If you’re craving a comforting, nostalgic dish that brings the warmth of home cooking right to your table, this Old Fashioned Salmon Patties Recipe is exactly what you need. These patties blend tender salmon with a crisp exterior, a touch of tanginess from mustard and buttermilk, and the subtle crunch of diced onions and crackers—creating a harmony of flavors that’s hard to resist. Whether you’re making a quick dinner or looking to share a crowd-pleaser, these salmon patties are timeless, simple to prepare, and deeply satisfying.
Ingredients You’ll Need
Sometimes the simplest ingredients make the most memorable dishes, and this recipe is no exception. Each component contributes something special: the canned salmon offers convenience and rich flavor, while the saltine crackers add just the right amount of crunch and structure.
- 1 (14.75-ounce) can pink salmon: The star of the dish, providing tender, flaky fish with a mild, slightly sweet taste.
- 1 tablespoon all-purpose flour: Helps bind the patties together and gives them a nice texture.
- 10 saltine crackers (crushed): Adds a delicate crunch and helps absorb moisture.
- 1 teaspoon yellow mustard: Gives a subtle tang and depth of flavor.
- 1 large egg (well beaten): Acts as a binder to hold everything together beautifully.
- 1 tablespoon buttermilk: Adds moisture and a little acidity to balance flavors.
- 1/4 cup finely diced onion: Brings a mild sharpness and freshness to each bite.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds a gentle kick of warmth.
- 2 tablespoons vegetable oil: Perfect for frying to a golden crisp without overwhelming the flavor.
- 2 tablespoons unsalted butter: For richness and a beautiful browned crust.
How to Make Old Fashioned Salmon Patties Recipe
Step 1: Prepare the Salmon Mixture
First, drain your canned salmon thoroughly. You can remove the skin and bones if you prefer, but don’t worry if some bones remain—they soften during cooking and add calcium without a noticeable crunch. Place the salmon in a large bowl ready to be mixed with the rest of your ingredients.
Step 2: Combine Ingredients
Now, stir in the flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper. Mix everything gently until combined. Letting this mixture rest for about 5 minutes allows the crackers and flour to absorb some moisture, which helps the patties hold together better when cooked.
Step 3: Shape the Patties
Using about 1/4 cup of the mixture, form your salmon into round patties. You should be able to make around eight of these, each with a nice diameter for easy frying and serving. Once shaped, place the patties in the refrigerator for 15 to 20 minutes to firm up. This step is key for cooking success—it means they’ll hold their shape and develop a crispy exterior.
Step 4: Cook to Golden Perfection
Heat your vegetable oil and butter in a large skillet over medium heat. The combination of oil and butter gives you that perfect balance of flavor and frying power. Cook the patties in batches, frying each side for about 4 to 5 minutes until beautifully golden brown and crisp. When done, drain them on paper towels to remove excess oil, then serve while warm—this is when they’re at their tastiest!
How to Serve Old Fashioned Salmon Patties Recipe
Garnishes
Garnishing your salmon patties is a wonderful way to add freshness and visual appeal. A simple squeeze of lemon juice brightens the rich flavors, while chopped fresh parsley or dill adds an inviting herbal note. A dollop of tangy tartar sauce or a drizzle of homemade remoulade can elevate the experience with creamy contrast and zesty undertones.
Side Dishes
Old Fashioned Salmon Patties are fantastic with a variety of sides. Consider serving them alongside a crisp green salad, creamy coleslaw, or buttered corn on the cob for classic comfort. Roasted potatoes or a light cucumber salad also pair nicely, balancing the richness of the patties with their freshness and texture.
Creative Ways to Present
If you want to mix things up, try making mini salmon sliders using slider buns and your favorite condiments for a fun appetizer or party dish. You can also place patties atop a bed of mixed greens with avocado slices for a lighter meal. Turning them into a brunch star by pairing them with poached eggs and hollandaise sauce is a delightful twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover salmon patties keep well in the refrigerator for up to 3 days when stored in an airtight container. Make sure they have cooled completely before storing to maintain texture and flavor. You’ll find them just as enjoyable reheated, perfect for a quick lunch or dinner.
Freezing
You can freeze cooked Old Fashioned Salmon Patties Recipe by placing them on a baking sheet lined with parchment paper and freezing until solid. Then transfer them to a freezer-safe container or ziplock bag. They’ll stay fresh for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm your salmon patties in a skillet over medium-low heat to maintain their crisp coating, or use a toaster oven. Avoid microwaving if you want to keep that satisfying crunch, but it works in a pinch. A quick reheat will bring them back to life without drying them out.
FAQs
Can I use fresh salmon instead of canned for this Old Fashioned Salmon Patties Recipe?
Yes, fresh salmon can be used, but you’ll want to cook and flake it first. This will change the texture slightly, and you might need to adjust the crumbs or flour to get the right binding consistency.
Is it necessary to remove the skin and bones from the canned salmon?
Not strictly necessary. The skin softens during cooking, and many of the bones are very tender and edible. However, if you prefer a smoother texture, feel free to remove them before mixing.
What is the purpose of the buttermilk in the recipe?
Buttermilk adds moisture and a subtle tang that complements the salmon. It also helps tenderize the patties, giving them a pleasant softness inside the crispy exterior.
Can I bake the salmon patties instead of frying them?
You certainly can! Place the patties on a greased baking sheet and bake at 375°F (190°C) for about 15-20 minutes, flipping halfway through until golden brown. The texture will be a bit different but still delicious.
How do I prevent the salmon patties from falling apart during cooking?
Chilling the formed patties before cooking helps them hold together better. Also, handle them gently when flipping and avoid overcrowding the pan to ensure even browning.
Final Thoughts
I can’t recommend this Old Fashioned Salmon Patties Recipe enough for anyone looking to cozy up with a dish that’s as satisfying as it is easy to make. The blend of textures, flavors, and that golden crust will make these patties a favorite in your kitchen just like they are in mine. Give them a try—you might just discover your new go-to comfort food that’s perfect any day of the week!
Print
Old Fashioned Salmon Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Lunch
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
Old Fashioned Salmon Patties are a classic, comforting dish made with canned pink salmon mixed with crackers, mustard, and spices, then pan-fried to golden perfection. These patties make for a delicious and easy-to-make meal or appetizer, perfect for a quick lunch or dinner.
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 Cooking
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Prepare the Salmon: Drain the canned salmon thoroughly. If preferred, remove the skin and bones, though the bones are soft and edible. Place the salmon in a large mixing bowl.
- Mix Ingredients: Add the flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper to the salmon. Stir well to combine all ingredients evenly. Let the mixture rest for about 5 minutes to allow the flavors to meld and the mixture to thicken slightly.
- Form Patties: Using approximately 1/4 cup of the mixture per patty, shape into round, even patties with your hands. You should be able to form roughly 8 patties. 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. Once hot, work in batches and cook the patties, frying each side for 4 to 5 minutes until golden brown and heated through. Avoid overcrowding the skillet for even cooking.
- Drain and Serve: Remove the cooked patties from the skillet and drain them on paper towels to remove excess oil. Serve the salmon patties warm with your choice of sides or condiments.
Notes
- Removing the salmon bones is optional since they are soft and blend well in the patties.
- Resting the mixture before forming patties helps with better binding and texture.
- Chilling the formed patties makes them less likely to fall apart during frying.
- Use a mix of vegetable oil and butter for a nice balance of flavor and cooking performance.
- These patties can be served with tartar sauce, lemon wedges, or a fresh salad for a complete meal.
