If you’re craving a comforting, nostalgic dish that brings together simplicity and hearty flavor, this Old Fashioned Salmon Patties Recipe is sure to become one of your go-to favorites. It’s a delightful way to enjoy salmon that’s flavorful, crispy on the outside, and tender inside, with a lovely balance of textures from the salmon, crackers, and a touch of buttermilk. Whether you’re cooking for a family dinner or a casual gathering, these patties deliver warm, familiar goodness that feels just like home.
Ingredients You’ll Need
These ingredients may be humble, but each plays a vital role in crafting the perfect salmon patties — from binding the mixture to adding flavor and that irresistible golden crust.
- Pink salmon (1 can, 14.75 ounces): The star of the dish, providing rich flavor and wholesome protein.
- All-purpose flour (1 tablespoon): Helps bind everything smoothly so the patties hold together.
- Saltine crackers (10, crushed): Adds crunch and texture with a touch of subtle saltiness.
- Yellow mustard (1 teaspoon): Brightens up the flavor and complements the salmon beautifully.
- Large egg (1, beaten): Acts as another binder to keep the patties firm during cooking.
- Buttermilk (1 tablespoon): Adds moisture and a slight tang to the mixture for extra tenderness.
- Onion (1/4 cup, finely diced): Brings sweetness and depth, balancing the richness of the salmon.
- Salt (1/4 teaspoon): Enhances all the wonderful flavors without overpowering.
- Black pepper (1/4 teaspoon): Offers a gentle kick, rounding out the seasoning perfectly.
- Vegetable oil (2 tablespoons): For frying and achieving that crispy, golden crust.
- Unsalted butter (2 tablespoons): Adds a luscious richness during cooking, making the patties even more irresistible.
How to Make Old Fashioned Salmon Patties Recipe
Step 1: Prepare the Salmon
Start by draining the canned salmon carefully to remove excess liquid. If you don’t mind a few soft bones, you can leave them in—their texture almost disappears in the cooked patties, but if you prefer, gently remove any noticeable bones along with the skin for a smoother bite. Place the salmon in a large mixing bowl to get ready for your delicious blend.
Step 2: Combine Ingredients
Add the tablespoon of flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, diced onion, salt, and black pepper directly to the salmon. Stir everything gently but thoroughly until all ingredients come together. Allowing this mixture to rest for about five minutes lets those flavors marry beautifully, and the crackers soak up moisture to help form perfect patties.
Step 3: Shape the Patties
Grab about a quarter cup of the mixture and roll it into your hands, then gently flatten into a neat patty shape. You should be able to make eight evenly sized patties. Pop them in the fridge for 15 to 20 minutes — this chill time firms them up, ensuring they hold their shape while frying instead of falling apart in the pan.
Step 4: Cook to Golden Perfection
Heat the vegetable oil and unsalted butter together in a large skillet over medium heat. Cooking in batches, lay each patty in gently and fry for 4 to 5 minutes on one side until a gorgeous golden crust forms. Flip carefully and cook for another 4 to 5 minutes on the other side. Once done, transfer the patties to paper towels briefly to drain any excess oil. Serve warm for that best texture and flavor experience.
How to Serve Old Fashioned Salmon Patties Recipe
Garnishes
A fresh squeeze of lemon juice over the warm salmon patties can brighten each bite with zesty freshness. Consider topping with finely chopped parsley or a dollop of tartar sauce or creamy dill dip for added dimension. These simple touches make the dish feel even more special and inviting.
Side Dishes
Classic mashed potatoes or buttery rice pair beautifully, soaking up any extra sauce or seasoning. For something lighter, serve alongside a crisp green salad or steamed vegetables like green beans or asparagus. The contrast in textures and flavors creates a satisfying meal that feels well-rounded and colorful.
Creative Ways to Present
Take your Old Fashioned Salmon Patties Recipe to the next level by serving them on toasted buns as mini burgers, topped with lettuce and tomato for a casual, crowd-pleasing sandwich. Alternatively, place them atop a bed of mixed greens or grains with a drizzle of tangy vinaigrette, adding sophistication and freshness to the dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover salmon patties in an airtight container and keep them refrigerated for up to three days. This is perfect for quick lunches or snacks that still retain much of their original texture and flavor.
Freezing
You can freeze uncooked patties by placing them on a baking sheet lined with parchment paper and freezing until solid, then transferring to a freezer bag. They will keep well in the freezer for up to two months—perfect for planning ahead on busy days.
Reheating
To reheat, gently warm the patties in a skillet over medium-low heat, adding a little butter or oil to crisp them back up. Avoid microwaving if possible, as this can make them soggy and less appealing.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Fresh salmon can be cooked, flaked, and used in this recipe; just make sure it’s fully cooked and cooled before mixing with the other ingredients for the right texture and flavor.
What can I substitute for saltine crackers?
If you don’t have saltines on hand, crushed breadcrumbs or crushed crackers like Ritz work well too, providing similar binding and crunch.
Are these salmon patties gluten-free?
The recipe as written contains flour and saltine crackers, which usually contain gluten. However, you can swap in gluten-free flour and gluten-free crackers to make this dish suitable if you’re avoiding gluten.
Can these patties be baked instead of fried?
Yes, baking is a healthier alternative. Place the patties on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 15 minutes per side or until golden and cooked through.
How do I prevent the patties from falling apart while cooking?
Make sure your mixture isn’t too wet and that you allow the patties to chill in the refrigerator before frying. The resting time helps them firm up and hold their shape beautifully.
Final Thoughts
There is something truly comforting about this Old Fashioned Salmon Patties Recipe that feels like a warm hug from the past. Simple, flavorful, and with that perfect balance of crispy and tender, it’s a dish that’s easy to fall in love with again and again. I encourage you to try it out and make these delightful patties a charming staple at your dinner table — your taste buds will thank you for it!
Print
Old Fashioned Salmon Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 patties
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
Delicious and hearty Old Fashioned Salmon Patties made with canned pink salmon, mustard, and a crunchy cracker binder, pan-fried to golden perfection. These patties are perfect as a quick meal or appetizer, boasting a crispy exterior with tender, flavorful fish inside.
Ingredients
Salmon Mixture
- 1 (14.75-ounce) can pink salmon, drained (skin and bones removed, optional)
- 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 thoroughly. If preferred, remove the skin and bones, although the bones are soft and barely noticeable once cooked. Transfer the salmon to a large mixing bowl.
- Mix 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 approximately 5 minutes to let the flavors meld and the mixture slightly thicken.
- Form Patties: Using about 1/4 cup of the mixture per patty, shape the mixture into evenly sized patties. You should be able to make about 8 patties in total. Place the patties in the refrigerator and chill for 15 to 20 minutes. This step helps the patties firm up and hold their shape during cooking.
- Heat the Pan: In a large skillet, heat the vegetable oil and unsalted butter over medium heat until the butter has melted and the mixture is hot.
- Cook the Patties: Working in batches to avoid overcrowding, add the patties to the skillet. Cook each patty for 4 to 5 minutes on one side until they develop a golden brown crust, then carefully flip and cook the other side for another 4 to 5 minutes until browned and cooked through.
- Drain and Serve: Remove the cooked patties from the skillet and place them on paper towels to drain any excess oil. Serve the salmon patties warm as a main dish or appetizer, accompanied by your favorite sides or sauce.
Notes
- Removing skin and bones is optional because salmon bones in canned fish are very soft and edible.
- Resting the mixture before forming patties helps bind the ingredients better.
- Chilling the patties before cooking prevents them from falling apart in the skillet.
- Use a combination of oil and butter for frying to balance flavor and a higher smoke point.
- Serve with tartar sauce, lemon wedges, or a fresh salad for added flavor.
