Downhome and basic 3 ingredient recipe for salmon patties. Canned salmon, saltine cracker crumbs, and eggs are all you need to get this satisfying meal on the table quickly. Ready in under 30 minutes so it’s perfect for quick and easy weeknight meals.
Basic salmon patties are cooked my grandma’s way; old-fashioned with no fancy additions, just a perfect balance of eggs and saltine crackers keep this one moist.
Red or Pink Canned Salmon
Both kinds of salmon will work! I had a friend that used to use mackerel instead.
The difference may be in the taste. In this recipe, the crackers and eggs will probably mask any real differences.
My dad insisted on red so that’s what we ate growing up, but now that I get a choice I tend to go with whichever one is cheaper. Generally pink is cheaper unless red is on sale.
I used red this time because if you can believe it, the store I was in was down to one large can of salmon on the shelves! Ya, I was shocked too.
Bones and Skin
The skin and bones in canned salmon are both edible. I remove them both for personal reasons. The skin is dark and I just don’t like the way it looks in the finished product. I also think it adds a more “fishy” taste.
I don’t like the crunch the bones add. To me, it’s like finding a chicken bone in your chicken soup! But, they are a great source of calcium and will not hurt anything if left in the salmon patties.
There may be some extra fat in the can that is fine to add to the salmon mixture. I usually remove it at the same time as the skin.
I think the best salmon patties are made with crackers. I might be biased because it’s the way I ate them growing up.
I prefer saltine crackers. If you prefer a sweeter salmon cake, then use a buttery cracker like Ritz instead.
Breadcrumbs can be used instead but you may need to add a bit of moisture. Add 2 tablespoons of milk, water, or liquid from the canned salmon.
You can add a tablespoon or two of milk or even liquid from the canned salmon if it’s hard to form into patties. You really shouldn’t need to add anything, our recipe uses 2 large eggs and usually does not need any added moisture.
Thick or Thin
This recipe can be made thick or thin. I prefer mine a little on the thicker side so I can get a nice mix of a soft center with crispy outsides.
I tend to get about 5 fairly thick patties out of every can of salmon.
After frying, they can be held in a 200⁰F oven for up to an hour prior to serving. Much longer than one hour and they will begin to dry out.
These 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.
These can be reheated in the microwave or a hot oven.
Microwave for 1 to 2 minutes depending on the thickness. For the best results, flip the patties halfway through cooking.
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.
SIDES PERFECT FOR SERVING WITH SALMON PATTIES
Fried Potatoes – my personal favorite!
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Salmon Patties Recipe
- 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
- 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.