Old Fashioned Salmon Patties Recipe
You won't believe how easy it is to turn simple canned salmon into a restaurant-quality meal in under 30 minutes! Make these moist, flaky and tender salmon patties with crushed Ritz crackers and a handful of pantry staples, then quickly pan fry golden brown and serve with your favorite creamy sauces.
Servings: 6 - 8 patties
Calories: 207kcal
Ingredients
- 20 ounces canned pink salmon drained well
- 20 Ritz butter crackers crushed (or saltines)
- 2 large eggs
- 1 lemon zested and juiced
- 3 tablespoons chopped scallions
- 1 tablespoon fresh chopped dill or 1 tsp dried dill
- ¼ - ½ teaspoon crushed red pepper flakes
- Salt and pepper
- Oil for frying
Instructions
- Open the cans of salmon and press the metal lid tightly against the canned fish to drain off the excess liquid.
- Set out a large mixing bowl. Place the well-drained salmon into the bowl. Crush 20 butter crackers in the plastic sleeve. Then add the crushed crackers, eggs, lemon zest and juice, chopped scallions, chopped dill, crushed red pepper, ½ teaspoon of salt, and ¼ teaspoon of black pepper to the bowl.
- Mix by hand until the salmon mixture is smooth and even.
- Set a large cast-iron skillet (or sauté pan) over medium heat. Add enough oil to the pan to create a thin coating over the entire surface of the pan. This is usually around 2-3 tablespoons of oil.
- Once the oil is hot, scoop ¼-cup portions of salmon mixture into your hands and quickly form into small patties. I like to keep the patties at least ½ - ¾ inch thick.
- Place the patties in the hot oil. Fry the patties for 3-5 minutes per side, until golden brown. Remove the patties from the pan and place them on a paper towel lined plate to drain off the excess oil.
- Serve warm with dipping sauces.
Video
Notes
Cool the patties before transferring to an airtight container. They'll keep well in the fridge for up to 3 days.
To Freeze: You can freeze salmon patties before or after frying - your choice!
Wrap the shaped patties individually in plastic wrap (cool each patty completely if freezing after frying). Store them all together in a ziploc plastic freezer bag and freeze for up to 3 months. Then just thaw them in the fridge overnight and reheat or pan fry for the first time!
To Reheat: I suggest quickly reheating them in a hot pan on the stovetop. Or loosely wrap each salmon patty in a paper towel and microwave in short 10-second bursts at 50% powder until hot.
Nutrition
Serving: 1pc | Calories: 207kcal | Carbohydrates: 8g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 471mg | Potassium: 382mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 10mg | Calcium: 298mg | Iron: 2mg