Add salmon, crackers, garlic, egg, pepper, salt, onion powder, old bay, and Italian seasoning to a large mixing bowl and mix until well combined.
Cover the bowl of mix and place it into your refrigerator for about 20 minutes. This allows the crushed saltines to soak up the moisture and flavor and help the patties form together instead of crumble.
Form the salmon mixture into even-sized patties, about 2 inches wide and ½ inch thick. Place them on a plate as you make them so that you can fry them all at once or in batches.
Heat the oil in a large heavy-bottomed skillet over medium-high heat. The oil should come at least half way up the sides of the patties, if it doesn’t just add more oil. Fry the salmon patties for 3-4 minutes on either side or until they are nice and golden brown. Transfer the salmon patties to a plate lined with paper towels. Do not crowd the oil. Fry in batches if needed.
Serve warm garnished with parsley and lemon wedges.
Notes
To store. Once the salmon patties have cooled down a bit, seal them in an airtight container. They can be kept in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To reheat. Thaw the salmon patties in the refrigerator and then put them in a single layer on a wire rack set over a baking sheet. Bake 350°F for 10-15 minutes or until heated through. Another great option is to reheat them in an air fryer. They maintain the same nice crispy texture in an air fryer on 370 degrees for about 3-5 minutes. You can also microwave a patty or two in 15 second intervals until heated through.
Nutrition information is calculated as if 2 tablespoons of oil were absorbed during cooking.