There’s something timeless about old-fashioned recipes that bring comfort and nostalgia to the table. Our Old Fashioned Salmon Patties (Canned Salmon) is one such dish that combines simplicity and flavor, making it perfect for busy families and home cooks.
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Old-fashioned salmon patties are a well-loved dish in many households. These patties, made with canned salmon, breadcrumbs, and a blend of flavorful seasonings, have been a go-to recipe for generations. This dish reminds me of simpler times, offering a hearty, nutritious meal that's quick to prepare and perfect for weeknight dinners.
If you like this recipe, you may also love our Cast Iron Salmon or our Salmon Rice Bowl Recipe.
Jump to:
- Why We Love This Recipe
- Salmon Patty Ingredients
- About Canned Salmon and Bones
- Substitutions & Variations
- How to Make Easy Old Fashioned Salmon Patties - Classic Skillet Recipe with Canned Salmon
- Expert Tips for Success
- Storage
- Recipe FAQs
- Related
- More Seafood Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- Quick and Easy: Ready in just 25 minutes, perfect for busy weeknights.
- Nutritious: Packed with protein and omega-3 fatty acids from canned salmon.
- Family-Friendly: A hit with both kids and adults, making it a versatile family meal.
- Budget-Friendly: Uses affordable ingredients that are often pantry staples.
Salmon Patty Ingredients
- Canned Salmon: Opt for pink or red salmon for a rich flavor and texture. No need to drain.
- Breadcrumbs: Use plain or seasoned, or even panko for extra crunch.
- Red Pepper and Onion: Finely diced to add sweetness and depth of flavor.
- Green Onion: Adds a mild, fresh taste.
- Old Bay Seasoning: A classic spice blend that enhances the seafood flavor.
- Cajun Seasoning: Adds a bit of heat and complexity.
- Dijon Mustard: For a slight tanginess that complements the salmon.
- Mayonnaise: Helps bind the ingredients and keeps the patties moist.
- Lemon Juice: Freshly squeezed for a bright, citrusy note.
- Parsley: Fresh parsley adds color and a hint of herbal freshness.
- Egg: Acts as a binder to hold the patties together.
- Smoked Paprika: Adds a subtle smoky flavor.
- Salt and Pepper: Essential for seasoning.
- Oil: For frying; use a neutral oil like canola or vegetable oil.
A full ingredient list with exact measurements can be found in the recipe card below.
About Canned Salmon and Bones
- Nutritional Benefits: The soft bones in canned salmon are rich in calcium, enhancing the nutritional value of your patties.
- Texture and Taste: These bones blend into the mixture and are usually unnoticeable once cooked.
- Removing Bones: Remove larger bones by flaking the salmon with a fork before mixing.
- Safety: The smaller bones in canned salmon are soft and safe to eat. They provide nutrients without posing a choking hazard, but if you are serving the patties to small children or elderly with chewing difficulties, you may prefer to remove them for added safety.
Substitutions & Variations
- Breadcrumbs: Swap with crushed saltine crackers or gluten-free breadcrumbs if needed.
- Dijon Mustard: Substitute with yellow mustard or spicy brown mustard.
- Diet: Use low-fat mayonnaise and whole grain breadcrumbs for a healthier version.
- Flavor: Add chopped dill or capers for extra flavor.
- Spice: Increase the Cajun seasoning or add red pepper flakes for more heat.
How to Make Easy Old Fashioned Salmon Patties - Classic Skillet Recipe with Canned Salmon
Step One: Prepare the Salmon Mixture
In a large bowl, combine the canned salmon with its liquid, breadcrumbs, red pepper, onion, green onion, Old Bay seasoning, Cajun seasoning, Dijon mustard, mayonnaise, lemon juice, parsley, beaten egg, smoked paprika, salt, and pepper. Mix thoroughly until well combined. The small, soft bones in the salmon can be left in as they provide calcium and will blend into the mixture.
Step Two: Shape the Patties
Form the mixture into 6 equal-sized patties, about ½ inch thick. This ensures they cook evenly and hold together well during frying.
Step Three: Cook the Patties
Heat oil in a large skillet over medium heat. Once the oil is hot, add the salmon patties in batches, being careful not to overcrowd the pan. Fry each patty for about 3-4 minutes on each side, or until golden brown and crispy.
Step Four: Serve the Patties
Remove the cooked patties from the skillet and drain them on paper towels. Serve hot with your favorite sides or sauces like tartar sauce or a squeeze of fresh lemon juice.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Add more breadcrumbs if the mixture feels too wet. If too dry, add a bit more mayonnaise.
✔️ DO Make sure the oil is hot enough before adding the patties to prevent sticking.
✔️ DO Chill the patties in the refrigerator for 15-30 minutes before cooking so patties can hold their shape.
Storage
Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. To freeze, place patties on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat in a skillet over medium heat until warmed through to maintain their crispiness.
Recipe FAQs
Yes. To do this, cook the fresh salmon first, let it cool, then flake it into small pieces before mixing it with the other ingredients. You may need to adjust the seasoning and moisture content since fresh salmon doesn't contain the same amount of liquid as canned salmon.
Old fashioned salmon patties pair well with a variety of side dishes. Popular options include coleslaw, roasted vegetables, mashed potatoes, or a fresh green salad. For a classic touch, serve them with tartar sauce or a squeeze of lemon juice.
To prevent salmon patties from falling apart, the mixture has the right balance of moisture and binders. The egg and mayonnaise in the recipe act as binders, while breadcrumbs help absorb excess moisture. Chilling the patties in the refrigerator for 15-30 minutes before cooking can help them hold their shape.
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📖 Recipe
Old Fashioned Salmon Patties (Canned Salmon)
Equipment
- Large Mixing Bowl
- Skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 14.75 ounces canned salmon pink or red, undrained
- 1 cup plain or seasoned breadcrumbs panko breadcrumbs can be used for a crunchier texture
- ¼ cup finely diced red pepper
- ¼ cup finely diced onion
- ¼ cup chopped green onion
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon Cajun seasoning
- 1 tablespoon Dijon mustard
- ¼ cup mayonnaise
- Juice of ½ lemon
- 2 tablespoons chopped fresh parsley
- 1 large egg beaten
- ⅛ teaspoon smoked paprika
- salt to taste
- pepper to taste
- oil for frying
Instructions
- In a large bowl, combine the canned salmon with its liquid, breadcrumbs, red pepper, onion, green onion, Old Bay seasoning, Cajun seasoning, Dijon mustard, mayonnaise, lemon juice, parsley, beaten egg, smoked paprika, salt, and pepper. Mix thoroughly until well combined. The small, soft bones in the salmon can be left in as they provide calcium and will blend into the mixture.
- Form the mixture into 6 equal-sized patties, about ½ inch thick.
- Heat oil in a large skillet over medium heat. Once the oil is hot, add the salmon patties in batches, being careful not to overcrowd the pan. Fry each patty for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the cooked patties from the skillet and drain them on paper towels. Serve hot.
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Notes
- Breadcrumbs: Swap with crushed saltine crackers or gluten-free breadcrumbs if needed.
- Dijon Mustard: Substitute with yellow mustard or spicy brown mustard.
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