Old Fashioned Salmon Patties are a simple, comforting dish made with canned salmon, breadcrumbs, eggs, and a few basic seasonings. They’re crispy on the outside and tender inside, with a mild salmon flavor that’s easy to love. These patties are great when you want something quick but still feel like a homemade meal.
I’ve always enjoyed making salmon patties because they come together so easily, and leftover canned salmon is a great pantry friend. I like to add a little squeeze of lemon juice for some brightness and sometimes mix in finely chopped onion or celery for a bit of crunch. It’s a cozy recipe that feels like a hug on a plate.
My favorite way to enjoy these patties is to serve them with a side of mashed potatoes or a fresh green salad. Sometimes I top them with a dollop of tartar sauce or a simple homemade remoulade. I find they’re also perfect for sandwiches, tucked between soft bread with lettuce and tomato. These salmon patties have been a family favorite for years, and I hope they become one for you too!
Key Ingredients & Substitutions
Canned Salmon: Pink or red salmon works well here. I like to pick ones with skin and bones, as those add flavor and calcium, but you can remove them if you prefer. If salmon isn’t handy, canned tuna is a good backup.
Breadcrumbs: These help hold the patties together and create a nice crust. If you want gluten-free, try crushed gluten-free crackers or oats instead.
Eggs: Eggs bind the mixture. If you need a vegan option, a flaxseed or chia seed egg works, but the texture will be a bit different.
Mayonnaise & Mustard: Both add moisture and flavor. You can swap mayo with Greek yogurt or a vegan mayo. Mustard adds a bit of tang — feel free to adjust to your taste.
Fresh Herbs: Parsley or dill brighten the flavor. I like dill for a classic touch, but parsley or chives work great too. Dried herbs can be used if fresh aren’t available.
How Do You Get Salmon Patties Crispy Without Falling Apart?
The secret is in the right balance of ingredients and careful handling when cooking. Here’s what I do:
- Mix ingredients gently, so you don’t overwork the salmon and make the patties tough.
- Add enough breadcrumbs to bind but not so much that the patties dry out. About ½ cup is a good start.
- Shape patties firmly but don’t pack too tight.
- Use medium heat and enough oil or butter to coat the pan well.
- Let patties cook undisturbed for 4–5 minutes each side. Moving them too soon can cause breakage.
- Coating patties lightly with extra breadcrumbs before frying adds a crunchy crust that holds together better.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the ingredients without spills.
- Fork or spoon – to gently break up the salmon and mix the patties without overworking.
- Non-stick or cast-iron skillet – helps create a nice crispy crust without sticking.
- Spatula – for carefully flipping the patties without breaking them.
- Measuring cups and spoons – to get the right balance of seasonings and binds.
Flavor Variations & Add-Ins
- Add finely chopped bell peppers or jalapeños for a little crunch and mild heat.
- Mix in shredded cheddar or pepper jack cheese for extra creaminess and flavor.
- Swap parsley with fresh dill or chives to change the herb flavor slightly.
- Use cooked and chopped shrimp or crab instead of salmon for a seafood twist.
How to Make Old Fashioned Salmon Patties?
Ingredients You’ll Need:
Main Ingredients:
- 2 (14.75 oz) cans pink or red salmon, drained and flaked
- 1/2 cup breadcrumbs (plus extra for coating)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery (optional)
- 2 eggs, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon mustard (Dijon or yellow)
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley or dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 3 to 4 tablespoons vegetable oil or butter for frying
To Serve:
- Lettuce leaves
- Lemon wedges
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to cook. So in around 25 minutes total, you’ll have warm, delicious salmon patties ready to enjoy!
Step-by-Step Instructions:
1. Mix the Patty Ingredients:
In a large bowl, combine the flaked salmon (remove large bones if you like) with breadcrumbs, chopped onion, celery, beaten eggs, mayonnaise, mustard, lemon juice, parsley, garlic powder, paprika, salt, and black pepper. Stir gently but thoroughly until everything is mixed evenly.
2. Shape and Coat the Patties:
Form the mixture into patties about 3 inches across and 1 inch thick. Lightly press some extra breadcrumbs onto each patty’s surface to get a nice crispy crust when fried.
3. Cook the Patties:
Heat the oil or butter in a skillet over medium heat until hot. Carefully place the patties into the pan and fry for 4 to 5 minutes on each side until golden brown and cooked through. Avoid flipping too early so the patties hold together well.
4. Serve and Enjoy:
Transfer the patties to a plate lined with paper towels to drain any extra oil if you like. Serve them warm on a bed of lettuce with lemon wedges for squeezing over. They’re also tasty with tartar sauce or your favorite dips. Enjoy your meal with sides like salad or mashed potatoes for a classic touch!
Can I Use Frozen Salmon Instead of Canned?
Yes, you can use cooked, flaked frozen salmon that’s fully thawed and patted dry. You might need to add a bit more binder like breadcrumbs or an extra egg since fresh salmon has more moisture than canned.
Can I Make Salmon Patties Ahead of Time?
Absolutely! Form the patties and place them on a baking sheet lined with parchment paper. Cover and refrigerate for up to 24 hours before frying. This helps them hold their shape better when cooking.
How Should I Store Leftover Salmon Patties?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over medium heat or in the microwave until heated through.
What Can I Serve with Salmon Patties?
These patties pair wonderfully with mashed potatoes, green salads, coleslaw, or even tucked into a sandwich bun with lettuce and tartar sauce for a tasty meal.
