Old Fashioned Salmon Patties are a simple, tasty dish made with canned salmon, breadcrumbs, eggs, and just a few seasonings. They come together quickly and have a nice crispy outside with a soft, flavorful inside. It’s a classic recipe that reminds me of easy weeknight dinners and casual family meals.
I love making these patties because they’re so versatile. You can add a little onion or fresh herbs if you like, but keeping it basic lets the salmon flavor shine. When I make them, I like to cook them in a little butter for a golden crust that’s just perfect. Plus, they’re great for using up leftover canned salmon that’s been sitting in the pantry.
My favorite way to eat salmon patties is on a simple sandwich with lettuce, tomato, and a squeeze of lemon or a dollop of tartar sauce. They also pair well with a side of mashed potatoes or a fresh green salad. These patties always bring back memories for me of my grandmother’s kitchen, where this old-fashioned recipe was a regular favorite.
Key Ingredients & Substitutions
Canned Salmon: The main star here is canned salmon—either pink or red works well. Pink salmon is milder, while red has a stronger flavor. Removing skin and bones is optional; they’re soft and edible, but if you prefer a smoother texture, take them out.
Breadcrumbs: Dry breadcrumbs help bind the patties and add a nice texture. If you don’t have breadcrumbs, crushed saltine crackers or even panko make great substitutes. For a gluten-free option, use gluten-free crumbs or crushed cornflakes.
Eggs: Eggs act as a binder to hold everything together. If you need to skip eggs, try using a flax egg (1 tbsp flaxseed + 3 tbsp water) mixed and rested for a few minutes.
Onion & Seasonings: Finely chopped onion adds flavor and moisture. You can swap with green onions or shallots. Fresh parsley gives a fresh bite, but dried works well too. Garlic powder and Worcestershire sauce add depth but can be left out if unavailable.
Oil or Butter: Use vegetable oil or butter to fry. Butter adds flavor, while oil handles the heat better without burning. A mix of both is my personal favorite for the best crust.
How Do You Make Crispy Salmon Patties That Hold Together?
Making salmon patties that don’t fall apart and get crispy is all about balance and gentle handling.
- Mix your ingredients well but avoid overmixing—this keeps the texture tender.
- Add breadcrumbs gradually to get a mix that holds together without being too dry.
- Shape patties with gentle pressure; pressing too hard can make them dense.
- Use medium heat to allow the patties to cook through and develop a golden crust without burning.
- Flip carefully with a spatula, and don’t move them around too much while cooking to let the crust form.
Rest cooked patties on paper towels to drain excess oil, then serve warm with a squeeze of lemon or your favorite sauce. These tips help you get delicious salmon patties every time!
Equipment You’ll Need
- Large mixing bowl – for easy combining of salmon and other ingredients without mess.
- Measuring cups and spoons – to get your breadcrumbs, spices, and liquids just right.
- Nonstick or cast iron skillet – helps you get a nice golden crust without sticking.
- Spatula – perfect for flipping patties gently so they don’t fall apart.
- Paper towels – to drain excess oil after frying for crisp, not greasy patties.
Flavor Variations & Add-Ins
- Add finely chopped bell peppers or celery for a little crunch and extra veggies.
- Mix in shredded cheddar or pepper jack cheese for a creamy, cheesy twist.
- Swap canned salmon for canned tuna to switch up the flavor while keeping it simple.
- Stir in a teaspoon of Old Bay seasoning or smoked paprika for a touch of spice and smoky depth.
How to Make Old Fashioned Salmon Patties?
Ingredients You’ll Need:
Main Ingredients:
- 2 (14.75-ounce) cans pink or red salmon, drained and flaked, bones and skin removed if desired
- 1 cup dry breadcrumbs (or crushed saltine crackers)
- 2 large eggs, beaten
- 1/4 cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For Cooking and Serving:
- 1/4 cup vegetable oil or butter, for frying
- Lemon wedges, for serving
- Tartare sauce or mayonnaise (optional), for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15 minutes to cook, so you’ll have delicious salmon patties ready in roughly 30 minutes total. Great for a quick and tasty meal!
Step-by-Step Instructions:
1. Mix the Patty Ingredients:
In a large bowl, combine the drained and flaked salmon, breadcrumbs, beaten eggs, chopped onion, mayonnaise, Dijon mustard (if using), parsley, Worcestershire sauce (if using), garlic powder, salt, and pepper. Stir everything well until the mixture holds together. If it’s too wet, add a little more breadcrumbs.
2. Shape the Patties:
With your hands, form the mixture into 6 to 8 patties, each about 3 inches across and half an inch thick. Try to make them even in size for consistent cooking.
3. Cook the Patties:
Heat the vegetable oil or butter in a large skillet over medium heat until it’s hot but not smoking. Carefully place the patties in the pan, leaving some space between each one. Cook about 4 to 5 minutes on each side until they’re golden brown and crispy. Flip gently so they don’t break.
4. Drain and Serve:
Transfer the cooked patties onto a plate lined with paper towels to drain any extra oil. Serve hot with lemon wedges and tartare sauce or mayonnaise, if you like. These patties make a delicious main dish alongside salad, or in a sandwich with lettuce and tomato.
Can I Use Frozen Salmon Instead of Canned?
While this recipe calls for canned salmon, you can use cooked frozen salmon that’s fully thawed and flaked. Just make sure to drain any extra moisture well before mixing so the patties hold together.
How Can I Make Salmon Patties Gluten-Free?
Swap the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use crushed cornflakes or almond flour for a grain-free option.
What’s the Best Way to Store Leftover Patties?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through.
Can I Bake the Salmon Patties Instead of Frying?
Yes! Place patties on a greased baking sheet and bake at 375°F (190°C) for about 15-20 minutes, flipping halfway through until they’re golden and cooked through.
