Old Fashioned Salmon Patties

These classic salmon patties are a budget-friendly way to enjoy a savory, crispy meal. They are simple to prepare and work well as either an appetizer or a main course.

List of ingredients

• 1 (14.75-ounce) can pink salmon – drained well
• 1 tablespoon all-purpose flour – for binding
• 10 saltine crackers (crushed) – for texture and salt
• 1 teaspoon yellow mustard – for a tangy flavor
• 1 large egg (well beaten) – to hold the patties together
• 1 tablespoon buttermilk – for moisture and richness
• 1/4 cup finely diced onion – for aromatic flavor
• 1/4 teaspoon salt – to enhance the salmon
• 1/4 teaspoon black pepper – for a mild spice
• 2 tablespoons vegetable oil – for high-heat frying
• 2 tablespoons unsalted butter – for color and flavor

step-by-step instructions

1. Prepare the Salmon: Drain the canned salmon thoroughly. If you prefer a smoother texture, remove the skin and bones, although the bones are soft and edible. Place the salmon in a large mixing bowl.
2. Mix the Batter: Add the flour, crushed saltine crackers, mustard, beaten egg, buttermilk, diced onion, salt, and pepper. Stir until well combined and allow the mixture to rest for 5 minutes.
3. Form and Chill: Scoop approximately 1/4 cup of the mixture and shape it into a patty. Repeat until you have 8 patties, then place them in the refrigerator for 15 to 20 minutes to firm up.
4. Pan-Fry: Heat the vegetable oil and unsalted butter in a large skillet over medium heat. Brown the patties in batches for 4 to 5 minutes per side. Drain them on paper towels and serve warm.

Preparation Mastery

Managing Canned Salmon Texture

When using canned salmon, ensure you drain the liquid completely to prevent the patties from becoming too wet. If you choose to leave the bones in, mash them well with a fork so they blend into the mixture. This adds calcium and keeps the patties structurally sound.

Achieving the Right Binding Consistency

The balance of flour and crushed crackers is critical for a patty that doesn’t crumble. If the mixture feels too sticky to handle, stir in an extra tablespoon of crushed crackers. Conversely, if the mixture is too dry and won’t hold a shape, add a teaspoon of buttermilk.

The Importance of Chilling the Patties

Refrigerating the formed patties for 20 minutes allows the starches in the flour and crackers to fully hydrate. This process firms up the proteins and fats, making the patties less likely to break when flipped. Skipping this step often leads to patties falling apart in the skillet.

Proper Onion Dicing

Dice the onion as finely as possible to ensure it cooks through during the short frying time. Large chunks of onion can create weak spots in the patty and may remain raw. A fine dice distributes the flavor evenly throughout the salmon mixture.

Cooking Techniques

Controlling Pan Temperature

Maintain a steady medium heat to ensure the butter does not burn before the salmon is cooked. If the oil begins to smoke, lower the heat slightly. A consistent temperature allows the exterior to brown evenly while the center heats through.

Avoiding Overcrowding the Skillet

Fry the patties in batches rather than crowding them all into one pan. Overcrowding lowers the temperature of the oil, which leads to steaming instead of searing. This results in a greasy patty rather than a crispy one.

Flipping for Maximum Crispness

Wait until the edges of the patty are golden brown and the meat has released from the pan before flipping. Flipping too early can tear the bottom surface. Use a wide spatula to support the entire base of the patty during the turn.

Using a Paper Towel for Excess Grease

Always transfer fried patties to a wire rack or paper towels immediately after cooking. This prevents the bottom of the patty from sitting in oil and becoming soggy. Blotting the top surface also ensures a cleaner taste and presentation.

Ingredient Alternatives

Replacing Canned Salmon with Fresh Salmon

If using fresh salmon, poach or bake the fillet until just cooked, then flake it with a fork. You will need approximately 2 cups of flaked cooked salmon for this recipe. Be mindful that fresh salmon may require additional salt compared to the pre-salted canned version.

Substituting Saltine Crackers

Panko breadcrumbs are an excellent alternative for a lighter, crunchier exterior. You can also use crushed cornflakes or plain breadcrumbs if saltines are unavailable. Adjust the added salt in the recipe if using unsalted breadcrumbs.

Alternatives to Buttermilk

If you do not have buttermilk, you can make a quick substitute by adding one teaspoon of lemon juice to a tablespoon of whole milk. Alternatively, a tablespoon of plain Greek yogurt or sour cream provides a similar tang and moisture. These options keep the recipe creamy without needing store-bought buttermilk.

Using Different Mustards

While yellow mustard is traditional, Dijon mustard offers a sharper, more sophisticated flavor. Whole grain mustard adds a nice textural element with its mustard seeds. Use the same quantity regardless of the variety chosen.

Flavor Enhancements

Adding Fresh Herbs

Freshly chopped parsley or dill adds a bright, herbaceous note that complements the richness of the salmon. Stir in about one tablespoon of minced herbs during the mixing stage. Chives are also a great option for a mild onion-like flavor.

Incorporating Spicy Elements

For a bit of heat, add a pinch of cayenne pepper or a dash of smoked paprika to the dry ingredients. Finely minced jalapeño can also be added along with the onions. These additions provide a modern twist to the old-fashioned flavor profile.

Citrus Accents for Balance

Adding a teaspoon of lemon zest to the mixture brightens the overall taste of the patty. Serving the finished cakes with a fresh lemon wedge allows you to add acidity right before eating. This cuts through the richness of the butter and oil.

Adding Alliums

A half-teaspoon of garlic powder or one clove of minced fresh garlic can deepen the savory profile. Garlic pairs exceptionally well with salmon and complements the existing onion. Ensure fresh garlic is minced very fine to avoid large raw bits.

Serving and Pairing Suggestions

Traditional Southern Sides

Serve these patties with creamy coleslaw and buttered corn for a classic Southern experience. Mashed potatoes provide a hearty base that balances the crispiness of the salmon. A side of collard greens also adds a healthy, bitter contrast to the meal.

Creating a Salmon Burger

Transform these patties into burgers by serving them on toasted brioche or whole wheat buns. Add a leaf of crisp lettuce, a slice of tomato, and a slice of red onion. This makes the recipe a more substantial dinner option for the whole family.

Selecting the Best Dipping Sauces

Tartar sauce is the most traditional accompaniment for salmon patties due to its creamy and tangy nature. A spicy remoulade or a lemon-garlic aioli also works well. For a lighter option, a simple squeeze of lemon and a dash of hot sauce is sufficient.

Light Salad Pairings

Pair the patties with a fresh garden salad tossed in a lemon vinaigrette. A cucumber and tomato salad with red onions also provides a refreshing crunch. These lighter sides prevent the meal from feeling too heavy.

Storage and Preservation

Refrigerating Cooked Patties

Store leftover cooked patties in an airtight container in the refrigerator. They will stay fresh and safe to eat for 3 to 4 days. Allow them to cool completely before sealing the container to prevent moisture buildup.

Freezing Uncooked Patties

Place formed, raw patties on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a heavy-duty freezer bag with air squeezed out. This prevents the patties from sticking together and preserves their shape.

Freezing Cooked Patties

To freeze cooked patties, wrap each one individually in wax paper before placing them in a freezer bag. This prevents ice crystals from forming on the surface. They can be stored in the freezer for up to two months.

Thawing Methods for Frozen Patties

Thaw uncooked patties slowly in the refrigerator overnight before frying. For cooked patties, thawing in the fridge is also recommended to maintain texture. Avoid thawing in the microwave, as this can make the salmon rubbery.

Reheating Methods

Using the Oven for Bulk Reheating

Preheat your oven to 350 degrees Fahrenheit and place patties on a parchment-lined sheet. Heat for 10 to 12 minutes, turning once halfway through. This method ensures the patties are heated evenly without becoming too greasy.

Quick Reheating in a Skillet

Place a small knob of butter in a skillet over medium-low heat. Add the patties and cook for 2 to 3 minutes per side until warmed through. This is the best method for restoring the original crispy exterior.

Air Fryer Reheating

Place the patties in an air fryer at 375 degrees Fahrenheit for about 3 to 5 minutes. This is the fastest way to achieve a crunch similar to the initial fry. Be careful not to overcook them, or they may dry out.

Microwave Caution

While the microwave is fast, it often makes salmon patties soft and rubbery. If you must use a microwave, heat them on medium power in short 30-second intervals. Pat them with a paper towel afterward to remove excess surface moisture.

Troubleshooting Common Issues

Patties Falling Apart in the Pan

If patties crumble, they may not have been chilled long enough or lack sufficient binder. Ensure the egg is well beaten and the crackers are crushed finely. Avoid flipping the patty until a solid crust has formed on the bottom.

Patties Browning Too Quickly

Excessive browning often indicates the heat is too high, causing the butter to burn. Lower the temperature to medium or medium-low. If the pan gets too hot, remove it from the heat for a minute before adding the next batch.

Salmon Flavor Too Strong

If the canned salmon taste is too intense, increase the amount of diced onion or add fresh lemon zest. Adding a bit more black pepper can also help balance the richness. Using a higher quality pink salmon can also improve the flavor profile.

Mixture Too Sticky to Handle

A sticky mixture usually means there is too much moisture from the salmon or buttermilk. Stir in an additional tablespoon of crushed crackers or flour until the dough is manageable. Your hands should be slightly dampened to prevent sticking during shaping.

Frequently Asked Questions

Can I bake these instead of frying?

Yes, you can bake these patties at 400 degrees Fahrenheit for 12-15 minutes. Lightly grease a baking sheet or use parchment paper to prevent sticking. Flip them halfway through the cooking time for even browning.

Is canned salmon healthy?

Canned salmon is a great source of omega-3 fatty acids, protein, and calcium. Because the bones are often included and edible, it provides more calcium than fresh fillets. It is a nutrient-dense and affordable protein option.

How long do they stay fresh?

Cooked patties last 3 to 4 days in the refrigerator when stored in an airtight container. Uncooked patties should be cooked within 24 hours if kept in the fridge. For longer storage, use the freezer methods described above.

Can I make these gluten-free?

To make these gluten-free, replace the all-purpose flour with a gluten-free 1:1 blend. Substitute the saltine crackers with gluten-free crackers or almond meal. Ensure the mustard used is certified gluten-free.

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