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
Scale
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.
