Old Fashioned Salmon Patties Recipe

There’s something beautifully nostalgic about an old fashioned salmon patty. Crisp, golden on the outside, soft and flavorful on the inside, they’re a comforting reminder of home-cooked meals from years past. My grandmother used to whip these up for Sunday lunches, serving them with a simple squeeze of lemon and a side of buttery green beans. They’re hearty, versatile, and perfect for those nights when you want a quick, wholesome meal that doesn’t skimp on flavor. Whether you grew up eating these or you’re discovering them for the first time, this recipe will have you hooked (pun intended).

this RECIPE

A little story from my kitchen

I’ll never forget the first time I made salmon patties on my own. It was my first apartment, and I was determined to recreate the cozy meals my grandmother made so effortlessly. Of course, my kitchen at the time was tiny (think half-sized appliances), and I was woefully unprepared. I didn’t have a food processor to blend ingredients or even a proper spatula to flip the patties! But I made do, mixing everything in a large cereal bowl and frying the patties in a single small pan. Despite my makeshift setup, the smell of the patties sizzling in oil brought me straight back to Grandma’s kitchen. That first bite—crispy, lemony, and perfectly seasoned—tasted just like home. Now, these patties have become a staple in my own family’s weekly meal rotation.

The origin story: how salmon patties became a classic

Salmon patties (or salmon cakes, depending on where you’re from) have been a beloved dish in homes across the U.S. for generations. They rose to popularity as a budget-friendly way to use canned salmon, which became widely available in the early 20th century. Packed with protein and omega-3s, canned salmon was a pantry staple for many households, especially during tough economic times. Over the years, this simple recipe has been adapted with regional twists, from adding Cajun spices in the South to incorporating dill and sour cream in Scandinavian-inspired kitchens. Yet, no matter how it’s made, the heart of the dish remains the same: simple ingredients coming together to create something truly delicious.

Let’s talk ingredients: fresh, simple, and customizable

Salmon

Canned salmon is the star of this dish. It’s convenient, packed with nutrients like omega-3 fatty acids, and gives the patties their rich, slightly briny flavor. If you prefer, you can substitute fresh-cooked salmon—just make sure to flake it finely before mixing. When choosing canned salmon, look for wild-caught varieties for the best flavor and sustainability.

Lemon juice

A splash of lemon juice brightens the patties and balances the richness of the salmon. If you don’t have fresh lemons on hand, bottled lemon juice works fine, though fresh is always better for that zesty pop.

Breadcrumbs

Breadcrumbs hold the patties together while adding a bit of texture. If you’re out of breadcrumbs, crushed saltine crackers or even panko can work beautifully. For a gluten-free option, try almond flour or gluten-free breadcrumbs.

Onion and parsley

Finely chopped onion adds a subtle sweetness, while parsley brings a fresh, herby flavor. If parsley isn’t your thing, feel free to swap it with dill or chives. The key is keeping it fresh and finely chopped so the flavors blend seamlessly.

Egg

The egg acts as a binder, keeping everything together as the patties cook. If you’re vegan or avoiding eggs, a flaxseed or chia seed egg substitute can work in its place.

Kitchen gear: what you need to make these

Luckily, you won’t need a fancy kitchen setup to whip up these salmon patties. Here’s what I recommend:

• Large mixing bowl: A roomy bowl makes combining the ingredients easier and less messy.
• Knife and cutting board: For finely chopping the onion and parsley. A good chef’s knife will make this a breeze.
• Nonstick skillet: This is a lifesaver for ensuring the patties don’t stick (and makes cleanup a snap). If you don’t have nonstick, cast iron works well, too.
• Spatula: A sturdy spatula is essential for flipping the patties without breaking them. Look for one with a thin edge for easy sliding under the patties.
• Measuring cups and spoons: For getting your proportions just right—though I won’t judge if you eyeball it.

Step-by-step: how to make the best salmon patties

1. Prep your salmon
   Drain the canned salmon and carefully remove any skin and bones (some people leave the bones for extra calcium, but I prefer the smooth texture without them). Flake the salmon into small pieces in a large mixing bowl.
2. Mix it all together
   Add the egg, finely chopped onion, breadcrumbs, lemon juice, parsley, salt, and pepper to the bowl with the salmon. Use a fork or your hands to mix everything together until it’s well combined but not mushy.
3. Shape the patties
   Take small handfuls of the mixture and shape them into 3-4 inch patties. If the mixture feels too wet to hold together, add a little more breadcrumbs. Too dry? A splash of water or an extra squeeze of lemon juice can help.
4. Heat things up
   Heat the oil in a large skillet over medium heat. You want it hot enough to sizzle when the patties hit the pan but not so hot that they burn.
5. Fry to perfection
   Cook the patties for 2-3 minutes per side, flipping gently to avoid breaking them. They’re done when both sides are golden brown and crispy. Transfer to a plate lined with paper towels to absorb any excess oil.
6. Serve and enjoy
   Serve your salmon patties hot, with a wedge of lemon or your favorite dipping sauce on the side.

Variations and adaptations: make it your own

• Gluten-free: Swap the breadcrumbs for gluten-free crumbs or almond flour.
• Dairy-free: These are naturally dairy-free, but you can add a dollop of dairy-free mayo for extra moisture if needed.
• Spicy kick: Add a pinch of cayenne pepper or some finely chopped jalapeños for a bit of heat.
• Herb swap: Replace parsley with dill, cilantro, or chives for a different flavor profile.
• Baked option: If you want to skip frying, bake the patties at 400°F for 15-20 minutes, flipping halfway through. They won’t be as crispy but are still delicious.

How to serve your salmon patties

For a classic presentation, I love serving these patties with a simple side of steamed green beans or a crisp garden salad. For a heartier meal, try pairing them with mashed potatoes or rice pilaf. Garnish with a sprinkle of fresh parsley or a dollop of tartar sauce for a restaurant-style touch.

Perfect drink pairings for salmon patties

A refreshing drink can really elevate this meal. My go-to is an iced lemonade—it’s bright, tangy, and pairs perfectly with the lemony patties. If you’re feeling fancy, a sparkling water with a splash of cranberry juice and lime is light and fizzy. For a cozy dinner, serve these with hot herbal tea or a chilled cucumber-mint mocktail for a sophisticated twist.

Storage and reheating tips

Got leftovers? No problem. Store the cooked patties in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through—this helps them regain their crispiness. You can also reheat them in the oven at 350°F for about 10 minutes. Freezing the patties? Lay them flat on a baking sheet to freeze individually before transferring to a freezer-safe bag. They’ll keep for up to 3 months!

Scaling the recipe: cooking for one or a crowd

This recipe is easy to adjust depending on how many mouths you’re feeding. Halve the ingredients for a solo meal or double them for a family gathering. Just note that larger batches might require cooking in batches to avoid overcrowding the skillet.

Troubleshooting tips: keeping it real

• Patties falling apart? Add a little more breadcrumbs or let the mixture chill in the fridge for 15 minutes before shaping.
• Too salty? Cut back on the salt and use low-sodium canned salmon.
• Burning too quickly? Lower the heat and keep an eye on them—they cook quickly!

Ready to make these salmon patties?

I promise this recipe will bring a bit of old-fashioned charm to your dinner table. Whether you serve them as a quick weeknight meal or as part of a weekend brunch, these salmon patties are bound to become a favorite in your home. Don’t be afraid to tweak the ingredients to suit your tastes—you might just stumble upon your own family tradition.

FAQs

1. Can I use fresh salmon instead of canned?
Absolutely! Cook and flake the fresh salmon before using. Just make sure it’s well-cooked and seasoned.

2. Can I freeze the uncooked patties?
Yes, shape the patties and freeze them on a tray. Once solid, transfer to a freezer bag and store for up to 3 months.

3. What’s the best oil for frying?
I recommend a neutral oil like vegetable or canola oil, as they won’t overpower the flavor of the patties.

4. How do I make them spicier?
Add a pinch of cayenne or finely diced chili peppers to the mixture. Adjust to your spice preference!

5. Can I bake these instead of frying?
Yes, bake them at 400°F for 15-20 minutes, flipping halfway through. They’ll be a bit less crispy but still delicious!

Print