Description
This classic recipe for Old Fashioned Salmon Patties combines canned pink salmon with simple pantry staples to create crispy, flavorful patties. Perfectly seasoned and pan-fried to golden brown, these salmon patties make a satisfying lunch or dinner option and are easy to prepare in under an hour.
Ingredients
Scale
Salmon Patty Mixture
- 1 (14.75-ounce) can pink salmon, drained (skin and bones optional)
- 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
For Frying
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Prepare the Salmon: Drain the canned salmon thoroughly. If you prefer, remove the skin and bones as most bones in canned salmon are soft and edible. Add the salmon to a large mixing bowl.
- Combine Ingredients: To the salmon, add the all-purpose flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper. Stir the mixture well to combine all ingredients evenly. Let the mixture rest for about 5 minutes to allow the crackers and flour to absorb moisture.
- Form Patties: Using your hands, scoop approximately 1/4 cup of the mixture and shape it into a round, flat patty. Repeat until you form about 8 patties total. Place the formed patties on a tray and refrigerate them for 15 to 20 minutes. This step helps the patties firm up, so they hold together during cooking.
- Heat the Pan: In a large skillet, heat the vegetable oil and unsalted butter over medium heat until the butter is melted and the mixture is hot but not smoking.
- Cook the Patties: Working in batches to avoid overcrowding, add the patties to the skillet and cook for 4 to 5 minutes on each side, or until each side is golden brown and crispy.
- Drain and Serve: Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil. Serve the salmon patties warm as desired.
Notes
- Removing the salmon bones is optional since they are soft, but can be done for texture preferences.
- Chilling the patties before cooking helps them hold together better in the pan.
- You can substitute crushed crackers with breadcrumbs if preferred.
- Serve with tartar sauce, a squeeze of lemon, or a side salad for a complete meal.
- Leftover patties can be refrigerated for up to 2 days and reheated gently in a skillet or oven.
