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
Scale
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.
