Mexican Salmon Bean Patties

These Mexican Salmon Patties pack bold flavor and make a weeknight dinner feel like a celebration. The combo of canned salmon, beans, corn, and fresh jalapeños brings heartiness and warmth to the table using ingredients you probably already have. You get the perfect balance of texture from crunchy saltines and creamy mayonnaise with zippy hits of lime and cilantro in every bite.

The first time I made these patties, my kitchen smelled so good my family could not wait for dinner to be ready. Now I keep canned salmon stashed away just for this recipe.

Ingredients

• Canned salmon: makes this satisfying and budget friendly look for wild caught for best texture and flavor
• Lime juice: brightens the patties and cuts any fishy note always use fresh limes
• Original saltines: these are the perfect binder crush them well for even texture
• Black beans: add a hearty touch and extra fiber if possible use low sodium
• Corn: brings sweetness and color fresh or frozen works if you do not have canned
• Mayonnaise: keeps the patties tender and moist use real mayonnaise for best results
• Eggs: bind everything and help patties hold together pick large eggs for reliability
• Onion: gives aromatic depth choose sweet or yellow onions and chop finely
• Cilantro: provides fresh sparkle use leaves and tender stems
• Jalapeños: control the heat leave seeds for a spicy kick or remove for mild patties
• Taco seasoning: offers bold Mexican flavor look for brands with real spices not just salt
• Garlic powder: gives round richness opt for fresh spices for best punch
• Salt and pepper: finish the balance always season to taste
• Vegetable oil: needed for delicious golden frying use a neutral oil like canola

Step-by-Step Instructions

Prepare the Patty Mix:

In a large bowl combine your drained salmon lime juice well crushed saltines black beans corn mayonnaise eggs minced onion cilantro chopped jalapeños taco seasoning garlic powder salt and pepper. Use a spoon or your hands to gently mix until everything is evenly incorporated. If the mixture feels too wet sprinkle in extra cracker crumbs until it feels easy to form into balls.

Shape the Patties:

With damp hands scoop out generous portions and shape the mixture into patties about the size of your palm. Make sure they are thick enough to hold together but not too fat else they may not cook through. Lay shaped patties on a plate as you go.

Fry the Patties:

Heat about a half inch of vegetable oil in a large skillet over medium heat. When the oil shimmers gently lay in the patties with room between each. Cook without moving for about four minutes until the underside is deep golden and crisp. Carefully flip and cook the other side another three to four minutes until the patties are golden and cooked through.

Drain and Serve:

Transfer cooked patties to a plate lined with paper towels to absorb extra oil. Let them rest just a minute before serving. Serve hot accompanied by lime wedges cilantro or salsa if desired.

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I love cilantro in these patties and use as much as I can get away with. One of my favorite kitchen memories is making these together with my sister and seeing who could dice the onions and jalapeños faster without tearing up. Each time we make it we find a new topping to try.

Storage Tips

Keep any leftovers in a tightly sealed container in the fridge for up to three days. These patties freeze beautifully too. Place cooled patties between sheets of parchment in a freezer bag for up to two months then reheat in a warm oven until crisp.

Ingredient Substitutions

You can swap out canned tuna or even cooked shredded chicken for the salmon if you need. For a gluten free option sub in gluten free crackers or oats as a binder. For less heat use diced green bell pepper instead of jalapeños. Sour cream works as a sub for mayo if that is all you have.

Serving Suggestions

These patties shine with a bright side salad or simple slaw. Serve tucked inside tortillas with salsa and avocado for a satisfying taco night twist. For a brunch option top with a fried egg and a spoonful of salsa verde.

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Cultural and Historical Context

Salmon patties have been a classic pantry meal across many cultures for generations. The Mexican twist here is inspired by classic flavors like lime cilantro and beans. These flavors reflect the borderland blend of resourceful homestyle Mexican American cooking where canned staples meet bright fresh produce and bold spice blends.

Recipe FAQs

→ How spicy are these salmon patties?

The heat level depends on the amount of jalapeños and whether you include the seeds. You can adjust for mild or extra spice.

→ Can I use fresh salmon instead of canned?

Yes, cooked and flaked fresh salmon works well. Be sure it is fully cooked and flaked before mixing with other ingredients.

→ What can I use instead of saltine crackers as a binder?

Crushed bread crumbs, oats, or panko are good alternatives if you don't have saltine crackers on hand.

→ Do I have to fry the patties or can I bake them?

Baking is an option. Place on a lined sheet and bake at 400°F until crisp and heated through, about 15–18 minutes.

→ What can I serve with these patties?

They pair well with a fresh salad, rice, tortillas, avocado slices, or salsa for a complete meal.