Old Fashioned Salmon Patties are a simple, tasty dish that brings together flaked salmon, breadcrumbs, and just a few pantry staples. They have a nice crispy outside and a tender, flavorful inside that’s perfect for a quick meal any day of the week. These patties remind me of classic home cooking with a little twist of seafood goodness.
I love making these salmon patties because they come together so quickly and use ingredients you probably already have on hand. A little onion and some herbs add extra flavor, and I always find that a touch of lemon juice brightens things up just right. The nice part is that you can pan-fry them until they’re golden and crunchy, which makes them extra satisfying.
My favorite way to serve salmon patties is on a soft bun with a dollop of tartar sauce or mayo and some crisp lettuce. They’re also great alongside a simple salad or some roasted veggies if you’re keeping it light. These patties bring back memories of family dinners and easy weeknight cooking, and I hope they become a staple in your kitchen too.
Key Ingredients & Substitutions
Salmon: Canned pink salmon is great for a budget-friendly, easy option. If you want, you can substitute with canned pink or red salmon or even cooked fresh salmon flakes. Just avoid oily or smoked varieties here.
Breadcrumbs: I usually use plain breadcrumbs, but panko is also good for a lighter texture. For a gluten-free option, crushed gluten-free crackers or oats work well.
Onion: Finely chopped onion gives a mild bite and moisture. If fresh onion feels strong, try green onions or shallots instead for a gentler taste.
Parsley and Seasonings: Fresh parsley brightens the flavor, but dried parsley will do. I like adding a pinch of garlic powder for extra depth, but it’s optional.
Lemon Juice: This adds a fresh zing that balances the richness of salmon. If fresh lemons aren’t handy, a splash of vinegar can work too.
How Do You Get Salmon Patties Crispy and Firm Without Falling Apart?
Salmon patties can be delicate, so handling and cooking them carefully is key. Here’s how I keep them intact and perfectly crisp:
- Mix well but gently: Combine ingredients until just mixed. Overmixing breaks up salmon too much.
- Adjust binder: If the mix feels too wet to hold together, add a little more breadcrumbs gradually.
- Shape patties firmly: Press patties gently but firmly to compact them before frying.
- Hot oil: Preheat your pan and oil well to medium heat before adding patties. This helps create a nice crust that seals the outside.
- Don’t flip too soon: Let patties cook undisturbed for 4-5 minutes until the edges are golden and firm, then carefully flip with a spatula.
- Drain excess oil: Place cooked patties on paper towels to stay crisp and avoid greasiness.
Equipment You’ll Need
- Large mixing bowl – perfect for combining salmon and other ingredients without making a mess.
- Measuring cups and spoons – help you get the right balance of seasonings and binders.
- Non-stick or cast iron skillet – ideal for frying the patties evenly and getting a crispy crust.
- Spatula – a thin, flexible one helps you flip patties gently without breaking them.
- Paper towels – great for draining excess oil after frying and keeping patties crispy.
Flavor Variations & Add-Ins
- Add finely chopped bell peppers or celery for extra crunch and a mild sweetness.
- Mix in some shredded cheddar or pepper jack cheese to add a creamy, melty center.
- Try swapping canned salmon with canned tuna for a different twist on these patties.
- Include a pinch of Old Bay seasoning or smoked paprika for a subtle spicy or smoky flavor.
How to Make Old Fashioned Salmon Patties?
Ingredients You’ll Need:
For the Salmon Patties:
- 2 cans (14.75 oz each) pink salmon, drained and flaked
- 1 large egg, beaten
- 1/2 cup breadcrumbs (plain or seasoned)
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped fresh parsley or 1 tablespoon dried parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2-3 tablespoons vegetable oil or canola oil for frying
- Lemon wedges for serving
For the Tartar Sauce (optional):
- 1/2 cup mayonnaise
- 1 tablespoon finely chopped pickles or relish
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 15 minutes for cooking. If you decide to make the tartar sauce, allow a few extra minutes to mix it all up. It’s a quick and easy dish that you can have on the table in about 25 minutes.
Step-by-Step Instructions:
1. Prepare the Salmon Mixture:
In a medium bowl, mix the flaked salmon, beaten egg, breadcrumbs, finely chopped onion, parsley, lemon juice, salt, pepper, and optional garlic powder. Stir everything gently but well until the ingredients hold together. If the mixture feels too wet to form patties, add a bit more breadcrumbs.
2. Shape the Patties:
Form the mixture into 6 to 8 equal-sized patties. Press them gently so they stick together but aren’t too dense.
3. Cook the Patties:
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the patties in a single layer without overcrowding the pan. Cook each side for about 4-5 minutes, or until the outside is golden brown and crispy. Flip carefully using a spatula to keep them intact.
4. Drain and Serve:
When cooked, transfer the patties to a plate lined with paper towels to drain any extra oil. Keep them warm while you finish cooking the rest.
5. Optional Tartar Sauce:
In a small bowl, mix together the mayonnaise, chopped pickles or relish, lemon juice, dill, and a pinch of salt and pepper. Stir until smooth and serve alongside the salmon patties.
6. Enjoy Your Meal:
Serve the salmon patties warm with lemon wedges and tartar sauce, paired with a simple salad or fresh lettuce for a light, tasty meal.
Can I Use Frozen Salmon Instead of Canned?
Yes! If using frozen salmon, thaw it completely in the fridge overnight and drain any excess moisture before mixing with the other ingredients. This helps your patties hold together better.
How Can I Make Salmon Patties Crispy Without Too Much Oil?
Use a non-stick or cast iron skillet and heat the oil well before adding the patties. Cook them over medium heat and don’t move them too soon, so they get a nice crust. You can also bake them at 400°F for 15-20 minutes, flipping halfway through.
Can I Prepare Salmon Patties Ahead of Time?
Absolutely! Shape the patties and refrigerate them on a tray covered with plastic wrap for up to 24 hours. When ready, cook them straight from the fridge—this helps them stay firm during frying.
How Should I Store Leftover Salmon Patties?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep them tender and flavorful.
