Go Back
Old Fashioned Salmon Patties Recipe

Old Fashioned Salmon Patties

Steven
These old fashioned salmon patties are crispy on the outside, tender and flaky on the inside, and come together in under 30 minutes. Made with canned salmon, buttery crackers, and a few pantry staples, this is the kind of comforting weeknight dinner that has stood the test of time in Southern kitchens.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine American
Servings 6 patties
Calories 215 kcal

Equipment

  • Can opener
  • Fine-mesh strainer - For draining salmon thoroughly
  • Large mixing bowl
  • Fork - For flaking salmon
  • Small bowl - For beating eggs
  • Cast iron skillet - 10 inches / 25cm wide or larger. Heavy-bottomed nonstick also works.
  • Wide fish spatula - Thin, flexible, and wide for easy flipping
  • Measuring cups and spoons
  • Paper towels - For draining patties
  • Instant-read thermometer - Optional, for checking doneness

Ingredients
  

  • 2 cans canned pink salmon - 14.75 oz / 418g each, drained and bones removed
  • 1/2 cup buttery round crackers - 55g, crushed (such as Ritz, about 12 crackers)
  • 2 large eggs - beaten
  • 1/4 cup mayonnaise - 60ml
  • 2 tablespoons yellow onion - finely diced
  • 2 tablespoons green onions - scallions, finely diced, plus more for garnish
  • 1 tablespoon lemon juice - freshly squeezed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable oil - or refined coconut oil, for frying

For Serving (Optional)

  • Lemon wedges - for garnish
  • Tartar sauce - homemade or store-bought
  • Brioche buns - for salmon burgers
  • Coleslaw - creamy or vinegar-based
  • Mashed potatoes - for a comforting side
  • Comeback sauce - for dipping

Instructions
 

  • Drain canned salmon thoroughly in a fine-mesh strainer, pressing out excess liquid. Transfer to a large bowl and flake with a fork, removing any visible bones or dark skin.
  • In a small bowl, beat the eggs. Add to the salmon along with mayonnaise, lemon juice, and Worcestershire sauce.
  • Add yellow onion, green onions, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir gently until evenly distributed.
  • Add crushed buttery crackers and fold everything together until the mixture is fully combined and holds together when pressed. Adjust texture with extra crackers or a splash of lemon juice if needed.
  • Divide mixture into 6 equal portions and shape into round patties about 3 inches (7.5cm) wide and 3/4 inch (2cm) thick. Refrigerate for 15-20 minutes to firm up.
  • Heat vegetable oil in a cast iron or heavy-bottomed skillet over medium heat until shimmering. Carefully place patties in the skillet, leaving space between them.
  • Fry undisturbed for 3-4 minutes until deep golden brown. Using a wide fish spatula, flip carefully and fry the second side for another 3-4 minutes until browned.
  • Transfer patties to a plate lined with paper towels to drain. Let rest for 2-3 minutes before serving. Garnish with extra green onions and lemon wedges if desired.

Notes

  • Don't skip draining the salmon: Excess moisture prevents the patties from binding and crisping up properly. Press firmly against the strainer to remove every bit of liquid.
  • Chill before frying: Even 15 minutes in the refrigerator helps the patties hold their shape in the hot oil and prevents breaking apart.
  • Use a wide spatula: A thin, flexible fish spatula gives full support under the patty during flipping, reducing breakage.
  • Don't overcrowd the pan: Leaving space between patties ensures they sear instead of steam. Cook in batches if necessary.
  • Test the oil temperature: Drop a pinch of cracker crumbs into the pan. If it sizzles immediately, the oil is ready for frying.
  • Storage: Refrigerate cooked patties in an airtight container for up to 3 days. Freeze for up to 2 months.
  • Reheating: Reheat in a skillet with a little oil for the crispiest results, or in a 350°F oven for 10-12 minutes. Avoid the microwave for best texture.
  • Gluten-free option: Substitute the buttery crackers with gluten-free crackers or almond flour for a gluten-free version.
  • Make them spicy: Add 1/4 teaspoon cayenne pepper and a dash of hot sauce to the mixture for a spicy kick.
  • Fresh salmon version: Use 1 lb (450g) of cooked, flaked fresh salmon in place of canned for a more premium flavor.
Keyword canned salmon recipe, easy salmon dinner, salmon croquettes, salmon patties, southern salmon patties