My grandmother’s salmon patties were a staple during my childhood, especially during Lent when fish was on the menu every Friday. These crispy, golden patties made from canned salmon might seem humble, but they’re packed with flavor and nostalgia. Best of all, they’re budget-friendly and can be whipped up from pantry staples in no time.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6-8 patties
Calories: 180 per patty
Why You’ll Love This Recipe
These classic salmon patties are crispy on the outside, tender on the inside, and full of flavor. They’re perfect for busy weeknights, and they’re incredibly versatile – serve them as a main dish, in sandwiches, or even as appetizers. Plus, they’re an excellent way to incorporate healthy omega-3 fatty acids into your diet while staying budget-conscious.
Ingredients & Equipment
For the Patties:
- 2 (14.75 oz) cans pink salmon, drained
- 2 large eggs, lightly beaten
- ⅔ cup crushed saltine crackers (about 16 crackers)
- ⅓ cup finely diced onion
- ¼ cup finely diced celery
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Vegetable oil for frying
For Serving (Optional):
- Lemon wedges
- Tartar sauce
- Remoulade sauce
- Fresh parsley for garnish
Equipment Needed:
- Large mixing bowl
- Large skillet
- Measuring cups and spoons
- Fork for flaking salmon
- Small bowl for beating eggs
- Paper towels
- Spatula
Step-by-Step Instructions
Prepare the Salmon Mixture
- Drain canned salmon, reserving 1 tablespoon of liquid
- Remove any skin and large bones if desired (they’re edible and nutritious!)
- Flake salmon with a fork in a large bowl
Mix the Ingredients
- Add to the flaked salmon:
- Beaten eggs
- Crushed saltine crackers
- Diced onion and celery
- Chopped parsley
- Lemon juice
- Worcestershire sauce
- Black pepper
- Garlic powder
- Mix gently until well combined
- If mixture seems dry, add reserved salmon liquid
Form and Cook the Patties
- Heat ¼ inch oil in a large skillet over medium heat
- Shape mixture into 6-8 patties (about ½ cup each)
- Press patties firmly to hold shape
- Cook 3-4 minutes per side until golden brown
- Drain on paper towels
Expert Tips for Success
- Perfect Patties: Keep patties uniform in size and about ½-inch thick for even cooking. If they’re too thick, the centers won’t heat through before the outsides brown.
- Temperature Control: Maintain medium heat throughout cooking. Too hot, and the outsides will burn before the centers are done; too cool, and the patties will absorb too much oil.
- Texture Matters: Don’t overmix or the patties will be dense. Mix just until ingredients are combined and hold together when formed into patties.
Variations and Substitutions
- Cracker Options: Use plain breadcrumbs or panko instead of saltines
- Herb Variations:
- Add dill for a traditional flavor
- Try Old Bay seasoning
- Include fresh herbs like thyme or chives
- Serving Ideas:
- On a bun as a sandwich
- Over mixed greens
- With rice and vegetables
Storage Instructions
- Refrigerator: Store cooked patties for up to 3 days
- Freezer: Freeze uncooked patties for up to 3 months
- Reheating:
- Oven: 350°F for 10 minutes
- Skillet: Low heat until warmed through
- Avoid microwave (makes them soggy)
Troubleshooting Guide
Problem: Patties falling apart
Solution:
- Add an extra egg
- Chill mixture for 30 minutes before forming
- Press patties firmly when forming
Problem: Too dry
Solution:
- Add reserved salmon liquid
- Include a tablespoon of mayonnaise
- Don’t overcook
Problem: Too wet
Solution:
- Add more crushed crackers
- Let mixture rest 5 minutes before forming
- Drain salmon more thoroughly
FAQs
Q: Why not remove the bones?
A: The bones in canned salmon are soft, edible, and rich in calcium. They break down during mixing and are unnoticeable in the final patties.
Q: Can I use fresh salmon?
A: Yes, but you’ll need to cook and flake it first. Canned salmon is actually traditional for this recipe and more convenient.
Q: How do I keep the patties from sticking?
A: Make sure the oil is hot enough before adding patties (test with a small piece of mixture), and don’t flip them too early.
Q: Can I bake these instead of frying?
A: Yes! Bake at 400°F for 20 minutes, flipping halfway through. They won’t be quite as crispy but still delicious.
These Old Fashioned Salmon Patties are a testament to the ingenuity of home cooks who could transform simple pantry ingredients into delicious, nutritious meals. They’re perfect for busy families, budget-conscious cooks, or anyone looking for a tasty way to enjoy salmon. Serve them with your favorite sides for a comforting meal that never goes out of style.
