, place patties on a lined sheet and bake at 400°F (200°C) for 18–20 minutes, flipping halfway. For an air fryer, cook at 375°F (190°C) for about 12–15 minutes until golden and crisp.
Are these patties freezer-friendly?
Yes. Shape the patties, place them on a tray to freeze individually, then transfer to a freezer bag. Fry or bake straight from frozen, adding a few extra minutes to the cook time.
What are the best ways to serve these salmon patties?
They’re versatile—serve them with a cilantro-lime cream sauce, tuck them into tacos, layer in sandwiches, or pair with rice, salad, or roasted veggies for a complete meal.
How fine should I crush the saltine crackers?
Crush them into small, breadcrumb-like pieces but not a powder. This way, they bind the patties while still adding a bit of crunch and texture.
Should I mash the beans and corn or leave them whole?
Leave most of them whole for color, bite, and texture, but lightly mash a small portion to help the patties hold together better.
Do I need to remove bones and skin from canned salmon?
Yes—always drain, debone, and remove skin before mixing. Some canned salmon comes with tiny bones that soften during cooking, but for the best texture, it’s better to pick them out.
How can I make sure all patties are the same size?
Use a measuring cup or ice cream scoop to portion the mixture before shaping. This ensures even cooking and consistent presentation.
What’s the best way to fry without burning or soaking in oil?
Heat the oil until it shimmers (medium-high heat). Fry patties in batches without overcrowding, and keep the heat steady so the outside crisps while the inside cooks through.