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
Scale
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.
