Old Fashioned Salmon Patties Recipe

Salmon patties are one of those dishes that feel like a warm hug from the past. Simple, satisfying, and full of flavor, these golden beauties are the epitome of old-school comfort food. They’re quick to make, budget-friendly, and pack a delicious punch that works just as well for a casual weeknight dinner as it does for a Sunday brunch. Plus, there’s something nostalgic about transforming humble canned salmon into a dish that feels so special.

this RECIPE

The story behind my love for salmon patties

Growing up, salmon patties were a bit of a tradition in our house. My grandmother was the queen of whipping up hearty meals from pantry staples, and her salmon patties were nothing short of legendary. I’d sit at the kitchen table, watching her mix the ingredients by hand, humming softly to herself. She always made it look effortless—shaping perfect little patties and frying them until golden. The smell alone was enough to make us all gather around the table, eager to dig in.

To this day, the sizzling sound of patties in a skillet takes me straight back to that tiny, sunlit kitchen. And though I’ve added my own twist over the years (hello, fresh parsley and a squeeze of lemon juice), this recipe stays true to the simplicity of the original. It’s a testament to how good food doesn’t need to be complicated.

A quick dive into the origins of salmon patties

Salmon patties, or salmon cakes as they’re sometimes called, originated as a frugal way to use canned salmon, which became widely available in the early 20th century. During this time, resourceful cooks in the U.S. and Canada started incorporating it into recipes as an affordable protein source. The recipe has evolved over the decades, with different regions adding their own twists. From breadcrumbs to cornmeal, fresh herbs to spices, there are endless variations, but the heart of the dish remains the same: salmon transformed into a crispy, flavorful delight.

Let’s talk ingredients: simple yet flavorful

Salmon (the star of the show!)

Canned salmon is the foundation here, making this dish incredibly budget-friendly and accessible. It’s packed with protein, omega-3 fatty acids, and a mild flavor that works beautifully with the other ingredients. Pro tip: Look for high-quality canned salmon with minimal additives. If you prefer fresh salmon, you can poach and flake it for a more luxurious version.

Breadcrumbs

Breadcrumbs help bind the patties together and give them structure. You can use store-bought or make your own by pulsing stale bread in a food processor. For a gluten-free option, try almond flour or gluten-free breadcrumbs.

Egg

The egg acts as the glue, holding everything together. If you’re looking for an egg-free option, a flaxseed or chia seed slurry (1 tablespoon of seeds mixed with 2.5 tablespoons of water) works well.

Onion and parsley

These add fresh, bright flavor to the patties. Go for finely chopped onion so it blends seamlessly. Don’t have parsley on hand? Dill or chives make excellent substitutes.

Lemon juice

Just a squeeze of fresh lemon juice brightens up the flavors and balances the richness of the salmon. Bottled lemon juice works in a pinch, but fresh is always best.

Salt and pepper

Simple seasonings are all you need here. Feel free to adjust to your taste, or add a pinch of garlic powder or smoked paprika for an extra kick.

Kitchen gear: what you need (and what you can skip)

The beauty of this recipe is how little equipment it requires.

• Mixing bowl: A large bowl makes it easy to combine all the ingredients without making a mess.
• Skillet: A non-stick or cast-iron skillet is ideal for frying. It ensures even cooking and gives the patties that perfect golden crust.
• Spatula: A wide spatula will help you flip the patties without breaking them.
• Measuring cups and spoons: While eyeballing works for some ingredients, it’s best to measure the breadcrumbs and seasonings for consistency.

If you don’t have a skillet, you can bake the patties on a parchment-lined baking sheet at 375°F for about 15 minutes, flipping halfway through.

Step-by-step: my foolproof method

1. Prep the salmon: Start by draining the canned salmon and removing any skin or bones. (Some people leave them in for added nutrients, but I prefer the smoother texture without.) Flake the salmon into small pieces.
2. Mix the ingredients: In a large bowl, combine the salmon, egg, breadcrumbs, onion, parsley, lemon juice, salt, and pepper. Use a fork or your hands to mix everything until it’s well combined. The mixture should hold together but still be moist.
3. Shape the patties: Scoop out about ¼ cup of the mixture and shape it into a patty about 3–4 inches wide. Repeat until all the mixture is used. You should get about 6 patties.
4. Heat the skillet: Add oil to a skillet and heat it over medium heat. You want the oil hot enough to sizzle when the patties hit the pan, but not so hot that they burn.
5. Cook the patties: Place the patties in the skillet, being careful not to overcrowd the pan. Fry for 2–3 minutes per side, or until they’re golden and crispy. Remove them and place them on a paper towel-lined plate to drain any excess oil.
6. Serve and enjoy: Serve the patties hot, with a wedge of lemon or your favorite sauce on the side.

Variations to suit every taste

• Gluten-free: Swap the breadcrumbs for almond flour or gluten-free breadcrumbs.
• Low-carb: Use coconut flour instead of breadcrumbs.
• Herb lovers: Add fresh dill or chives for extra flavor.
• Spicy twist: Mix in a pinch of cayenne pepper or a splash of hot sauce.
• Vegetable-packed: Finely grate some zucchini or carrots into the mixture for added nutrients.

Serving ideas to make it shine

Salmon patties are incredibly versatile and pair well with a variety of sides. For a light meal, serve them on a bed of mixed greens with a lemon vinaigrette. If you’re in the mood for comfort food, pair them with mashed potatoes and green beans. For brunch, try serving them with poached eggs and a dollop of hollandaise. Garnish with fresh parsley or a sprinkle of paprika for a pop of color.

Perfect pairings

• Iced tea: A tall glass of unsweetened iced tea with a lemon wedge is a refreshing match.
• Sparkling water: Add a slice of cucumber or lime for a subtle, crisp flavor.
• Lemonade: The tartness of lemonade complements the richness of the patties beautifully.
• Herbal tea: A warm cup of chamomile or mint tea makes for a soothing pairing.
• Fruit-infused water: Try water infused with slices of orange, strawberry, or basil for a refreshing twist.

How to store and reheat leftovers

If you have leftover salmon patties (lucky you!), let them cool completely before storing them. Place them in an airtight container and refrigerate for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through, or pop them in the oven at 350°F for about 10 minutes. Avoid microwaving, as it can make them soggy.

For longer storage, you can freeze the patties. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, thaw in the fridge overnight and cook as usual.

Scaling up or down for any occasion

This recipe is easy to adjust depending on how many people you’re serving. For a smaller batch, simply halve the ingredients. If you’re feeding a crowd, double or triple the recipe, but fry the patties in batches to avoid overcrowding the pan. Just remember that larger patties may need an extra minute or two of cooking time to ensure they’re cooked through.

Troubleshooting tips to keep in mind

• Patties falling apart: If your patties are too crumbly, try adding a little more egg or breadcrumbs to bind them better.
• Burning too quickly: Lower the heat and make sure your oil isn’t too hot.
• Too oily: Drain the patties on a paper towel after frying to remove excess oil.

Give this recipe a try!

There’s something so satisfying about making salmon patties from scratch. They’re crispy, flavorful, and surprisingly easy to whip up. Whether you’re new to cooking or a seasoned pro, this recipe is sure to become a favorite. Play around with the variations, pair them with your favorite sides, and make them your own. I’d love to hear how they turn out—drop a comment below and let me know!

Frequently asked questions

1. Can I use fresh salmon instead of canned?
Absolutely! Just cook and flake fresh salmon beforehand. Poached or baked salmon works best.

2. Can I bake these instead of frying?
Yes, bake them at 375°F for about 15 minutes, flipping halfway through, for a healthier option.

3. Are salmon patties freezer-friendly?
Definitely! Freeze them uncooked or cooked, and reheat as needed.

4. What’s the best way to keep the patties from sticking to the pan?
Make sure your skillet and oil are fully heated before adding the patties, and use a non-stick or well-seasoned cast iron pan.

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