Why You’ll Love Old-Fashioned Salmon Patties Recipe

I love this recipe because it uses pantry staples and comes together quickly. The outside turns beautifully crisp while the inside stays moist and flavorful. I also appreciate how versatile these patties are, whether I serve them as a main dish, appetizer, or side.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cans (14.75 oz) salmon drained and cleaned
¼ cup panko crumbs divided, or breadcrumbs
1 green onion
3 tablespoons dried minced onion
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoons lemon juice
2 tablespoons fresh parsley chopped
¾ teaspoon salt
½ teaspoon pepper

Breading and Frying

1 cup panko crumbs or breadcrumbs
1 cup vegetable oil

Serving

Copycat Kraft Tartar Sauce or your favorite dipping sauce

Directions

I begin by opening and draining the salmon, then placing it into a large mixing bowl. I flake the salmon with a fork and remove any skin and bones if desired.

Next, I add the mayonnaise, ¼ cup crumbs, green onion, dried minced onion, Dijon mustard, lemon juice, parsley, salt, and pepper. I gently combine everything until well mixed and set it aside.

I place 1 cup of crumbs in a shallow bowl for coating.

I shape the mixture into 6 patties, about 1 inch thick and 3 to 4 inches wide. I carefully coat each patty in crumbs on all sides and place them on parchment paper.

If the patties don’t hold together, I adjust the mixture. If it’s too dry, I add 1 tablespoon of mayonnaise at a time. If it’s too moist, I add crumbs 1 tablespoon at a time until they hold their shape.

For frying, I heat vegetable oil in a large skillet over medium-high heat until shimmering. I cook the patties in batches, usually three at a time, without moving them for about 3 minutes per side until golden brown. I flip them only once and check carefully to avoid burning.

Once cooked, I transfer the patties to a paper towel-lined plate and serve immediately with tartar sauce, mayonnaise, lemon wedges, or my favorite dipping sauce.

For baked salmon patties, I preheat the oven to 400°F (205°C). I prepare the patties as directed, place them on a parchment-lined baking sheet, and bake for 20 minutes, flipping halfway through, until golden and crisp.

Servings and Timing

This recipe makes 6 servings. Prep time takes about 15 minutes, cook time is approximately 6 minutes for frying, and total time is around 21 minutes. If baking, cook time increases to about 20 minutes.

Variations

I sometimes add a dash of hot sauce or a pinch of cayenne for heat. When I want extra texture, I mix in finely chopped celery or bell peppers. I also enjoy adding fresh dill for a more herb-forward flavor.

Storage/Reheating

I store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat to keep the exterior crispy, or bake them in the oven until heated through.

FAQs

Can I use fresh salmon instead of canned?

I can cook and flake fresh salmon, but canned salmon keeps this recipe quick and affordable.

Do I have to remove the bones?

I remove them if I prefer, but they are soft and edible if left in.

Why are my patties falling apart?

The mixture may need more mayonnaise if dry or more crumbs if too wet.

Can I bake instead of fry?

I bake them at 400°F for about 20 minutes, flipping halfway through.

What oil works best for frying?

I use vegetable oil, but canola oil works well too.

Can I freeze salmon patties?

I freeze uncooked or cooked patties in an airtight container for up to 2 months.

What can I serve with salmon patties?

I like serving them with a simple salad, rice, or roasted vegetables.

How do I keep them crispy?

I avoid overcrowding the pan and let them cook undisturbed before flipping.

Can I make them ahead of time?

I prepare and shape the patties ahead, then refrigerate until ready to cook.

What dipping sauce works best?

I enjoy tartar sauce, lemon aioli, or even a simple squeeze of fresh lemon.

Conclusion

These old-fashioned salmon patties are a reliable, comforting recipe that I turn to again and again. I love how simple ingredients create such satisfying flavor and texture, making them perfect for busy nights or casual family meals.