Classic Crispy Old Fashioned Salmon Patties: Grandma’s Easy & Budget-Friendly Recipe
Step back in time with a recipe that truly stands the test of time: Old Fashioned Salmon Patties, just like Grandma used to make! Imagine a golden-brown, irresistibly crisp exterior giving way to a tender, moist, and flavorful interior. These humble yet delicious salmon patties are incredibly easy to make, remarkably budget-friendly, and packed with a nostalgic charm that makes them a family favorite year after year.
These crispy, crunchy, and irresistibly tender salmon patties are a fantastic standby to serve any time of year. While they make a perfect, protein-packed main dish for Fridays during Lent, their appeal isn’t limited to a specific season or occasion. This simple salmon patty recipe only takes about 20 minutes to prepare from start to finish, making it an ideal option for any busy weeknight when you need a satisfying meal on the table fast. The savory aroma alone will bring back cherished memories and gather everyone around the dinner table!
Why Canned Salmon is a Culinary Gem
In a world where grocery prices seem to be constantly climbing, canned salmon stands out as an undervalued, protein-rich alternative for home cooks looking to create delicious meals without breaking the bank. It’s not just economical; it’s also incredibly convenient. With a long shelf life, canned salmon is a pantry staple that’s always ready when you are, eliminating the need to worry about fresh fish spoiling.
Beyond its affordability and convenience, canned salmon is a powerhouse of nutrition. It’s an excellent source of omega-3 fatty acids, which are vital for heart and brain health. It also provides a good amount of Vitamin D, B12, and selenium, contributing to overall well-being. These patties prove that wholesome, flavorful meals don’t have to be complicated or expensive. With just a few simple ingredients, you can transform humble canned salmon into a dish bursting with flavor.
More Delicious Meatless Meals to Enjoy!
- Southwestern Chipotle Quiche
- Air Fryer Scallops
- Tomato Rice Soup
- Sweet Potato Sweet Chili Bowls
Perfect Pairings: What to Serve with Salmon Patties
One of the best things about making this recipe is its incredible versatility; salmon patties are easy to serve with just about anything! In our house, we cherish the tradition of serving them up with Old Fashioned Tomato Macaroni, just like Grandma Mickey did. It’s a combination that evokes pure comfort. And good heavens, when my kids hear what’s on the menu, even the ones who have moved out make it over for dinner on those nights!
Beyond our family’s favorite, there are countless ways to complement these savory patties. Classic sides that truly shine include creamy mashed potatoes, rich and gooey mac and cheese, and a crisp, refreshing slaw. For lighter options, consider a vibrant garden salad, steamed green beans, roasted asparagus, or sweet corn on the cob. Don’t forget the sauces! A squeeze of fresh lemon juice is essential, but a homemade tartar sauce, a creamy dill sauce, or even a spicy remoulade can elevate the experience.
Preparing Your Canned Salmon: A Step-by-Step Guide
Another great aspect of classic salmon patties is that you don’t need to live near the coast to enjoy this satisfying and delicious meal. Canned salmon brings the taste of the ocean to any kitchen! If you’re using canned salmon that contains bones and skin (often the most budget-friendly option), you’ll need to prepare your salmon before mixing, which is the most time-consuming part of the whole recipe but well worth the effort for the best texture and flavor.
To begin, you first need to thoroughly drain off all the liquid from the can. Then comes the “picking” process. While all parts of the canned salmon are edible, I highly suggest removing all visible bones, skin, and the gray-brown layer of meat that you’ll find closest to the skin. While edible, these elements will change the overall taste and texture of your finished salmon patties, potentially making them less appealing. Removing them ensures a smoother consistency and a purer salmon flavor that most people prefer.
Admittedly, this process can be a little messy and might feel like a hassle, but it’s the cheapest way to make salmon patties and produces a truly authentic, homemade taste that’s my personal favorite. However, if you prefer to skip this step entirely for maximum convenience, simply opt for boneless and skinless canned salmon. The choice is yours, but the results will always be delicious!
What Do I Need To Make Old Fashioned Salmon Patties?
Gathering your ingredients is the first step to making these delightful salmon patties. The beauty of this recipe lies in its simplicity, requiring just a few common pantry staples that come together to create something truly special. Here’s what you’ll need:
- Two (14.75 ounce) cans of salmon (classic, with bones and skin) or 6 (5 ounce) cans boneless skinless salmon
- 1/2 cup finely chopped onion (for flavor and texture)
- 2 teaspoons Tony Chachere’s Cajun seasoning (or your preferred blend for a zesty kick)
- 2 teaspoons dill weed (enhances the fish flavor beautifully)
- Approximately 2/3 cup mayo (for moisture and binding)
- 2 eggs (to help bind the patties)
- 1 sleeve saltine crackers, divided (for binding and a crispy coating)
- Oil for frying (vegetable, canola, or peanut oil work well)
Step-by-Step Instructions for Perfect Salmon Patties:
Follow these simple instructions to recreate those amazing, crispy, and tender salmon patties that everyone will love.
Step 1: Prepare the Salmon. If you are using skinless and boneless canned salmon, simply drain it very well. If you are using classic canned salmon (with bones and skin), carefully remove the bones, skin, and the gray-brown layer of meat closest to the skin for the best texture and flavor. Once prepared, place all the salmon into a large mixing bowl.
Step 2: Combine the Ingredients. Once your salmon is ready, add the finely chopped onion, Cajun seasoning, dill weed, mayo, and eggs to the bowl. Next, take approximately 10 saltine crackers from the sleeve, crush them thoroughly into fine crumbs, and add them to the salmon mixture. Using your hands (which works best for even incorporation) or a sturdy spoon, combine all the ingredients exceptionally well until everything is evenly distributed.
Step 3: Prepare the Cracker Coating. Crush the remaining saltine crackers into fine crumbs and place them in a shallow dish for dredging. I always find a paper plate to be incredibly convenient for easy clean-up – no extra dishes!
Step 4: Form and Coat the Patties. Gently scoop up a portion of the salmon mixture and carefully form it into a patty, about 1/2 to 3/4 inch thick. Then, place the patty into the crushed saltine crackers, gently pressing the crumbs to ensure they cover all sides thoroughly. Set the coated patty aside on a plate or tray and repeat this process until all the salmon mixture has been formed into patties and coated. For best results and easier handling, you can chill the formed patties in the refrigerator for 15-30 minutes before frying.
Step 5: Heat the Oil. In a large, heavy-bottomed skillet, heat about 1/4 to 1/2 inch of oil over medium heat. It’s crucial to get the oil to the right temperature. You’ll know the oil is hot enough if, when you place the tip of a wooden spoon into the oil, small bubbles rapidly form around the spoon and float up. Another quick test is if a tiny drop of water sizzles instantly when added. If the oil is smoking, it’s too hot; reduce the heat slightly.
Step 6: Fry to Golden Perfection. Carefully add the salmon patties to the hot pan, ensuring not to overcrowd the skillet. Fry for 3-4 minutes on each side, or until they achieve a beautiful, deep golden-brown crust and are heated through. Overcrowding can lower the oil temperature and prevent proper crisping. Work in batches if necessary. Once cooked, remove the patties and place them on a paper towel-lined rack to drain any excess oil, which helps maintain their crispiness. Serve hot with your favorite sauce and a generous squeeze of fresh lemon juice!
This recipe makes a large batch of classic salmon patties, so it’s perfect for feeding a family or for meal prepping! However, feel free to halve all the ingredients if you only need a few servings.
Tips for Crispy, Flavorful Salmon Patties Every Time
Achieving salmon patty perfection is easier than you think with a few simple tricks:
- Thorough Draining: Excess liquid in the canned salmon will make your patties soggy and difficult to bind. Squeeze out as much moisture as possible after draining for the best results.
- Don’t Overmix: While you want everything well combined, overmixing can make the patties tough. Mix until just combined.
- Chill Your Patties: If you have time, refrigerate the formed patties for at least 15-30 minutes. This helps them firm up, making them less likely to break apart during frying and ensuring a better crust.
- Maintain Oil Temperature: As mentioned in the instructions, the right oil temperature is key. Too low, and the patties absorb too much oil, becoming greasy. Too high, and the outside burns before the inside cooks through.
- Avoid Overcrowding: Cook in batches to prevent the oil temperature from dropping significantly. This ensures each patty fries evenly and gets that desirable crisp crust.
- Use a Cooling Rack: After frying, transfer the patties to a wire rack placed over a paper towel-lined baking sheet. This allows air to circulate, preventing the bottoms from becoming soggy.
Storage and Reheating Salmon Patties
One of the many benefits of these salmon patties is how well they store, making them ideal for leftovers or meal prep.
- Refrigeration: Store cooked and cooled salmon patties in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: To freeze, arrange cooked and cooled patties in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months.
- Reheating: For best crispness, reheat salmon patties in an oven or air fryer at 350°F (175°C) until warmed through and crispy again (about 10-15 minutes). You can also reheat them gently in a skillet with a little oil over medium heat. Microwaving is an option for speed but will result in a softer texture.
Customizing Your Salmon Patties: Delicious Variations
While this classic recipe is perfect as is, don’t hesitate to get creative and customize your salmon patties to your taste! Here are a few ideas:
- Herb Power: Add fresh chopped parsley, chives, or green onions to the mixture for a burst of fresh flavor.
- Spice It Up: Experiment with different seasonings beyond Cajun. Smoked paprika, garlic powder, a pinch of cayenne pepper, or even a dash of Old Bay seasoning can add new dimensions.
- Veggie Boost: Finely diced bell peppers, celery, or grated carrots can add extra nutrients and crunch.
- Cheesy Twist: A couple of tablespoons of grated Parmesan or sharp cheddar cheese mixed into the salmon can add a delightful savory note.
- Binder Alternatives: If you don’t have saltines, crushed Ritz crackers, Panko breadcrumbs, or even plain breadcrumbs can be used. Adjust the quantity slightly to achieve the right consistency.
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Old Fashioned Salmon Patties
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Ingredients
- Two (14.75 ounce cans of salmon or 6 (5 ounce) cans boneless skinless salmon)
- 1/2 cup finely chopped onion
- 2 teaspoons Tony Chachere’s cajun seasoning (or your preferred brand)
- 2 teaspoons dill weed
- Approximately 2/3 cup mayo
- 2 eggs
- 1 sleeve saltine crackers (divided)
- oil for frying
Instructions
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If you are using skinless boneless canned salmon, simply drain well. If you are using classic canned salmon, remove the bones, skin, and gray-brown layer of meat closest to the skin. Place the salmon into a large bowl.
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Once you have all the salmon ready, add the chopped onion, cajun seasoning, dill weed, mayo, and eggs to the bowl. Next you’re going to remove approximately 10 saltines from the sleeve, crush them well and add them to the salmon. Using your hands or a spoon, combine all the ingredients well.
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Crush the remaining saltine crackers and place them in a shallow dish for dredging. I always just use a paper plate for easy clean up.
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Gently scoop up a portion of the salmon and form it into a patty and then place it into the crushed saltine crackers, gently pressing the crumbs to cover on all sides. Set aside and repeat until completed.
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In a large skillet, heat the oil over medium heat. You’ll know the oil is hot enough if when you place a wooden spoon in the oil, bubbles form against the spoon and float up. Or when a drop of water sizzles when added.
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Carefully add the salmon patties to the pan and fry for 3-4 minutes on each side, or until golden brown.
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Remove to a paper towel lined rack to soak up any extra oil. Serve hot with your favorite sauce and a squeeze of lemon juice!
Notes
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Nutrition
We hope you enjoy making and sharing these wonderful Old Fashioned Salmon Patties as much as we do. This recipe is more than just a meal; it’s a connection to cherished memories and a testament to simple, delicious home cooking. Happy frying!