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
Scale
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.
