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
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 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.
