Deliciously Easy Old Fashioned Salmon Patties Recipe to Savor
Ever found yourself standing in the kitchen at dinner time, completely stumped? You want something classic but also quick. Let’s talk about an old fashioned salmon patties recipe, because honestly… sometimes you crave what your grandma made, and you just don’t wanna mess with what already works. If you’ve ever scoured the pantry and wondered how to turn that can of salmon into something people actually look forward to, you’re in the right place. I’ll walk you through everything, from the easy steps to the little kitchen hacks that just make life simpler. For sides, check out this guide on easy potato salad—because patties and potatoes? Chef’s kiss. 
Why You’ll Love Old Fashioned Salmon Patties
Okay, real talk. The biggest reason? They taste like you spent all day making them, but you didn’t. You get crunchy edges and that rich, savory flavor in every bite, but it only takes maybe twenty minutes, tops. Maybe less if you don’t get sidetracked dancing in the kitchen (no judgment).
I swear, these bring back memories of sitting at my aunt’s table, scooping up one after another while someone always tries to snag the last one. You get that comfort food feel. The best part, though? How versatile these salmon patties are. You can brunch with ‘em, make tiny versions for appetizers, or whip up a weeknight dinner outta practically nothing.
I’ve had these with ketchup, hot sauce, even a dollop of tartar. And they’re kinda foolproof. You never have to stress if you’ve cooked ‘em enough, like with chicken or steak. Just brown and boom. They’re done.
“I’ve made these about fifty times now—honestly, salmon patties are the only reason my picky grandson will eat fish. Can’t recommend this recipe enough!” — Darlene T.
Ingredients and Notes
Let’s dig right into what you need. Minimal stuff, seriously.
- 1 can salmon (about 14-15 oz, bones and skin included—don’t get weirded out, they mash right in)
- 2 eggs (any kind)
- Half a small onion, diced super fine
- 1/3 cup breadcrumbs (or crushed crackers, Ritz are my favorite)
- Salt and pepper to taste. Old school, keep it simple.
- A splash of milk (maybe a couple tablespoons, just enough if mixture looks dry)
- Oil for frying (I usually go with canola or light olive oil)
- Optional: A squeeze of lemon, dash of hot sauce, or a sprinkle of parsley at the end if you’re feelin’ fancy
Don’t overthink it! The beauty of this recipe is you can throw it together with what you already have.
Ingredient Substitutions
Running low on something? No big deal. Real talk: I’ve used saltine crumbs instead of breadcrumbs, leftover cooked salmon instead of canned… even swapped diced celery for onion when I was out. Trust me, old fashioned salmon patties recipe does not have strict rules.
If you’re gluten-free, reach for GF breadcrumbs or even crushed cornflakes. Not into dairy? Just skip the milk and add an extra egg. Want to sneak in veggies? Shred a bit of carrot in there. You get extra nutrition, almost nobody notices.
And if canned salmon freaks you out, cooked fresh or leftover salmon totally works. Bear in mind, canned gives that true “old school” flavor most folks are after.
Craving a Southern spin? Add a splash of hot sauce right in the mix. Sometimes I do.
How to Make Salmon Patties
Alright, let’s break it down real quick.
- Drain your canned salmon and plop it in a bowl. Mash it up with a fork—bones and skin and all. They disappear in the mix.
- Toss in eggs, onion, breadcrumbs, and a bit of salt and pepper.
- Give it all a good stir. If it looks too dry, add a splash of milk.
- Shape into little patties—maybe like mini burgers. I usually get 5 or 6 from one batch.
- Heat oil in a big skillet, medium heat. Pop patties in and cook 3-4 minutes each side, so they’re golden on both sides.
- Lift out, let ‘em drain briefly on paper towel, then eat while hot!
See? Hardest part is probably opening the can.
Hot tip: Don’t flip too soon! Let that crust get golden before turning or they’ll wanna fall apart.
If you’re lucky, you’ll have leftovers. I actually like ‘em cold, straight from the fridge the next day.
What to Serve with Salmon Patties
Salmon patties are super adaptable when it comes to sides. Wanna see ‘em shine? Try a few of these:
- Potato salad: Especially something creamy, like the easy potato salad recipe I linked. Makes a hearty meal.
- Green beans or collard greens: Add some southern character; keeps things light(ish).
- Coleslaw: That crunch works magic next to hot patties.
- Rice pilaf or simple steamed rice: For those nights you need to carb-load. Been there.
Keep it easy. I’ve honestly even had ‘em between sandwich bread with a slather of mayo.
Extra tip: serve ‘em with a squirt of lemon or a splash of hot sauce.
I like them best with homemade tartar sauce. And if you’re feeding kids, ketchup never fails!
Common Questions
Do I have to use canned salmon?
Nope! Leftover cooked salmon is perfect. Canned is just super convenient.
How do I keep them from falling apart?
Make sure the mix isn’t too wet, and let them cook long enough to get that nice crust before flipping.
What if I don’t have breadcrumbs?
Crushed crackers, even cornflakes, work like a charm. Improvise!
Can I bake instead of fry?
You bet. Bake at 400 degrees for 15-18 minutes, flip halfway.
What’s the best way to store leftovers?
Pop ‘em in a covered container, keep in the fridge. Good for 2-3 days.
Why You’ll Want to Try This Tonight
So, here’s my pitch, friend: you can pull off dinner magic with an old fashioned salmon patties recipe when time or money’s tight. It’s simple, adaptable, and totally crowd-pleasing. Not gonna brag, but these beat half the stuff at pricey seafood restaurants. For more ideas and variations, check out this Old Fashioned Salmon Patties Recipe – Crinkled Cookbook, or browse Old Fashioned Salmon Patties – My Kitchen Serenity for some real down-home inspiration. Trust me, once you get your rhythm, these salmon patties might become a new tradition at your dinner table. Why wait? Give it a go—I bet your family (and your taste buds) will thank you. 
Old Fashioned Salmon Patties
Ingredients
Method
- Drain the canned salmon and place in a bowl. Mash it up with a fork (bones and skin included).
- Add eggs, onion, breadcrumbs, and salt and pepper to the bowl.
- Stir the mixture well. If it looks too dry, add a splash of milk.
- Shape the mixture into small patties (roughly 5-6 patties).
- Heat oil in a large skillet over medium heat.
- Add the patties to the skillet and cook for 3-4 minutes on each side until golden brown.
- Remove the patties and let them drain on paper towels before serving.
- Serve hot with desired condiments.
