If you are craving a comforting classic that feels like a warm hug from the past, the Old Fashioned Salmon Patties Recipe is here to satisfy that desire. These patties boast a perfect balance of tender, flaky pink salmon mixed with crispy saltine crackers and a hint of tangy mustard, all fried to golden-brown perfection. With simple pantry ingredients, this recipe brings together texture, flavor, and nostalgia in every bite—making it an ideal dish to share with family and friends any day of the week.
Ingredients You’ll Need
This recipe proves that you don’t need fancy or complicated ingredients to create something truly delicious. Each component plays a vital role—whether it’s the delicate salmon providing rich flavor, the crushed saltines adding irresistible crunch, or the onion giving that subtle pungent lift. Here’s what you’ll gather for your kitchen adventure:
- 1 (14.75-ounce) can pink salmon: The star of the dish, canned salmon is convenient, flavorful, and packed with protein.
- 1 tablespoon all-purpose flour: Helps bind the mixture and keep the patties nicely firm without being dense.
- 10 saltine crackers (crushed): Adds a light, crispy texture inside each patty.
- 1 teaspoon yellow mustard: A touch of tangy sharpness brightens the overall flavor.
- 1 large egg (well beaten): Acts as a vital binder to hold the patties together perfectly.
- 1 tablespoon buttermilk: Brings moisture and a slight tang that compliments the salmon beautifully.
- 1/4 cup finely diced onion: Adds freshness and a mild kick to balance the richness.
- 1/4 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon black pepper: Adds subtle warmth and depth.
- 2 tablespoons vegetable oil: Essential for frying to get that perfect golden crust.
- 2 tablespoons unsalted butter: Adds richness and helps with even browning.
How to Make Old Fashioned Salmon Patties Recipe
Step 1: Prepare the Salmon
Start by draining the canned salmon thoroughly to avoid soggy patties. You can remove the skin and bones if you prefer, but most bones in canned salmon are incredibly soft and usually go unnoticed when cooked. Place the salmon into a large mixing bowl, setting the stage for a delicious base.
Step 2: Mix the Patty Ingredients
Add the all-purpose flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and pepper to the salmon. Stir everything gently but thoroughly until well combined. Letting this mixture rest for about 5 minutes allows the crackers and flour to absorb moisture and hold the patties together better.
Step 3: Form the Patties
Scoop roughly 1/4 cup of the mixture into your hands and shape it into a round patty. This recipe makes about 8 hearty patties. Once formed, place them on a tray and chill in the refrigerator for 15 to 20 minutes. This resting period helps the patties firm up, so they hold their shape during cooking.
Step 4: Cook to Golden Perfection
Heat the vegetable oil and unsalted butter in a large skillet over medium heat. Working in batches, carefully cook the patties for 4 to 5 minutes on each side until they develop a golden-brown crust and are heated through. Drain them on paper towels to remove any excess fat, and get ready to enjoy that fantastic aroma wafting through your kitchen.
How to Serve Old Fashioned Salmon Patties Recipe
Garnishes
Adding a thoughtful garnish can elevate your salmon patties from simple to spectacular. Fresh lemon wedges are a classic choice, offering a juicy burst that lifts the rich flavors. A sprinkle of chopped fresh parsley or dill adds a bright green contrast and a touch of herbaceous aroma, bringing freshness to every bite.
Side Dishes
Salmon patties pair wonderfully with a variety of sides. Consider creamy coleslaw for a crisp, tangy companion or roasted baby potatoes for a hearty, comforting feel. Light green salads with vinaigrette provide a refreshing balance, while mashed peas or corn on the cob introduce a sweet, summery sweetness that complements the savory patties perfectly.
Creative Ways to Present
To mix things up, serve your salmon patties on toasted sandwich buns with lettuce, tomato, and a dollop of tartar sauce for a scrumptious salmon burger experience. Alternatively, place them atop a bed of mixed greens drizzled with a lemon vinaigrette for a lovely light lunch plate. You can even crumble warmed patties over a baked potato with sour cream and chives for a delicious twist on comfort food.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, place any leftover salmon patties in an airtight container and refrigerate. They will stay fresh for 3 to 4 days, making for convenient next-day lunches or quick dinners when time is tight.
Freezing
If you want to keep these patties handy for more than a few days, freezing is a great option. Lay the formed patties on a parchment-lined tray and freeze until solid. Then, transfer them to a freezer bag or airtight container. They’ll keep well for up to 2 months and thaw quickly when you’re ready to cook or reheat.
Reheating
To reheat your salmon patties, the oven or a skillet works best to preserve crispiness. Warm them at 350°F for 10-12 minutes or cook gently in a lightly oiled skillet over medium heat until heated through. Avoid using the microwave if you want to keep that satisfying crust intact.
FAQs
Can I use fresh salmon instead of canned for this Old Fashioned Salmon Patties Recipe?
Absolutely! Fresh salmon can be used, but be sure to cook and flake it before combining with the other ingredients. The canned version is convenient and already cooked, which speeds up preparation without sacrificing flavor.
What type of mustard is best for these salmon patties?
Yellow mustard is traditional and gives a gentle tang without overpowering the dish. If you prefer a bit more spice or complexity, Dijon mustard can be an excellent substitute.
Are there any good alternatives to saltine crackers?
Yes, you can use crushed crackers like Ritz or breadcrumbs if saltines are not on hand. Just be mindful that different crackers may alter the texture or flavor slightly, so choose one that complements the salmon.
Can I bake these patties instead of frying?
Definitely! Baking is a healthier alternative. Place the patties on a greased baking sheet and bake in a preheated 400°F oven for about 15-20 minutes, flipping halfway through, until golden and cooked through.
What is the best way to serve these patties for a crowd?
Serving the Old Fashioned Salmon Patties Recipe buffet-style with a variety of garnishes, sauces, and sides allows everyone to customize their plate. Keep the patties warm in a low oven and offer lemon wedges, tartar sauce, and fresh herbs for easy self-serving.
Final Thoughts
This Old Fashioned Salmon Patties Recipe is a genuine crowd-pleaser that brings together comforting flavors with effortless preparation. Whether you’re making them for a family dinner or a casual gathering, these patties never fail to impress. I encourage you to give them a try—you might just find yourself revisiting this charming old-fashioned classic time and time again.
Print
Old Fashioned Salmon Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 patties (serves 8)
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
These Old Fashioned Salmon Patties are a classic, comforting dish featuring tender pink salmon mixed with crunchy saltine crackers and aromatic onions. Pan-fried to a golden brown perfection, they make a delicious, protein-packed meal or appetizer that’s easy to prepare and sure to please seafood lovers.
Ingredients
Salmon Patty Mixture
- 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
- Drain and prepare salmon: Drain the canned pink salmon thoroughly. If you prefer, remove the skin and any bones, though the bones are soft and generally unnoticeable in the patties. Place the salmon in a large mixing bowl.
- Mix ingredients: Add the all-purpose flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, diced onion, salt, and black pepper to the bowl with the salmon. Stir everything together until fully combined, then let the mixture rest for about 5 minutes to allow the ingredients to meld.
- Form patties: Using about 1/4 cup of the mixture per patty, shape the mixture into 8 evenly sized patties by hand. Place the formed patties onto a tray or plate and refrigerate for 15 to 20 minutes to firm up, which will help them hold together during cooking.
- Heat skillet and fry patties: In a large skillet, heat the vegetable oil and unsalted butter over medium heat until hot. Cook the salmon patties in batches, avoiding overcrowding the pan. Fry each side for 4 to 5 minutes or until golden brown and cooked through. Once cooked, transfer patties to paper towels to drain excess oil.
- Serve warm: Serve the salmon patties warm, either on their own or accompanied by tartar sauce, lemon wedges, or your favorite side dishes.
Notes
- Removing skin and bones is optional since the bones in canned salmon are usually soft and edible.
- Letting the patties chill before frying helps them maintain shape and prevents falling apart.
- Cooking in batches prevents overcrowding, which ensures even browning.
- Serve with tartar sauce or a squeeze of lemon for added zest.
- Leftover patties can be stored in the refrigerator for up to 2 days and reheated in a skillet or oven.
