Old Fashioned Salmon Patties
Best 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 and flaky salmon patties with crushed crackers, then quickly pan-fry golden brown and serve with your favorite creamy sauces.
Why We Love This Old Fashioned Salmon Patties Recipe
Honestly, we love practically any and all kinds of salmon recipes… From elevated dishes like Salmon Wellington and Parmesan Crusted Salmon, to causal Smoked Salmon Dip and super fun Sushi Salmon Bake, and everything in between. This Old Fashioned Salmon Patties recipe falls somewhere in the middle of restaurant-quality and rustic, right in the sweet spot for a perfect weeknight meal!
Here, we are using canned pink salmon, buttery Ritz crackers, and fresh herbs to make them really pop! That’s right, we make this salmon patty recipe without mayonnaise and very little binder, so you’re getting plenty of sweet and delicious salmon flavor in every bite.
Similar to our timeless Maryland Crab Cakes, these salmon cakes are an irresistible dish to impress. BUT they come together in less than 30 minutes from start to finish! Pan fry up a batch and enjoy with dipping sauces as an appetizer or main dish, or serve them over greens to enjoy as a salad with plenty of protein. Give this recipe a try, and I promise you’ll keep the pantry stocked with canned salmon so you can make these patties in a snap!
Ingredients You Need
- Canned pink salmon – I suggest wild-caught salmon whenever possible
- Ritz butter crackers – or other similar buttery crackers, crushed
- Eggs – large, at room temperature
- Lemon – fresh, zested and juiced
- Scallions – chopped
- Fresh dill – chopped
- Crushed red pepper flakes – optional for a nice kick of heat
- Salt and pepper – a bit of each to taste
- Oil for frying – use your favorite high-heat fry oil like canola oil or vegetable oil
How to Make the Best Old Fashioned Salmon Patties
- Open the cans of salmon and press the metal lid tightly against the canned fish to drain off the excess liquid.
- Place the well-drained salmon, crushed crackers, eggs, lemon zest and lemon juice, chopped scallions, chopped dill, and spices into a large mixing bowl.
- Use your hands to combine the ingredients 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.
Get the Complete (Printable) Old Fashioned Salmon Patties Recipe + Video Below. Enjoy!
- Once the oil is hot, scoop ¼-cup portions of salmon mixture into your clean and damp hands, and quickly form into small patties. I like to keep the patties at least ½ – ¾ inch thick.
- Fry the patties in the hot oil for 3-5 minutes per side, until golden brown. Remove the patties from the large skillet and place them on a paper towel-lined plate to drain off the excess oil.
Top Recipe Tips
- Press Out the Moisture – The key to making this the best salmon patties recipe is to make sure to press all the moisture out of the canned salmon. Once you’ve opened each can of salmon, press the metal lid down tightly against the canned fish and drain off all excess liquid. That way, the salmon patties will get crispy when frying.
- Mix Carefully – Use clean and damp hands to mix the salmon by hand, so don’t over-mix! If the crackers get pulverized too much, they lose their texture and won’t work as well to hold the patties together.
- Oil – Use a generous amount of oil to pan fry the salmon patties. It should be slightly more than just coating the bottom, so the patties sit in the hot oil. Also, be sure to let the oil get nice and hot before placing the patty to fry. Adding food to cool oil will make it soggy.
- Drain Well – Place the fried salmon patties on paper towels to remove as much excess oil as possible. This will help keep them crisp!
- Keep Warm – If you are working in several batches, you can keep them warm in the oven between frying and serving. Preheat the oven to 200 degrees, and place the patties on a wire cooling rack that’s set on top of a baking sheet.
- Work in Batches – If you make your patties on the larger side, or are making a double batch, fry the salmon patties a few at a time. You don’t want to overcrowd the pan, as this can lower the oil temp too much and lead to soggy patties.
Serving Suggestions
These moist, flaky, and lightly crisp salmon patties are a delightful appetizer or main dish to pair with a creamy dipping sauce. And yes, we, of course, happen to have more than a few fabulous sauce recipes for you to try!
- Remoulade Sauce
- Spicy Tartar Sauce
- Garlic Aioli
- Comeback Sauce
- Irresistible Dill Dip
- Creamy Seafood Dipping Sauce
Once you figure out your sauce situation, it’s time to talk side dishes. There are SO many options! Enjoy this old fashioned salmon patties recipe with all kinds of carbs like fluffy rice, pasta noodles, or potatoes. I cannot get enough of these Sweet Potato Fries with salmon dishes right now!
And we love to have simple, wholesome vegetable sides with fried foods. You can’t go wrong with classics like Steamed Broccoli or Roasted Broccoli and Cauliflower, Air Fryer Asparagus or Brussels Sprouts for a bit of balance with plenty of flavor!
For some serious freshness you can enjoy the patties – warm or chilled – on top of or alongside a bed of greens to make a protein-rich salad.
Frequently Asked Questions
In this salmon patties recipe, we are using crushed crackers as a course binder that helps the patties to hold their shape. They will fall apart if they are too moist or too dry, so it’s key to use the perfect ratio of ingredients to make the best salmon patties – as we do here!
Cool the leftover salmon patties before transferring them to an airtight container. They’ll keep well in the refrigerator for up to 3 days.
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!
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.
Looking for More Easy Seafood Recipes? Be Sure to Try:
Old Fashioned Salmon Patties Recipe
Video
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.
These salmon patties reminded me of my grandmother’s cooking! They’re easy to make, budget-friendly, and so satisfying.
Absolutely delicious! I love how simple yet flavorful these Old-Fashioned Salmon Patties are. The texture is perfect, and they pair so well with a side of tartar sauce, my whole family loved them!
This recipe is a total winner! The salmon patties turned out perfectly crispy on the outside and moist inside. So easy to make and full of flavor!