These Old Fashioned Salmon Patties are a nostalgic comfort food straight from my family’s recipe box. Crispy on the outside, tender on the inside, and packed with flavor using simple pantry ingredients. This easy weeknight meal combines canned salmon with buttery Ritz crackers for patties that taste just like what Grandma used to make. Serve alongside your favorite sides for a delicious dinner that comes together in minutes!
Why You’ll Love These Old Fashioned Salmon Patties
- Simple 6-ingredient recipe using pantry staples
- Crispy exterior with a tender, flavorful center
- Versatile—customize with different seasonings and add-ins
- Ready in under 30 minutes from start to finish
- Budget-friendly way to enjoy salmon
- Perfect for weeknight dinners or special occasions
- Just like Grandma used to make!
These salmon patties have stood the test of time in my family for good reason! The combination of flaky canned salmon and buttery crackers creates the most incredible texture while keeping prep work minimal. I love that you can keep these ingredients on hand for an impromptu dinner that feels like you planned it all along.
Ingredients Overview
The beauty of these salmon patties lies in their simplicity. You’ll need just a handful of ingredients:
Canned Salmon: I recommend using wild-caught pink or sockeye salmon for the best flavor. The canned variety works beautifully here—it’s pre-cooked, affordable, and packed with protein and omega-3s!
Ritz Crackers: These buttery crackers add the perfect texture and flavor. They’re my secret weapon for achieving that ideal crispy-yet-tender consistency. When crushed, they bind everything together while adding a subtle richness that plain breadcrumbs just can’t match.
Eggs: These are essential for binding everything together. Without them, your patties would fall apart during cooking—they’re the glue that holds our salmon goodness intact!
You’ll also need some diced green onions for freshness, a splash of lemon juice for brightness, and a touch of black pepper to round everything out. The combination might seem simple, but trust me—these humble ingredients transform into something truly special when they come together!
Ingredients Overview
Every time I make these salmon patties, I’m reminded of my grandmother’s kitchen where simple ingredients transformed into something magical. Let’s dive into what makes these patties so special!
Key Ingredients
- Canned Salmon – This pantry staple is the star of our show! I prefer wild-caught Alaskan pink salmon, which has the perfect balance of flavor and moisture. The canned version comes pre-cooked and already has those tiny bones that are completely edible and packed with calcium. When you drain it, save a tablespoon of that liquid just in case your mixture needs extra moisture.
- Ritz Crackers – Oh, these buttery little rounds are my secret weapon! Unlike plain breadcrumbs, Ritz crackers bring a rich, buttery flavor that complements salmon beautifully. They also create the perfect texture – not too dense, not too crumbly. When crushing them, aim for a coarse crumb rather than powder for the best texture in your patties.
- Eggs – These workhorses do double-duty in our patties. First, they’re the essential binding agent that holds everything together when the patties hit that hot oil. Second, they add moisture and richness. Room temperature eggs incorporate more evenly than cold ones, so let them sit out for about 20 minutes before mixing if you remember!
- Green Onions – These add a gentle bite without overpowering the salmon. I love how they bring a fresh element to balance the rich, savory components. If you’re making my Ritz Cracker Chicken Casserole later in the week, buy an extra bunch and use them there too!
- Lemon Juice – Just a touch brightens everything up and cuts through the richness. Fresh is best, but bottled works in a pinch. This acid component also helps tenderize the mixture slightly, making for a more delicate bite.
- Seasonings – A little salt and pepper is all you really need, but this is where you can make the recipe your own. My grandmother always added a dash of paprika for color and subtle warmth.
Success Tips & Tricks
After making these patties hundreds of times over the years, I’ve learned a few crucial tricks that make all the difference!
- Find the perfect texture balance – The mixture should hold together when formed into a patty but still feel somewhat moist. Too dry? Add a spoonful of that reserved salmon liquid. Too wet? Fold in a few more crushed crackers. You’ll know it’s right when it holds its shape in your palm without crumbling or feeling overly sticky.
- Don’t rush the oil heating process – Medium heat is your friend here! If your oil is smoking, it’s too hot and will burn the outside before the inside can set. Test with a tiny bit of mixture – it should sizzle gently when it hits the oil, not violently spatter. This patience pays off with perfectly golden patties.
- Let the first side cook completely – Resist the urge to flip too early! The first side needs a good 8 minutes to develop that wonderful golden crust that helps hold everything together. When you notice the edges turning golden and firming up, that’s your signal it’s almost ready to flip.
- Use a fish spatula if you have one – Their thin, flexible edge slides perfectly under the patties without breaking them. If you’re also a fan of cooking fish like my air fryer wings (though those use a different technique!), a fish spatula is worth having in your kitchen.
- Rest before serving – Let the patties rest on paper towels for about 2-3 minutes after cooking. This not only drains excess oil but also allows them to set up for easier serving. They’ll hold their shape better and be less likely to fall apart on the plate.
Step-by-Step Instructions
Making salmon patties is one of those kitchen projects that always takes me back to my grandmother’s kitchen. The process is simple but deeply satisfying, especially when you see those golden patties sizzling in the pan. Let’s break this down into manageable steps!
Preparing the Base
- Crush your crackers: Count out 25 Ritz crackers and place them in a ziplock bag. Using a rolling pin, crush them into coarse crumbs. You want some texture here – don’t pulverize them into dust! The crackers should look like coarse breadcrumbs when you’re done.
- Prepare the salmon: Drain the liquid from your canned salmon (though you might want to save a tablespoon in case your mixture needs moisture). Use a fork to flake the salmon into a medium bowl, removing any large bones if you’d like, though they’re completely edible and full of calcium!
- Combine ingredients: To your flaked salmon, add the crushed crackers, beaten eggs, chopped green onions, lemon juice, and seasonings. The mixture should hold together when pressed – if it’s too dry, add a bit of the reserved salmon liquid or a touch more lemon juice.
Forming and Cooking Perfect Patties
- Portion the mixture: Use a ½ cup measuring cup to scoop out consistent portions. This ensures all your patties cook evenly and look uniform – I’m all about those little details!
- Shape with love: Empty each scoop into your palm and gently shape into a round patty about 4 inches across and 1 inch thick. Don’t pack them too tightly – you want them firm enough to hold together, but not dense.
- Rest the patties: Place the shaped patties on a foil-lined plate and let them sit for 5 minutes. This helps them firm up slightly before frying – a little trick my mom taught me!
- Heat your skillet: Add ¼ cup vegetable oil to a large skillet over medium-high heat until it shimmers. You want the oil hot but not smoking – around 350°F if you’re using a thermometer.
- Fry in batches: Add 3-4 patties to the hot oil, being careful not to overcrowd the pan. This is similar to how I approach my Philly Cheesesteak Pasta Skillet – giving each portion enough space to cook properly makes all the difference.
- Cook patiently: Let the patties cook undisturbed for about 8 minutes on the first side. You’ll see the edges turning golden brown. Gently flip and cook for another 5-6 minutes on the second side.
- Adjust heat as needed: If the patties are browning too quickly, lower the heat slightly. We want a crispy exterior and cooked interior, not a burnt outside and raw middle!
- Drain and keep warm: Transfer cooked patties to paper towels to drain excess oil. Keep them warm under foil while you cook the remaining batches.
Pro tip: For the crispiest results, make sure your oil returns to temperature between batches. Adding cold patties to oil that’s not hot enough will result in soggy, oil-absorbed patties instead of that perfect crispy exterior!
Recipe Variations and Serving Ideas
The beauty of salmon patties is their versatility! I’ve experimented with countless combinations over the years, and these variations have become family favorites:
Flavor Boosters
- Herb Garden Patties: Add 2 tablespoons fresh chopped dill and 1 tablespoon of parsley to the mixture. The fresh herbs bring brightness that complements the rich salmon perfectly.
- Spicy Kick: Mix in ½ teaspoon cayenne pepper and a finely diced jalapeño (seeds removed) for patties with a pleasant heat that would pair beautifully with a cooling avocado sauce.
- Lemon Lover’s: Double the lemon juice and add 1 tablespoon of lemon zest to the mixture for bright, citrusy patties that taste like summer. These remind me of my Cowboy Casserole – simple ingredients that come together in something extraordinary.
Creative Serving Suggestions
Don’t just limit yourself to traditional dinner presentations! These patties can star in so many different meals:
- Salmon Sliders: Place small patties on dinner rolls with lettuce, tomato, and a dollop of lemon-dill aioli for the perfect party appetizer.
- Salmon Benedict: Use a patty in place of Canadian bacon in eggs Benedict for a delicious weekend brunch option.
- Salmon Patty Salad: Flake a cooled patty over mixed greens with cucumber, cherry tomatoes, and a light vinaigrette for a protein-packed lunch.
- Asian-Inspired Bowl: Serve alongside steamed rice, edamame, and cucumber with a drizzle of soy-ginger sauce. The flavor combination works surprisingly well, similar to my Panda Express Teriyaki Chicken but with a homestyle twist.
Make it a meal: For a complete dinner, pair your salmon patties with a crisp side salad and either roasted potatoes or steamed rice. A little lemon wedge on the side adds that perfect finishing touch that lets everyone customize their plate!
The best part about these variations? They all start with the same simple base recipe, so once you’ve mastered the technique, the flavor possibilities are endless!
FAQs & Final Thoughts
The perfect salmon patty is all about balance! If your mixture seems too wet, add a few more crushed crackers. Too dry? Add a splash more lemon juice or some of the reserved salmon liquid. I always test by forming a small patty in my hand – if it holds together when gently pressed, you’re good to go! Also, letting the patties rest for 5 minutes before frying helps them set up nicely.
Absolutely! While I love the golden crust from pan-frying, you can bake these at 375°F for about 10 minutes per side on a lightly oiled baking sheet. They won’t be quite as crispy, but they’ll still be delicious and require less hands-on attention – perfect for when I’m also making my Marry Me Pasta as a side dish.
Your patties should be golden brown and crispy on both sides, and they’ll feel slightly firm to the touch. Since canned salmon is already cooked, you’re really just heating it through and cooking the egg binder. If you’re using fresh cooked salmon, use a food thermometer to ensure the internal temperature reaches 145°F for food safety.
To maintain that delicious crispy exterior, reheat leftover patties in a skillet over medium-low heat for 2-3 minutes per side. If you’re in a hurry, microwaving works too – just use 50% power and heat in 30-second intervals to prevent them from becoming rubbery. They’re also surprisingly delicious cold, straight from the fridge!
Final Thoughts
There’s something so special about recipes that have been passed down through generations. These salmon patties bring back such warm memories of my grandmother’s kitchen, and I’m betting they’ll create new memories in yours too! The beauty of this recipe is in its simplicity and versatility – whether you stick to the classic recipe or jazz it up with your own favorite herbs and spices.
Don’t be afraid to make these your own! Some nights I keep them simple, and other evenings I get creative with different seasonings depending on what I’m serving alongside them. They’re forgiving, economical, and always delicious – truly the perfect weeknight dinner solution that feels a little nostalgic and a whole lot comforting.
If you try these salmon patties, I’d absolutely love to hear how they turned out for you! Did you stick to the classic recipe or add your own twist? There’s nothing that makes me happier than knowing these recipes are bringing joy to your table just like they do to mine. Happy cooking, friends!
Old Fashioned Salmon Patties
Equipment (affiliate links)
- 1 Zipped-top plastic food storage bag
- 1 Rolling Pin
- 1 Medium-sized bowl
- 1 Large Skillet
Ingredients
- 1 cup Crushed Ritz cracker crumbs approximately 25 Ritz crackers
- 18-19 ounces Canned salmon, drained 3, 6-ounce cans with no skin or bones or 2 14.75 cans, remove skin and bones
- 2 Eggs whisked
- 2 tablespoons Lemon juice fresh squeezed
- 2 tablespoons Green onions sliced fine
- 1 tablespoon Dried parsley flakes
- 1/4 cup Vegetable oil
Instructions
Make Cracker Crumbs
- Place about 25 Ritz crackers in a zipped-top plastic food storage bag. Seal the bag and use a rolling pin to crush the crackers into crumbs.
Blend Ingredients
- Drain salmon. If using canned salmon with skin and bone, place the contents of the can in a bowl and remove the bones and skin.
- In a medium-sized bowl, combine the salmon, eggs, lemon juice, green onions, dried parsley flakes and cracker crumbs. Blend to combine the ingredients. (Scroll up the recipe post for a wide variety of ingredient variations.)
- Scoop about 1/2 cup of the salmon mixture out of the bowl, and use your hands to shape each patty flat and about one inch thick. You should end up with 6 large patties.
Cook the Salmon Patties
- Pour the vegetable oil in a large skillet and heat over medium-high until the oil starts to shimmer.
- Place the salmon patties in the hot oil. Be careful not to crowd the patties leave at least an inch or two between each one. You may need to cook the patties in batches.
- Cook for about 8 minutes, then flip the patties over and fry for another 5-6 minutes or until the patties are firm and golden brown. Watch the patties closely while they fry, you may need to adjust the heat and lower it slightly as the skillet and the oil continue heating, especially after you turn the patties over and with the second batch.
- Serve with fresh lemon, sprinkle with additional diced green onions and tarter sauce.
Notes
Speaking of old-fashioned recipes, don’t forget dessert. Enjoy my Old-Fashioned Chewy Peanut Butter Cookies.
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