Old-Fashioned Salmon Patties: These classic salmon patties are shallow-fried and are made with Old Bay Seasoning to kick up the flavor a bit. Ready in under an hour, and using canned salmon, these are a great weekly staple dinner recipe.
Classics are called that for a reason! Food can take us back to a time or place, and I’m hoping these salmon patties can do that for you like they do for me, sitting at my Grandma’s table. At least once a week, I’d walk in to her house and see a plate just like this (well, the green Corelle pattern instead) sitting there full of fish patties:
I also love to make an old-fashioned tuna casserole or this hamburger hash brown casserole recipe on occasion. If you want to take a classic old-fashioned dish to pass at a party, nothing beats pea salad!
Now, if you aren’t a fan of frying in oil, you can easily make Air Fryer Salmon Patties as well or even bake lemon pepper salmon.
Jump to:
Why You’ll Love This Recipe
- Easy to make gluten-free: I haven’t tried it, but with so many gluten-free cracker and breadcrumb options out there, you should be able to make this fit your diet.
- Nutritious: Fish, and salmon in particular, provides a lot of nutrients and vitamins. I love to shake up what recipe I am using!
- Ready in only 40 minutes: Even with the required chill time, this is still a quick meal. You can also mix them up early and let them chill longer and cook quickly when the time comes.
Ingredients Needed
Here’s what you’ll need to make these salmon patties.
- Salmon – Use canned salmon. You can use deboned or not, it’s up to you – often there are tiny bones that you are able to just eat for extra nutrition. You may also cook your own salmon and flake apart, but I find canned to be delicious, nutritious, and affordable.
- Crackers – Saltines are the classic option, but breadcrumbs will also work.
- Egg – Use one whole egg. If your mixture isn’t sticking together, you can try adding a second yolk.
- Old Bay Seasoning – Again, this is what was always used and I still find it the best option! It adds just enough heat.
- Mayo – This is added to help bind the patties together better. It’s an old-fashioned method that grandma used.
- Frying oil – Vegetable oil is a great option because it has a neutral flavor and high smoke point. You can also use peanut or canola.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
How to Make Classic Salmon Patties
Frying was popular and made a lot of classic dishes we still eat today. I don’t mind shallow frying on occasion to achieve the perfect crispy crust!
STEP 1. Combine. Add all ingredients to a large bowl and mix well to combine.
STEP 2. Chill. Let the bowl chill in the fridge for about 30 minutes to soak up all of the moisture.
STEP 3. Form patties. Use your hands to gently form patties. Make sure and use enough pressure to stick everything together but not squish too tightly.
STEP 4. Fry patties. Pour oil in pan -the amount of oil will depend on the size of you frying pan. You’ll want enough oil to cover the bottom of the pan, and come up just a tad on the sides of the patties.
You don’t want the patties soaking in the oil. A ⅓ of an inch depth of oil, or so should be just fine.
Fry, in batches if necessary, until golden brown on the outside and heated through.
Recipe Pro Tips
- Leave time to chill. The resting/chill time is essential! It allows everything to soak in the moisture so that the crackers perform their job of binding everything together.
- Correct oil. Always use a neutral oil when frying, so it doesn’t impart any other flavors on your dish. Peanut, vegetable, and canola are all good options. Stay away from olive oil for frying.
Recipe FAQs
You can. Form the salmon mixture into patties and arrange them on a baking sheet lined with parchment paper. Freeze the patties for a couple of hours until firm. Transfer them to an airtight container and store them in the freezer. They will keep for up to 3 months.
When you are ready to enjoy, allow the salmon patties to thaw in the fridge and fry just as you normally would.
Make sure you are letting the mixture rest and chill to allow the crackers to soak up the moisture, otherwise dry cracker crumbles will not be "sticky" enough to hold together. Also, sometimes canned salmon can have a dry texture depending on the brand you purchase. If this is the case you can add an extra egg yolk to help it form better patties.
Salmon patties are best enjoyed warm. If you find yourself with cold leftovers, refer to the “Storage” section below to learn how to reheat them properly.
What to Serve with Salmon Patties
I’m always up for an amazing side salad! You can also add rolls and a veggie if you aren’t into salad, maybe some candied carrots or roasted broccoli.
Storage
- To store. Once the salmon patties have cooled down a bit, seal them in an airtight container. They can be kept in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To reheat. Thaw the salmon patties in the refrigerator and then put them in a single layer on a wire rack set over a baking sheet. Bake 350°F for 10-15 minutes or until heated through. Another great option is to reheat them in an air fryer. They maintain the same nice crispy texture in an air fryer on 370 degrees for about 3-5 minutes. You can also microwave a patty or two in 15 second intervals until heated through.
More Fish Recipes You’ll Love
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Old-Fashioned Salmon Patties Recipe
Video
Ingredients
- 15 ounces canned salmon drained and deboned
- ¾ cup saltine crackers crushed
- 2 teaspoons minced garlic
- 1 egg
- 2 tablespoons mayonnaise
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon Old Bay seasoning
- ½ tablespoon Italian seasoning
- 1 cup vegetable oil
- Parsley for garnish
- Lemon for serving
Instructions
- Add salmon, crackers, garlic, egg, pepper, salt, onion powder, old bay, and Italian seasoning to a large mixing bowl and mix until well combined.
- Cover the bowl of mix and place it into your refrigerator for about 20 minutes. This allows the crushed saltines to soak up the moisture and flavor and help the patties form together instead of crumble.
- Form the salmon mixture into even-sized patties, about 2 inches wide and ½ inch thick. Place them on a plate as you make them so that you can fry them all at once or in batches.
- Heat the oil in a large heavy-bottomed skillet over medium-high heat. Just enough to line the pan, or a thin layer of oil is needed, or about ⅓ inch of depth in the pan. This will give a crispier edge, instead of "soaking" the patty. Fry the salmon patties for 3-4 minutes on each side (flipping with a spatula that's wide enough to support the entire patty) and fry until they are nice and golden brown. ** See notes for tips to prevent crumbling.Transfer the salmon patties to a plate lined with paper towels. Do not crowd the oil. Fry in batches if needed.
- Serve warm garnished with parsley and lemon wedges.
Notes
- Nutrition information is calculated as if 2 tablespoons of oil were absorbed during cooking.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Gabby says
I cannot wait to try!!! Have you used bread crumbs in the place of the saltines? Asking for “a friend” 😅🥰
Jessica says
Hi Gabby! I haven’t try that but I’d love to hear if you do!
Jill says
(Mmmm trout patties.) I’ve made salmon patties before but without Old Bay and Italian Seasoning. So I use them this time and the fam liked them even better!
Now my stovetop is covered in grease because I’m messy but it was worth it.
Jessica says
😂 My stove-top gets messy with these too! I’m glad you liked them, thanks for letting me know! 😘
Bonnie says
Could these be fried in a deep fryer basket?
Jessica says
Hi Bonnie! That’s a great question. I haven’t tried this but I’d love to know if you try it. I’m not sure, since I’d be cautious of them holding their shape when added to the basket – hoping they don’t fall apart when added to the oil.