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Classic Old Fashioned Salmon Patties

Classic Old Fashioned Salmon Patties
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Classic Old Fashioned Salmon Patties combine flaky wild-caught canned salmon with simple pantry staples to create crispy, savory patties that are tender inside. This nostalgic, protein-packed recipe is easy to make and versatile, perfect as a main dish, sandwich filling, or appetizer, delivering a comforting homemade taste with every bite.

Ingredients

Scale

Main Ingredients

  • 1 can (14-15 oz) wild-caught canned salmon, drained and flaked
  • 2 large eggs
  • 1 cup bread crumbs (use gluten-free breadcrumbs for gluten-free version)
  • 1/4 cup finely chopped onion
  • 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt, to taste
  • Black pepper, to taste
  • 2–3 tablespoons cooking oil for frying

Instructions

  1. Prepare the Salmon Mixture: Drain the canned salmon thoroughly, removing any large bones if desired. Transfer to a mixing bowl and gently flake with a fork to keep the texture tender. Add the finely chopped onion, eggs, bread crumbs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix everything gently just until combined to prevent dense patties.
  2. Shape the Patties: Divide the salmon mixture into equal portions roughly the size of a small fist or larger, based on your preference. Form each portion gently into a round, flat patty about ¾-inch thick. If the mixture feels too wet, add a little more bread crumbs to help it hold shape.
  3. Preheat and Fry: Heat the cooking oil in a large skillet over medium heat. Once hot, carefully place the patties in the pan, leaving space between each. Fry for 4-5 minutes per side until golden brown and crispy on the outside.
  4. Drain and Serve: Transfer the cooked patties onto a paper towel-lined plate to absorb any excess oil. Serve warm with your favorite sides or condiments.

Notes

  • Don’t overmix the salmon mixture to keep patties light and fluffy.
  • Use wild-caught canned salmon for best flavor and texture.
  • Cook on medium heat to avoid burning the crust while ensuring the center cooks through.
  • Refrigerate formed patties for 15-20 minutes before frying to help them hold together.
  • For extra crunch, coat patties lightly in breadcrumbs or crushed crackers before frying.

Nutrition

Keywords: salmon patties, old fashioned salmon cakes, pan-fried salmon patties, gluten free salmon patties, easy salmon recipe, seafood appetizers

Find it online: https://homemademealz.com/classic-old-fashioned-salmon-patties/