There is something truly comforting about a classic dish done right, and this Old Fashioned Salmon Patties Recipe is exactly that kind of meal. Made with simple pantry staples and packed with tender pink salmon, these patties boast a crispy golden crust and a moist, flavorful interior. Whether you grew up enjoying them or are just discovering their magic, these salmon patties are an irresistible way to bring a touch of nostalgia and hearty satisfaction to your table.
Ingredients You’ll Need
The beauty of the Old Fashioned Salmon Patties Recipe lies in its simplicity. Each ingredient plays a key role in creating the perfect balance of flavor, texture, and color that makes these patties so irresistible.
- Pink salmon (1 can, 14.75 ounces): The star ingredient that provides rich flavor and moist texture.
- All-purpose flour (1 tablespoon): Helps bind the patties together without weighing them down.
- Saltine crackers (10, crushed): Add crunch and absorb moisture for ideal consistency.
- Yellow mustard (1 teaspoon): Adds a subtle tang that brightens the overall flavor.
- Large egg (1, well beaten): Acts as a binder to keep the patties intact while cooking.
- Buttermilk (1 tablespoon): Imparts a slight creaminess and helps tenderize.
- Finely diced onion (1/4 cup): Offers a mild bite and sweet aroma that lifts the dish.
- Salt (1/4 teaspoon): Enhances all the natural flavors in the salmon patties.
- Black pepper (1/4 teaspoon): Adds just enough warmth and depth to balance the dish.
- Vegetable oil (2 tablespoons): Provides a neutral frying medium for perfect browning.
- Unsalted butter (2 tablespoons): Gives richness and helps achieve a golden crust.
How to Make Old Fashioned Salmon Patties Recipe
Step 1: Prepare and Combine the Ingredients
Start by draining the canned salmon to remove excess liquid. If you like, you can remove the skin and any large bones, though most are soft and blend right into the patties. Place the salmon into a large mixing bowl. Add the flour, crushed saltine crackers, mustard, beaten egg, buttermilk, finely diced onion, salt, and pepper. Stir everything together gently but thoroughly until evenly combined. Let this mixture rest for about five minutes—this small pause helps the crackers absorb moisture, making it easier to shape the patties later.
Step 2: Shape the Patties
Using about a quarter cup of the mixture, scoop it into your hands and form it into a compact patty shape. This recipe should yield roughly eight evenly sized patties. Once shaped, place them on a tray or plate and pop them into the refrigerator for 15 to 20 minutes. Chilling firms up the patties, which allows them to hold together better during the cooking process, giving you those perfect edges everyone loves.
Step 3: Cook to Golden Perfection
Heat the vegetable oil and unsalted butter together in a large skillet over medium heat. The butter adds a lovely nutty flavor that pairs beautifully with the salmon, while the oil ensures an even, crispy crust. Cook the patties in batches to avoid overcrowding the pan. Each side should take about 4 to 5 minutes, turning once carefully when the bottom is golden brown. When finished, drain the salmon patties on paper towels to absorb any excess grease. Serve them warm for the best flavor and texture.
How to Serve Old Fashioned Salmon Patties Recipe
Garnishes
A little thoughtful garnish can elevate the charm of your Old Fashioned Salmon Patties Recipe in delightful ways. Brighten each plate with a wedge of fresh lemon for an optional burst of citrusy brightness. Adding a sprinkle of chopped fresh parsley not only introduces a pop of green color but also complements the savory flavors beautifully. A dollop of tartar sauce or a tangy homemade mayo-based dressing is the classic accompaniment that makes every bite even more irresistible.
Side Dishes
Traditionally, these salmon patties shine alongside simple, comforting sides. Creamy mashed potatoes or buttery rice help balance the patties’ crispiness with soft, mellow textures. For a lighter option, serve them with a crisp garden salad or steamed green beans to bring freshness and color to the plate. Coleslaw or a cucumber dill salad also pairs perfectly, adding a cool crunch that contrasts deliciously with the warm patties.
Creative Ways to Present
If you want to put a fun twist on this classic, consider serving the salmon patties nestled in a soft bun for a satisfying sandwich. Layer with lettuce, tomato, and your favorite condiments to make a lunch that feels special and homemade. Alternatively, try stacking them atop a bed of mixed greens drizzled with vinaigrette for a light and elegant dinner. You can also break these patties into crumbles and toss them into a spicy aioli for fish cake sliders that will wow your guests.
Make Ahead and Storage
Storing Leftovers
These salmon patties keep very well in the refrigerator for up to three days. Store them in an airtight container to maintain moisture and prevent odors from mixing with other foods. When refrigerated properly, they hold onto their flavor and texture nicely, making them perfect for quick lunches or snacks straight from the fridge.
Freezing
For longer storage, the Old Fashioned Salmon Patties Recipe freezes beautifully. Arrange the uncooked patties on a baking sheet lined with parchment and flash freeze until solid, about 1 to 2 hours. Then transfer them into a resealable freezer bag or airtight container. They can be frozen for up to three months, making it easy to enjoy these comforting patties anytime you crave them.
Reheating
When you’re ready to enjoy your leftovers or frozen patties, reheat them gently to maintain their crispy exterior and moist interior. The best method is to warm them in a skillet over medium heat for a few minutes on each side until heated through and golden. Avoid microwaving as much as possible, since this can make them soggy. Reheated correctly, these salmon patties taste just as delightful as freshly made!
FAQs
Can I use fresh salmon instead of canned salmon?
Yes, fresh salmon can be used, but it requires cooking and flaking before mixing with the other ingredients. The texture might be slightly different, and canned salmon has that classic, convenient flavor that makes this recipe truly comfort food. If you do use fresh, be sure it’s cooked through and cooled before combining.
Is it necessary to remove the skin and bones from the canned salmon?
It is optional. Most bones in canned salmon are soft and blend right into the patties, adding extra calcium without an unpleasant crunch. However, if you prefer a smoother texture, feel free to remove skin and bones before mixing.
Can I make these salmon patties gluten-free?
Absolutely! Substitute the saltine crackers with gluten-free crackers or breadcrumbs and use a gluten-free flour alternative. The rest of the ingredients are naturally gluten-free, so you can enjoy this recipe without worry.
What’s the best way to ensure patties don’t fall apart while frying?
Chilling them in the fridge before cooking helps the patties firm up and hold together. Also, avoid overcrowding the skillet and handle them gently when flipping. Using an egg in the mixture adds essential binding power.
Can I bake the salmon patties instead of pan-frying?
Yes, baking is a great alternative for a lighter version. Preheat the oven to 375°F (190°C), place patties on a greased baking sheet, and bake for 15-20 minutes, flipping halfway through, until golden and cooked through.
Final Thoughts
There is something so heartwarming about diving into a plate of crispy, tender salmon patties made with love and simple ingredients. The Old Fashioned Salmon Patties Recipe is a timeless favorite that never fails to satisfy, bringing a touch of nostalgia to your meals with every bite. I can’t wait for you to try this recipe and make it your own family classic—these patties are bound to become a cherished dish in your kitchen as well!
Print
Old Fashioned Salmon Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 salmon patties (serves 8)
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Classic Old Fashioned Salmon Patties made with canned pink salmon, seasoned and pan-fried to golden perfection, offering a quick and delicious meal that’s perfect for lunch or dinner.
Ingredients
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
For Frying
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Prepare the Salmon: Drain the canned pink salmon. If preferred, remove the skin and bones, though the bones are soft and usually unnoticeable in the patties. 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 bowl with the salmon. Stir everything together until fully combined. Let the mixture rest for about 5 minutes to allow the flavors to meld.
- Shape the Patties: Using about 1/4 cup of the mixture per patty, form approximately 8 evenly sized patties by shaping the mixture in your hands. Place the patties in the refrigerator for 15 to 20 minutes to help them firm up and hold their shape during cooking.
- Cook the Patties: Heat the vegetable oil and unsalted butter together in a large skillet over medium heat. Fry the patties in batches to avoid overcrowding, cooking each side for 4 to 5 minutes until golden brown and heated through. Remove the patties from the skillet and drain on paper towels.
- Serve: Serve the salmon patties warm as a main dish, perfect with a side salad, tartar sauce, or your favorite dipping sauce.
Notes
- Removing skin and bones is optional since the canned salmon bones are soft and add calcium.
- Resting the mixture and chilling the patties helps them hold together while frying.
- Cook patties over medium heat to ensure they brown without burning.
- Serve with lemon wedges or tartar sauce for added flavor.
- You can substitute buttermilk with regular milk plus a teaspoon of vinegar if unavailable.
