Salmon Patties
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Are you looking for a quick and delicious meal? Look no further! With just three ingredients – canned salmon, saltine cracker crumbs, and eggs – you can whip up a batch of Salmon Patties in under 30 minutes. This old-fashioned Southern recipe, passed down by my grandma, is simple yet tasty.
Salmon Patties are so easy to make and is an economical way to add more nutrition to your plate. Whether you want to incorporate more Omega-3s into your diet or want a fast way to enjoy seafood, canned salmon is a great option. While they’re traditionally pan-fried, they can also be baked in the oven or an air fryer for a healthier option.
Salmon Patty Ingredients and Substitutions
Canned Salmon – Whether you choose canned red salmon or canned pink salmon, both will work perfectly in this recipe. Trust me; you’ll never notice the difference once the eggs and crackers get mixed in. I know people who even use canned mackerel for a budget-friendly meal.
Eggs
Saltine Crackers – saltine crackers are my go-to for delicious Salmon Patties. They add a perfect touch of crunch and are what my mom, aunts, and grandma used. However, if you prefer a sweeter twist, go for buttery crackers like Ritz. Bread crumbs can be used instead, but you may need to add a bit of moisture. Use 1/2 cup of bread crumbs for every cup of crushed crackers. Add a couple of tablespoons of liquid from the salmon, milk, or water.
How To Make Salmon Patties
- Start by draining the can of salmon and placing it in a mixing bowl.
- I remove the skin and bones – you don’t have to; they’re both edible!
- Next, mix the eggs and cracker crumbs with the salmon until well combined.
- Shape the mixture into 5 to 6 patties. Set them aside.
- Heat up some oil to about 1/2 inch depth in a skillet over medium heat.
- Once the oil is hot, gently add your Salmon Patties and let them fry until golden brown on one side, which should take about 5 to 7 minutes.
- Gently flip the patties over and cook until the other side is golden brown.
- Remove from the pan and place onto a cooling rack or drain on paper towels a minute or two.
- Serve and enjoy!
Do I Need To Add Liquid?
You shouldn’t need to unless you used breadcrumbs instead of cracker crumbs.
Add a tablespoon or two of milk or liquid from the canned salmon if it’s hard to form into patties. You shouldn’t need to add anything; our recipe uses 2 large eggs, which usually does the trick.
Should I Remove the Bones and Skin?
I do, but it’s a matter of personal preference.
The bones in canned salmon are edible due to the canning process and they do contain some calcium.
The skin is also edible. I find it makes my Salmon Patties taste too fishy.
How Thick Should These Be?
This recipe can be made into thick or thin patties.
I prefer mine on the thicker side to get a nice mix of a soft center with crispy outsides. I get about five 1-inch thick patties out of every can of salmon.
Can I Make Salmon Patties Ahead of Time?
You can pre-make the patties and store them in the refrigerator, covered tightly until you’re ready to cook them. I wouldn’t cook them too far in advance, see the note below. You could also freeze them uncooked, but since they take less than 5 minutes to make I don’t.
Keeping Salmon Patties Warm Until Serving Time
After cooking, they can be held in a 200⁰F oven for up to an hour before serving. Much longer than one hour, and they will start to dry out.
Leftovers and Reheating
Salmon Patties should be refrigerated within 2 hours of cooking or removing from the oven where it was kept warm.
Store leftover Salmon Patties in a sealed container or plastic baggie in the refrigerator for up to 3 days or in the freezer for 2 months.
Thawed leftovers can be reheated in the microwave or a hot oven.
Microwave for 1 to 2 minutes, depending on the thickness. For best results, flip the patties halfway through reheating.
Heat an oven to 375⁰F and place the Salmon Patties on a baking sheet. Bake for 15 to 20 minutes, flipping the patties after the first 10 minutes.
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Baked Salmon Patties
Salmon Patties can easily be made in the oven!
Preheat the oven to 400 degrees F.
Cover a baking sheet with parchment paper or baking spray.
Place the formed patties onto the baking sheet.
Bake for 10 minutes and flip.
Bake for an additional 10 to 12 minutes or until they are brown and have an internal temperature of 145 degrees F.
Air Fryer Salmon Patties
Preheat your air fryer to 400°F.
While it’s heating up, form your patties.
Spray the basket of your air fryer with non-stick cooking spray.
Place the Salmon Patties in the basket, and make sure they’re not touching each other.
Cook for about 8-10 minutes or until golden brown and crispy on the outside and cooked through on the inside, 145 degree F.
Flavor Variations
- Lemon and Herb: Add bright and fresh flavor to your Salmon Patties with lemon zest, chopped parsley, and a pinch of dill. This combination works particularly well with fresh salmon fillets but can also be used with canned salmon.
- Spicy Jalapeño: Add some diced jalapeño peppers and a dash of cayenne pepper to your salmon mixture if you like a little heat. This gives the patties a nice kick without being too overpowering.
- Mediterranean: Add some sun-dried tomatoes, feta cheese, and chopped olives to your Salmon Patties. This combination of salty and tangy ingredients adds a delicious Mediterranean flair.
.Sides Perfect for Serving with Salmon Patties
- Fried potatoes – my personal favorite
- Coleslaw
- Broccoli Salad
- Toasted Orzo Risotto
- Butter Rice
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Salmon Patties Recipe
Equipment
Ingredients
- 1 14.75 ounce can of salmon red or pink
- 2 large eggs
- 1 cup saltine cracker crumbs about 1/2 of a sleeve
- Oil for frying
Instructions
- Drain the liquid from the can of salmon and place salmon into a mixing bowl.
- Remove skin and bones if desired. Both are edible.
- Add the eggs and cracker crumbs and mix well.
- Form into 5 to 6 patties and set aside.
- Add oil to about 1/2 inch depth in a skillet and heat over medium heat.
- When oil is heated, carefully add the Salmon Patties and fry until golden brown, about 5 to 7 minutes.
- Carefully flip the Salmon Patties over and continue cooking until the other side is also golden brown.
- Remove from the oil and drain on paper towels are a rack for a few minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
