There’s something so satisfying about Old Fashioned Salmon Patties, especially when they’re crisp-edged salmon cakes flecked with parsley and a hint of lemon, ready in minutes for a satisfying meal. Golden-brown patties yield a crisp exterior and moist, flaky interior, brightened by zesty lemon and fresh parsley. Perfectly paired with tartar sauce, this beginner-friendly dinner comes together with pantry staples for a quick and tasty evening treat that you’ll want to bookmark and share.
Key Ingredients
These simple ingredients come together to create crunchy, flavorful salmon patties perfect for weeknight dinners or casual get-togethers.
- 1 can salmon (14 ounce): Provides the tender, flaky fish base that binds with breadcrumbs and delivers rich seafood flavor.
- 1/2 cup breadcrumbs: Absorbs moisture and helps shape the patties for a crispy exterior.
- 1/4 cup finely chopped onion: Adds sharp, aromatic notes and sweet crunch to every bite.
- 1 large egg: Acts as a natural binder, holding the salmon mixture together during cooking.
- 2 tbsp mayonnaise: Contributes creaminess and helps the patties stay moist.
- 1 tsp Dijon mustard: Lends a subtle tang that enhances the overall savory profile.
- 1 tbsp chopped fresh parsley: Brightens the patties with herbal freshness and color.
- 1 tsp lemon juice: Imparts a zesty kick that cuts through the richness.
- 1/2 tsp salt: Balances flavors and brings out the natural taste of the salmon.
- 1/4 tsp black pepper: Provides a mild heat and accents the herb and lemon notes.
- 2 tbsp vegetable oil: Creates a golden-brown crust when cooking the patties.
How To Make Old Fashioned Salmon Patties
Once you have your ingredients prepped, whipping up these salmon patties is a breeze. In just a few simple steps, you’ll combine, shape, and pan-fry flavorful cakes that emerge from the skillet golden and crisp. Follow along below to see how to transform pantry staples into a homemade classic that’s perfect for lunch, dinner, or a quick snack.
1. Drain the salmon: Open the can, pour off any liquid, then transfer the salmon to a bowl and pick out any skins and bones using a fork or clean fingers.
2. In a large bowl, combine the flaked salmon, breadcrumbs, onion, egg, mayonnaise, Dijon mustard, parsley, lemon juice, salt, and pepper. Stir gently until the mixture just comes together—avoid over-mixing to keep the patties tender.
3. Shape the mixture into six evenly sized patties by dividing it equally and pressing each portion into a round, even cake about 1/2 inch thick.
4. Heat the vegetable oil in a nonstick skillet over medium heat until it shimmers and lightly coats the surface.
5. Cook the patties for 3 to 4 minutes on each side, flipping gently, until the exterior is golden brown and the centers are heated through.
6. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil, then let them rest for a minute before serving.
Serving Suggestions
Cooking these Old Fashioned Salmon Patties is only half the fun—the real magic happens when you decide how to plate and pair them. Whether you crave bright, tangy dips or hearty sides, these ideas will help you create a meal that looks as good as it tastes. Here are a few inspired ways to serve your salmon cakes:
- Classic Tartar Sauce: Scoop a generous dollop alongside your patties for a creamy, tangy contrast.
- Lemon Wedges: Serve fresh wedges on the side so guests can squeeze bright citrus over each bite.
- Toasted Buns: Slide a patty into a lightly toasted brioche or soft bun and top with lettuce, tomato, and a swipe of mayo.
- Green Salad: Place patties on a bed of mixed greens dressed with a simple vinaigrette to balance richness with crisp freshness.
Tips For Perfect Old Fashioned Salmon Patties
There’s something so comforting about these salmon patties that makes you feel right at home. To help you nail every batch, I’ve gathered my best insider tips and clever swaps so you can customize this recipe to suit what’s in your pantry or satisfy your mood—whether that’s dialing up the spice or keeping things mild and classic. Let’s dive into some friendly advice to make your patties sing every single time you turn on the stove.
- You can substitute crushed saltine crackers for breadcrumbs if preferred.
- A pinch of Old Bay seasoning adds a classic seafood flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Serve warm with lemon wedges or tartar sauce for dipping.
How To Store It
After you’ve enjoyed your freshly cooked salmon patties, you’ll want to keep any extras tasting as good as day one. With a few straightforward storage methods, your patties will stay moist and flavorful until you’re ready for round two—whether that’s the next day’s lunch or a quick snack. Here’s how to lock in that deliciousness:
- Refrigerate in an Airtight Container: Allow patties to cool completely, then layer them between sheets of wax or parchment paper in a sealed container. Store in the fridge for up to 2 days.
- Freeze for Longer Storage: Flash-freeze patties on a baking sheet, then transfer to a freezer-safe bag or container with parchment paper between each cake. They’ll keep for up to 1 month.
- Reheat in a Skillet: Warm a little oil in a pan over medium heat and re-fry patties for 2–3 minutes per side to regain crispiness.
- Oven-Warming: Place patties on a baking sheet and bake at 350°F for 8–10 minutes, flipping halfway, until heated through without losing their crunch.
Frequently Asked Questions
Here are some quick answers to the questions I get asked most often about these delightful salmon patties:
- Q: How long does it take to prepare and cook Old Fashioned Salmon Patties?
A: It takes about 30 minutes from start to finish. This includes 10 minutes to drain the salmon, chop the onion, measure and mix all ingredients, and shape the mixture into six patties, plus 3 to 4 minutes per side for cooking until golden brown and heated through.
- Q: Can I use fresh salmon fillets instead of canned salmon?
A: Yes, you can substitute fresh salmon. Poach or bake a 14-ounce fillet until fully cooked, let it cool, then flake it into small pieces, drain off any excess moisture, and proceed with the recipe. You may need to add an extra tablespoon of breadcrumbs if the mixture seems too wet.
- Q: How can I prevent the patties from falling apart while cooking?
A: Make sure the mixture is not too wet by draining the salmon well and using the exact breadcrumb amount. Chill the shaped patties in the refrigerator for 10–15 minutes before cooking to help them firm up. Gently press each patty when flipping and use a nonstick skillet with enough oil to create a crisp outer crust.
- Q: What substitutions can I make for breadcrumbs if I don’t have any on hand?
A: You can use crushed saltine crackers, panko, crushed tortilla chips, or gluten-free breadcrumbs as a 1:1 substitute. Just crush to a fine consistency so they bind the salmon mixture evenly, and adjust the amount slightly if your substitute is coarser or finer.
- Q: How should I store and reheat leftover salmon patties?
A: Place cooled patties in an airtight container and refrigerate for up to 2 days. To reheat, warm them in a lightly oiled skillet over medium heat for 2–3 minutes per side or bake in a 350°F oven for 10 minutes, turning once, until heated through and crisp.
- Q: What side dishes or dips pair well with Old Fashioned Salmon Patties?
A: These patties are delicious with lemon wedges, tartar sauce, or a simple yogurt-dill sauce. Serve alongside a crisp green salad, coleslaw, roasted vegetables, or boiled new potatoes for a balanced meal.
- Q: How can I customize the seasoning to add more flavor or spice?
A: Stir in a pinch of Old Bay seasoning for classic seafood flavor or add ¼ teaspoon smoked paprika or cayenne pepper for a bit of heat. Fresh chopped dill, chives, or tarragon can also elevate the herb profile without altering the basic preparation.
What Makes This Special
These Old Fashioned Salmon Patties work their magic by combining pantry staples with a few fresh bites of lemon and parsley for a meal that feels nostalgic and new all at once. Their crispy exteriors and flaky interiors strike the perfect balance, making each bite a little celebration in your mouth. Go ahead and print this article, slip it into your recipe binder, or bookmark it for later—trust me, you’ll want to revisit these salmon cakes again and again. Have fun, leave a comment below with your tweaks, or send questions my way if you need a hand!
Old Fashioned Salmon Patties
Description
Golden-brown patties yield a crisp exterior and moist, flaky interior, brightened by zesty lemon and fresh parsley. Perfectly paired with tartar sauce for a quick and tasty dinner.
Ingredients
Instructions
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Drain the salmon and discard any skins and bones.
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In a large bowl combine salmon flakes with breadcrumbs onion egg mayonnaise mustard parsley lemon juice salt and pepper mixing until just combined.
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Shape the mixture into six evenly sized patties.
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Heat the vegetable oil in a nonstick skillet over medium heat.
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Cook the patties for 3 to 4 minutes on each side or until golden brown and heated through.
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Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
Note
- You can substitute crushed saltine crackers for breadcrumbs if preferred.
- A pinch of Old Bay seasoning adds a classic seafood flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Serve warm with lemon wedges or tartar sauce for dipping.
