Old Fashioned Salmon Patties are a simple and satisfying dish that brings together tender salmon, crispy fried edges, and a little bit of onion and seasoning for flavor. These patties are a classic comfort food, known for their golden brown crust and soft inside. They’re an easy way to enjoy canned or fresh salmon in a quick meal.
I love making these salmon patties because they’re so straightforward and forgiving. You mix the salmon with a few basic ingredients like breadcrumbs, an egg, and some finely chopped onion, then form patties and cook them until crisp. It’s one of those recipes that never feels complicated but always tastes like you put in a lot of care. Plus, leftovers make a great lunch the next day!
My favorite way to serve these salmon patties is with a little squeeze of lemon and a side of creamy coleslaw or a fresh green salad. They also go perfectly with tartar sauce or a simple mayo dip. Whether you’re making them for a family dinner or a quick weeknight bite, these patties bring a warm, homey feeling to the table.
Key Ingredients & Substitutions
Salmon: Canned salmon is a classic choice here, and it’s super convenient. If fresh salmon is handy, you can cook and flake it yourself. Leave skin and bones in canned salmon—they add calcium and soft texture.
Breadcrumbs: Plain or seasoned work well. If you’re avoiding gluten, try gluten-free breadcrumbs or crushed crackers.
Eggs: Eggs help bind the patties. If you want an egg-free option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested).
Onions & Seasoning: Finely chopped onions add nice flavor but soften when cooked. Garlic powder and parsley are optional but freshen the taste.
Oil for frying: Use a neutral oil with a high smoke point like vegetable or canola oil for crisp patties without burning.
How Do You Get Crispy, Well-Shaped Salmon Patties That Don’t Fall Apart?
Making patties that hold together well and develop a crisp crust can be tricky. Here’s how to get it right:
- Drain salmon thoroughly to avoid soggy patties.
- Use eggs and enough breadcrumbs as binders but don’t overmix.
- Shape patties gently but firmly; chill in fridge for 15 minutes before cooking to help them set.
- Use enough oil to cover the bottom of the pan for even frying and heat it well before adding patties.
- Cook on medium heat—too hot burns the outside but leaves raw inside; too low makes them soggy.
- Flip carefully once the edges look golden and the bottom is set to keep patties intact.
Equipment You’ll Need
- Large mixing bowl – to combine all the ingredients easily without making a mess.
- Medium skillet or frying pan – a non-stick or cast-iron pan works best for even browning.
- Spatula or fish turner – helps flip the patties gently without breaking them.
- Measuring cups and spoons – to get the right amounts of ingredients for perfect texture.
- Plate lined with paper towels – for draining excess oil after frying to keep patties crisp.
Flavor Variations & Add-Ins
- Add chopped dill or chives for a fresh, herby twist that brightens the flavor.
- Mix in finely diced bell peppers or celery for extra crunch and color.
- Use canned tuna instead of salmon for a quick tuna patty alternative.
- Stir in a sprinkle of Old Bay seasoning or smoked paprika for a subtle spice kick.
How to Make Old Fashioned Salmon Patties
Ingredients You’ll Need:
For the Salmon Patties:
- 2 cans (14-15 oz each) salmon, drained and flaked (including skin and bones for calcium if you like)
- ½ cup finely chopped onion
- 2 large eggs, beaten
- ½ cup breadcrumbs (plain or seasoned)
- 2 tablespoons mayonnaise or salad dressing
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- Vegetable oil or canola oil for frying
For Serving:
- Lemon wedges
- Tartar sauce or simple mayo dip
Time You’ll Need:
This recipe takes about 10 minutes to prepare the mixture and shape the patties, plus about 10 minutes to fry them. Overall, you can have delicious salmon patties ready in about 20 minutes!
Step-by-Step Instructions:
1. Mix the Salmon Patty Ingredients:
In a large bowl, gently combine the flaked salmon, finely chopped onion, beaten eggs, breadcrumbs, mayonnaise, lemon juice, parsley (if using), salt, pepper, and garlic powder. Stir just until everything is well mixed but don’t mash it too much; you want some texture.
2. Form the Patties:
Shape the mixture into patties about 3 inches wide and ½ inch thick. You should get about 6 to 8 patties, depending on size.
3. Fry the Patties:
Pour about ¼ inch of vegetable oil into a large skillet and heat it over medium heat until hot but not smoking. Carefully place the patties in the skillet without crowding them. Fry each side for 4 to 5 minutes until they’re golden brown and crispy.
4. Drain and Serve:
Remove the patties from the pan and place them on paper towels to drain any extra oil. Serve warm with lemon wedges and tartar sauce or your favorite dip. They’re lovely alongside a fresh salad or coleslaw for a complete meal.
Can I Use Fresh Salmon Instead of Canned?
Yes! If you prefer fresh salmon, cook and flake it before mixing. Just make sure it’s fully cooked and cooled to avoid soggy patties.
How Can I Make These Salmon Patties Gluten-Free?
Simply replace the breadcrumbs with gluten-free breadcrumbs, crushed rice crackers, or ground oats to keep the patties binding well.
Can I Make Salmon Patties Ahead of Time?
Absolutely! Shape the patties and refrigerate them covered for up to 24 hours. Fry just before serving for the freshest taste and best texture.
What’s the Best Way to Store Leftover Salmon Patties?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain their crispiness.
