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
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
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.
