There is something truly comforting about a classic, home-cooked dish like the Old Fashioned Salmon Patties Recipe. These golden, crispy patties bring together simple pantry staples into something incredibly flavorful and satisfying. Perfectly balanced with tender pink salmon, just enough binder to hold them together, and a subtle kick from mustard and onions, these patties are a timeless favorite that always hit the spot. Whether you grew up enjoying them or are discovering them for the first time, these salmon patties have a way of turning any meal into a warm, nostalgic experience.
Ingredients You’ll Need
Gathering the right ingredients for the Old Fashioned Salmon Patties Recipe is straightforward and fun. Each item plays an important role, from moisture and texture to that wonderful savory flavor that makes every bite memorable.
- Pink salmon (1 can, 14.75-ounce): The heart of the dish, bringing tender, flaky fish flavor.
- All-purpose flour (1 tablespoon): Helps bind the patties while keeping them light.
- Saltine crackers (10, crushed): Adds a subtle crunch and soaks up moisture to hold everything together.
- Yellow mustard (1 teaspoon): Gives a tangy depth that brightens the patties.
- Egg (1 large, well beaten): Essential for binding the patties so they hold their shape during cooking.
- Buttermilk (1 tablespoon): Adds moisture and a slight tang, making the patties tender.
- Onion (1/4 cup, finely diced): Provides a bit of crunch and sweetness for contrast.
- Salt (1/4 teaspoon): Enhances all the other flavors without overwhelming.
- Black pepper (1/4 teaspoon): Adds a gentle spice to balance the richness.
- Vegetable oil (2 tablespoons): For frying, creating that irresistible crispy exterior.
- Unsalted butter (2 tablespoons): Brings richness and helps with browning the patties beautifully.
How to Make Old Fashioned Salmon Patties Recipe
Step 1: Prepare the Salmon
Start by draining the canned pink salmon thoroughly. You can remove the skin and bones if you like, but they tend to be very soft and almost unnoticeable once cooked. Place the salmon in a large mixing bowl, ready for the other ingredients to join in.
Step 2: Mix the Patties
Add the flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper to the salmon. Stir everything together gently until combined. Letting the mixture rest for about 5 minutes allows the crackers and flour to absorb moisture and bind the ingredients perfectly.
Step 3: Form and Chill the Patties
Using about 1/4 cup per patty, scoop the salmon mixture into your hands and gently form into rounds. You should end up with roughly 8 patties. Pop them in the refrigerator for 15 to 20 minutes—this step helps them firm up so they hold their shape while cooking.
Step 4: Cook to Golden Perfection
Heat the vegetable oil and butter together in a large skillet over medium heat. The combo of butter and oil creates amazing flavor and browning. Cook the patties in batches if needed, about 4 to 5 minutes on each side, until they are delightfully golden and crispy. Let them drain briefly on paper towels to remove excess oil.
How to Serve Old Fashioned Salmon Patties Recipe
Garnishes
A sprinkle of fresh chopped parsley or a spoonful of tartar sauce instantly elevates your salmon patties. A wedge of lemon on the side adds a bright citrus note that cuts through the richness beautifully.
Side Dishes
Old Fashioned Salmon Patties Recipe pairs wonderfully with classic sides like creamy coleslaw, buttery mashed potatoes, or a crisp green salad. For something lighter, serve them alongside steamed vegetables or roasted asparagus for a colorful, balanced plate.
Creative Ways to Present
Looking to mix things up? Turn these patties into a sandwich with lettuce, tomato, and your favorite sauce on a soft bun. Or crumble them over a fresh garden salad for a protein-packed twist that’s both hearty and refreshing.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store cooked salmon patties in an airtight container in the fridge for up to 3 days. They stay moist and flavorful, ready to brighten up your next meal.
Freezing
If you want to save some for later, you can freeze uncooked patties by placing them on a baking sheet lined with parchment paper, freezing until solid, then transferring to a freezer-safe container. They keep well for up to 2 months. Thaw overnight in the fridge before cooking.
Reheating
To reheat cooked salmon patties, use a skillet over medium-low heat. This helps them regain their crispy exterior without drying out. Alternatively, you can warm them gently in the oven or toaster oven until heated through.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! While canned pink salmon is traditional and convenient, fresh cooked salmon can also be used. Just flake it finely and adjust moisture as needed for the right patty texture.
Do I have to remove the skin and bones from the salmon?
Not necessarily. The skin and bones in canned salmon are very soft and usually go unnoticed when cooked. However, if you prefer, you can remove them for a smoother texture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk, let it sit for 5 minutes, then use as a substitute in the recipe.
Can these salmon patties be baked instead of fried?
Yes, baking is a great alternative for a lighter version. Place the patties on a greased baking sheet and bake at 375°F (190°C) for about 15-20 minutes, flipping halfway through.
How do I keep salmon patties from falling apart?
Be sure to include enough binder ingredients like flour, crushed crackers, and egg. Also, chilling the patties before cooking helps them hold together during frying.
Final Thoughts
I can’t recommend this Old Fashioned Salmon Patties Recipe enough—it’s a recipe that brings warmth and nostalgia to any table. The crispy, golden crust paired with tender, flavorful salmon creates a dish everyone can enjoy. Give it a try, and let these patties become your new favorite comfort food classic!
Print
Old Fashioned Salmon Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Delicious and classic Old Fashioned Salmon Patties made with canned pink salmon, mixed with simple pantry ingredients, and pan-fried to a golden crisp. Perfect for a quick and satisfying meal, these patties are tender on the inside with a flavorful crust, ideal for serving with a side salad or in a sandwich.
Ingredients
Salmon Patty Mixture
- 1 (14.75-ounce) can pink salmon, drained
- 1 tablespoon all-purpose flour
- 10 saltine crackers, crushed
- 1 teaspoon yellow mustard
- 1 large egg, well beaten
- 1 tablespoon buttermilk
- 1/4 cup finely diced onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Prepare the Salmon: Drain the canned salmon thoroughly. If you prefer, remove any skin and bones, although most bones are soft and unnoticeable once mixed. Place the salmon in a large mixing bowl.
- Mix Ingredients: Add the all-purpose flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper to the salmon. Stir all ingredients together until fully combined. Let the mixture rest for about 5 minutes to allow the crackers and flour to absorb moisture and bind the mixture.
- Form Patties: Using about 1/4 cup of the mixture for each portion, shape the salmon mixture into patties with your hands. This recipe yields approximately 8 patties. Place the patties on a plate or tray and refrigerate for 15 to 20 minutes to help them firm up and hold their shape better during cooking.
- Cook the Patties: Heat the vegetable oil and unsalted butter in a large skillet over medium heat. Once hot, add the patties in batches, being careful not to overcrowd the pan. Fry each patty for 4 to 5 minutes on each side, cooking until golden brown and heated through. Remove patties from the skillet and drain on paper towels to remove excess oil.
- Serve: Serve the salmon patties warm as a main dish, or with your favorite sides or condiments such as tartar sauce, lemon wedges, or a fresh salad.
Notes
- Removing skin and bones is optional as the bones in canned salmon are soft and edible.
- Chilling the patties before cooking helps them hold together better while frying.
- You can substitute crushed crackers with breadcrumbs if preferred.
- For a dairy-free version, substitute buttermilk with a plant-based milk and skip butter or use a butter alternative.
- Serve patties with lemon wedges or tartar sauce for added flavor.
