Description
These Old Fashioned Salmon Patties are a classic, comforting dish made with canned pink salmon mixed with pantry staples like crushed saltines, flour, and seasonings. They are pan-fried to golden perfection for a crispy exterior and tender interior, making a delicious and easy-to-make meal that serves eight.
Ingredients
Scale
Main Ingredients
- 1 (14.75-ounce) can pink salmon
- 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
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Prepare the salmon: Drain the canned salmon thoroughly. If preferred, remove the skin and bones, although the bones are soft and almost unnoticeable. Place the salmon in a large mixing bowl.
- Mix the 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 everything together until well combined. Let the mixture rest for about 5 minutes to allow the crackers and flour to absorb moisture.
- Form the patties: Using about 1/4 cup of the mixture per patty, shape the salmon mixture into approximately 8 evenly sized patties. Place the patties in the refrigerator and chill for 15 to 20 minutes so they firm up and hold their shape better during cooking.
- Cook the patties: Heat the vegetable oil and unsalted butter together in a large skillet over medium heat. Cook the patties in batches to avoid overcrowding, frying them for 4 to 5 minutes on each side or until they are golden brown and cooked through. Remove the cooked patties and drain on paper towels to remove excess oil.
- Serve warm: Serve your golden salmon patties warm, perfect as a main dish with sides or in sandwiches.
Notes
- You can leave the skin and bones in the salmon for added texture and calcium, as they are very soft when cooked.
- For crispier patties, ensure the skillet is hot before adding the patties, and don’t overcrowd the pan.
- These patties can be served with tartar sauce, lemon wedges, or a side salad for a complete meal.
- If you want to make the patties gluten-free, substitute the all-purpose flour and saltine crackers with gluten-free alternatives.
