If you’re craving something hearty with Tex‑Mex flair, these salmon patties deliver. Loaded with beans, corn, jalapeños, lime, and cilantro, they’re crispy outside, tender inside, and perfect for lunch or dinner. Plus, they’re pantry‑friendly using canned salmon and staples you probably already have

Ingredients

•  25 oz canned salmon, drained and deboned
•  Juice of 2 limes
• 1 1/2 sleeves original saltine crackers, crushed
• 15 oz can black beans, drained and rinsed
• 15 oz can corn, drained
• 2 Tablespoons mayonnaise
• 4 eggs
• 1 medium to large onion, minced
• 1 cup chopped cilantro
• 3–4 Jalapeños, diced (adjust for heat)
• 4 Tablespoons taco seasoning
• 2 Tablespoons garlic powder
• Salt and pepper, to taste
• Vegetable oil, for frying

Preparation

1. Mix the Patty Mixture — In a large bowl, combine salmon, lime juice, crushed crackers, black beans, corn, mayonnaise, eggs, onion, cilantro, Jalapeños, taco seasoning, garlic powder, salt, and pepper. Stir gently until fully incorporated. If too loose, add more crushed crackers.
2. Form Patties — Shape the mixture into 6 evenly sized patties, thick enough to hold together but not too big to cook through.
3. Fry Patties — Heat vegetable oil in a skillet over medium-high heat to coat the bottom. Cook patties for 3–4 minutes per side until golden and crispy.
4. Drain & Serve — Place cooked patties on paper towels briefly to remove excess oil. Serve hot.

Serving Suggestions

• Add a squeeze of fresh lime and extra cilantro
• Serve in warm tortillas with salsa and avocado
• Pair with rice or a fresh salad for a full meal