These classic salmon patties are a simple, satisfying recipe perfect for solo dinners or small households. Made with pantry staples like canned salmon, saltines, and a hint of Old Bay seasoning, they come together in minutes and deliver big flavor with minimal effort.
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.
For something a little different, try adding fresh dill, chopped red onion, or green onions. Sprinkle in a little black pepper, garlic powder, or onion powder for even more flavor.
Ready in under 30 minutes, this old-fashioned salmon patties recipe is a winner.
Main Ingredients and Variations
To make old-fashioned salmon patties, you’ll need the following ingredients:
- Canned Salmon: Red or Pink salmon both make great salmon patties. When selecting a brand, look for “wild,” “wild-caught,” or “from Alaska” to ensure you’re getting a high-quality product.
- Saltine Crackers: If you want to control salt, use the low-sodium or no-salt version of the crackers. Bread crumbs also work well; however, the salmon patties made with crackers is my favorite way to prepare canned salmon patties. You can also try a Ritz or Club cracker for a change.
- Eggs: use the whole egg and lightly beat it before mixing it with salmon. Please don’t skip the egg, as it acts as a binding agent to keep the salmon patties from falling apart. If you don’t want to use eggs, then try a dollop of mayonnaise or some left over mashed potatoes mixed in!
- Old Bay Seasoning: Old Bay is the best seasoning for southern salmon patties. If you want a milder flavor, adjust the seasoning to your taste.
- Chives or Dill: I mix fresh or dried chives into the salmon; however, chopped chives mixed into sour cream is a tasty topping.
- Use salt and pepper to taste, add after cooking as the saltines might add enough salt.
What to Serve with Salmon Patties
- The classic sides are mashed potatoes and peas, or green beans and potatoes.
- Keep your meal light and serve the salmon with a simple spinach salad.
- Add a dollop of tartar sauce and a squeeze of lemon juice on top of the salmon patties.
- Break apart the salmon patties and serve over a spinach salad with a side of homemade cornbread.
Cooking Tips
- Don’t make the patties too large or thick otherwise, they may fall apart when flipping. The smaller size will be similar to salmon croquettes.
- 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, tightly wrap it in plastic wrap, cover it 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.
Storing Leftovers
Cooked leftover salmon patties should be wrapped or covered in an airtight container and refrigerated for 1-2 days. Cold salmon is wonderful over a green salad! I also like to use the leftovers tossed in with pasta, garlic, and olive oil for a super quick and easy meal. There are so many ways to use these simple salmon patties.
To freeze the uncooked patties, double-wrap them tightly in saran wrap and store them for 2-3 months. If you don’t want to fry up four or five patties at one time, wrap three or four of the salmon patties as suggested above and freeze for later use.
Why are my salmon patties falling apart?
If the salmon mixture is too wet, the patties won’t stick together properly. Make sure to use enough cracker crumbs. The egg acts as a binding agent to keep everything together, similar to how you use crumbs and eggs in my mini meatloaf recipe.
What is the difference between canned red salmon and 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 one should you use?
For salmon patties, pink salmon is usually perfect—it’s softer and blends easily with binders like egg and crackers. But if you want a richer, more flavorful patty, red salmon can really shine (and justify the slightly higher cost).
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Old fashioned Salmon Patties -Pan Fried
Ingredients
Ingredient for 1 Salmon Patty
- 4 ounces salmon pouch
- 1 egg white
- 2-3 each saltine crackers
- ½ teaspoon old bay seasoning
- 1 teaspoon chives
Ingredients for 4 Salmon Patties
- 1 (14.75-ounce) can Red or Pink Salmon
- 1 large egg lightly beaten
- 12 saltines crumbled and crushed fine
- 2 teaspoons old bay seasoning
- 1 tablespoon chives chopped
- 1 Lemon sliced into wedges
Instructions
- 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.
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.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.
Nutrition
| 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 ????