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
Scale
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.
