Description
This Old Fashioned Salmon Patties recipe offers a classic and comforting way to enjoy canned pink salmon. Crispy on the outside and tender on the inside, these patties are seasoned with onion, mustard, and a hint of buttermilk for extra flavor and moisture. They are easy to prepare, perfect for a quick lunch or dinner, and great served with a side salad or tartar sauce.
Ingredients
Scale
Salmon Patty Ingredients
- 1 (14.75-ounce) can pink salmon
- 1 tablespoon all-purpose flour
- 10 saltine crackers, crushed
- 1 teaspoon yellow mustard
- 1 large egg, well beaten
- 1 tablespoon buttermilk
- 1/4 cup finely diced onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Prepare Salmon: Drain the salmon, optionally removing the skin and bones although the small bones are soft and edible. Add the salmon to a large mixing bowl.
- Mix Ingredients: Into the bowl with the salmon, add the all-purpose flour, crushed saltine crackers, yellow mustard, beaten egg, buttermilk, finely diced onion, salt, and black pepper. Stir all ingredients together until evenly combined. Let the mixture rest for about 5 minutes to allow the flavors to meld and the crackers to soften.
- Form Patties: Using about 1/4 cup of the mixture per patty, shape the mixture gently into 8 evenly sized patties. Place the formed patties on a plate or tray and refrigerate for 15 to 20 minutes to help them firm up for easier cooking.
- Cook Patties: Heat the vegetable oil and unsalted butter together in a large skillet over medium heat. In batches, cook the patties, browning each side for 4 to 5 minutes until golden and cooked through. Avoid overcrowding the skillet. Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
- Serve Warm: Serve the salmon patties warm, accompanied by your favorite sides or condiments such as tartar sauce or a fresh salad.
Notes
- Removing the salmon skin and bones is optional as the bones are soft and add calcium.
- Resting the mixture before forming patties helps the crackers absorb moisture and bind the ingredients better.
- Chilling the patties before cooking helps them hold together while frying.
- Using both oil and butter for frying gives a nice flavor and good browning.
- For a gluten-free version, substitute the flour and crackers with gluten-free alternatives.
