Old Fashioned Salmon Patties are crispy golden patties packed with tender salmon, zesty Dijon, and fresh parsley. They sear to a golden crisp on the outside, releasing delicate flakes of seasoned fish with a hint of lemon and herb. Quick to mix and cook, these patties bring classic comfort to any table and are beginner-friendly—perfect for a fuss-free dinner that feels like coming home.
Key Ingredients
A handful of simple pantry staples comes together perfectly in these salmon patties. Here’s what you need:
- 1 can salmon (14 ounce): Flaked protein base that’s ready to use and full of omega-3 goodness.
- 1/2 cup breadcrumbs: Binds the mixture and adds gentle structure for perfect patties.
- 1/4 cup finely chopped onion: Provides a subtle sweetness and a bit of crunch in every bite.
- 1 large egg: Acts as the glue to hold all ingredients together firmly.
- 2 tbsp mayonnaise: Adds moisture and a smooth, creamy texture.
- 1 tsp Dijon mustard: Brings a tangy kick that brightens the salmon flavor.
- 1 tbsp chopped fresh parsley: Infuses a fresh herbal note and a pop of color.
- 1 tsp lemon juice: Lifts flavors with zesty brightness and balances richness.
- 1/2 tsp salt: Enhances all the savory notes and seasons the fish.
- 1/4 tsp black pepper: Adds a gentle heat to round out the seasoning.
- 2 tbsp vegetable oil: For frying, ensuring a crisp, golden exterior without sticking.
How To Make Old Fashioned Salmon Patties
These salmon patties come together in just a few simple steps, combining flavorful ingredients to form perfectly seasoned cakes that cook up golden brown. Follow the instructions below and you’ll have hot, crispy patties on your plate in no time!
1. Drain the salmon and discard any skins and bones. Open the can, pour off excess liquid, then remove and pick through the flaked salmon to ensure no bones remain.
2. In a large bowl combine salmon flakes with breadcrumbs, chopped onion, beaten egg, mayonnaise, Dijon mustard, parsley, lemon juice, salt, and pepper, mixing until just combined. Be careful not to overmix—gently fold so the patties stay tender.
3. Shape the mixture into six evenly sized patties, pressing down lightly to compact them. If they feel loose, chill in the fridge for 10–15 minutes so they hold together.
4. Heat the vegetable oil in a nonstick skillet over medium heat until shimmering but not smoking.
5. Cook the patties for 3 to 4 minutes on each side, using a spatula to flip carefully, until each side is golden brown and the centers are heated through.
6. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil before serving.
Serving Suggestions
These salmon patties shine when paired thoughtfully. Whether you’re after a casual dinner or a light lunch, these ideas will have you covered.
- Serve with tartar sauce and a squeeze of fresh lemon for a classic combo that cuts through the richness.
- Stack them on a toasted whole-grain bun with lettuce, tomato, and a smear of aioli to make a hearty salmon burger.
- Plate alongside a crisp green salad tossed in a lemon-herb vinaigrette for a refreshing contrast.
- Offer with steamed vegetables like asparagus or green beans for a balanced, nutrient-packed meal.
Tips For Perfect Old Fashioned Salmon Patties
A few insider pointers make these patties truly shine. Use the notes below to customize, store, and serve them just the way you like.
- You can substitute crushed saltine crackers for breadcrumbs if preferred.
- A pinch of Old Bay seasoning adds a classic seafood flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Serve warm with lemon wedges or tartar sauce for dipping.
How To Store It
Keeping your salmon patties fresh and flavorful is easy with the right storage techniques. Follow these tips to enjoy perfect leftovers.
- Refrigerator: Place cooled patties in an airtight container and refrigerate for up to 2 days. This method maintains moisture without sogginess.
- Freezer: Flash-freeze patties on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F oven on a baking sheet for 8–10 minutes or in a lightly oiled skillet over medium heat until heated through, preserving crispiness.
- Labeling: Always date your storage containers so you know when to use them—freshness first!
Frequently Asked Questions
Here are answers to some common questions about making salmon patties at home:
- Can I use fresh salmon instead of canned salmon in this recipe?
Yes, you can substitute fresh salmon. Poach or bake about 12 ounces of fresh salmon until just cooked, then flake it and let it cool before mixing with the other ingredients. You may need to adjust the breadcrumbs slightly if the mixture feels too wet or too dry.
- How can I prevent the patties from falling apart during cooking?
Make sure the mixture is well combined but not overmixed. If it’s too loose, add an extra tablespoon of breadcrumbs. After shaping, refrigerate the patties for at least 15 minutes so they firm up. Use a nonstick skillet and a gentle touch when flipping to keep them intact.
- What are some suitable substitutes for breadcrumbs?
You can replace breadcrumbs with crushed saltine crackers, panko, or even crushed crackers such as Ritz. For a gluten-free option, use almond flour or gluten-free crackers. Adjust the quantity so the mixture holds together without being crumbly.
- How do I store and reheat leftover salmon patties?
Store cooled patties in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F oven for about 8–10 minutes, or reheat gently in a skillet over medium-low heat until heated through.
- Can I prepare the salmon patty mixture in advance?
Yes. Mix the ingredients and shape the patties, then arrange them on a tray lined with parchment paper and cover tightly. Refrigerate for up to 12 hours. Cook directly from chilled; you may need an extra minute per side to heat through.
- What dipping sauces or sides pair well with these salmon patties?
Classic accompaniments include tartar sauce, lemon aioli, or a simple yogurt-dill sauce. Serve with lemon wedges, a crisp green salad, steamed vegetables, or on a bun as a sandwich with lettuce and tomato.
- How can I add more flavor or seasoning to these patties?
Stir in a pinch of Old Bay seasoning, garlic powder, or a dash of smoked paprika for extra depth. You can also add finely chopped bell pepper or celery for texture, or fresh dill instead of parsley for a different herb profile.
What Makes This Special
Old Fashioned Salmon Patties hit all the right notes—crispy on the outside, tender and flavorful inside, with just enough tang from Dijon and lemon to keep things interesting. They’re so easy, you’ll feel like a kitchen pro even on a weeknight, and they’re versatile enough for sandwiches, salads, or a simple plate with veggies. Go ahead and print this recipe to keep it in your trusty cookbook, then come back and let me know how it turned out—questions, comments, or high-fives all welcome!
Old Fashioned Salmon Patties
Description
These salmon patties sear to a golden crisp on the outside, releasing tender flakes of seasoned fish with a hint of lemon and herb. Quick to mix and cook, they bring classic comfort to any table.
Ingredients
Instructions
-
Drain the salmon and discard any skins and bones.
-
In a large bowl combine salmon flakes with breadcrumbs onion egg mayonnaise mustard parsley lemon juice salt and pepper mixing until just combined.
-
Shape the mixture into six evenly sized patties.
-
Heat the vegetable oil in a nonstick skillet over medium heat.
-
Cook the patties for 3 to 4 minutes on each side or until golden brown and heated through.
-
Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
Note
- You can substitute crushed saltine crackers for breadcrumbs if preferred.
- A pinch of Old Bay seasoning adds a classic seafood flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Serve warm with lemon wedges or tartar sauce for dipping.
