If there were ever a dish that promised both comfort and nostalgia in every bite, it’s these Old-Fashioned Salmon Patties. There’s something timeless about this recipe—a golden crisp exterior giving way to savory, flaky salmon that always reminds me of family dinners at Grandma’s table. Whether you’re looking for a quick weeknight meal or a way to stretch a can of salmon into something truly special, you’ll love how unfussy yet irresistible these classic patties can be. Loaded with tender salmon, a hint of onion, a whisper of green pepper and just the right amount of creamy richness, Old-Fashioned Salmon Patties are a true staple that never goes out of style.

Old-Fashioned Salmon Patties Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Old-Fashioned Salmon Patties lies in their simplicity. Every ingredient is essential in building texture, binding everything together, or delivering that signature flavor. The list is short but purposeful, ensuring maximum taste with minimum effort.

Pink salmon (1 can, 14.75 oz): The heart of the patties—mild, tender, and packed with protein. Drain well for best results; you can remove skin and bones if preferred.
Breadcrumbs or crushed saltine crackers (1/2 cup): These bring the perfect structure and a gentle crunch to hold the patties together.
Finely chopped onion (1/4 cup): Adds that little pop of sweetness and savory bite to the mix.
Finely chopped green bell pepper (1/4 cup, optional): For a boost of color and a touch of bright, fresh flavor.
Large eggs (2): Your go-to binder ensuring everything stays tenderly together as the patties cook.
Mayonnaise (1 tablespoon): Adds a creamy note for extra moisture and richness.
Dijon mustard (1 teaspoon): A subtle tang that wakes up the flavor profile without overpowering.
Salt (1/4 teaspoon): Enhances and balances all the flavors in every bite.
Black pepper (1/4 teaspoon): Adds gentle warmth and depth.
Vegetable oil (2 tablespoons): For a sizzling, golden-brown fry that crisps the patties to perfection.

How to Make Old-Fashioned Salmon Patties

Step 1: Prepare the Salmon Mixture

Start by opening your can of pink salmon, draining it well, and placing it in a medium mixing bowl. If you’re like me and prefer a smoother texture, go ahead and pick out any visible bones and skin—though some folks love the boost of calcium these add! Use a fork to flake the salmon into small, even pieces so it combines smoothly with the other ingredients.

Step 2: Add the Flavor and Binding Ingredients

Add in your breadcrumbs (or saltine crumbs), chopped onion, green bell pepper if you’re feeling a little colorful, eggs, mayonnaise, Dijon mustard, salt, and black pepper. This is where the magic happens. Stir everything together until the mixture is fully and evenly combined—don’t be afraid to get your hands in there if needed! If it feels too loose, sprinkle in a few extra breadcrumbs until the texture just holds together.

Step 3: Shape the Patties

Divide your mixture into six equal portions, then shape them into patties about half an inch thick. Press each one firmly to help them hold their shape while cooking. This is an important step for Old-Fashioned Salmon Patties, ensuring they stay intact and get that gorgeous golden crunch in the skillet.

Step 4: Fry to Crispy Perfection

Heat the vegetable oil in a large skillet over medium heat—be sure it’s hot enough to sizzle when a little bit of mixture touches it. Add your patties carefully and let them cook about 3 to 4 minutes per side, or until deeply golden and heated through. Avoid the urge to flip too soon; that beautiful crust needs time to develop! Transfer the finished patties to a paper towel-lined plate to help wick away any excess oil.

Step 5: Serve Warm and Enjoy

Your Old-Fashioned Salmon Patties are now ready to dazzle! Serve them warm with classic accompaniments like lemon wedges for brightness, tangy tartar sauce, or a crisp side salad. They’re at their very best fresh from the skillet, but don’t worry—a leftover patty or two will reheat gorgeously with the right tricks.

How to Serve Old-Fashioned Salmon Patties

Garnishes

A squeeze of fresh lemon juice is my favorite way to finish these patties—it cuts through the richness and wakes up all the flavors. A spoonful of homemade tartar sauce, a sprinkle of fresh herbs like parsley or chives, or even a dollop of spicy remoulade can all lend a special flourish to your beautifully crisp Old-Fashioned Salmon Patties.

Side Dishes

Pair these classic patties with a cool, creamy coleslaw, roasted potatoes, or a crisp green salad for a full meal that comes together effortlessly. Simple steamed veggies, buttered peas, or even a scoop of macaroni and cheese make delightful partners for the hearty, satisfying flavors of Old-Fashioned Salmon Patties.

Creative Ways to Present

Turn your Old-Fashioned Salmon Patties into sliders with mini brioche buns and a swipe of aioli, or stack them over a bed of mixed greens for a sophisticated, light lunch. Leftovers are excellent tucked into wraps, rolled up in pita with veggies, or even crumbled over a grain bowl for a heartier twist on salad.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Old-Fashioned Salmon Patties, simply let them cool completely, then transfer to an airtight container. Keep them in the refrigerator for up to three days. They stay surprisingly moist and flavorful, making an easy lunch or snack the next day.

Freezing

To freeze, arrange completely cooled patties in a single layer on a baking sheet and pop them into the freezer until firm. Once frozen, transfer to a zip-top freezer bag. Stored this way, Old-Fashioned Salmon Patties keep well for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

For the crispest texture, reheat your patties in a lightly oiled skillet over medium heat or in an air fryer for a few minutes until heated through. The microwave works in a pinch, but the exterior won’t be quite as crunchy as when first made.

FAQs

Can I use fresh salmon instead of canned for Old-Fashioned Salmon Patties?

Absolutely! If you have cooked, flaked salmon on hand, simply substitute it for the canned version—just aim for the same amount by weight, and follow the rest of the recipe as written.

What if my salmon mixture is too wet or too dry?

If the mixture feels too wet to shape, add more breadcrumbs or cracker crumbs a spoonful at a time until it comes together. If it’s too dry or crumbly, mix in a little milk or extra mayonnaise for moisture until it’s just right.

Are Old-Fashioned Salmon Patties gluten free?

They’re not gluten free by default, but you can easily swap the breadcrumbs or crackers for a gluten-free alternative, and they’ll turn out just as delicious.

Can these be baked instead of fried?

Yes! Arrange the patties on a parchment-lined baking sheet, mist with a little spray oil, and bake at 400°F for about 12-15 minutes, flipping halfway through. The exterior will be a bit less crispy, but the flavor stays fantastic.

What sauces pair best with Old-Fashioned Salmon Patties?

Classic tartar sauce is always a winner, but don’t be afraid to experiment with creamy dill sauce, spicy mayo, or even a tangy yogurt dip. Lemon wedges and hot sauce are also fantastic accompaniments.

Final Thoughts

I can’t help but smile every time I serve these Old-Fashioned Salmon Patties—they’re the kind of meal that brings a sense of tradition and satisfaction to any table. If you haven’t tried them in a while (or ever!), I encourage you to whip up a batch soon and savor the simple pleasure of a truly classic dish.

Old-Fashioned Salmon Patties Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 20 minutes
Yield: 6 patties 1x
Diet: Non-Vegetarian

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Description

These Old-Fashioned Salmon Patties are a classic comfort food that are quick and easy to make. Made with canned salmon, breadcrumbs, and a few simple ingredients, these crispy patties are perfect for a delicious weeknight dinner.

Ingredients

Scale

Canned Salmon Patties:

1 can (14.75 oz) pink salmon (drained, bones and skin removed if desired)
1/2 cup breadcrumbs or crushed saltine crackers
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper (optional)
2 large eggs
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil for frying

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Instructions

Prepare the Salmon Mixture: In a medium bowl, flake the drained salmon with a fork. Add breadcrumbs, chopped onion, bell pepper (if using), eggs, mayonnaise, mustard, salt, and pepper. Mix well until fully combined.
Shape the Patties: Shape the mixture into 6 equal-sized patties, pressing them firmly so they hold together.
Cook the Patties: Heat the vegetable oil in a skillet over medium heat. Once hot, add the patties and cook for 3–4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Serve: Serve warm with lemon wedges, tartar sauce, or a simple side salad.

Notes

If the mixture is too wet, add more breadcrumbs; if too dry, add a splash of milk.
Leftover patties can be reheated in a skillet or air fryer for best texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: American