There's something incredibly comforting about biting into a perfectly crispy, golden-brown salmon patty that takes you right back to grandma's kitchen. These old fashioned salmon patties combine simple pantry ingredients with canned salmon to create a budget-friendly meal that's both nostalgic and delicious. Whether you're looking to recreate a cherished family recipe or trying salmon patties for the first time, this classic dish delivers the perfect balance of crispy exterior and tender, flavorful interior.
Why You'll Love These Classic Salmon Patties
These salmon patties are a beloved staple of American home cooking, popularized during the Great Depression when canned salmon provided an affordable protein option. Today, they remain a practical and delicious way to incorporate seafood into your weekly meal rotation. The beauty of this recipe lies in its simplicity – using everyday ingredients you likely already have in your pantry, you can create a satisfying meal in under 30 minutes.
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Ingredients
the Salmon Patties:
- 2 (14.75 oz) cans of pink salmon, drained and bones removed
- 1 cup plain breadcrumbs
- 2 large eggs, lightly beaten
- ⅓ cup finely diced onion
- ¼ cup finely diced celery
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon black pepper
- ¼ cup vegetable oil for frying
the Optional Sauce:
- ½ cup mayonnaise
- 1 tablespoon dill pickle relish
- 1 teaspoon lemon juice
- ¼ teaspoon dried dill
Instructions
Prepare the Salmon
- Drain the canned salmon and transfer it to a large bowl
- Remove any visible skin and bones (though the bones are edible and provide calcium)
- Flake the salmon with a fork until well separated
Mix the Patty Mixture
- Add breadcrumbs, beaten eggs, diced onion, celery, parsley, lemon juice, Old Bay seasoning, and pepper to the salmon
- Mix gently with your hands or a fork until well combined, being careful not to overmix
- Let the mixture rest for 5 minutes to allow the breadcrumbs to absorb the moisture
Form and Cook the Patties
- Divide the mixture into 8 equal portions and shape into patties about ¾ inch thick
- Heat vegetable oil in a large skillet over medium heat
- Cook patties for 3-4 minutes per side until golden brown and crispy
- Transfer to a paper towel-lined plate to drain excess oil
Prepare the Sauce (Optional)
- Combine all sauce ingredients in a small bowl
- Whisk until well blended
- Refrigerate until ready to serve
Storage Instructions
- Refrigerator: Store cooled patties in an airtight container for up to 3 days
- Freezer: Layer patties between wax paper in a freezer container and freeze for up to 3 months
- Reheating: Warm in a 350°F oven for 10-12 minutes or until heated through
Recipe Variations
- Gluten-Free: Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed pork rinds
- Low-Carb: Use almond flour instead of breadcrumbs
- Extra Crispy: Roll formed patties in additional breadcrumbs before frying
- Spicy: Add ½ teaspoon of cayenne pepper or a diced jalapeño to the mixture
What to Serve with Salmon Patties
These versatile patties pair wonderfully with:
- Creamy coleslaw
- Roasted vegetables
- Mashed potatoes
- Fresh green salad
- Rice pilaf
Equipment Needed
- Large mixing bowl
- Heavy-bottomed skillet or cast-iron pan
- Measuring cups and spoons
- Paper towels
- Spatula
Top Tip
The key to preventing your patties from falling apart is ensuring the right ratio of binder (eggs and breadcrumbs) to salmon
Finely dice the vegetables to help the patties hold together better
Don't skip the resting time – it helps the patties stay together while cooking
Use a well-seasoned cast-iron skillet for the best crispy exterior
FAQ
Can I use fresh salmon instead of canned?
Yes, you can use 2 cups of cooked, flaked fresh salmon. Make sure it's well-drained and cooled before mixing.
Why do my salmon patties fall apart?
This usually happens if the mixture is too wet or not well-combined. Make sure to drain the salmon well and let the mixture rest before forming patties.
Can I bake these instead of frying?
Yes! Bake at 400°F for 20 minutes, flipping halfway through. They won't be quite as crispy but still delicious.
Salmon patties are a quick, budget-friendly meal that's ready in just 20 minutes. Mix salmon, eggs, and breadcrumbs, let it rest for 5 minutes, and fry until golden brown. It's that simple! Whether you use traditional ingredients or swap breadcrumbs for crackers, you'll get delicious, crispy patties every time - just like grandma used to make.
Save this recipe, give it a try, and let us know how it turned out in the comments below!
If you enjoyed the Old Fashioned Salmon Patties Recipe, you'll love this Easy Chicken and Yellow Rice Recipe for a simple and delicious meal.
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Pairing
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Old Fashioned Salmon Patties Recipe
Equipment
- Large mixing bowl
- Heavy-bottomed skillet or cast-iron pan
- Measuring cups and spoons
- Paper towels
- Spatula
Ingredients
- 2 14.75 oz cans salmon, drained
- 2 large eggs beaten
- 1 cup breadcrumbs
- 1 small onion finely diced
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- ¼ cup vegetable oil for frying
- For Serving
For Serving
- Fresh celery stalks
- Lemon wedges
Instructions
- Drain salmon and flake with a fork
- Mix salmon, eggs, breadcrumbs, onion, and seasonings
- Let mixture rest 5 minutes
- Form into 6 equal patties
- Heat oil in skillet over medium heat
- Fry 3-4 minutes per side until golden brown
Notes
- Drain salmon well to prevent soggy patties
- Don't make patties too thick - about ½ inch is perfect
- Make sure oil is hot before adding patties
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