If there’s a can of salmon sitting in your pantry, you’re about 22 minutes away from dinner. These old fashioned salmon patties are crispy and golden on the outside, tender and flaky on the inside, and seasoned with a little Old Bay and fresh chives. All it takes is canned salmon, a sleeve of saltines, and an egg. No fancy shopping trip required.These classic canned salmon patties are a simple, satisfying recipe perfect for solo dinners or small households.
If one recipe screams Moms kitchen, its these salmon patties. I can still hear the crunch of the rolling pin over the baggie crackers and the sizzle of the skillet. As a child these seemed so sophisticated and gourmet!
Why You’ll Love These Salmon Patties
- Pantry staples only. Canned salmon, saltines, an egg, and a shake of Old Bay.
- Fast. 10 minutes of prep and about 12 minutes in the skillet.
- Easy on the wallet. Right around $2.17 a patty.
- Freezer friendly. Shape them now, cook them on a night you’d rather not.
- Scales up or down. Make one patty from a pouch or four from a can.
Whether you’re cooking for one or two, these crispy, golden patties are a comforting way to turn a can of salmon into something truly special. Serve with a squeeze of lemon and your favorite side for a quick, homemade meal that feels like a treat.
For more classic down home dinner ideas, you might enjoy this classic meatloaf for one, a single-serving tuna casserole, the perfect roasted Cornish hen, or a Sunday dinner pot roast.
This is one of my recipes that I prefer to make in larger batches because the uncooked salmon patties freeze really well and are perfect for dinner when you have no-time to cook. The recipe includes ingredients for making just one small patty using a pouch or four patties using a canned salmon.
Main Ingredients
- Lemon: For squeezing over the top. Don’t skip it.
To make old-fashioned salmon patties, you’ll need the following ingredients: - Canned salmon: Red or pink both work great. Look for “wild,” “wild-caught,” or “from Alaska” on the label for a good quality can.
- Saltine crackers: These are my favorite binder for salmon patties. Watching your salt? Grab low-sodium or no-salt saltines. Breadcrumbs, Ritz, or Club crackers work too.
- Egg: Lightly beat it before mixing. Please don’t skip it, because the egg is what keeps your patties from falling apart. No eggs on hand? A dollop of mayonnaise or a scoop of leftover mashed potatoes will do the job.
- Old Bay seasoning: The classic for Southern-style salmon patties. Want it milder? Just use a little less.
- Chives: Fresh or dried both work. Chopped chives stirred into sour cream also make a lovely topping.
- Salt and pepper: Add after cooking, since the saltines may bring enough salt already.
How to Make Salmon Patties
- Drain and flake. Drain the liquid from the can or pouch and empty the salmon into a bowl. Pull out the large bones and skin, then flake the salmon apart with a fork.
- Crush the saltines. Pop the crackers in a zip-top bag and roll them fine with a rolling pin. Fine crumbs mean patties that hold together.
- Mix it all up. Add the cracker crumbs, egg, chives, and Old Bay to the salmon and stir until well combined. This is where the chives go, right in with everything else.
- Shape the patties. Divide the mixture into 2-4 balls, depending on how much salmon you are using, and pat each one into a disc about 1/2 inch thick.
- Heat the skillet. Warm about 1 tablespoon of vegetable oil in a 10-inch heavy skillet or griddle over medium-high heat.
- Pan-fry. Cook the patties 5 to 6 minutes per side, until deep golden brown and crispy. Serve hot with lemon wedges.
Storing and Freezing Salmon Patties
In the fridge: Cooked leftovers keep 1 to 2 days in an airtight container. Cold salmon patties are wonderful crumbled over a green salad, or tossed with pasta, garlic, and olive oil for a super quick lunch.
In the freezer: Freeze the uncooked patties. Double-wrap them tightly in plastic wrap and they’ll keep for 2 to 3 months. Wrap them in portions of three or four so you only fry what you need.
Salmon Patty FAQs
Why are my salmon patties falling apart?
Usually the mixture is too wet. Add a few more cracker crumbs, and make sure you used the egg, since it’s the binder that holds everything together, the same way crumbs and egg do in my mini meatloaf. Keeping the patties small and the pan hot helps, too.
Do I have to remove the bones and skin?
I take out the large bones and the skin so the patties stay nice and tender. The tiny soft bones in canned salmon are edible, so leaving them in is up to you.
Can I use breadcrumbs instead of saltines?
Yes! Breadcrumbs work fine. Saltines are my favorite, though, for flavor and that crispy edge.
Can I make salmon patties without eggs?
You can. Mix in a dollop of mayonnaise or a little leftover mashed potato to bind the patties instead.
Are these salmon patties or salmon croquettes?
The names get used interchangeably down South. These are pan-fried patties, and if you shape them smaller they come out a lot like croquettes.
Red Salmon vs. Pink Salmon
Red and pink canned salmon both come from Pacific salmon species, but they have some key differences in terms of taste, texture, appearance, and price:
| Feature | Red Salmon (Sockeye) | Pink Salmon |
|---|---|---|
| Color | Deep, rich red (even when canned) | Pale pink |
| Flavor | Stronger, more pronounced “salmon” flavor | Milder, more delicate taste |
| Texture | Firmer and meatier | Softer and more tender |
| Fat Content | Higher in fat (more omega-3s) | Lower fat content |
| Price | More expensive due to quality and demand | More budget-friendly |
| Uses | Great for recipes where salmon is the star | Ideal for patties, casseroles, or spreads |
| Availability | Less common in stores than pink | More widely available |
Which should you use? For salmon patties, pink salmon is usually perfect. It’s soft and blends easily with the egg and crackers. If you want a richer, more flavorful patty, red salmon really shines and is worth the extra few cents.
Old fashioned Salmon Patties -Pan Fried
Ingredients
Recipe Directions
- Drain the liquid and empty the salmon into a bowl.
- Remove the large bones and skin. Use a fork to flake the salmon apart.
- Crumble up the saltine and place in a ziploc bag. Use a rolling pin to crush into a fine crumb.
- Add in the cracker crumbs, egg, chives, and old bay season to the salmon and mix well.
- Heat about 1 tablespoon of vegetable oil in a 12-inch heavy skillet or griddle over medium heat-high heat.
- Evenly divide the salmon mixture into 4 round balls and pat into a disc shape about 1/2 inch thick.
- Pan fry the patties for about 5-6 minutes on each side.
Nutrition
Notes
- Don’t make the patties too large or thick otherwise, they may fall apart when flipping.
- The pan must be hot, a cast-iron skillet is great for pan-frying the salmon patties.
- If cooking for yourself a full can of salmon might be more than you want. Patty up the salmon per the recipe and tightly wrap it in plastic wrap and cover in foil and freeze.
- Another option for those who don’t want leftovers is to buy the small salmon pouches and scale back the other ingredients.
Your Private Recipe Notes
| Ingredient | Amount Used | Estimated Cost |
|---|
| Canned Pink Salmon | 1 (14.75-ounce) can | $6.99 |
| Large Egg | 1 | $0.52 |
| Saltine Crackers | 12 crackers (~1 oz) | $0.25 |
| Old Bay Seasoning | 2 teaspoons | $0.27 |
| Chives | 1 tablespoon | $0.10 |
| Lemon | 1 | $0.55 |
| Total Estimated Cost | $8.68 |
sounds great — but where and when do the chives go in ????