Description
This classic Old Fashioned Salmon Patties recipe offers a delicious, homemade way to enjoy canned pink salmon turned into crispy, flavorful patties. Made with simple pantry staples and lightly seasoned, these patties are pan-fried to golden perfection and perfect for a quick weeknight dinner or casual lunch.
Ingredients
Scale
Salmon Patty Ingredients
- 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. Optionally, remove skin and any bones, although salmon bones in the can are soft and barely noticeable. Place the salmon in a large mixing bowl.
- Mix ingredients: Add flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper to the bowl with salmon. Stir well to combine all ingredients into a uniform mixture. Let the mixture rest for about 5 minutes to allow it to bind.
- Form patties: Using about 1/4 cup of the mixture for each, shape into 8 equal-sized patties by hand. Arrange the patties on a plate or tray and refrigerate for 15 to 20 minutes so they firm up and hold their shape better for cooking.
- Cook the patties: Heat vegetable oil and unsalted butter together in a large skillet over medium heat. In batches if necessary, fry the patties until golden brown and cooked through, approximately 4 to 5 minutes on each side. Remove from skillet and drain on paper towels to absorb excess oil. Serve warm.
Notes
- Removing the skin and bones is optional as the bones are soft, but some prefer a smoother texture.
- Refrigerating the patties before frying helps them stay intact and cook evenly.
- You can serve these salmon patties with tartar sauce, lemon wedges, or a simple green salad for a complete meal.
- For a crispier texture, cook the patties in a mixture of oil and butter as recommended.
- Use fresh buttermilk or substitute with regular milk mixed with a teaspoon of lemon juice or vinegar if needed.
