Transform simple canned salmon into a truly delightful, restaurant-quality meal in under 30 minutes! This recipe for moist, flaky, and crispy Old Fashioned Salmon Patties, made with buttery crushed crackers, offers a quick pan-fry to golden-brown perfection. Serve these savory salmon cakes with your favorite creamy sauces for an unforgettable weeknight dinner or impressive appetizer.
Why You’ll Adore This Old-Fashioned Salmon Patties Recipe
There’s a universally loved quality about salmon recipes, spanning from sophisticated culinary creations like Salmon Wellington and Parmesan Crusted Salmon to more laid-back delights such as Smoked Salmon Dip and fun Sushi Salmon Bakes. Our Old Fashioned Salmon Patties recipe strikes a beautiful balance, offering the refined taste of a restaurant-quality dish with the comforting simplicity of a rustic home-cooked meal. It’s truly a sweet spot for anyone seeking an easy yet impressive meal, perfect for a busy weeknight or a relaxed weekend.
What makes these salmon patties truly special? It’s the harmonious blend of pantry staples elevated by fresh ingredients. We utilize premium canned pink salmon, the unmistakable buttery crunch of Ritz crackers, and a selection of fresh herbs that make every bite sing with flavor. Uniquely, this salmon patty recipe is crafted without mayonnaise and with minimal binders, ensuring that the sweet, rich taste of salmon remains the star of the show. This approach results in a patty that is wonderfully moist on the inside, yet achieves a delightful crispness when pan-fried.
Much like our beloved Maryland Crab Cakes, these salmon cakes are an irresistible dish designed to impress, but with a significant advantage: they come together in less than 30 minutes from start to finish! Whether you pan-fry a batch to enjoy with a variety of dipping sauces as a sophisticated appetizer or a satisfying main course, or even serve them over a bed of fresh greens for a protein-packed salad, these patties are incredibly versatile. Once you give this recipe a try, you’ll undoubtedly find yourself keeping your pantry stocked with canned salmon, ready to whip up these delectable patties in a snap!
Essential Ingredients for Perfect Salmon Patties
Crafting the perfect salmon patty begins with selecting the right ingredients. Here’s a breakdown of what you’ll need to create these flavorful and satisfying salmon cakes:
- Canned Pink Salmon: The foundation of our patties. Opt for wild-caught salmon whenever possible for superior flavor and nutritional benefits. Ensure it is well-drained before use.
- Ritz Butter Crackers: These provide a unique buttery flavor and a binding texture that is superior to standard breadcrumbs. Crush them finely but not into a powder to maintain some textural integrity. Saltines are a suitable alternative if Ritz crackers are unavailable.
- Large Eggs: Act as the primary binder, holding all the ingredients together to form cohesive patties. Room temperature eggs mix more easily.
- Fresh Lemon: Both the zest and juice are crucial. Lemon zest adds a vibrant aromatic lift, while the juice brightens the overall flavor profile of the salmon.
- Chopped Scallions: Also known as green onions, these provide a mild, fresh onion flavor that complements the salmon beautifully.
- Fresh Dill: An absolute must for salmon dishes, fresh dill offers a distinct herbaceous, slightly sweet, and tangy note. If fresh dill is not an option, a smaller amount of dried dill can be used.
- Crushed Red Pepper Flakes (Optional): For those who appreciate a subtle kick of heat, a pinch of red pepper flakes adds a delightful warmth without overpowering the other flavors.
- Salt and Pepper: Essential seasonings to enhance all the natural flavors in the patties. Adjust to your personal taste.
- Oil for Frying: A high-heat oil such as canola, vegetable, or peanut oil is ideal for achieving that coveted golden-brown, crispy crust.
Crafting the Perfect Salmon Patties: Step-by-Step Guide
Making delicious salmon patties is surprisingly simple when you follow a few key techniques:
- Thoroughly Drain the Salmon: This is arguably the most critical step for achieving crispy salmon patties. After opening each can of salmon, press the metal lid firmly down onto the fish to extract all excess liquid. This prevents soggy patties and ensures they crisp up beautifully during frying.
- Mix Ingredients Gently by Hand: Use clean, slightly damp hands to mix the salmon and other ingredients. Over-mixing can pulverize the crackers too much, leading to a loss of texture and potentially making the patties less cohesive. The goal is to combine everything just until smooth and uniform, allowing the crackers to retain some structure for binding.
- Use Ample Hot Oil for Frying: Don’t be shy with the oil. You’ll want slightly more than just a thin coating; the patties should sit comfortably in the hot oil. Crucially, ensure the oil is nice and hot before adding the patties. Adding food to cool oil will result in greasy, soggy patties instead of golden, crisp ones.
- Drain Well After Frying: Once cooked to a beautiful golden-brown, transfer the salmon patties to a plate lined with paper towels. This crucial step helps absorb any excess oil, further ensuring they remain wonderfully crisp.
- Keep Warm for Serving Batches: If you’re frying multiple batches, or your patties are particularly large, you can keep the finished ones warm in the oven. Preheat your oven to a low 200°F (95°C), and place the fried patties on a wire cooling rack set over a baking sheet. This allows air circulation and prevents them from getting soggy while keeping them warm until serving.
- Avoid Overcrowding the Pan: For best results, fry your salmon patties in batches, especially if they are larger or you’re making a double recipe. Overcrowding the pan can drastically lower the oil’s temperature, leading to uneven cooking and, once again, soggy patties. Give each patty enough space to fry properly and develop that perfect crust.
Get the Complete (Printable) Old Fashioned Salmon Patties Recipe & Video Below. Enjoy!
Perfect Pairings: Serving Suggestions
These moist, flaky, and lightly crisp salmon patties are incredibly versatile, making them a delightful choice as either an appetizer or a main dish. Their rich flavor and tender texture are perfectly complemented by a variety of creamy dipping sauces and flavorful side dishes.
Irresistible Dipping Sauces
A good sauce can truly elevate your salmon patties. We have several fabulous options that pair wonderfully:
- Remoulade Sauce: A classic French sauce with a tangy, slightly spicy, and creamy profile that brings a gourmet touch.
- Spicy Tartar Sauce: A beloved companion to any fried seafood, our spicy version adds a zesty kick.
- Garlic Aioli: A rich, creamy garlic-infused mayonnaise that offers a luxurious texture and deep flavor.
- Comeback Sauce: A zesty, slightly spicy Southern staple that lives up to its name – you’ll keep coming back for more!
- Irresistible Dill Dip: Reinforce the fresh dill notes in the patties with a creamy, herbaceous dip.
- Creamy Seafood Dipping Sauce: A versatile, tangy, and subtly spiced sauce designed to complement all types of seafood.
Complementary Side Dishes
Once your sauce situation is sorted, it’s time to consider the perfect sides. There are so many delicious options to pair with these savory patties!
Enjoy this old-fashioned salmon patties recipe with a variety of carbohydrate-rich sides to complete your meal. Fluffy rice, creamy pasta noodles, or any style of potatoes make excellent choices. Currently, we can’t get enough of Sweet Potato Fries alongside salmon dishes—their sweetness offers a wonderful contrast to the savory patties.
For a refreshing balance, especially with fried foods, wholesome vegetable sides are always a hit. You can never go wrong with classics like Steamed Broccoli or Roasted Broccoli and Cauliflower. For quick and flavorful options, try Air Fryer Asparagus or Brussels Sprouts. These vegetable choices provide a fantastic nutritional balance and burst of flavor.
For those craving serious freshness, consider serving the patties—warm or chilled—atop a generous bed of mixed greens. This transforms them into a delicious and hearty protein-rich salad, perfect for a light lunch or dinner.
Frequently Asked Questions About Salmon Patties
The key to perfectly structured salmon patties lies in maintaining the right moisture balance and using an effective binder. In this recipe, crushed Ritz crackers (or similar buttery crackers) serve as a coarse binder that helps the patties hold their shape without making them dense. Ensure your canned salmon is extremely well-drained, as excess moisture is the primary culprit for patties falling apart. Additionally, mixing gently by hand and not overworking the mixture helps prevent the crackers from becoming too fine, allowing them to bind effectively.
For optimal freshness and safety, allow any leftover salmon patties to cool completely before transferring them to an airtight container. Stored properly in the refrigerator, they will keep well for up to 3 days. This makes them excellent for meal prepping!
Salmon patties can be frozen successfully, either before or after frying, depending on your preference for future convenience. If freezing after frying, ensure each patty has cooled completely. To freeze, wrap each shaped patty individually in plastic wrap. Then, place all the individually wrapped patties into a large freezer-safe ziploc plastic bag or an airtight container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw the patties overnight in the refrigerator, and then either reheat or pan-fry for the first time if they were frozen raw.
To preserve their delightful crispness and flavor, the best way to reheat salmon patties is to quickly pan-fry them in a hot skillet on the stovetop. This method helps to restore their golden crust. Alternatively, for a quicker option, you can loosely wrap each salmon patty in a paper towel and microwave it in short 10-second bursts at 50% power until heated through. Be cautious not to overcook them in the microwave, as this can lead to a rubbery texture.
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Old Fashioned Salmon Patties Recipe
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 20 ounces canned pink salmon, drained well
- 20 Ritz butter crackers, crushed (or saltines)
- 2 large eggs
- 1 lemon, zested and juiced
- 3 tablespoons chopped scallions
- 1 tablespoon fresh chopped dill (or 1 tsp dried dill)
- ¼ – ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- Oil for frying (canola, vegetable, or peanut oil)
Instructions
- Open the cans of salmon and carefully press the metal lid tightly against the canned fish to thoroughly drain off all excess liquid. This step is crucial for crispy patties.
- In a large mixing bowl, combine the well-drained salmon with the crushed butter crackers, eggs, lemon zest and juice, chopped scallions, chopped dill, and crushed red pepper flakes (if using). Add ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Using clean, slightly damp hands, gently mix all the ingredients until the salmon mixture is smooth and evenly combined. Avoid over-mixing to preserve the cracker texture.
- Set a large cast-iron skillet or sauté pan over medium heat. Add enough oil to create a thin, even coating over the entire surface of the pan, typically 2-3 tablespoons. Allow the oil to get nice and hot before proceeding.
- Once the oil is hot, scoop ¼-cup portions of the salmon mixture into your hands and quickly form them into small patties. Aim for patties that are at least ½ – ¾ inch thick for even cooking.
- Carefully place the patties into the hot oil, ensuring not to overcrowd the pan. Fry the patties for 3-5 minutes per side, or until they turn a beautiful golden brown and are cooked through.
- Remove the cooked patties from the pan and place them on a plate lined with paper towels to drain off any excess oil. This helps maintain their crispness.
- Serve warm with your favorite dipping sauces and complementary side dishes.
Recipe Notes
Cool any cooked patties completely before transferring them to an airtight container. They will keep well in the refrigerator for up to 3 days.
To Freeze: You have the option to freeze salmon patties either before or after frying. If freezing after frying, make sure each patty is completely cooled. Wrap each patty individually in plastic wrap, then store them all together in a freezer-safe ziploc bag or airtight container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating or cooking.
To Reheat: For best results, quickly reheat patties in a hot pan on the stovetop to restore crispness. Alternatively, you can loosely wrap each patty in a paper towel and microwave in short 10-second bursts at 50% power until hot.
Nutrition
Calories: 207kcal,
Carbohydrates: 8g,
Protein: 25g,
Fat: 9g,
Saturated Fat: 2g,
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 2g,
Trans Fat: 0.1g,
Cholesterol: 133mg,
Sodium: 471mg,
Potassium: 382mg,
Fiber: 1g,
Sugar: 1g,
Vitamin A: 204IU,
Vitamin C: 10mg,
Calcium: 298mg,
Iron: 2mg
Cuisine: American