Old Fashioned Salmon Patties
Crispy on the outside, tender and flaky on the inside, these golden skillet-fried patties come together with just a handful of pantry staples and are ready in under 30 minutes. Budget-friendly, kid-approved, and made with canned salmon, this classic never goes out of style.
Equipment
- Cast iron skillet or heavy-bottomed skillet 10 to 12 inch, holds heat evenly for perfect crust
- Mixing bowl Medium or large
- Fork or spatula For breaking up salmon and mixing
- Measuring cups and spoons
- Plate and shallow dish One plate for shaping patties, one shallow dish for flour dredging
- Fish spatula or thin metal spatula Highly recommended for flipping without breaking
- Paper towel-lined plate For draining finished patties
- Zip-top bag and rolling pin For crushing saltine crackers
Ingredients
- 14.75 oz canned pink salmon 1 can, drained well, bones and skin removed if present; wild-caught preferred
- 1 egg large
- 0.5 cups saltine crackers crushed into fine crumbs
- 0.25 cup yellow onion finely diced
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper freshly ground
- 0.25 cup all-purpose flour for dredging
- 2 tablespoons vegetable oil or canola oil, for frying; up to 3 tablespoons as needed
Instructions
- Open the can of salmon and drain all liquid thoroughly. Transfer to a bowl and flake with a fork, removing any large bones or skin pieces.
- Place saltine crackers in a zip-top bag and crush into fine crumbs using a rolling pin or heavy glass. Measure 1/2 cup.
- To the salmon, add diced onion, mayonnaise, lemon juice, Old Bay, Worcestershire sauce, garlic powder, black pepper, cracker crumbs, and egg. Mix thoroughly until well combined.
- Divide mixture into 4 equal portions. Gently roll each into a ball, then flatten into patties about 3/4 inch thick and 3-4 inches across.
- Refrigerate shaped patties for 15-20 minutes to firm up. Place flour on a shallow dish and press each patty lightly into flour on both sides, shaking off excess.
- Heat a cast iron skillet over medium heat for 2-3 minutes. Add 2 tablespoons oil and heat until a cracker crumb sizzles immediately.
- Carefully place patties in hot oil, leaving space between each. Cook undisturbed for 3-4 minutes until golden brown on the bottom.
- Flip patties carefully using a fish spatula. Cook second side for another 3-4 minutes until golden brown and cooked through.
- Transfer patties to a paper towel-lined plate to drain excess oil. Let rest for 1-2 minutes before serving hot and crispy.
Notes
- Drain the salmon very thoroughly - squeeze gently in a clean towel if needed. Excess moisture is the number one reason patties fall apart.
- Chilling the shaped patties for at least 15 minutes before frying is highly recommended; it firms up the mixture and prevents breakage.
- Don't skip the flour dredge - even a light dusting creates a noticeably crispier, more golden exterior.
- Use medium heat, not high. High heat burns the outside before the inside cooks through.
- Substitute saltines with crushed Ritz crackers for a buttery flavor, or panko breadcrumbs for an even crispier texture.
- To bake instead of fry: place dredged patties on a lightly oiled baking sheet and bake at 400°F for 15-18 minutes, flipping once.
- Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best crispiness.
- Freeze uncooked shaped patties for up to 2 months by placing on a parchment-lined baking sheet until solid, then transferring to a freezer bag.
Nutrition
Serving: 1pattyCalories: 210kcalCarbohydrates: 9gProtein: 22gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 540mgPotassium: 320mgFiber: 0.5gSugar: 1gVitamin A: 4IUVitamin C: 6mgCalcium: 15mgIron: 8mg
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