These Old Fashioned Salmon Patties are light, crispy, and super flavorful. This classic recipe is a simple and affordable way to put supper on the table.
Salmon Patties are a classic Southern dish made from canned salmon, bread crumbs or crackers, and a few simple seasonings. They’re formed into patties and fried until golden brown. They’re a budget-friendly way to enjoy the rich, savory taste of salmon, and they’ve been a staple on Southern tables for generations.
What’s the difference between salmon patties and salmon croquettes?
The terms are often used interchangeably, but some argue there’s a subtle difference. Salmon Patties are typically more rustic, with simple ingredients like salmon, egg, and breadcrumbs, often fried up quickly in a skillet. Some even refer to them as salmon cakes. Croquettes, on the other hand, tend to be a bit more refined, often incorporating additional ingredients like onions, peppers, or even mashed potatoes, and they might be shaped into ovals or logs before being fried. This salmon patty recipe is sort of an amalgamation of both ideas.
Can I use fresh salmon instead of canned?
Absolutely! While canned salmon is the traditional choice for its convenience and affordability, you can certainly use fresh salmon if you prefer. Just cook the salmon first, flake it with a fork, and proceed with the recipe as usual. You’ll probably need about 2 cups. Keep in mind that fresh salmon may need a bit of extra seasoning, as canned salmon often comes with added salt.
Do I have to remove the bones and skin?
When using canned salmon, you’ll often find that it includes both bones and skin. The good news is that you don’t have to remove them if you don’t want to. The bones are soft enough to be mashed into the mixture, adding a boost of calcium, and the skin is full of healthy fats. However, if the texture bothers you or you prefer a smoother patty, you can certainly take a few minutes to pick them out. It’s really up to your personal preference!
What should I serve with Salmon Patties?
Salmon patties pair wonderfully with a variety of sides. For a classic Southern meal, serve them with coleslaw, mashed potatoes, salad, or buttered corn. You can even turn these into salmon burgers by serving them on buns. You can also add a side of tartar sauce or a squeeze of fresh lemon juice to brighten up the flavors. And don’t forget the cornbread or biscuits to round out the meal!
How do I keep my Salmon Patties from falling apart?
The key to keeping salmon patties from crumbling is making sure you have the right balance of binding ingredients. Eggs and breadcrumbs (or crushed crackers) help hold the patties together. If your mixture seems too dry, add a little bit of mayonnaise or another egg. If it’s too wet, sprinkle in more breadcrumbs. Also, chill the patties in the fridge for about 15-20 minutes before frying to help them firm up.
Can salmon patties be made ahead of time?
Yes! You can mix up the patties and form them ahead of time, then refrigerate them until you’re ready to cook. I wouldn’t recommend anymore than 4 hours or so.
You can also freeze uncooked salmon patties by placing them on a parchment-lined baking sheet, freezing until solid, then transferring them to a freezer bag. When you’re ready to cook, just thaw and fry as usual.
Ingredients
- 1 (14.75-ounce) can pink salmon
- 1 tablespoon all-purpose flour
- 10 saltine crackers crushed
- 1 teaspoon yellow mustard
- 1 large egg well beaten
- 1 tablespoon buttermilk
- ¼ cup finely diced onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Drain the salmon. If desired, remove the skin and bones. (Most of the bones are very soft and nearly unnoticable in the patties.) Add the salmon to a large bowl.
- Add the flour, crushed crackers, mustard, beaten egg, buttermilk, onion, salt, and pepper, and stir to combine. Allow the mixture to rest for about 5 minutes.
- Scoop about ¼ cup of the mixture into your hands and form into a patty. You should get about 8 patties. Place the patties in the fridge for 15 to 20 minutes to allow them to firm up.
- Heat the oil and butter in a large skillet over medium heat. Work in batches to brown the patties on both sides – 4 to 5 minutes on each side. Drain on paper towels and serve warm.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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What is the sauce you used on top? My husband’s mom made salmon patties with a white gravy type of sauce on top and we cannot find any recipes like that.
In the photos, I used some tartar sauce on top.
I can’t wait to try these! Wish I could talk Aunt Sqeezy into
making a batch of hers.
Hope you’ll enjoy them!
Can I use regular milk instead of buttermilk?
You can. You might need to use a little less since regular milk is a bit thinner.
I used Ritz because that is what I had. It’s just my husband and me these days. We ate all of the patties, plus coleslaw. Awesome!!
Happy to hear they turned out great for you!
Want to try these today but I was just wondering about baking them instead of fring them. Any thoughts on this? Thanks.
I’m just not sure it would work, Sally. Air fry? Maybe. However, I’m unsure if they’ll hold together when baked. Plus, you won’t have the flavor and texture of that crispy exterior.
Stacy: just wish we could get our southern vernacular straight! My mom called these salmon cakes, all most gave up trying to find your version on your site. Finally did, the main difference is she used a little milk not, a little buttermilk, and bread crumbs rather than crackers. We were always on a tight budget, and couldn’t afford to buy fish. This was Friday night supper many times.
I totally get that—regional names can be so confusing. It’s interesting how each family has their own spin on recipes. Your mom’s version sounds delicious!
Stacey, these salmon patties are exactly like my mama used to make back in the 1970s. They are just plain yummy comfort food that won’t break the bank.
I’m so glad to hear that the salmon patties brought back those memories, Norma! Comfort food really does have a special way of connecting us to our past. Plus, it’s great that they’re budget-friendly too!
Question: Can these be cooked in an air fryer? How long and at what temp?
I don’t see why not. I’ve not tested it to be able to say for sure, but I’d guess about 400°F for 8 to 10 minutes. I’d probably flip them about halfway through as well.
These are great! I made them last week, I added a little celery seed and paprika to them. Putting them in refrigerator was a great idea. Thanks for this recipe and tip!
I’m glad to hear you enjoyed them!
I love this recipe! I have always made salmon patties with corn meal and they usually crumble, but not this recipe! They were delicious!!
So glad to hear you enjoyed them, Diane!
What if I don’t have buttermilk? I don’t remember my mom using any buttermilk or milk.
You’re going to need a little liquid to help hold them together. Regular milk will work in a pinch.
I’ve prepared this recipe twice now and both times received compliments on how good the salmon croquettes tasted. This recipe is for sure a keeper. The mustard and the onions are the game changer for this recipe. Thank you for sharing it with us.
I’m so glad to hear you enjoyed the salmon patties! The mustard and onions really do add a nice kick, don’t they? Thanks for giving it a try and for your kind words!
Another 5/5 🌟 This was my first time making salmon patties/croquettes & they were so good!! As a kid I put ketchup on them but these were too good for ketchup. I used fresh salmon, had some cooked that I’d frozen, & added salt as you suggested. My husband agreed these will be another regular on our dinner menu!
That’s awesome to hear! Thanks, Sarah!
Oh Stacey, thank you for the memories this recipe brought back to me! My mom was a single mom of 3 little girls so you can imagine she did the best she could do.
She made a version of salmon patties but used mackerel instead…much cheaper. WE LOVED THEM!
It was not until I was an adult that I realized most folks used salmon. It was also not until I was an adult that I really began to understand the sacrifices she made for her little girls.
I appreciate you!
That means so much—thank you for sharing that with me. It’s amazing how food has a way of bringing those memories rushing back, isn’t it? Your mama sounds like one incredible woman. I love that something as simple as a can of mackerel could turn into a meal full of love and comfort. I’m honored this recipe reminded you of her and those sweet moments. I appreciate you right back!
They were absolutely delicious.
Thanks, Jennie!
I like to use cornmeal in my salmon patties for a crispy outside and you can add a little flour.
Thanks for sharing your tip! I bet cornmeal really does add that great crunch. I’ll have to give that a try next time!
I think my Mom used cornmeal also and maybe a little flour too. Plus she added bell pepper. I wish she was still here so I could ask her. That is one of the things I miss most about Mom – I can’t ask her about her recipes anymore.
I doubled the recipe and they were gobbled up, with requests to make more next time. Very tasty! Thanks
I’m so glad to hear that y’all enjoyed it! Doubling the recipe is a great idea, and it sounds like it was a hit!
Spot on buddy! I sometime dust them with instant potato flakes before frying to give an extra crunch boost. Making for dinner tonight. Like serving them with yellow grits cooked in chicken broth.
That sounds fantastic! Love the idea of potato flakes for extra crunch, and those yellow grits on the side make it even better. Enjoy your supper!
These were incredible. I shared with a couple of neighbors and they enjoyed them very much
I’m so glad to hear that y’all enjoyed them! Sharing with neighbors is always a great idea.
Stacey – putting the patties in the refrigerator before cooking was a game changer for me!!! Thank you so much for the tip and for this wonderful recipe. I’ve made it many times and it is excellent.
I’m so glad to hear that the tip about refrigerating the patties made such a difference for you! It’s awesome that you’ve enjoyed the recipe so much. Glad you enjoyed it!
They were absolutely delicious. Will make again
Thanks for letting me know! I’m so glad you enjoyed them.
Incredibly Delicious like Momma made!
Thanks for the kind words, Larry!
Just like Mama used to make, and that’s a rare compliment because she was the ultimate Southern cook. I made them right by the recipe, except I halved the recipe.
I’m glad to hear the recipe brought back those “Mama” memories.
Sounds like a good recipe except for the larger can of salmon. Those are kinda gross with the skin pieces and bones. I just made some with diced fresh salmon and they were delicious. You can also get small cans of Chicken of the Sea salmon that don’t include the gross parts
I’m not a huge fan of the skin and bones either, but this is the traditional method. Glad to hear you were able to make it work to suit your tastes, Mike!
Those “Gross ” parts are umami flavoring. MAN UP!
Umami. Funny. Fresh, clean fish always beats ground up guts from a can IMO.
Best Salmon Patties I have ever made and I have made Salmon patties before. But this is a perfect recipe. My husband said they were the best he has ever eaten. Thank you Stacey, all of your recipes are wonderful
I'm so glad to hear that y'all loved the salmon patties! It makes my day to know the recipe was a hit for you and your husband. Thanks for the kind words and for trying my recipes!
I used corn meal instead flour
Very good
So glad you enjoyed them, Irma!
This is a nostalgic recipe from my childhood, with a few added ingredients to enhance the recipe. I love your recipes. (So much I ordered your cookbook!)
Thank you so much! I love hearing how this recipe brings back those childhood memories—it’s such a special connection to have. And I’m so honored you ordered the cookbook! I hope it becomes a go-to in your kitchen. Happy cooking!
These are the best salmon patties I’ve ever made. I didn’t change anything, except the size of the patties. I made four, instead of eight. I did take out the bones (most 😀) and disposed of the skin.
That’s such a huge compliment—thank you! I love that you made them your own with the larger patties. And hey, getting *most* of the bones out is a win in my book! So glad you enjoyed them!
Hi Stacy,
Is buttermilk really needed? Or can it be replaced with another liquid?
You’ll need a little liquid to hold it together. Regular milk or even some of the liquid drained from the salmon will work.
I’ve never made (or eaten) salmon patties before. My husband talked about the ones his mom used to make so I decided to try it. They were delicious! He said they tasted just like his mother’s.
Aww! Thanks, Susan!
Cliche’ but just like my mom used to make.
It might be cliche, but it’s my favorite comment to get!
did you use powdered mustard or mustard from a jar?
Yellow mustard, like French’s.
I use Gouldens hot n spicy brown mustard! & lots of diced green onions! No complaints!
Great idea! Thanks for sharing!
Can we substitute Tuna?
I don’t see why not.
Can bread crumbs be used instead of crackers?? If so, how much should I use?
You’ll need about 1/2 cup of bread crumbs.
Yum! Just before frying, I dust them with instant potato flakes for extra crispiness!
Great tip! Thanks for sharing!
Hey Stacy, made these Salmon Patties and they are delicious!! Now my daughter’s favorite!
Love hearing that! So glad she loved them!
Hi Stacey, I smiled when I read this recipe! My mom made this as a special dinner for us all. Your recipe is just like my mama made them….I can taste them already! Mmmm
Sweet, sweet memories!
Can You Do In Air Fryer
I would imagine so! Spray the air fryer with nonstick spray and then cook at 400°F for about 10 minutes – flipping about halfway through.
spray the patties before and after the flip, at half way cooked.
Gotcha! Thanks, Joe!
Did you try cooking them in the air fryer? I’m curious because if you did and they tasted good, I’d like to do the same! 🙂
These are almost exactly the same as my Mama made with the exception that she dipped hers in a little cornmeal. Other than that, the recipe is the same. Now I know what I’m making for supper tomorrow night! These bring back so many memories.
I’ve seen many recipes for salmon patties over the years, and yours (and my Mama’s) are the only ones I’ve seen that call for adding a little buttermilk to the recipe.
One more thing before I go, my Mama always took the large back bones and any larger bones out and of course the skin and crushed the little ones into the mixture because she said they were good for you and you would never know they were there. Some of the liquid from the can was also left in because, as she said, that’s where a lot of the vitamins were, and you didn’t want to waste that. Back in the day, kids didn’t argue or disagree with things that they were told, so we ate the patties and loved them. LOL!
Thank you, Stacey, for sharing.
Thanks so much, Claudine! So glad this recipe brought back some memories!
Hi Stacey! Thanks for sharing this recipe; it sounds perfect! Would 1 T plain Greek yogurt work as a substitute for the 1 T buttermilk?
I don’t see why not! Hope you enjoy!
Where’s the cornmeal? I thought everyone used cornmeal to make salmon patties!!! Is my family the only group of people who do? On both sides I might add?
No cornmeal in this version, but I’ve heard from some folks who use it.
My mother in law taught me to use cracker
meal. I love different recipes
This looks fantastic. I’m going to try it soon! Much better than spending $$ buying remade patties. Thank you for the recipe!!!
You’re so welcome! Hope you enjoy them!