Remember those salmon patties that made Friday fish dinners something special? After inheriting my grandmother's treasured old fashioned salmon patties recipe and fine-tuning it through years of family dinners, I'm sharing our perfected version. Unlike modern recipes that complicate things, this classic approach lets the salmon shine with just the right amount of seasoning and the perfect crispy crust.
Why You Will Surely Love This old fashioned salmon patties recipe
While many attempt to modernize these classic salmon patties, our recipe stays true to those simple, satisfying patties that graced Southern tables for generations. Whether you're using grandma's old fashioned salmon patties recipe with crackers or trying our cornmeal variation, these patties deliver that perfect balance of crispy exterior and tender, flavorful interior.
Why This old fashioned salmon patties recipe Recipe Works
Traditional Perfection:
- Perfect crispy crust
- Tender, flaky interior
- Simple, clean flavors
- No fancy ingredients
Practical Benefits:
- Budget-friendly
- Pantry ingredients
- Make-ahead friendly
- Freezes beautifully
The first time I served these, Max declared them "fish cookies" - now it's our family's favorite Friday tradition!
Jump to:
- Why You Will Surely Love This old fashioned salmon patties recipe
- Why This old fashioned salmon patties recipe Recipe Works
- Old Fashioned Salmon Patties Recipe Ingredients
- How To Make Old Fashioned Salmon Patties Recipe
- Substitutions
- Old Fashioned Salmon Patties Recipe Variations
- Equipment for Perfect Salmon Patties
- Storing Your old fashioned salmon patties recipe
- Aunt Emma's Secret Salmon Magic
- Time for Perfect Salmon Patties!
- FAQ
- Related
- Pairing
- Grandma’s Old-Fashioned Salmon Patties Recipe
Old Fashioned Salmon Patties Recipe Ingredients
The Stars:
- Canned pink salmon
- Farm-fresh eggs
- Crushed saltines
- Diced onion ("The fantastic four," as Max calls them!)
The Seasoning Squad:
- Old Bay
- Black pepper
- Fresh parsley
- Lemon zest (Because bland patties are banned in our kitchen)
Golden Crust Makers:
- Vegetable oil
- Butter pat (A little bit of both - grandma's secret!)
The Flavor Boosters:
- Worcestershire sauce
- Pinch of cayenne
- Touch of garlic powder (Our modern twist on tradition)
See recipe card for quantities.
Tip: Those tiny bones are pure nutrition gold - they'll disappear into the mix while adding amazing health benefits.
How To Make Old Fashioned Salmon Patties Recipe
Let's Break Down Grandma's Salmon Patty Magic Into Simple Steps
Prep Steps:
- The Salmon Setup:
- Drain salmon well
- Remove any dark skin
- Leave those soft bones
- Break into small flakes
- Building Flavors:
- Mix in beaten eggs
- Add crushed crackers
- Fold in seasonings
- Let rest briefly
The Magic Touch:
- Form gentle patties
- Don't overwork
- Keep size uniform
- Chill if time allows
Frying Success:
- Heat pan properly
- Add oil-butter mix
- Fry until golden
- Flip just once
Pro Tip: A hot pan is crucial - test with a drop of water; if it dances, you're ready to fry.
Substitutions
Consequently, while traditional recipes hold a special place in our hearts, modern kitchens often call for adaptable solutions. Here are our kitchen-tested alternatives that maintain that classic taste while meeting various dietary needs.
Binding Options:
- Saltines → Breadcrumbs
- Crackers → Cornmeal
- Regular → Gluten-free crumbs
- Crumbs → Quick oats (Each creates a slightly different texture, but all work beautifully)
Seasoning Switches:
- Old Bay → Cajun seasoning
- Fresh herbs → Dried (use less)
- Onion → Shallots
- Lemon → Lime zest (Max's favorite is the Cajun kick!)
Special Diet Swaps:
- Regular → Gluten-free crackers
- Eggs → Flax eggs
- Flour dredge → Almond flour
- Butter → Olive oil
Pro Tip: When changing the binder, you might need to adjust the egg amount slightly - watch the mixture's texture.
Old Fashioned Salmon Patties Recipe Variations
Moreover, while the traditional recipe is timeless, these tasty variations bring new life to an old favorite.
Southern Style:
- Cornmeal crust
- Cajun seasoning
- Bell peppers
- Hot sauce dash (Max's "spicy fish cookies")
Mediterranean Twist:
- Fresh dill
- Lemon zest
- Capers
- Feta crumbles (Our "vacation patties")
Asian-Inspired:
- Ginger-soy sauce
- Green onions
- Sesame seeds
- Panko crumbs
Herb Garden Version:
- Fresh herbs mix
- Garlic
- Shallots
- Dijon touch
Pro Tip: Whatever variation you choose, keep the basic patty-to-binder ratio the same for perfect texture.
Equipment for Perfect Salmon Patties
Subsequently, let's focus on the key tools that ensure perfectly crispy, never-falling-apart patties.
Essential Tools:
- Cast iron skillet (for perfect crust)
- Wide spatula (for easy flipping)
- Fine mesh strainer (draining salmon)
- Fork (flaking fish perfectly)
Measuring Must-Haves:
- ⅓ cup measure (uniform patties)
- Mixing bowl (combining ingredients)
- Small plates (for shaping)
- Splatter guard (clean stovetop!)
Kitchen Story: After our "flying patty incident," Max now calls our wide spatula the "salmon catcher" - perfect flips every time!
Pro Tip: Cast iron beats all other pans for that golden crust - worth the investment!
Storing Your old fashioned salmon patties recipe
Therefore, proper storage is key to enjoying these patties beyond dinner time.
Fresh Storage:
- Fridge (3 days max)
- Airtight container
- Single layer
- Wax paper between
- Cool completely first
Freezer Magic:
- Up to 3 months
- Flash freeze on tray
- Wrap individually
- Double-bag
- Label clearly
Reheating Right:
- Oven (350°F, 10 mins)
- Skillet (low heat)
- Never microwave
- Crisp up in pan
Tip: If freezing, slightly undercook the patties - they'll finish perfectly when reheated.
Aunt Emma's Secret Salmon Magic
Undoubtedly, my Aunt Emma's touch transformed these salmon patties from good to unforgettable. While everyone focuses on the crispy crust, she taught me her game-changing step: a splash of buttermilk in the mix and a 10-minute rest before shaping.
"Fish needs tenderness too," she'd whisper, mixing that tablespoon of buttermilk into the salmon mixture. The gentle acidity tenderizes while adding subtle richness. But her real genius? She'd sprinkle a pinch of sugar along with the salt. "Not enough to taste," she'd say, "just enough to make the salmon sing." Now Max calls it our "magic fish dust."
That 10-minute rest allows the flavors to meld and the mixture to set up perfectly. Every time I make these patties, I hear Emma saying, "Patience makes perfect patties, darling!"
Time for Perfect Salmon Patties!
Subsequently, with Aunt Emma's secrets and our tested tips, you're ready to create salmon patties that would make any Southern grandmother proud. Whether you're craving classic comfort food or looking for a budget-friendly dinner win, these patties deliver that perfect blend of crispy and tender every time.
Love seafood classics? Don't miss our zesty Hillbilly Fish Fry Seasoning for the perfect fish fry, or indulge in our elegant Crab Brulee Recipe for something special.
Share your patty creations with us on social media and follow us we would love exchanging yummy dishes!!
Rate this recipe and join our seafood-loving family!
Last Tip: Double the batch - these freeze beautifully for quick future dinners!
Need answers about perfecting your salmon patties? Check our FAQ section below!
FAQ
What to use to keep salmon patties from falling apart?
The secret to cohesive salmon patties lies in the right ratio of binders. Eggs are your primary binder - one egg per can of salmon is perfect. Additionally, letting the mixture rest for 10 minutes before shaping helps everything hold together. Aunt Emma's buttermilk trick also helps create a better bind, while finely crushed crackers or breadcrumbs absorb excess moisture without making the patties dry.
What can I use instead of breadcrumbs in salmon patties?
You've got several options! Crushed saltine crackers are traditional and work beautifully. Other alternatives include crushed corn flakes, quick oats, cornmeal, or even crushed pork rinds for a low-carb option. Each creates a slightly different texture, but all work well as binders. Just remember to crush them finely for the best texture.
Do you put mayo in salmon patties?
While some recipes call for mayonnaise, traditional old fashioned salmon patties don't typically include it. Mayo can make the patties too rich and wet. Instead, we rely on eggs and our secret buttermilk addition for moisture and binding. However, mayo makes an excellent base for a quick tartar sauce to serve alongside!
Why put vinegar in canned salmon?
A small amount of vinegar (or lemon juice) helps cut through the richness of canned salmon and brightens the overall flavor. It also helps neutralize any strong "fishy" taste that canned salmon might have. If you're using vinegar, add just a splash - about a teaspoon per can. The acid should enhance, not overwhelm, the salmon's natural flavor.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this old fashioned salmon patties recipe:
Grandma’s Old-Fashioned Salmon Patties Recipe
Equipment
- 1 Cast iron skillet (For the best crispy crust)
- 1 Mixing bowl (To combine ingredients)
- 1 Wide spatula (Helps with easy flipping)
- 1 Fine-mesh strainer (Drains salmon well)
- 1 Fork (Flakes salmon perfectly)
- 1 Measuring Cup (Ensures uniform patty size)
Ingredients
- 1 can Pink salmon - Drained soft bones left in
- 2 Eggs - Beaten
- ½ cup Crushed saltines - Or substitute breadcrumbs
- ¼ cup Diced onion - White or yellow
- 1 teaspoon Old Bay seasoning - Or Cajun seasoning
- ½ teaspoon Black pepper - Adjust to taste
- 1 tablespoon Fresh parsley - Chopped
- ½ teaspoon Lemon zest (Optional) - for extra freshness
- 1 tablespoon Worcestershire sauce - Adds depth of flavor
- ¼ teaspoon Cayenne pepper (Optional) - for a spicy kick
- ½ teaspoon Garlic powder (Optional) - for extra flavor
- 2 tablespoon Vegetable oil - For frying
- 1 tablespoon Butter - Mixed with oil for crispiness
Instructions
- Drain the salmon, remove dark skin, but keep the soft bones.
- Flake the salmon into small pieces using a fork.
- In a mixing bowl, combine flaked salmon, beaten eggs, crushed saltines, diced onion, Old Bay seasoning, black pepper, parsley, lemon zest, Worcestershire sauce, cayenne, and garlic powder. (Mix gently)
- Let the mixture rest for 10 minutes to allow flavors to meld and the texture to set.
- Shape into 8 equal-sized patties. Don’t overwork the mixture to keep them tender.
- Heat a cast iron skillet over medium heat.
- Add vegetable oil and butter, letting it get hot but not smoking.
- Fry the patties for 3-4 minutes per side, flipping once, until golden brown and crispy.
- Transfer to a plate lined with a paper towel to drain excess oil.
- Serve warm with lemon wedges.
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