“`html
If you’re searching for a comforting, nostalgic dish that brings the cozy flavors of a homemade meal to your table, you’ll absolutely love this Old Fashioned Salmon Patties Recipe. These golden-brown patties are packed with tender salmon, seasoned to perfection with a hint of mustard and onion, and held together by just the right amount of crunch from crushed saltines and a touch of flour. Whether you’re looking to impress family with a classic dish or craving something simple yet hearty, these salmon patties deliver on all fronts with their delightful texture and rich, savory flavor.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating those irresistible salmon patties, blending fresh flavors and textures that are both familiar and satisfying. From the delicate salmon to the crispy saltine crackers, these staples come together effortlessly.
- 1 (14.75-ounce) can pink salmon: The star of the dish, providing moist, flaky protein with a natural, mild flavor.
- 1 tablespoon all-purpose flour: Helps bind the mixture together for perfect patties that hold their shape on the skillet.
- 10 saltine crackers (crushed): Adds crunch and light seasoning while contributing to the texture and structure.
- 1 teaspoon yellow mustard: Gives a subtle tang that brightens the rich salmon flavor.
- 1 large egg (well beaten): Acts as a natural binder, ensuring the patties stay intact during cooking.
- 1 tablespoon buttermilk: Adds moisture and a slight tang for tender, flavorful results.
- 1/4 cup finely diced onion: Provides just the right punch of savory sweetness and crunch.
- 1/4 teaspoon salt: Enhances the natural flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds a gentle hint of heat and depth.
- 2 tablespoons vegetable oil: Ensures a crispy golden crust when frying the patties.
- 2 tablespoons unsalted butter: Infuses a rich, buttery finish that enhances every bite.
How to Make Old Fashioned Salmon Patties Recipe
Step 1: Prepare the Salmon
Start by draining the canned pink salmon thoroughly. If you prefer, you can remove the skin and bones, though most bones are very soft and hardly noticeable in the patties. Add the salmon to a large bowl to have a soft yet firm base for your patties.
Step 2: Mix Ingredients Together
Into the bowl with salmon, add the all-purpose flour, crushed saltine crackers, yellow mustard, well-beaten egg, buttermilk, finely diced onion, salt, and black pepper. Stir everything together just until combined—this mixture forms the heart of your patties. Let it rest for about 5 minutes to allow the crumbs and flour to absorb moisture, making the mixture easier to shape.
Step 3: Shape the Patties
Use roughly 1/4 cup of the mixture for each patty, shaping them gently with your hands into neat rounds. This recipe should yield about 8 patties. For the best texture, chill the patties in the refrigerator for 15 to 20 minutes. This step helps them firm up and hold together wonderfully during cooking.
Step 4: Cook to Perfection
Heat the vegetable oil and unsalted butter together in a large skillet over medium heat. The combination of butter and oil not only prevents burning but also creates a luscious golden crust. Working in batches if needed, cook each patty for about 4 to 5 minutes on each side until beautifully browned and crisp. Once cooked, transfer the patties to paper towels to drain any excess oil and serve while warm.
How to Serve Old Fashioned Salmon Patties Recipe
Garnishes
These patties are delightful on their own but really shine when garnished simply. A squeeze of fresh lemon juice brightens the flavors, while a dollop of tangy tartar sauce or creamy mayonnaise adds a luscious contrast. For an extra pop of color and freshness, sprinkle finely chopped fresh herbs like parsley or dill.
Side Dishes
Old Fashioned Salmon Patties pair beautifully with a variety of sides. Classic coleslaw adds crisp, refreshing crunch and a touch of acidity, while creamy mashed potatoes or buttery corn on the cob bring comforting, hearty notes. For something lighter, a crisp green salad or steamed vegetables work perfectly to balance the meal.
Creative Ways to Present
Want to impress your guests? Serve these salmon patties on mini slider buns for a tasty twist or place them atop a bed of mixed greens for a salmon patty salad. You can also turn them into an open-faced sandwich with sliced avocado, tomato, and a drizzle of aioli for a fresh, modern take on the Old Fashioned Salmon Patties Recipe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your salmon patties in an airtight container in the refrigerator. They will stay fresh and delicious for 3 to 4 days, making for a great ready-to-eat snack or meal addition during the week.
Freezing
These patties also freeze wonderfully. Place them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container. They keep well for up to 2 months. When you want to enjoy them, just thaw in the fridge overnight before reheating.
Reheating
To reheat, the best method is to warm them gently in a skillet over medium-low heat until heated through and crisp again. This maintains their golden crust and moist interior. Alternatively, you can microwave them briefly, but the crust won’t be as crisp.
FAQs
Can I use fresh salmon instead of canned for this recipe?
Absolutely! Fresh salmon can be cooked, flaked, and used in the same quantities, but canned salmon provides a convenient and consistent texture that works beautifully here.
Do I need to remove the skin and bones from canned salmon?
It’s optional—most bones in canned salmon are soft and barely noticeable once mixed, so many people skip removing them for convenience, but feel free to take them out if you prefer.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can mix one tablespoon of lemon juice or white vinegar with enough milk to make one cup, then let it sit for 5 minutes before using. This mimics the tang and acidity that buttermilk provides.
How do I prevent the patties from falling apart?
Be sure to mix ingredients gently, let the mixture rest, and chill the patties before cooking. The flour, egg, and saltine crackers all work together as binders to keep them intact.
Can I bake these salmon patties instead of frying?
Yes, you can bake them at 375°F (190°C) on a greased baking sheet for about 15-20 minutes, flipping halfway through, for a healthier option, though frying gives that classic crispy crust.
Final Thoughts
You really can’t go wrong with the Old Fashioned Salmon Patties Recipe—its simple ingredients and straightforward steps combine to create a dish that’s both satisfying and heartwarming. Whether it’s a weekday dinner or a special gathering, these patties bring a little piece of comfort food heaven to your table. Give them a try and watch them quickly become your new family favorite!
“`
Print
Old Fashioned Salmon Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Classic Old Fashioned Salmon Patties made with canned pink salmon, seasoned with mustard and onion, and pan-fried to golden perfection. These patties are crispy on the outside, tender on the inside, and perfect for a quick and delicious meal.
Ingredients
Salmon Patty Mixture
- 1 (14.75-ounce) can pink salmon
- 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 Salmon: Drain the canned salmon, removing skin and bones if desired as the bones are soft and edible. Place the salmon into a large mixing bowl.
- Mix Ingredients: Add the flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper to the bowl. Stir everything together until well combined. Let the mixture rest for about 5 minutes to allow the flavors to meld and the mixture to thicken.
- Form Patties: Scoop roughly 1/4 cup of the salmon mixture and shape it into a round patty with your hands. Repeat to make about 8 patties. Place the formed patties in the refrigerator for 15 to 20 minutes to firm up before cooking.
- Heat Pan and Fry Patties: Heat vegetable oil and unsalted butter together in a large skillet over medium heat. Cook the patties in batches to avoid overcrowding the pan. Fry each side for 4 to 5 minutes or until the exterior is golden brown and crispy.
- Drain and Serve: Remove the cooked patties from the skillet and drain them on paper towels to remove excess oil. Serve the patties warm.
Notes
- Removing the skin and bones is optional as the bones are soft and typically not noticeable.
- Resting the mixture helps the patties hold together better when frying.
- Use fresh or frozen patties; leftovers can be refrigerated for up to 2 days or frozen for longer storage.
- Serve with tartar sauce, lemon wedges, or a simple salad for a complete meal.
