Old-Fashioned Salmon Patties Recipe

Old-Fashioned Salmon Patties are the kind of simple, satisfying comfort food that instantly transports you back to family kitchens and Sunday dinners. These crispy, warm patties are just right for anyone craving that perfect balance of golden crunch and tender, savory fish inside. With only a handful of pantry staples, you’ll have a nostalgic, home-cooked main dish ready in twenty minutes—making Old-Fashioned Salmon Patties a true weeknight hero and a timeless favorite for generations.

this Recipe

Ingredients You’ll Need

The magic of Old-Fashioned Salmon Patties really comes down to a few honest, everyday ingredients. Each component plays its own special role, bringing texture, flavor, or a little bit of binding power that holds everything together.

• Pink Salmon: Use a 14.75-ounce can, drained and flaked—removing bones and skin if you prefer a smoother patty.
• Egg: The ultimate binder, it keeps your patties firm and helps everything hold together when frying.
• Onion: Finely diced for a subtle, sweet bite and pop of flavor in every mouthful.
• Green Bell Pepper (optional): Adds color, crunch, and a gentle freshness to complement the salmon.
• Breadcrumbs or Crushed Saltine Crackers: Choose your favorite for classic texture—either one gives the patties body and a touch of crunch.
• Mayonnaise: Just a couple tablespoons for creaminess, which keeps the patties moist and flavorful.
• Worcestershire Sauce: A tiny teaspoon for savory depth—this secret ingredient really wakes up the flavor.
• Salt and Black Pepper: Essential seasonings that amplify all the natural flavors.
• Vegetable Oil: For frying to that ideal, golden crisp finish on the outside.

How to Make Old-Fashioned Salmon Patties

Step 1: Mix the Salmon Patty Ingredients

Start by grabbing a medium-sized bowl and adding the drained, flaked salmon. Add the egg, onion, green bell pepper if you’re using it, breadcrumbs (or cracker crumbs), mayonnaise, Worcestershire sauce, salt, and black pepper. Mix everything together gently but thoroughly—you want the mixture to be well combined, but don’t overdo it or the patties might get tough. The goal is a moist, cohesive mixture you can easily shape into patties.

Step 2: Shape the Patties

Once the mixture is ready, divide it evenly and gently form it into six equal-sized patties. Don’t worry if they’re not perfect circles—rustic is part of the charm of Old-Fashioned Salmon Patties. If the mix feels a bit sticky, lightly dampen your hands to make shaping easier.

Step 3: Heat the Skillet

Set a large, sturdy skillet over medium heat and pour in the vegetable oil. Give it a minute to get nice and hot—just enough that a breadcrumb would sizzle when it hits the pan. This ensures the patties get that wonderful, crispy crust without absorbing too much oil.

Step 4: Fry the Salmon Patties

Carefully lay the patties in the hot oil and let them cook for 3 to 4 minutes per side. You’re looking for a deep golden brown color and a crisp, crunchy exterior. Use a wide spatula to flip them gently, as the patties can be a little delicate—you want them to hold their shape and stay juicy inside.

Step 5: Drain and Serve

As each Old-Fashioned Salmon Patty finishes cooking, transfer it to a plate lined with paper towels to soak up any extra oil. Serve the patties hot, with lemon wedges, tartar sauce, or your favorite dipping sauce right alongside. There’s something ridiculously satisfying about watching them disappear as everyone digs in!

How to Serve Old-Fashioned Salmon Patties

Garnishes

Lemon wedges are a must—they add a bright, zippy note that wakes up the flavors of the salmon and cuts through the richness. You might also try fresh chopped parsley, a dollop of homemade tartar sauce, or a sprinkle of chopped chives. These little touches bring color and that restaurant-style finish to your plate of Old-Fashioned Salmon Patties.

Side Dishes

These salmon patties play well with just about everything. Pair them with creamy mashed potatoes, a simple green salad, or buttery corn on the cob for a nostalgic dinner. For a lighter option, a crisp coleslaw or steamed vegetables round out the meal perfectly, balancing the savory richness of the main event.

Creative Ways to Present

Swap the classic serving style and try tucking your Old-Fashioned Salmon Patties into brioche buns with lettuce and tomato for a fabulous fish burger. Or crumble one over a big salad for a protein-packed lunch. They’re even terrific as party appetizers if you form them into mini patties and add a little dip on the side—people absolutely love them bite-sized!

Make Ahead and Storage

Storing Leftovers

If you find yourself with a couple of leftover Old-Fashioned Salmon Patties, let them cool to room temperature before storing. Place them in an airtight container, with a sheet of parchment or wax paper between layers if you’re stacking. They’ll keep well in the refrigerator for up to three days, ready to be enjoyed whenever the craving strikes!

Freezing

Freezing salmon patties is a wonderful way to have a quick homemade meal on hand at all times. Place the cooked, cooled patties on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. They’ll keep their flavor and texture for up to three months—just be sure to thaw fully before reheating for best results.

Reheating

For the crispiest results, reheat leftover Old-Fashioned Salmon Patties in a skillet over medium-low heat until warmed through. You can also use a toaster oven or a conventional oven at 350 degrees Fahrenheit for about 10 minutes. Microwaving works in a pinch, though the patties might lose some of their signature crunch.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! Cooked, flaked fresh salmon works wonderfully in this recipe for Old-Fashioned Salmon Patties. Just make sure it’s fully cooked and cooled before mixing it with the other ingredients.

What can I substitute for mayonnaise?

If you prefer not to use mayonnaise, try Greek yogurt or even a little sour cream to add moisture and creaminess to the mixture. The flavor will be slightly different, but the patties will still hold together nicely.

Why are my salmon patties falling apart?

If the mixture seems too wet or crumbly, add a bit more breadcrumbs or crackers. Chilling the mixture for 15 minutes before shaping can also help everything bind. Be gentle during flipping, as Old-Fashioned Salmon Patties are naturally a bit delicate.

Do I need to remove all the bones from canned salmon?

No, you don’t have to—they’re soft and edible, and many people mash them right in for extra calcium. If you prefer a smoother texture, it’s fine to pick them out, especially if little ones are eating.

Can I make them gluten-free?

Definitely! Just use gluten-free breadcrumbs or crushed gluten-free crackers, and always double-check the labels on your other ingredients. The taste and texture will still be spot on for Old-Fashioned Salmon Patties.

Final Thoughts

There’s truly something special about bringing Old-Fashioned Salmon Patties to the table, whether you’re making them for the first time or carrying on a family tradition. They’re proof that with just a few humble ingredients, you can turn out a meal that’s easy, affordable, and completely crave-worthy. Why not give them a try and enjoy a little taste of home tonight?

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