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If you love simple, comforting flavors that warm your soul and bring back nostalgic memories, you are going to adore this Old Fashioned Salmon Patties Recipe. These patties are tender, flavorful little golden discs packed with flaky pink salmon, mild onions, and just the right hint of mustard, all held together with a crispy coating that’s pure old-school goodness. It’s a timeless dish that feels like a warm hug and comes together in under an hour, perfect for a family dinner or a cozy lunch. Trust me, once you try these patties, they’ll quickly become a favorite in your recipe rotation.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in building the perfect texture, flavor, and color that make this dish so memorable. From the delicate pink salmon to the crisp saltine crackers, every element has its place.
- 1 (14.75-ounce) can pink salmon: The star of the dish, packed with rich, flaky fish flavor.
- 1 tablespoon all-purpose flour: Helps bind the mixture and gives the patties structure.
- 10 saltine crackers (crushed): Adds a subtle crunch and soaks up moisture for perfect patty consistency.
- 1 teaspoon yellow mustard: Brings a tangy, sharp note that brightens the flavor.
- 1 large egg (well beaten): Binds the ingredients together perfectly.
- 1 tablespoon buttermilk: Adds moisture and a slight tanginess, keeping patties tender.
- 1/4 cup finely diced onion: Infuses a mild, savory sweetness and texture.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds a gentle warmth and subtle spice.
- 2 tablespoons vegetable oil: For frying, ensuring a crispy golden crust.
- 2 tablespoons unsalted butter: Adds richness and a lovely nutty flavor during cooking.
How to Make Old Fashioned Salmon Patties Recipe
Step 1: Prepare the Salmon
Start by draining your canned pink salmon thoroughly. If you prefer a smoother texture, you can remove the skin and bones, though most bones are soft enough to blend right in and go unnoticed. Place the salmon in a large mixing bowl as your base.
Step 2: Mix the Ingredients
To the salmon, add the all-purpose flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper. Stir everything well until combined. Letting the mixture rest for about 5 minutes helps the crackers absorb moisture, improving the patties’ texture.
Step 3: Form the Patties
Scoop roughly 1/4 cup portions of the salmon mixture and gently shape them into round patties with your hands. You should be able to make about eight patties. Pop these into the refrigerator for 15 to 20 minutes to firm up, which makes them much easier to cook without falling apart.
Step 4: Cook to Perfection
Warm the vegetable oil and unsalted butter together in a large skillet over medium heat. Working in batches, fry the salmon patties for 4 to 5 minutes on each side, or until they develop a beautifully crisp, golden-brown crust. Once cooked, set them on paper towels to drain excess oil and keep crispness.
How to Serve Old Fashioned Salmon Patties Recipe
Garnishes
Keep it classic with a dollop of tangy tartar sauce or a squeeze of fresh lemon juice to cut through the richness. Fresh herbs like parsley or dill scattered on top add a refreshing color and an herbaceous lift that brightens each bite.
Side Dishes
These salmon patties pair wonderfully with simple sides such as creamy coleslaw, buttery mashed potatoes, or a crisp green salad for balance. For a heartier meal, try them alongside roasted vegetables or steamed green beans dressed with a touch of lemon zest.
Creative Ways to Present
For a fun twist, serve your salmon patties on toasted buns with lettuce and tomato for a quick salmon burger. Alternatively, top them with avocado slices and a spicy aioli for a gourmet touch. You can also crumble them over mixed greens to add protein-packed bites to a salad.
Make Ahead and Storage
Storing Leftovers
You can store any leftover salmon patties in an airtight container in the refrigerator for up to 3–4 days. Keeping them chilled helps maintain their texture and flavor so you can enjoy them as a quick snack or meal the next day.
Freezing
If you want to save some for later, these patties freeze beautifully. Place them on a baking sheet in a single layer to freeze individually before transferring them to a freezer-safe container or bag. They’ll keep well for up to 2 months without losing their deliciousness.
Reheating
To reheat, the best method is to gently pan-fry them again until warmed through and crisped up, about 2–3 minutes per side over medium heat. Alternatively, warming in a 350°F oven for 10 minutes works well if you prefer to avoid extra oil.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Fresh salmon can be cooked and flaked for these patties, though canned pink salmon offers convenience and a distinct, classic flavor that makes this recipe so beloved.
What if I don’t have buttermilk on hand?
You can easily substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar, left to sit for 5 minutes. This gives a similar tang and tenderness to your patties.
Are these salmon patties gluten-free?
Not as written, since saltine crackers and all-purpose flour contain gluten. To make them gluten-free, try gluten-free crackers and a suitable flour substitute like rice or almond flour.
Can I bake these patties instead of frying?
Yes! Baking at 400°F for about 15–20 minutes, flipping halfway, will give you a nicely cooked patty with less oil, though you might miss some of the buttery crispness from pan-frying.
How do I make sure the patties don’t fall apart?
Chilling the formed patties for 15–20 minutes is key to helping them hold together. Also, handle them gently and avoid flipping too soon while cooking to develop a strong crust.
Final Thoughts
There is something truly special about this Old Fashioned Salmon Patties Recipe—its simplicity, comforting taste, and that crispy, golden exterior are utterly satisfying. Whether you’re feeding a crowd or treating yourself to a cozy meal, these patties offer a delicious way to enjoy salmon with familiar, approachable flavors. Give them a try, and I promise you’ll come back to this classic again and again!
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Old Fashioned Salmon Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Classic old-fashioned salmon patties made with canned pink salmon, flavored with mustard and onions, then pan-fried to golden perfection. These crispy, tender patties make a delicious and easy-to-prepare meal or appetizer, perfect for weeknight dinners or casual gatherings.
Ingredients
Salmon Patties
- 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 carefully, removing excess liquid. If preferred, remove the skin and bones, though the bones are soft and generally unnoticeable in the patties. Add the salmon meat into a large mixing bowl.
- Mix Ingredients: To the salmon, add the all-purpose flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper. Stir everything together until well combined. Let the mixture rest for about 5 minutes to allow the flavors to meld and the binder to activate.
- Form Patties: Using about 1/4 cup of the mixture per patty, shape into 8 evenly sized patties. Place these patties on a tray or plate and refrigerate for 15 to 20 minutes to help them firm up, which will make frying easier and prevent them from falling apart.
- Heat Fat for Frying: In a large skillet, heat the vegetable oil and unsalted butter over medium heat until the butter is melted and the mixture is hot enough for frying.
- Cook the Patties: Working in batches to avoid overcrowding, place the patties in the hot skillet. Cook each side for 4 to 5 minutes or until they are nicely browned and cooked through. Turn carefully to keep them intact.
- Drain and Serve: Once cooked, transfer the patties to paper towels to drain excess oil. Serve the salmon patties warm, ideally with your choice of sides or dipping sauces.
Notes
- You can leave the skin and bones in the canned salmon as they are usually soft and blend well in the patties.
- Resting the salmon mixture before forming patties helps bind the ingredients and enhances flavor.
- Refrigerating patties before frying prevents them from breaking apart in the pan.
- Cooking in batches ensures even browning and prevents overcrowding in the skillet.
- Serve with tartar sauce, lemon wedges, or a fresh salad for a complete meal.
