If you’re craving a delightful taste of nostalgia with a homey, satisfying twist, this Old Fashioned Salmon Patties Recipe is exactly what you need. These golden patties, bursting with tender pink salmon, a hint of mustard, and a crispy outer crust, bring simple ingredients together to create a comforting dish that’s been loved for generations. Perfect for a cozy dinner or a casual get-together, they’re easy to whip up and totally rewarding to eat.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that each play a crucial role in building the perfect salmon patty. From the flaky canned salmon that forms the hearty base, to the crushed saltines adding that needed crunch, every component balances taste, texture, and color beautifully.
- Pink salmon (1 can, 14.75 ounces): The star of the show, flaky and richly flavorful, it provides protein and moistness.
- All-purpose flour (1 tablespoon): Acts as a gentle binder without overpowering the delicate salmon.
- Saltine crackers (10, crushed): Adds crunch and absorbs moisture for a firm, yet tender texture.
- Yellow mustard (1 teaspoon): Offers a subtle tang that brightens the overall flavor.
- Large egg (1, well beaten): Essential for binding the mixture and keeping patties intact.
- Buttermilk (1 tablespoon): Adds a touch of creaminess and slight acidity for balance.
- Onion (1/4 cup, finely diced): Provides a fresh, mildly sharp bite to contrast the richness.
- Salt (1/4 teaspoon): Enhances the flavors and prevents any blandness.
- Black pepper (1/4 teaspoon): Adds mild warmth and depth.
- Vegetable oil (2 tablespoons): For frying, ensuring a golden, crispy exterior.
- Unsalted butter (2 tablespoons): Adds richness and helps achieve a beautifully browned crust.
How to Make Old Fashioned Salmon Patties Recipe
Step 1: Prepare the Salmon Mixture
Begin by draining the canned pink salmon, gently removing any skin and large bones if you prefer, although the bones are soft enough to eat and almost unnoticeable. Place the salmon in a large bowl ready for mixing.
Step 2: Combine the Ingredients
Add the flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, diced onion, salt, and pepper into the salmon. Stir everything together until evenly combined. Letting the mixture rest for about 5 minutes allows the flavors to meld and the crumbs to absorb moisture, setting the stage for perfect patties.
Step 3: Form the Patties
Using your hands, scoop roughly 1/4 cup of the mixture and shape it into a patty. You should be able to make about 8 evenly sized patties. Pop them into the fridge and let them chill for 15 to 20 minutes—this step helps them firm up and keeps their shape during frying.
Step 4: Cook to Golden Perfection
Heat the vegetable oil and butter together in a large skillet over medium heat. Fry the salmon patties in batches, giving each side 4 to 5 minutes to become beautifully browned and crispy. Once cooked, transfer to paper towels to drain any excess oil. Serve warm for the best flavor and texture.
How to Serve Old Fashioned Salmon Patties Recipe
Garnishes
Add a finishing touch with fresh, simple garnishes like a sprinkle of chopped parsley, a squeeze of lemon juice, or a dollop of tangy tartar sauce. These brighten the flavors and complement the richness of the salmon patties perfectly.
Side Dishes
Classic pairings such as creamy coleslaw, buttery mashed potatoes, or a crisp green salad make great accompaniments. They add fresh, contrasting textures and flavors that complete your meal beautifully.
Creative Ways to Present
For something fun, serve the patties on toasted sandwich buns with lettuce, tomato, and a smear of remoulade for a delicious salmon burger experience. Alternatively, crumble them over mixed greens for a hearty salad or nestle them beside a pile of roasted veggies for a wholesome dinner plate.
Make Ahead and Storage
Storing Leftovers
Leftover salmon patties keep wonderfully in an airtight container in the refrigerator for up to 3 days. This makes for a quick lunch or an easy dinner on busy days when you want a comforting meal without much effort.
Freezing
You can freeze uncooked patties by placing them on a parchment-lined tray until firm, then transferring them into a freezer-safe container or bag. Frozen salmon patties stay good for about 2 months and can be cooked directly from the freezer with a few extra minutes added to cooking time.
Reheating
To reheat, warm salmon patties gently in a skillet over medium-low heat or in a 350°F oven until heated through, which helps maintain the crispy exterior. Avoid microwaving if you want to keep that lovely golden crust intact.
FAQs
Can I use fresh salmon instead of canned in this Old Fashioned Salmon Patties Recipe?
Absolutely! Fresh salmon works well too but requires cooking and flaking before mixing. Canned salmon offers convenience and a consistent texture, which is why it’s traditionally used.
What can I substitute for saltine crackers?
You can use crushed breadcrumbs, crushed Ritz crackers, or even panko for a different crunch. Just make sure to adjust quantities slightly to achieve the right binding.
Are the salmon bones safe to eat?
Yes, the bones in canned pink salmon are soft and safe to eat. They provide calcium and blend well into the patties without an unpleasant crunch.
How do I prevent the patties from falling apart?
Chilling the formed patties before cooking helps them firm up. Also, using the right amount of binder ingredients like flour, egg, and crackers is key to holding everything together.
Can I bake these salmon patties instead of frying?
You sure can! Baking at 400°F for about 15-20 minutes, flipping halfway, gives a lighter version but doesn’t quite deliver the same crispy, buttery crust as pan frying.
Final Thoughts
You really can’t go wrong making the Old Fashioned Salmon Patties Recipe your new favorite comfort food. It’s simple, satisfying, and filled with flavors that remind you of home. Whether it’s a weeknight dinner or a weekend treat, these salmon patties bring warmth and deliciousness to your table every time. Give them a try and savor every golden bite!
Print
Old Fashioned Salmon Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Classic Old Fashioned Salmon Patties made with canned pink salmon, mixed with simple pantry ingredients, and pan-fried to a golden crisp. These patties are easy to prepare, flavorful, and perfect for a quick meal or snack.
Ingredients
Salmon Mixture
- 1 (14.75-ounce) can pink salmon, drained (skin and bones removed if desired)
- 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 the skin and bones; however, bones are soft and blend into the patties well. 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 well combined. Let the mixture rest for about 5 minutes to allow the crackers and flour to absorb moisture.
- Shape the Patties: Scoop approximately 1/4 cup of the mixture and mold it into a round patty with your hands. You should be able to form about 8 patties from the mixture. Place the formed patties on a tray or plate and refrigerate for 15 to 20 minutes to help them firm up.
- Heat the Pan: In a large skillet over medium heat, warm the vegetable oil and unsalted butter together until hot and melted, ensuring an even cooking surface for the patties.
- Cook the Patties: Working in batches to avoid overcrowding, place the patties in the skillet. Cook each side for 4 to 5 minutes or until they turn golden brown and crisp. Use a spatula to carefully flip the patties.
- Drain and Serve: Once browned on both sides, remove the patties from the skillet and place them on paper towels to drain any excess oil. Serve them warm as a main dish or appetizer.
Notes
- For a gluten-free version, substitute the all-purpose flour and saltine crackers with gluten-free alternatives.
- Removing salmon skin and bones is optional; the bones are soft and provide a good source of calcium.
- To keep patties intact, avoid overcrowding the pan during frying.
- Serve with tartar sauce, lemon wedges, or your favorite dipping sauce.
- Leftover patties can be refrigerated and reheated in a skillet or oven to maintain crispness.
