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
Scale
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.
