Old Fashioned Salmon Patties are a classic comfort food that everyone seems to love. Crispy on the outside and tender on the inside, these patties are made with simple ingredients like canned salmon, breadcrumbs, eggs, and a pinch of seasoning. They come together quickly and make for a satisfying meal any day of the week.
I always find that mixing the ingredients just right is the key to perfect patties — not too wet, not too dry. Adding a little bit of onion or parsley gives them a fresh touch that I really enjoy. I like to cook them in a hot skillet until they get that golden-brown crust that’s just irresistible.
My favorite way to serve salmon patties is with a side of homemade tartar sauce and a crisp green salad. Sometimes I even tuck them into a bun for a tasty salmon burger. These patties bring back cozy memories of family dinners and casual lunches, and I’m sure they’ll become a favorite in your kitchen too!
Key Ingredients & Substitutions
Canned Salmon: Using pink or red canned salmon with bones adds flavor and calcium. If you prefer, fresh cooked salmon can be used but check moisture levels to keep patties firm.
Breadcrumbs: I like plain breadcrumbs, but crushed crackers or even oats work well if you want a different texture. Gluten-free options are great replacements too.
Onions & Parsley: Fresh onion adds a mild sharpness, and parsley brightens the patties. If you’re short on fresh herbs, dried parsley still works fine.
Eggs & Mayonnaise: Eggs bind everything, while mayo helps keep the patties moist. You can swap mayo for Greek yogurt or a little oil if preferred.
How Do I Make Salmon Patties Crispy and Well-Bound?
Getting the right texture can be tricky! Here’s my advice:
- Don’t overmix the ingredients—gently combine them to avoid breaking the salmon apart too much.
- If the mixture feels too wet, add a little more breadcrumbs or crackers to help it hold together.
- Shape evenly sized patties so they cook uniformly.
- Heat the oil properly before adding patties; too cool and they’ll absorb oil, too hot and they risk burning.
- Cook patties 4-5 minutes per side over medium heat for a crispy, golden crust.
- Drain cooked patties on paper towels to remove excess oil.
With these steps, you’ll get delicious patties that hold together nicely and have that satisfying crunch!
Equipment You’ll Need
- Large mixing bowl – gives you plenty of space to combine ingredients without making a mess.
- Measuring cups and spoons – help keep ingredient amounts accurate for best flavor and texture.
- Large skillet or frying pan – perfect for cooking patties evenly and getting that crispy crust.
- Spatula – makes flipping the patties easy without breaking them apart.
- Paper towels – useful for draining excess oil after frying to keep patties light.
Flavor Variations & Add-Ins
- Mix in chopped celery or bell peppers for added crunch and color.
- Replace parsley with fresh dill or tarragon for a different herb flavor.
- Add grated cheddar or pepper jack cheese into the mix for a cheesy twist.
- Use canned mackerel or tuna instead of salmon for a new taste while keeping the recipe simple.
How to Make Old Fashioned Salmon Patties
Ingredients You’ll Need:
- 2 cans (14.75 oz each) pink or red salmon, drained and flaked
- 2 large eggs
- ½ cup finely chopped onion
- ½ cup breadcrumbs (plain or crushed crackers)
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard (optional)
- 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
- Cooking oil (vegetable or canola oil) for frying
- Lemon wedges, for serving
- Tartar sauce or dill sauce for serving
How Much Time Will You Need?
Preparing and mixing takes about 10 minutes, and cooking the patties takes roughly 10-15 minutes. Altogether, you’ll spend around 20-25 minutes from start to finish, making this a quick and satisfying meal option.
Step-by-Step Instructions:
1. Mix the Main Ingredients
Start by placing the flaked salmon, chopped onion, and breadcrumbs into a large bowl. These will form the base of your patties.
2. Combine Wet Ingredients
In a separate bowl, beat the eggs. Then add mayonnaise, Dijon mustard (if you’re using it), lemon juice, parsley, salt, pepper, and garlic powder. Mix these well to create a flavorful binder.
3. Bring It All Together
Pour the egg mixture into the salmon mixture and gently stir until everything is combined. Try not to overmix. If the mixture feels too wet, add a little more breadcrumbs, or if too dry, add a touch of mayonnaise or a splash of milk to balance it out.
4. Shape Your Patties
Form the mixture into 6 to 8 patties, each about 3 inches wide and ½ inch thick. This size helps them cook evenly and hold together well.
5. Cook the Patties
Heat about ¼ inch of oil in a large skillet over medium heat until it’s hot but not smoking. Carefully add the patties, cooking 4 to 5 minutes on each side until they turn nicely golden and crispy.
6. Drain and Serve
Place cooked patties on paper towels to drain any extra oil. Serve warm with lemon wedges and your favorite tartar or dill sauce, accompanied by a fresh salad or vegetables.
Can I Use Frozen Salmon Instead of Canned?
Yes! Just make sure to fully thaw and drain any excess moisture before mixing. Use cooked salmon and flake it well to mimic the texture of canned salmon.
How Can I Make These Salmon Patties Gluten-Free?
Simply swap out regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. They’ll work just as well to hold the patties together.
What’s the Best Way to Store Leftovers?
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep them crispy and tender.
Can I Bake the Salmon Patties Instead of Frying?
Definitely! Bake them on a greased baking sheet at 400°F (200°C) for about 15-20 minutes, flipping halfway through until golden brown.
