Crispy Old Fashioned Salmon Patties – Easy, Delicious Recipe

Ah, the smell of something delicious cooking away on the stovetop, bringing back memories of warm family gatherings and cozy dinners! One dish that always filled our home with comfort and joy was my grandma’s Old Fashioned Salmon Patties. I can still remember the sound of the sizzling in the pan, the way the house would smell like a seaside escape, inviting us to the table with eager anticipation. They’re simple, yet so satisfying, with a crispy exterior and a tender, flavorful center that warms the heart. This easy recipe is not just about eating; it’s about sharing moments over good food, whether it’s a quick weeknight dinner or a special occasion.

Today, I want to share this delightful recipe with you. Trust me, once you make these Old Fashioned Salmon Patties, they’ll become a staple in your home, just as they have in mine!

Why You’ll Love This Recipe

• Quick and easy to whip up for a weeknight dinner.
• Budget-friendly, using canned or fresh salmon.
• Comforting flavors perfect for any season.
• Great for meal prep or a crowd-pleaser at gatherings.

Ingredients

Here’s what you’ll need to bring these salmon patties to life:

• 2 cans (14.75 oz each) salmon, drained and flaked (or 1 lb fresh salmon, cooked and flaked)
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh parsley (or 1 tablespoon dried parsley)
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder (fresh garlic adds more punch!)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying

Step-by-Step Instructions

Let’s roll up our sleeves and dive into the cooking! This recipe is as easy as pie—well, maybe easier!

1. Prepare your ingredients: If using fresh salmon, make sure it’s cooked and flaked (you can bake or poach it). Drain and flake your canned salmon, and chop your onion and parsley.
2. Mix it all together: In a large mixing bowl, combine the flaked salmon, breadcrumbs, onion, parsley, eggs, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Gently mix until just combined. Tip: Be careful not to overmix; you want the patties to be light and fluffy!
3. Form the patties: With clean hands, shape the mixture into patties, about 2-3 inches wide and 1/2 inch thick. You should end up with about 8-10 patties, depending on your size preference.
4. Heat the oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. You want it hot, but not smoking—skillfully test this by dropping a small bit of the mixture in; if it sizzles, you’re ready to go!
5. Fry the patties: Carefully add the patties to the skillet, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Watch-out: If they start to splatter, lower the heat a tad.
6. Drain: Once cooked, place the patties on a plate lined with paper towels to soak up any excess oil. This keeps them crispy!

Pro Tips & Variations

Feel like being adventurous with your salmon patties? Here are some fun twists and tweaks you can try:

• Spices: Add a bit of cayenne pepper or Old Bay seasoning for an extra kick!
• Toppings: Serve your patties on a bed of greens, top with a dollop of tartar sauce, or even a spicy aioli for some zing.
• Diet swaps: Use gluten-free breadcrumbs to make this a gluten-free delight! You can also use canned tuna or chicken if you want a variation on the classic.

Serving Suggestions

Ah, the moment of truth—how to serve these delightful salmon patties! My favorite way is to set them on a crisp bed of arugula or spinach, topped with some fresh diced tomatoes and a sprinkle of lemon juice. You can also serve them with creamy mashed potatoes, a side of coleslaw, or even a flavorful grain salad!

If it’s brunch, pair them with a sunny-side-up egg for a fun twist. And let’s not forget the joy of enjoying them with a cold drink or a piping hot cup of coffee. They are comforting and versatile enough for any occasion!

Storage Tips

Let’s talk leftovers! If you have any salmon patties left (which is quite the miracle, but just in case), you can store them in the fridge! Here’s how:

• Refrigeration: Allow your patties to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, you can freeze them! Place the cooled patties in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to 3 months.
• Reheating: To reheat, you can either bake them in a toaster oven or reheat them gently in a skillet over medium heat until warmed through and crispy again. Microwaving is fine too, but it’ll lose that lovely crunch!

FAQs

Can I use fresh salmon instead of canned salmon?

Absolutely! Fresh salmon adds a wonderful flavor and texture. Just make sure it’s cooked and flaked before mixing it in.

How can I make these salmon patties spicier?

You can add red pepper flakes, cayenne pepper, or a bit of Sriracha into your mixture for a zesty kick!

What can I substitute for breadcrumbs?

Crushed saltines, oats, or even ground almonds can work wonderfully as a breadcrumb substitute. Just know that moistness may vary, so adjust your egg quantity slightly to hold the patties together.

How do I know when the patties are cooked through?

They should be a beautiful golden brown on the outside, and you can inspect the inside; it should be warm and cooked through but still tender. A quick poke with a knife can help check if they are hot all the way through!

Conclusion

And there you have it—delicious, crispy Old Fashioned Salmon Patties that will surely bring warmth and joy to your kitchen, just as they did in mine! I truly hope you enjoy making these as much as I do. If you try this recipe, please drop a comment below and share how they turned out. Happy cooking, my friend!