Description
Classic Old Fashioned Salmon Patties made with canned pink salmon, seasoned with mustard and onions, and pan-fried to golden perfection. These easy-to-make patties are crispy on the outside, tender on the inside, and perfect for a quick, satisfying meal.
Ingredients
Scale
Salmon Patties
- 1 (14.75-ounce) can pink salmon
- 1 tablespoon all-purpose flour
- 10 saltine crackers, crushed
- 1 teaspoon yellow mustard
- 1 large egg, well beaten
- 1 tablespoon buttermilk
- 1/4 cup finely diced onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Prepare the Salmon: Drain the canned salmon. If preferred, remove skin and bones, though the bones are soft and usually not noticeable when cooked. Add the salmon to a large mixing bowl.
- Mix Ingredients: Add the flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, diced onion, salt, and black pepper to the bowl with the salmon. Stir thoroughly to combine all ingredients evenly. Let the mixture rest for about 5 minutes to allow the flavors to meld and the mixture to thicken slightly.
- Form Patties: Using about 1/4 cup of the mixture for each, shape the salmon mixture into roughly 8 equal-sized patties. Place the formed patties in the refrigerator for 15 to 20 minutes to help them firm up, making them easier to cook without falling apart.
- Cook Patties: Heat vegetable oil and unsalted butter in a large skillet over medium heat. Fry the patties in batches, cooking each side for 4 to 5 minutes or until they are golden brown and cooked through. Avoid overcrowding the pan to ensure even cooking.
- Drain and Serve: Transfer the cooked salmon patties to a plate lined with paper towels to absorb excess oil. Serve warm, optionally with your favorite sides or sauces.
Notes
- Removing bones is optional since canned salmon bones are very soft and edible.
- Chilling the patties before cooking helps them hold shape during frying.
- For a gluten-free version, substitute saltine crackers and all-purpose flour with gluten-free alternatives.
- If you want a richer flavor, consider using mayonnaise instead of buttermilk.
- Serve with tartar sauce, lemon wedges, or a fresh salad for a complete meal.
