Old Fashioned Salmon Patties are a simple, classic dish that brings together flaked salmon, crunchy breadcrumbs, and a little bit of onion and egg to hold everything just right. They get crispy on the outside and stay tender and flavorful inside, making them a satisfying treat whether for lunch, dinner, or even a snack.
I love making these patties because they’re so easy and quick to throw together, especially when I have leftover canned or cooked salmon on hand. Sometimes I like to add a touch of Dijon mustard or some fresh herbs to give the patties a little extra punch, but honestly, they’re delicious just as they are. It’s a nice way to enjoy salmon in a cozy, familiar way that feels like home cooking.
My favorite way to serve these salmon patties is piled on a soft sandwich bun with a little lettuce, tomato, and a dollop of tartar sauce or mayo. They also work great alongside a simple green salad or steamed veggies if you want to keep things light. Whether you’re serving them up for a casual weeknight meal or feeding a crowd, these patties always get thumbs up from everyone at the table.
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Key Ingredients & Substitutions
Salmon: Canned salmon is classic here and super convenient. You can swap it for cooked fresh salmon, just flake it finely. If you want to reduce bones, canned salmon usually has soft edible ones, but you can remove them if preferred.
Breadcrumbs: They help hold the patties together and add crunch. If you need gluten-free, try crushed gluten-free crackers or oats ground finely. Fresh breadcrumbs work nicely too.
Eggs: Eggs act as a binder to keep everything together. For an egg-free version, mashed potatoes or a flaxseed “egg” (1 tbsp ground flaxseed + 3 tbsp water) can work in a pinch.
Onion: Finely chopped onion adds mild sharpness and moisture. If raw onion feels too strong, sauté it lightly before adding, or substitute with shallots or green onions.
Mayonnaise & Dijon Mustard: Mayonnaise keeps the patties moist, while Dijon adds a subtle tang. You can swap mayo for plain yogurt or sour cream. The mustard is optional but adds nice depth.
How Can I Make Salmon Patties Hold Together and Get Crispy?
Getting salmon patties to hold their shape and crisp up nicely can be tricky. Here’s a simple approach:
- Drain your salmon well and remove any large bones or skin pieces. Flake it finely.
- Mix all ingredients thoroughly but gently. Avoid overmixing, which can make patties dense.
- If the mixture feels too wet, add a bit more breadcrumbs to help it bind.
- Shape patties not too thick—about 1/2 inch—to cook evenly inside and crisp outside.
- Use enough oil or butter in the pan over medium heat. Too low heat means soggy patties; too high burns them before cooking through.
- Cook each side undisturbed for 4-5 minutes to develop a golden crust before flipping carefully.
Equipment You’ll Need
- Large mixing bowl – to combine all your ingredients evenly without making a mess.
- Fork or potato masher – helps flake the salmon and mix ingredients well.
- Nonstick skillet or frying pan – perfect for frying patties with less sticking and easy cleanup.
- Spatula – for carefully flipping patties without breaking them apart.
- Measuring cups and spoons – to get the right amounts of ingredients for perfect patties every time.
Flavor Variations & Add-Ins
- Add finely chopped bell peppers or celery for extra crunch and a fresh taste.
- Mix in some shredded cheddar or pepper jack cheese for a melty, cheesy twist.
- Try swapping salmon with canned tuna for a quick tuna patty alternative.
- Stir in fresh dill or lemon zest to brighten the flavor and complement the fish.
How to Make Old Fashioned Salmon Patties?
Ingredients You’ll Need:
- 2 cans (14.75 oz each) salmon, drained and flaked
- 1/2 cup finely chopped onion
- 1/2 cup breadcrumbs
- 2 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 to 3 tablespoons vegetable oil or butter for frying
- Lemon wedges, for serving
- Tartare sauce or creamy dill sauce, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to cook, so you’ll be enjoying your delicious salmon patties in roughly 25 minutes total.
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large bowl, combine the flaked salmon (with bones removed if you prefer), chopped onion, breadcrumbs, eggs, mayonnaise, Dijon mustard (if using), Worcestershire sauce, parsley, garlic powder, salt, and pepper. Stir everything well until it comes together in a sticky mixture. If it feels too wet, add a bit more breadcrumbs; if too dry, add a little more mayonnaise or another egg to help bind.
2. Form the Patties:
Shape the mixture into 6 to 8 patties, each about ½ inch thick. Try to make them even in size so they cook uniformly.
3. Cook the Patties:
Heat the vegetable oil or butter in a large skillet over medium heat. Once hot, carefully place the patties in the pan. Cook for about 4 to 5 minutes on each side, or until they’re golden brown and cooked through. Avoid pressing down on the patties so they stay nice and tender.
4. Serve and Enjoy:
Remove patties from the skillet and let them drain on paper towels to remove any extra oil. Serve warm with lemon wedges and your favorite tartare sauce or creamy dill sauce for dipping.
Can I Use Frozen Salmon Instead of Canned?
Yes! Just make sure to fully thaw the salmon and pat it dry before using. Cooked fresh salmon can be flaked and used the same way as canned salmon in this recipe.
How Can I Make Gluten-Free Salmon Patties?
Simply replace the breadcrumbs with gluten-free breadcrumbs or finely crushed gluten-free crackers. You can also try using ground oats for a natural alternative.
Can I Make These Patties Ahead of Time?
Absolutely! You can mix and shape the patties in advance, then refrigerate them for up to 24 hours before frying. Cooked patties store well in the fridge for 2 to 3 days.
What’s the Best Way to Reheat Leftover Patties?
Reheat gently in a skillet over low to medium heat to preserve their crispiness. You can also warm them in the oven at 350°F (175°C) for about 10 minutes.
