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.
Recipe Card
Old Fashioned Salmon Patties
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
- 1/4 cup finely diced onion
- 1/4 teaspoon salt
- 1/4 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 1/4 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.
jj
Can we substitute Tuna?
I don’t see why not.
Ann
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.
Chris Collins
Yum! Just before frying, I dust them with instant potato flakes for extra crispiness!
Great tip! Thanks for sharing!
Dorothy Williams
Hey Stacy, made these Salmon Patties and they are delicious!! Now my daughter’s favorite!
Love hearing that! So glad she loved them!
Sue Pattison
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!
Irene Clark
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.
Claudine in Fort Worth, TX
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!
Elizabeth
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!
Teresa
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.
Dolores
My mother in law taught me to use cracker
meal. I love different recipes
Chelsea Johnson
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!