If you’re craving a comforting, flavorful dish that feels like a warm hug from the past, this Old Fashioned Salmon Patties Recipe is exactly what you need. With a perfect blend of tender pink salmon, crunchy saltines, and just the right hint of seasoning, these patties come together to create a simple yet utterly satisfying meal. Whether it’s your go-to for a quick lunch or a nostalgic dinner treat, this recipe honors classic flavors that never go out of style while being surprisingly easy to prepare.
Ingredients You’ll Need
This Old Fashioned Salmon Patties Recipe uses straightforward, pantry-friendly ingredients that all play a crucial role in the texture and flavor. From the flaky salmon to the crisp saltine crackers, each component is essential to bring these patties to life with the perfect balance of moisture, binding, and subtle zing.
- Pink salmon (1 can, 14.75 ounces): The star of the dish, providing a tender, flavorful base that’s wonderfully hearty.
- All-purpose flour (1 tablespoon): Helps bind the mixture together so your patties hold their shape during cooking.
- Saltine crackers (10 crackers, crushed): Add crunch and absorb moisture, keeping the patties from getting too soggy.
- Yellow mustard (1 teaspoon): Lends a subtle tang that brightens up the flavors without overpowering.
- Large egg (1, well beaten): Acts as a binder, giving the patties structure and a tender crumb.
- Buttermilk (1 tablespoon): Adds moisture and a hint of tang, making the patties irresistibly juicy.
- Onion (1/4 cup, finely diced): Provides a mild sweetness and slight crunch that complements the salmon beautifully.
- Salt (1/4 teaspoon): Enhances all the natural flavors in the mix.
- Black pepper (1/4 teaspoon): Adds just the right touch of warmth and spice.
- Vegetable oil (2 tablespoons): Used for skillet frying, ensuring a golden, crispy crust.
- Unsalted butter (2 tablespoons): Mixed with oil for richness and a beautiful, deep-brown finish on the patties.
How to Make Old Fashioned Salmon Patties Recipe
Step 1: Prepare the Salmon
Start by draining the canned pink salmon thoroughly. If you prefer, you can remove the skin and bones, though most of the bones are soft and hardly noticeable once cooked. Place the salmon in a large mixing bowl to get ready for combining with the other ingredients.
Step 2: Mix the Ingredients
Into the salmon, add the flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper. Stir everything together gently but thoroughly, ensuring the ingredients are fully incorporated. Let the mixture rest for about 5 minutes; this allows the crackers to soften slightly and the flavors to meld beautifully.
Step 3: Form the Patties
Using about a quarter cup of the mixture per patty, shape them with your hands into even rounds. This recipe should make around eight patties. Once shaped, pop them into the refrigerator for 15 to 20 minutes to help them firm up. This step is key to preventing the patties from falling apart while cooking.
Step 4: Cook to Golden Perfection
Heat the vegetable oil and unsalted butter together in a large skillet over medium heat. Fry the patties in batches, cooking each side for 4 to 5 minutes until they’re beautifully golden brown and have a crispy crust. Transfer them onto paper towels to drain any excess oil, then serve immediately while they’re warm and delicious.
How to Serve Old Fashioned Salmon Patties Recipe
Garnishes
A simple dollop of tartar sauce or a squeeze of fresh lemon juice transforms these salmon patties into something truly special. Chopped fresh parsley or dill sprinkled on top adds a splash of vibrant color and refreshing herbaceous notes that pair wonderfully with the rich, savory patties.
Side Dishes
Classic sides like creamy mashed potatoes or coleslaw complement the patties perfectly by adding either richness or crisp freshness. For a lighter option, consider a fresh green salad or roasted seasonal vegetables; they balance the meal and make it feel complete without overpowering the salmon’s delicate flavor.
Creative Ways to Present
Turn these salmon patties into sliders by placing them on small buns with lettuce, tomato, and your favorite condiments. Or, serve them atop a bed of greens with a dollop of avocado crema for a fresh and modern twist that will impress your guests and elevate this humble dish.
Make Ahead and Storage
Storing Leftovers
Leftover salmon patties keep well in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, store them separately from any sauces or wet ingredients and reheat just before serving.
Freezing
If you want to prepare these patties ahead of time, freeze them after shaping but before cooking. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months and cook straight from frozen—just add a couple of minutes to the frying time.
Reheating
For the best texture, reheat salmon patties in a skillet over medium heat, allowing the crust to crisp up again. Microwaving works in a pinch but tends to soften the patties, which loses that charming crunch.
FAQs
Can I use fresh salmon instead of canned for this Old Fashioned Salmon Patties Recipe?
Yes, you can use cooked fresh salmon as a substitute. Just be sure to flake it finely and drain any excess moisture so the patties hold together well. Adjust seasoning as needed, since fresh salmon has a milder flavor.
What can I use instead of saltine crackers?
If you don’t have saltine crackers, crushed plain crackers, breadcrumbs, or even crushed cornflakes work well to bind the patties and add texture. Just make sure they’re unsalted or lightly salted to avoid over-seasoning.
Are these salmon patties suitable for freezing after cooking?
Yes, cooked salmon patties freeze nicely. Wrap them individually or in layers separated by parchment paper in a freezer-safe container. Reheat gently in a skillet or oven when ready to enjoy.
How do I keep my salmon patties from falling apart while cooking?
Chilling the patties in the fridge before frying helps them firm up, making them less likely to break. Also, avoid stirring or flipping them too aggressively during cooking, and handle them gently with a spatula.
Can I make this recipe gluten-free?
Absolutely! Swap out the all-purpose flour and saltine crackers for gluten-free alternatives like gluten-free flour and gluten-free crackers. The texture will be very similar, and the taste just as delicious.
Final Thoughts
There’s something truly special about an Old Fashioned Salmon Patties Recipe that brings a sense of nostalgia and pure comfort with every bite. With simple ingredients and straightforward steps, this dish is perfect for anyone looking to add a bit of homestyle charm to their weeknight meals. Don’t hesitate to give it a try—you might just find a new favorite to keep in your recipe rotation for years to come.
Print
Old Fashioned Salmon Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 patties (serves 8)
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Classic Old Fashioned Salmon Patties made with canned pink salmon, seasoned with mustard and onion, then pan-fried to golden perfection. These patties are crispy on the outside and tender inside, perfect for a comforting meal.
Ingredients
Main Ingredients
- 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
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Prepare the salmon: Drain the canned salmon thoroughly. If preferred, remove the skin and bones, although 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 breadcrumbs to absorb moisture.
- Form patties: Using about 1/4 cup of the mixture per patty, shape the mixture into 8 even patties by hand. Arrange the patties on a tray and refrigerate for 15 to 20 minutes to help them firm up and hold shape during cooking.
- Cook patties: Heat vegetable oil and unsalted butter in a large skillet over medium heat. Cook the patties in batches, frying each side for 4 to 5 minutes or until golden brown and cooked through. Avoid overcrowding the pan to ensure even cooking.
- Drain and serve: Remove the cooked patties from the skillet and place them on paper towels to drain excess oil. Serve the salmon patties warm as a main dish or appetizer.
Notes
- Removing bones from canned salmon is optional since the bones are soft and add calcium.
- Allowing patties to rest in the fridge before cooking helps them stay intact and improves texture.
- You can substitute saltine crackers with breadcrumbs if preferred.
- Serve the patties with tartar sauce, lemon wedges, or a simple salad for a complete meal.
