Old fashioned salmon patties recipe

I'm so excited to share this one with you today, because old fashioned salmon patties are one of those recipes that just feels like home. There's something about the smell of these frying up in a skillet that takes me right back to my mom's kitchen when I was a teenager, standing on my tiptoes to watch her flip them.

Jump to:

• Why You'll Like This Old Fashioned Salmon Patties Recipe
• Ingredients For Old Fashioned Salmon Patties
• Old Fashioned Salmon Patties
• How To Make Old Fashioned Salmon Patties
• Storage And Reheating Tips
• Tips And Variations For Salmon Patties
• Frequently Asked Questions About Salmon Patties
• Recipes You May Like
• Final Thoughts On Old Fashioned Salmon Patties

This recipe has become one of my go to dinners when the week gets busy and I don't have time to think too hard about what's for dinner. It uses canned salmon, an egg, and crushed saltine crackers, and that's really it. No fancy trip to the fish counter, no complicated steps, just real food that comes together in about 30 minutes.

Alex asks for these at least once a month, and Donald says they remind him of dinners at his grandmother's house growing up. Sarah likes to help me shape the patties, which honestly makes the whole process a lot more fun. If you love simple seafood dinners, you might also want to check out my salmon recipe for another easy weeknight option that uses similar pantry staples.

Why You'll Like This Old Fashioned Salmon Patties Recipe

Here's the thing about this recipe. It solves the problem of what to make when you're short on time, short on ingredients, or both. A few reasons this one earns a spot in our regular dinner rotation:

• Only 4 ingredients, most of which you probably already have in your pantry
• Ready in about 30 minutes from start to finish
• Crispy outside, soft and flaky inside
• Budget friendly, since canned salmon costs way less than fresh
• Kid approved, even for picky eaters like Alex used to be
• No fishy smell taking over the kitchen for hours

Honestly, the first time I made these, I wasn't sure Alex would touch them. He surprised me and asked for seconds. That's when I knew this recipe was a keeper.

Ingredients For Old Fashioned Salmon Patties

You only need a handful of things for this recipe, and that's exactly what makes it so easy on a weeknight.

• 1 (14.75 ounce) can salmon, undrained (this is the star of the show, so don't skip the liquid, it helps bind everything together)
• 1 large egg, this is what holds the patties together while they fry
• 1 cup crushed saltine crackers, these add texture and help soak up extra moisture
• ¼ cup vegetable oil, for frying the patties until golden

A quick note here. If you don't have saltines on hand, crushed Ritz crackers or even plain breadcrumbs work in a pinch. I've made this swap more than once when I realized I was out mid recipe.

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How To Make Old Fashioned Salmon Patties

This part is really simple, I promise. Let me walk you through exactly what I do.

Mixing The Patties

In a large bowl, combine the undrained can of {salmon} and the egg. Mix everything together well with a fork, making sure to break up any larger chunks of salmon as you go.

Slowly add in the crushed saltine crackers, mixing as you go. You're looking for a mixture that's firm enough to hold its shape when you form it into a patty. If it still feels too wet, add a few more crushed crackers.

Once the mixture feels right, divide it into four even portions. Shape each one into a patty about half an inch thick. I like to press them gently between my palms so they don't fall apart later in the pan.

Frying The Salmon Patties

Heat the vegetable oil in a large skillet over medium heat. You'll know it's ready when a small piece of the mixture sizzles right away when it touches the oil.

Carefully place the patties in the hot skillet, leaving a little space between each one. Fry for about 3 to 4 minutes per side, until they turn a deep golden brown and feel crispy on the outside.

Reduce the heat to low once both sides are browned, then continue cooking for another 10 to 15 minutes, flipping occasionally. This slower finish makes sure the inside cooks through fully without burning the outside.

Once they're done, move the patties to a plate lined with a paper towel to soak up any extra oil. Serve them warm, right out of the pan.

Storage And Reheating Tips

If you happen to have leftovers, which doesn't happen often in our house, here's what works for me.

Store any leftover patties in an airtight container in the refrigerator for up to 3 days. They also freeze well, so I'll sometimes make a double batch and freeze half for another night when I don't feel like cooking.

To reheat, I skip the microwave since it makes them a little soggy. Instead, warm them in a skillet over medium low heat for a few minutes on each side, just until heated through and crispy again. If reheating from frozen, let them thaw in the fridge overnight first.

Tips And Variations For Salmon Patties

Over the years of making this recipe, I've picked up a few tricks worth passing along.

• Don't skip the liquid from the canned salmon. It sounds strange, but it adds moisture and helps everything stick together.
• If your mixture feels too wet, add crushed crackers one small handful at a time until it firms up.
• Want a little extra flavor? A squeeze of lemon juice or a spoonful of chopped onion mixed in works nicely.
• Have you ever tried serving these with a homemade dipping sauce? My tzatziki sauce recipe is a cool, creamy match that Donald loves.
• For a fun twist, swap the saltines for crushed Ritz crackers for a slightly buttery flavor.
• Pair these with crispy home fries for a full comfort food dinner.

One thing to watch out for: don't rush the frying step. If the heat is too high, the outside will brown before the inside finishes cooking, and nobody wants a raw center.

Frequently Asked Questions About Salmon Patties

How do you keep salmon patties from falling apart?

The egg is what really holds these together, so make sure it's mixed in well before adding the crackers. I've also found that letting the patties rest for a minute or two before flipping them helps them hold their shape better in the pan.

Do you drain canned salmon for salmon patties?

Nope, for this recipe you actually want to keep the liquid in. It adds moisture and helps bind the mixture together. I learned this the hard way once when I drained it and ended up with patties that were way too dry.

Can you make salmon patties without crackers?

You can swap in breadcrumbs, crushed cornflakes, or even panko if that's what you have. The texture will be a touch different, but it still works. I've done this plenty of times when I ran out of crackers mid recipe.

What sides go well with salmon patties?

We love pairing these with a simple salad, mashed potatoes, or roasted vegetables. My crab cake recipe makes a fun seafood pairing if you want to turn this into a bigger spread for guests.

Recipes You May Like

If you loved these old fashioned salmon patties, here are a few more recipes from the blog that I think you'll enjoy just as much.

• Savory Baked Dijon Salmon, another simple salmon dinner that comes together with just a few pantry staples and tastes like something from a restaurant.
• Quick Garlic Butter Shrimp Scampi, perfect if you want another fast seafood dinner that's ready in under 30 minutes.
• Creamy Classic Tuna Salad, a great lunch option that uses similar pantry staples and comes together just as quickly.

Final Thoughts On Old Fashioned Salmon Patties

This recipe reminds me why I love simple, homemade cooking so much. It doesn't take fancy ingredients or hours in the kitchen to make something the whole family actually wants to eat. Just a can of salmon, an egg, some crackers, and a hot skillet.

I hope this becomes one of your family's regular dinners too, the way it has become one of ours. Let me know how it turns out for you, and if your kids end up loving it as much as mine do!