Old-Fashioned Salmon Patties are crispy on the outside and tender and juicy on the inside. They’re an easy way to use leftover or canned salmon. Plus, you can whip these babies up in nothing flat.
The weeknight meal rotation can quickly become a rut instead of a routine. When I feel food boredom setting in, I like to take a good look at my pantry for inspiration. A can of salmon or tuna is the perfect canvas for patties, salads, and sandwiches.
And if you’ve got kids, you know what “Mom, I’m hungry!” sounds like. Fast and easy saves the day. Not only does canned salmon work, but leftover grilled salmon is incredible in patties. Oh, yeah!
What Makes Old Fashioned Salmon Patties Special?
Those crispy edges and tender inside make every bite worth all the “ohs” and “ahs.” They’re beautifully seasoned, juicy, and tender and come together so quickly. The onions, celery, garlic, and my famous Cajun seasoning magically transform the most ordinary dish into a spectacular one.
But even more than that is how versatile they are. These guys also provide a perfect party appetizer! Make them smaller, fry them up, and put a toothpick in them as you arrange them on an appetizer platter for a great impression.
Recipe Ingredients
- Salmon – While I used fresh pink salmon, canned salmon works too. Or you can replace it with tuna, tilapia, or any other firm-fleshed fish.
- Seasoning – Onion, celery, garlic, Cajun seasoning, cayenne, white pepper, red bell pepper, and parsley deliver a pleasing flavor and increase the nutrition content. Old Bay seasoning and fresh dill are also good.
- Eggs – These guys make the perfect binder and keep your patties from getting too dense.
- Breadcrumbs – Another binder that keeps your salmon patties light and tender.
How to Make Old Fashioned Salmon Patties
- Prep Salmon – Place salmon on a cutting board and chop with a sharp knife until finely chopped. Set aside. (Photos 1-2)
- Cook – Add oil to a small fry pan or skillet, and heat on medium-high. Then, add onions, celery, and garlic. Saute for 2-3 until fragrant. Remove from heat and cool to room temperature. (Photo 3)
- Make Salmon Mixture – Mix salmon, onion mixture, eggs, Cajun seasoning, ¼ cup of bread crumbs, white and cayenne pepper, salt, red pepper, and parsley in a large bowl. For easier handling, cover and refrigerate the salmon mixture for an hour or more until firm. (Photos 4-5)
- Form Patties – Grab 3-4 tablespoons of the salmon mixture, flatten, and form about 1-inch thick patty. It should make about 6 patties. (Photo 6)
- Breadcrumb Coating – This step is optional but makes a crispier crust. Dredge the patties in more breadcrumbs. Set aside. (Photo 7)
- Fry – Heat a small non-stick frying pan on medium-high heat, then add oil. Heat oil until it reaches 350℉/177℃ (the oil will shimmer but not smoke). Fry patties in hot oil until golden and cooked through (3-4 minutes per side). You may have to do so in batches. (Photo 8)
- Serve – Transfer the patties to a plate lined with paper towels. Serve warm with remoulade sauce.
Recipe Variations
- Baked salmon patties. Skip the frying for a healthier option. Spritz the salmon cakes with a little olive oil, and bake them at 375℉ (190℃) for 20-25 minutes, flipping them at around 15 minutes.
- Grilled. If you’re all about grilling, slap these babies on the grill at medium-high heat. Spray heavy foil with non-stick spray or use a grill basket. Then grill for about four minutes on each side (the internal temperature should read 140℉/60℃ when they’re done).
- Paleo version. Replace the breadcrumbs with almond flour and add an extra egg to hold it together.
- Tuna patties. Replace the salmon with leftover tuna, fresh or canned.
- Chicken patties. If seafood isn’t your thing, use dice up some chicken for more yum.
- Smoked salmon patties. Load your pellet grill or other smoker with wood chips and preheat it. Smoke the patties for 25-30 minutes at about 275℉ (135℃). A meat thermometer in the center of the salmon burger should read 140℉ (60℃), then let them rest for 5 minutes.
Tips and Tricks
- You may dip them in lightly beaten eggs and coat them in breadcrumbs for extra crispness.
- After mixing the ingredients, let them rest for an hour in the fridge to firm up before you start forming them.
- You can use regular or Japanese breadcrumbs. Panko breadcrumbs are made from white bread (with the crust removed), are lighter, and absorb less oil than regular breadcrumbs.
- I like using fresh salmon but feel free to use pink or red canned salmon.
- Squeeze some fresh lemon juice over the patty as you serve it for a refreshing flavor enhancer.
Make-Ahead Instructions
The beauty of this recipe is being able to freeze these patties uncooked. Arrange them on a parchment-lined sheet and freeze until they’re completely solid. Then, remove them from the baking sheet and freeze them in a freezer bag or container for up to 6 months. Thaw them overnight in the refrigerator and cook per the recipe.
Serving and Storage Instructions
Yes, old-fashioned salmon patties are best hot and fresh as a main course or on a sandwich like a burger.
You can freeze leftover salmon patties for a month or two or keep them in an airtight container in the refrigerator for 3-4 days in an airtight container. I love leftovers sandwiched in a hamburger bun, slathered with tartar sauce, and topped with pickle relish, lettuce, and cheese.
FAQs
Breadcrumbs and eggs are superstars at holding things together. But you can use crushed crackers if you don’t have breadcrumbs.
A big fat yes! Preheat your air fryer to 400℉ (205℃) and cook them for about 10 minutes. Spray the air fryer basket and the patties lightly with cooking spray for crispier patties.
Butter and saltine crackers work well if you’re not worried about gluten. Crushed pretzels and cornflakes are good, too. If you need a gluten-free version, dry a couple of slices of your go-to gluten-free bread and blitz them in a food processor.
What to Serve With Old-Fashioned Salmon Patties
These make an excellent cookout entree with Southern potato salad and coleslaw. If you want to serve salmon patties as the main dish, bacon-wrapped asparagus or smoked Brussels sprouts with scalloped potatoes is a sure winner.
More Incredible Salmon Recipes to Try
Conclusion
Get ready to impress and be impressed with this incredible old-fashioned salmon patty recipe. Did your grandmother have her own special recipe? Tell me about it in the comments.😍
This blog post was originally published in June 2018 and has been updated with additional tips and new photos
Old-Fashioned Salmon Patties
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Ingredients
- 1¼ pound (550g) salmon fillet (or a 15-ounce can)
- ½ cup diced onion
- 2-3 tablespoons minced celery
- 1 teaspoon minced garlic
- 2 eggs, lightly beaten
- 1 teaspoon Cajun seasoning
- ¾ cup bread crumbs (divided)
- 1 teaspoon white pepper
- pinch of cayenne (optional)
- ¾ teaspoon salt (adjust to taste—I used 1 teaspoon)
- 2 tablespoons finely minced red pepper
- 2 tablespoon minced parsley
Instructions
- Place salmon on a cutting board and chop with a sharp knife until finely chopped. Set aside.
- Add oil to a small fry pan or skillet on medium-high heat, then add onions, celery, and garlic. Saute for 2-3, or until fragrant. Remove from heat and cool to room temperature.
- In a large bowl, mix the salmon, onion mixture, eggs, Cajun seasoning, ¼ cup bread crumbs, white pepper, cayenne, salt, red pepper, and parsley. Cover and refrigerate the salmon mixture for at least an hour or more until firm for easier handling.
- Divide the salmon mixture into 6-8 balls (3-4 tablespoons each), flatten, and form a 1-inch thick patty.
- Dredge the patties in bread crumbs. Set aside.
- Heat a small non-stick frying pan on medium-high heat, then add oil. Let the oil heat until it reaches about 350℉ (175℃).
- Cook the patties in hot oil until golden and cooked through, 3-4 minutes per side. You may have to do so in batches to avoid overcrowding the pan.
- Transfer to a plate with paper towels and serve warm with remoulade sauce.
Tips & Notes:
- You can dip them in lightly beaten eggs and coat them in breadcrumbs for extra crispness.
- After mixing the ingredients, let them rest for an hour in the fridge to firm up before you start forming them.
- You can use regular or Panko breadcrumbs are made from white bread (with the crust removed), are lighter, and absorb less oil than regular breadcrumbs.
- I like using fresh salmon but feel free to use pink or red canned salmon.
- Squeeze some fresh lemon juice over the patty as you serve it for a refreshing flavor enhancer.
- For a lower-fat version, bake the salmon patties at 375℉ (190℃) for 12-15 minutes, turning once, or until fully cooked and lightly brown on both sides.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
teachermrw says
I think my brother liked the salmon patties more than I did. Despite the combination of ingredients, they weren’t as flavorful as I desired, i.e. not “lip-smacking good”.
Imma says
Thank you for the feedback :)!
Kathryn says
An absolutely delicious recipe! Couldn’t recommend it more!
Lynn says
Looks great – how much oil each time?
ImmaculateBites says
Enough oil to pan fr the patties about 3 tablespoons or more , depending on the fry pan.
Danielle says
They look delicious. If I am going to use canned salmon how much should I use? Thanks.
ImmaculateBites says
Hi Danielle,
Check this recipe out https://www.africanbites.com/salmon-croquettes/. It’s made with canned salmon.
Nubit Re Atun says
Love Love Love. 1st time using red salmon wild salmon. DELICIOUS
ImmaculateBites says
Awesome! Thanks for the feedback!
MICHELLE says
Made them today, delicious! This recipe is a keeper.
imma africanbites says
I agree! Thanks for stopping by, Michelle.
Betty says
I would like to make these for dinner. I read in your description that this recipe may be cooked in the oven, if desired. For how long and at what temperature should I bake them?
ImmaculateBites says
Hi Betty , Bake at 375 degrees , in a preheated oven , for 12 to 15 minutes , turning once, or until fully cooked and lightly brown on both sides.
Betty says
Thank you very much. I will make these real soon.
Mike from Chili Pepper Madness says
I love these. My mother always made them when I was a kid. I had to learn how to make them later on. I LOVE them on a bun for a good salmon burger. So good. Yours look AWESOME. Love all the spices.