Ever think Grandma made the best food? Yeah, me too! And these old fashioned salmon patties are no exception. Simple ingredients, wholesome foods and lots of love make these salmon cakes the very best recipe there is. These easy salmon patties are done in just 20 minutes!
Why I Made This Recipe
I grew up eating salmon and especially canned salmon (my dad was a fisherman). I admit there were times I was sick of it but now as an adult I crave it and eat it often. It's easy, tasty and sooo good for you! (Here's What To Serve With Salmon Patties)
I mainly ate canned salmon in sandwiches but there are so many more ways to use it. In pasta, on salads, as croquettes or meatballs and so much more. Canned salmon goes great with lots of flavors like dill, lemon and Old Bay seasoning. This old fashioned salmon patty recipe includes these all, along with crushed cracker crumbs and an egg to bind it all together. It's a really flavourful recipe.
If you're a salmon lover too, I've got lots of yummy salmon recipes and meal ideas. Try my Miso Glazed Salmon, creamy Pasta Alla Salmone or Hawaiin Furikake Salmon. For delicious appetizers, bright Salmon Carpaccio or Salmon Crudo are easy and spectacular.
Breakfast on your mind? Top 20+ Easy, Healthy Salmon Breakfasts and 35+ Best Smoked Salmon Recipes For Breakfast And Brunch are guaranteed to help you find the perfect salmon breakfast or brunch recipe.
I love that this recipe uses pantry staples. Tinned salmon, crackers, herbs and spices are all easy to keep on hand. These fresh salmon patties get dropped into a frying pan with no need to coat them in crumbs.
This recipe makes 8 medium sized patties or 4 large, burger sized patties. It uses almost no oil, eliminating the need for paper towels.
- Can Of Salmon - I use a can of pink salmon that has its skin and bones. All parts are edible and nutritious. If you have larger bones in yours (a great source of calcium), you can pick them out or crush them up. You can also use skinless, boneless pink salmon, sockeye salmon or any other canned salmon.
- Eggs - The perfect binder to hold these patties together. Large eggs are the size used in this recipe.
- Crackers - Ritz crackers are part of what makes this old fashioned recipe. Salted saltines or dry fine bread crumbs make a good substitute. Crush them well so they blend into the salmon mixture without any big lumps.
- Herbs + Spices - This recipe is similar to Southern salmon patties with the addition of Old Bay seasoning. Dried dill weed is in this recipe too and both together make a delicious fish cake. Although you could use one or the other, I strongly urge you to use both for the best flavor. This traditional recipe calls for dried herbs which was common in days gone by. Fresh herbs can certainly be used instead.
Variations + Substitutions
There are some easy substitutions and variations you can do with this salmon patty recipe.
- Fresh Salmon - Fresh cooked salmon works equally well for this recipe. Use an equivalent amount and make as directed.
- Crispy Coated - If you want a crispy coating, you can spoon the uncooked fish mixture into a plate of corn meal or panko bread crumbs before adding to the pan and frying. You will need to use a little more oil (1-2 tablespoons) to get them to cook properly.
- Tuna Patties - Swap out your salmon for tuna, an easy switch if you're out of salmon and want to avoid a trip to the grocery store.
Old fashioned salmon patties are a great appetizer on their own with some tartar sauce or hot sauce. But they are also a great main dish for a delicious dinner.
Try mashed potatoes or rice and a vegetable side dish like peas or green beans for a tasty and healthy dinner. A simple pasta alfredo or mac n cheese with a garden salad is another great meal combination.
Or make these into burgers and top with lettuce, tomato, pickled red onions and some mayo. While these aren't quite a firm enough patty to BBQ, you can reheat them on the grill after they've been pan fried for a smoky flavor befitting a burger. Salmon burgers and French fries are a great summer time meal.
Wondering how much to make per person? Check out A Guide To How Much Salmon Per Person For A Serving.
Step By Step Instructions
This classic recipe comes together fast. With egg and cracker crumbs as the binding agent, these simple salmon patties are a tender, moist family favorite.
1. Drain canned salmon and add to a medium sized bowl. Gently break up the salmon and any bones with a fork.
2. Add the grated red onion, chopped green onion, dried dill, garlic powder and Old Bay seasoning.
3. Stir through gently.
4. Add egg, mayo and lemon juice. Stir to combine well.
5. Season to taste with salt if needed and and a good pinch of black pepper. (I do not add salt, I find there is enough slat from the canned salmon and the crackers.)
6. Add cracker crumbs.
7. Stir gently just until combined.
8. Heat a non-stick pan on medium-low heat. Add a teaspoon of oil if desired and then add salmon patty mixture in 2-4 tablespoon sized dollops. Press down gently to flatten until ½" thick.
9. Fry until golden on one side. Flip and fry until other side is golden.
10. Remove from pan and serve right away with tartar sauce, remoulade sauce or any other favourite condiments.
Storing + Reheating Salmon Patties
This old fashioned recipe stores and reheat well. Store any leftover fish cakes in a sealed container in the fridge for up to 3 days. I don't recommend freezing them as they lose their nice texture and get crumbly after thawing.
To reheat, you can place them on a plate in the microwave for 30 seconds +/- depending on your particular microwave. Alternately, you can reheat these in a frying pan set on low, for about 3-5 minutes.
I hope you love these good old fashioned salmon patties as much as we do!
Cheers and happy cooking, Friends! Sabrina
Easy Old Fashioned Salmon Patties
- Canned Salmon 1 tin
- ⅔ c Crushed Ritz Crackers (About 20 crackers or 1 cup before crushing)
- 1 tablespoon Red Onion, Grated
- 2 tablespoon Green Onion, Finely Chopped
- ¾ teaspoon Dried Dill
- ¾ teaspoon Garlic Powder
- 1 teaspoon Old Bay Seasoning
- 2 Eggs
- 1 tablespoon Mayonnaise
- 1 tablespoon Lemon Juice
- 1 tsp Vegetable Oil
- Salt + Ground Black Pepper To Taste
- Drain canned salmon, add to a medium sized bowl and gently break up with a fork.
- Add grated onion, chopped green onion, dill, garlic and Old Bay spice. Stir through gently.
- Add egg, mayo and lemon juice. Stir to combine well and season to taste with salt and pepper.
- Add cracker crumbs and stir gently to combine.
- Heat a non-stick pan on medium-low heat. Add a teaspoon of oil if desired and then add salmon patty mixture in 2-4 tablespoon sized dollops. Press down gently to flatten until ½" thick. Fry until golden on one side. Flip and fry until other side is golden. Remove from pan and serve while warm.