Old Fashioned Salmon Patties are a classic, pantry-friendly dish that yields crispy, pan-fried patties with minimal effort. Made with just six core ingredients plus a little oil for frying, this recipe is perfect for a quick weeknight meal. Adjust seasonings or add mix-ins to suit your family’s taste and enjoy a nostalgic, dependable salmon dinner.
Serve with creamed corn, a fresh edamame or pasta salad, or a simple potato side for a balanced, satisfying meal.
⭐ Why You’ll Love Old Fashioned Salmon Patties
Salmon patties are versatile and easy to customize. You can vary herbs, spices, and binding ingredients to create different flavor profiles. Fried in a shallow layer of oil, they develop a crisp exterior while remaining tender inside.
This recipe uses canned salmon and crushed Ritz crackers—simple, shelf-stable ingredients that make it easy to prepare this comfort-food favorite any night. If you prefer, leftover baked or grilled salmon works just as well.
Pro Tip: Canned salmon is fully cooked and ready to use straight from the can. If using fresh cooked salmon, flake and drain it before combining with the other ingredients.
🥘 Ingredients to Have on Hand
Salmon: Use canned salmon you enjoy. Pink, sockeye, or red varieties all work. If cans include skin and bones, remove them after draining.
Crackers: Crushed Ritz crackers add buttery flavor and help bind the patties. Saltines or panko can be substituted if preferred.
Eggs: Eggs act as a binder so the patties hold together during frying. If you need a substitute, mayonnaise or another binder can help, but eggs give the most reliable texture.
Scroll to the recipe card below for exact measurements and the full ingredient list.
📖 Substitutions
Old-fashioned salmon patties welcome substitutions. Try finely diced red onion instead of green onion, or swap Ritz crackers for saltines or panko. If using fresh salmon, you may need extra crumbs or an additional egg to achieve the right consistency.
🥘 Ingredient Variations
Try one or two of these additions to vary the flavor:
- Diced celery: Adds a subtle crunch—use two tablespoons, finely diced.
- Fresh dill: 1–2 tablespoons of chopped fresh dill pairs beautifully with salmon; start with 1 tablespoon if you’re unsure.
- Old Bay seasoning: About 2 teaspoons adds a classic seafood flavor boost.
- Minced garlic: One teaspoon or a clove of minced garlic enhances savory depth.
- Mayonnaise: Can act as a binder and adds a touch of creaminess.
- Worcestershire sauce: ½ teaspoon deepens the overall flavor.
🍽 Serve Salmon Patties as an Appetizer
Make smaller patties—about the size of a quarter—to serve as appetizers. They pair well with dipping sauces or make great mini sliders when placed on halved biscuits.
👩🏻🍳 Step-by-Step Instructions
Step 1: Place about 25 Ritz crackers in a zip-top bag and crush them with a rolling pin until they resemble coarse breadcrumbs.
Step 2: Drain canned salmon and flake it with a fork in a medium bowl. Remove any skin or bones if present.
Step 3: Add the crushed crackers, whisked eggs, lemon juice, sliced green onions, and dried parsley to the salmon. Mix until combined.
Step 4: Scoop about ½ cup of the mixture and shape into a round patty roughly 4 inches across and 1 inch thick. Repeat to form six patties, placing them on a foil-lined plate.
Step 5: Heat ¼ cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry 3–4 patties at a time without crowding the pan.
Step 6: Cook for about 8 minutes on the first side, then flip and cook another 5–6 minutes until golden brown and firm. If they brown too quickly, reduce the heat. Drain on paper towels and keep warm under foil until ready to serve.
💭 Recipe FAQs
Cook them at a steady medium-high heat so they sizzle but don’t burn, and give them time to set—about 8 minutes on the first side and 5–6 minutes after flipping. Proper binder ratio (eggs and crackers) is key to a firm interior.
Yes. Flake cooked fresh salmon and follow the recipe, but expect a firmer texture and consider adding extra cracker crumbs or another egg to help the patties hold together.
Both sides should be golden brown and the patty should feel slightly firm when pressed with a spatula. If desired, an internal temperature of 145°F confirms doneness.
Achieve a balance between wet and dry ingredients. If the mixture is too wet, add more crushed crackers; if too dry, add a bit more lemon juice or canned salmon liquid. The mixture should hold together when you form a patty.
🥘 Sides for Salmon Patties
These patties pair well with a variety of sides and toppings. Fresh lemon and tartar sauce are classic. Serve with a crunchy green salad, cole slaw, pickles, or a potato casserole for a hearty meal. Pasta tossed with pesto or a bowl of guacamole also make interesting, tasty accompaniments.
Pro Tip: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave at half power, checking frequently, or to keep them crisp, bake at 300°F for 15–20 minutes on a sheet pan lightly covered with foil.
⭐ The Inspiration
This simple, reliable salmon patty recipe comes from family tradition. It’s one of those comforting dishes many of us grew up eating—easy to prepare, affordable, and consistently tasty.
🍽 More Easy Dinner Recipes
Salmon patties are quick to prepare and fry. If you enjoy simple, homey dinners, try other easy recipes that pack great flavor with minimal fuss.
-
Cashew Chicken Stir-Fry
-
10 Dutch Oven Chicken Recipes
-
Dutch Oven Pot Roast
-
Easy Pork Tenderloin with Orange Sauce
If you try these Old Fashioned Salmon Patties, leave a star rating and a comment to share how they turned out.
Recipe
Old Fashioned Salmon Patties
Ingredients
- 1 cup crushed Ritz cracker crumbs (about 25 crackers)
- 18–19 oz canned salmon, drained (three 6-oz cans or two 14.75-oz cans; remove skin and bones if present)
- 2 eggs, whisked
- 2 tablespoons fresh lemon juice
- 2 tablespoons green onions, sliced fine
- 1 tablespoon dried parsley flakes
- ¼ cup vegetable oil (for frying)
Instructions
Make Cracker Crumbs
- Place about 25 Ritz crackers in a zip-top bag, seal, and crush with a rolling pin into coarse crumbs.
Blend Ingredients
- Drain salmon and remove any skin or bones. Flake the salmon into a medium bowl.
- Combine salmon, eggs, lemon juice, green onions, parsley flakes, and cracker crumbs. Mix until evenly combined.
- Scoop about ½ cup of the mixture and shape into patties about 1 inch thick. You should have six patties.
Cook the Salmon Patties
- Heat vegetable oil in a large skillet over medium-high until shimmering.
- Add patties without crowding the pan; cook in batches if needed.
- Cook about 8 minutes on the first side, then flip and cook 5–6 minutes until golden brown and firm. Adjust heat if they brown too quickly. Serve with lemon, extra green onions, and tartar sauce if desired.
Notes
Temperature and timing are the most common reasons patties don’t set properly. Keep the oil hot enough for a sizzle but not so hot that the exterior burns. Allow enough time for the patties to firm up on each side.
Nutrition
Carbohydrates: 7 g
Protein: 22 g
Fat: 17 g
Nutrition details are estimates based on a food database and should be used as a guideline.
Leave a comment and share how your salmon patties turned out.