Old Fashioned Salmon Patties Recipe

If there’s one dish guaranteed to conjure up the warmth of family kitchens and hearty, nostalgic flavors, it’s Old Fashioned Salmon Patties. These classic patties make the most of pantry staples like canned salmon and Ritz crackers, melded with a few fresh ingredients for zest and color. Crispy on the outside, tender on the inside, and bursting with savory notes in every bite, this is a recipe that never goes out of style, beloved for its simplicity, heartiness, and irresistible flavor.

Ingredients You’ll Need

The magic of Old Fashioned Salmon Patties lies in how just a handful of unfussy ingredients come together for maximum flavor. Each one does its part: the crackers hold everything together with a buttery crunch, lemon juice brightens every bite, and green onion and parsley add color and a fresh kick.

• Ritz cracker crumbs: About 1 cup (from roughly 25 crackers), these give the patties their signature golden brown crust and a melt-in-your-mouth texture.
• Canned salmon: Use 18-19 ounces (make sure to remove skin and bones if needed); canned salmon is packed with robust flavor and makes these patties both easy and affordable.
• Eggs: Two eggs, whisked, act as the binder to hold everything together for perfect patties that don’t fall apart.
• Lemon juice: Two tablespoons of freshly squeezed lemon juice helps cut the richness and adds a splash of brightness.
• Green onions: Two tablespoons, finely sliced, add subtle sweetness and a pop of green.
• Dried parsley flakes: One tablespoon for color and herby flavor—dried works great, but fresh parsley is a welcome swap.
• Vegetable oil: About 1/4 cup, for frying and achieving that gorgeous golden crust on each patty.

How to Make Old Fashioned Salmon Patties

Step 1: Make Cracker Crumbs

Start by crushing about 25 Ritz crackers (or your favorite buttery crackers) into fine crumbs. Place them in a zipped-top plastic bag, seal tight, and roll over them with a rolling pin. The result? Cozy, buttery crumbs ready to give your Old Fashioned Salmon Patties structure and an irresistible crunch.

Step 2: Prepare the Salmon

Drain the canned salmon thoroughly. If you’re using salmon with skin and bones, open up the can and gently pick out any skin or bones with a fork or your fingers—don’t worry, this only takes a couple of minutes. You want chunky pieces of salmon without any surprises!

Step 3: Blend Ingredients

In a medium mixing bowl, combine your flaked salmon, whisked eggs, fresh lemon juice, chopped green onions, dried parsley, and the crushed crackers. Blend everything together gently with a fork or spatula. You want to mix just until combined, so each patty holds together but still has texture.

Step 4: Form the Patties

Scoop up about 1/2 cup of the salmon mixture for each patty and use your hands to gently shape it into a flat disk about one inch thick. You should end up with 6 generous patties—don’t worry if they’re a little rustic!

Step 5: Cook the Salmon Patties

Pour the vegetable oil into a large skillet and heat it over medium-high until it shimmers. Gently lay in your patties, making sure not to crowd the pan (work in batches if needed). Fry on one side for about 8 minutes, then flip and cook another 5-6 minutes, until each patty is firm and gorgeously browned. Keep an eye on your heat; you may want to dial it back a little as the oil and pan get hotter, especially with the second batch.

How to Serve Old Fashioned Salmon Patties

Garnishes

Nothing sets off the flavor of Old Fashioned Salmon Patties like a squeeze of lemon juice just before serving. Scatter a pinch of extra green onions for color, and don’t forget a dollop of tartar sauce on the side for a classic touch.

Side Dishes

These patties pair wonderfully with a crisp green salad, creamy mashed potatoes, or tender green beans dressed with butter. For a Southern touch, serve alongside coleslaw or cheesy grits. The balance of crunchy, creamy, and tangy sides is pure comfort.

Creative Ways to Present

Turn your Old Fashioned Salmon Patties into handheld sliders with soft rolls and a smear of lemon aioli. Or tuck them into pita bread with lettuce and sliced tomatoes for a fresh spin. Try them atop a bed of mixed greens for a satisfying salad lunch, drizzled with a zesty vinaigrette.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), place the cooled salmon patties in an airtight container. Store in the refrigerator for up to 3 days. They’re just as delicious the next day, hot or cold.

Freezing

Old Fashioned Salmon Patties freeze well! Wrap each patty individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep their flavor for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat salmon patties in a skillet over medium heat for a few minutes per side, until warmed through and crispy. You can also warm them in a 350°F oven for about 10-12 minutes, or pop them in the microwave if you’re in a hurry (though you’ll lose a bit of crispiness).

FAQs

Can I use fresh salmon instead of canned?

Absolutely! Simply cook and flake your fresh salmon, then use it in place of canned. It adds a lighter texture and slightly fresher taste, but the patties will still hold together perfectly.

What can I substitute for Ritz crackers?

If you don’t have Ritz crackers, try saltines, buttery club crackers, or even panko breadcrumbs. The key is to have a finely crushed, slightly buttery binder for the perfect Old Fashioned Salmon Patties.

Why do my salmon patties fall apart?

This usually means there wasn’t enough binder—be sure to use the full amount of eggs and cracker crumbs, and mix them in fully. If the mixture still feels too loose, add a few extra cracker crumbs before shaping the patties.

Can I bake these instead of frying?

Yes! Arrange the formed patties on a lightly greased baking sheet and bake at 400°F for about 15-18 minutes, flipping halfway through, until golden and cooked through. The crust won’t be quite as crisp as pan-fried, but they’re still delicious.

How do I prevent my patties from tasting too fishy?

Using a squeeze of fresh lemon juice and fresh green onions balances the flavors beautifully. Be sure to drain the canned salmon well, remove any skin and bones, and the finished Old Fashioned Salmon Patties will taste bright and savory, never overly “fishy.”

Final Thoughts

Old Fashioned Salmon Patties are a true comfort food, perfect for a cozy weeknight dinner or sharing with friends. Whether you’re new to the recipe or grew up with it, don’t be surprised if it finds a permanent place in your rotation. Give this classic a try—you might just discover (or rediscover!) a favorite.

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