If you’re craving something flavorful, hearty, and great for dinner or lunch, these Mexican Salmon Patties hit the spot. Loaded with beans, corn, jalapeños, and plenty of seasonings, they bring together bold Tex‑Mex vibes wrapped in salmon goodness. The lime juice adds brightness, and the crushed saltines (or crackers) help bind the mixture together.
These patties are also a smart way to use pantry staples. Canned salmon means minimal prep; beans and corn add texture & protein; jalapeños bring heat (you decide how much). They cook up golden and crisp outside, tender inside. Serve them up with a cilantro cream sauce, in tacos, or just with a fresh salad or grilled veggies for a complete meal.
Table of Contents
Why You’ll Love This Recipe
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Packed with protein & fiber from salmon, beans, and corn
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Bright, fresh flavor from lime and cilantro
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Spicy kick (adjustable with jalapeños) for those who like heat
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Crisp‑fried exterior with a moist interior
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Pantry‑friendly — canned salmon and beans = less spoilage
Ingredients (Makes about 6 patties)
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25 oz canned salmon, drained & deboned
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Juice of 2 limes
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1½ sleeves original saltine crackers, crushed (or other binder)
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15 oz can black beans, drained & rinsed
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15 oz can corn, drained
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2 tablespoons mayonnaise
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4 eggs
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1 medium to large onion, minced
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1 cup chopped cilantro
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3‑4 diced jalapeños, seeds in or out depending on how hot you want it
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4 tablespoons taco seasoning
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2 tablespoons garlic powder
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Salt & pepper, to taste
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Vegetable oil, for frying
Instructions
Step 1: Mix the Patty Mixture
In a large bowl, combine the drained salmon, lime juice, crushed saltines, black beans, corn, mayonnaise, eggs, minced onion, cilantro, diced jalapeños, taco seasoning, garlic powder, salt, and pepper. Mix gently until everything is evenly distributed. If the mixture is too loose, add a bit more crushed crackers.
Step 2: Form the Patties
Using your hands, shape the mixture into patties. Aim for consistent size — thick enough to hold together but not so large that they won’t cook through.
Step 3: Fry the Patties
Heat vegetable oil in a skillet over medium‑high heat (enough to coat the bottom). Place the patties carefully into the hot oil. Fry until browned on the bottom (about 3‑4 minutes), then flip and cook the other side until golden and cooked through.
Step 4: Drain & Serve
Remove patties and let them rest briefly on paper towels to drain excess oil. Serve hot.
Tips for Success
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Make sure the salmon is well drained so patties hold together better
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If needed, chill the formed patties for 10‑15 minutes before frying — helps with stability
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Use enough oil in the skillet so patties cook evenly and don’t stick
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Adjust jalapeño heat by removing seeds or using fewer if you prefer mild
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Pair with dipping sauce (cilantro cream, ranch, or salsa works great)
Final Thoughts
These Mexican Salmon Patties are a wonderful blend of savory salmon, smoky spices, and fresh ingredients. They manage to be indulgent without feeling heavy, thanks to the beans and corn. And the lime and cilantro brighten everything up — making each bite satisfying and balanced.
Whether for dinner, meal prep, or even brunch, these patties deliver. Leftovers reheat nicely, too (just re‑sear in a skillet to restore crispness). You’ll find yourself making them again once you taste how good they are.
Share Your Creations
Made these Mexican Salmon Patties?
Leave a comment and let me know how they turned out!
Did you tweak the heat, change the binder, or serve them in tacos? I’d love to see your photos and variations!
Mexican Salmon Patties
Ingredients
Method
- In a large bowl, combine the drained salmon, lime juice, crushed saltines, black beans, corn, mayonnaise, eggs, minced onion, cilantro, diced jalapeños, taco seasoning, garlic powder, salt, and pepper. Mix gently until everything is evenly distributed. If the mixture is too loose, add a bit more crushed crackers.
- Using your hands, shape the mixture into patties. Aim for consistent size — thick enough to hold together but not so large that they won’t cook through.
- Heat vegetable oil in a skillet over medium‑high heat (enough to coat the bottom). Place the patties carefully into the hot oil. Fry until browned on the bottom (about 3‑4 minutes), then flip and cook the other side until golden and cooked through.
- Remove patties and let them rest briefly on paper towels to drain excess oil. Serve hot.
