“`html
If you grew up enjoying simple, soul-satisfying meals or you’re simply craving a nostalgic delight, you will absolutely adore this Old Fashioned Salmon Patties Recipe. These golden patties are packed with tender salmon, lightly crisped to perfection, and seasoned with just the right touch of onion, mustard, and spices. They strike that perfect balance between hearty and homey, making them a timeless classic that’s just as comforting today as ever. Let me walk you through this treasured recipe that’s guaranteed to become a favorite in your kitchen.
Ingredients You’ll Need
The magic of this Old Fashioned Salmon Patties Recipe lies in how a handful of everyday ingredients combine so beautifully. Each one plays a crucial role in building the flavor, texture, and irresistible golden crust that brings these patties to life.
- 1 (14.75-ounce) can pink salmon: The heart of the patties, providing tender, flavorful fish that’s convenient and budget-friendly.
- 1 tablespoon all-purpose flour: Acts as a binding agent to hold the patties together and adds a light thickness.
- 10 saltine crackers (crushed): Adds crunch and absorbs excess moisture, giving the patties structure without heaviness.
- 1 teaspoon yellow mustard: A subtle tang that brightens the overall flavor and complements the salmon perfectly.
- 1 large egg (well beaten): Another binder that ensures each patty holds its shape during cooking.
- 1 tablespoon buttermilk: Adds moisture and a slight tang, keeping the patties tender and rich.
- 1/4 cup finely diced onion: Adds a mild sweetness and texture, perfectly balancing the fishiness.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering the natural salmon taste.
- 1/4 teaspoon black pepper: Provides a gentle kick of warmth and depth.
- 2 tablespoons vegetable oil: Essential for frying the patties to a golden crisp without sticking.
- 2 tablespoons unsalted butter: Adds richness and helps create a beautifully browned crust.
How to Make Old Fashioned Salmon Patties Recipe
Step 1: Prepare the Salmon Base
Start by draining the canned salmon carefully. If you want, you can remove the skin and bones, though they are usually soft and almost undetectable once mixed. Place the salmon in a large mixing bowl, ready to become the star of your patties.
Step 2: Combine Ingredients
Add the all-purpose flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, diced onion, salt, and black pepper to the bowl with salmon. Stir everything together until completely combined. Let this mixture sit for about 5 minutes — this rest time helps the crackers absorb moisture and bind the mixture beautifully.
Step 3: Shape the Patties
Grab about 1/4 cup of the mixture and gently form it into a patty with your hands. This recipe should yield about 8 perfect patties. Then, place these patties in the refrigerator for 15 to 20 minutes so they firm up nicely before hitting the skillet. This step is key for a crispy exterior and a patty that stays intact during cooking.
Step 4: Cook to Golden Perfection
Heat the vegetable oil and unsalted butter in a large skillet over medium heat until shimmering. Cook the patties in batches — about 4 to 5 minutes per side — until they develop a beautiful golden-brown crust. Remove and drain on paper towels to keep them light and crisp. Serve warm and prepare for compliments!
How to Serve Old Fashioned Salmon Patties Recipe
Garnishes
Simple garnishes like a squeeze of fresh lemon juice or a dollop of tartar sauce elevate these patties to the next level. Fresh chopped parsley adds a splash of color and a subtle herbaceous note that brightens every bite.
Side Dishes
Old Fashioned Salmon Patties are wonderfully versatile with side dishes. Classic coleslaw, creamy mashed potatoes, or a crisp green salad make fantastic companions, balancing the richness of the patties with fresh, crunchy textures and flavors.
Creative Ways to Present
For a fun twist, serve your salmon patties on toasted sandwich buns with lettuce, tomato, and your favorite sauce for a homemade salmon burger. Alternatively, nestle the patties atop a bed of sautéed greens or even breakfast hash for a hearty meal any time of day.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that’s unlikely), store them in an airtight container in the refrigerator for 3 to 4 days. This keeps them fresh and ready for any quick meals or snacks throughout the week.
Freezing
Old Fashioned Salmon Patties also freeze well. Place the cooked patties on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to 2 months. Just thaw overnight before reheating.
Reheating
To reheat, gently warm the patties in a non-stick skillet over low heat, turning occasionally, to keep that crunchy exterior without drying them out. Avoid microwaving if you want to maintain the crispness and flavor.
FAQs
Can I use fresh salmon instead of canned for this recipe?
Absolutely! While canned pink salmon is traditional and convenient, using cooked fresh salmon will work nicely too. Just be sure to flake it well and adjust moisture with crackers or flour as needed.
What can I substitute for saltine crackers?
You can use crushed breadcrumbs or crushed crackers of your choice. Just make sure they’re finely crushed to help bind the patties and keep a delicate texture.
Is it necessary to add buttermilk?
Buttermilk adds a lovely tang and moisture, but if you don’t have any, you can substitute with milk or even plain yogurt for a similar effect.
Can I bake the salmon patties instead of frying?
Baking is an option if you want a lighter version. Place patties on a greased baking sheet and bake at 375°F for about 15-20 minutes, flipping halfway through. They won’t be as crispy but still delicious.
How do I make sure the patties don’t fall apart?
The combination of egg, flour, and crushed crackers works as a strong binder. Also, chilling the patties before cooking helps them firm up and hold together perfectly while frying.
Final Thoughts
This Old Fashioned Salmon Patties Recipe brings a warm, nostalgic comfort to any table, combining simplicity with flavor in the best way. I encourage you to try it out — whether for a family dinner or a casual lunch, these patties deliver a satisfying meal that feels like a hug on a plate. Once you make them, you’ll understand why this recipe has stood the test of time.
“`
Print
Old Fashioned Salmon Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 patties
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Classic Old Fashioned Salmon Patties made with canned pink salmon, seasoned with mustard and onion, then pan-fried to golden perfection. These crispy patties are perfect for a quick and satisfying meal, offering a delightful blend of flavors and textures.
Ingredients
Salmon Patty Mixture
- 1 (14.75-ounce) can pink salmon, drained, skin and bones removed if desired
- 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 pink salmon thoroughly. If you prefer, remove the skin and bones, though they are usually soft and blend well in the patties. Transfer the salmon to a large mixing bowl.
- Mix Ingredients: Add the all-purpose flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper to the salmon. Stir all ingredients together until well combined. Let the mixture rest for about 5 minutes to allow the flavors to meld and the mixture to slightly thicken.
- Form Patties: Using approximately 1/4 cup of the mixture for each patty, shape into round patties with your hands. You should be able to form about 8 patties in total. Place the formed patties in the refrigerator for 15 to 20 minutes to firm up, which helps them hold together during cooking.
- Cook the Patties: In a large skillet, heat the vegetable oil and unsalted butter over medium heat. Once hot, carefully add the patties and cook in batches to avoid overcrowding. Fry each patty for 4 to 5 minutes per side or until they develop a golden-brown crust and are heated through.
- Drain and Serve: Remove the cooked patties from the skillet and place them on paper towels to drain excess oil. Serve warm for the best flavor and texture.
Notes
- Removing salmon skin and bones is optional; the bones soften upon cooking and are edible.
- Resting the mixture helps the texture firm up, resulting in better-formed patties.
- Use medium heat to ensure the patties cook through without burning the exterior.
- These patties pair well with tartar sauce, lemon wedges, or a light salad.
- Leftover patties can be refrigerated for up to 2 days or frozen for longer storage.
