Old-Fashioned Salmon Patties

5 from 13 votes

Old-Fashioned Salmon Patties

Old-Fashioned Salmon Patties transform canned salmon into a rich and crispy patty. They’re soft and creamy inside, full of flavor, and ready quickly to serve whenever you want.

Prep Time15

Cook Time6

Total Time21

Servings:

Calories: 371kcal

Author: Karin and Ken

Ingredients

2 cans (14.75 oz) salmon drained and cleaned
½ cup mayonnaise
⅓ cup Italian style breadcrumbs divided
2 green onions finely sliced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Dijon mustard
½ tablespoon lemon juice
¾ teaspoon salt
½ teaspoon pepper
1 large egg

Breading and Frying

1 cup Italian style breadcrumbs
2 cups vegetable oil or enough to fill skillet halfway
1 tablespoon fresh parsley finely chopped

Serving

Copycat Kraft Tartar Sauce or your favorite dipping sauce

Instructions

Mix the Salmon Patty MIxture

Open your 2 cans, drain them and dump into a good sized mixing bowl. Flake your salmon with a fork. Remove any skin and bones if you want.
Add mayo, crumbs, green onions, onions, onion powder, garlic powder, Dijon mustard, lemon juice, egg, salt and pepper. Gently combine and set aside.

Shape the Salmon Patties

Place a cup of the crumbs in a shallow bowl or plate. Set aside.
Make 6 patties, discs or hockey pucks, approximately 1 inch thick and 3 to 4 inches wide. Carefully coat each cake in crumbs, on top, bottom and sides, and place on parchment paper.

Fry

In a large skillet, over medium high heat, heat your oil until shimmering or a drop of water flicked in it dances.
Place salmon cakes, one a time, into your skillet. I usually cook 3 at a time.
Cook the salmon cakes without moving, until a nice golden brown, usually about 3 minutes per side. I usually nudge them a little to make sure they aren't sticking. Also, I lift the edge to check them just after at least 2 minutes, just to make sure I don't burn them. You only want to flip these once.
Place cooked cakes on cooling racks with paper towel or parchment underneath and garnish with parsley. Cooling rack allows excess oil to drip off and prevents bottom of salmon patties from getting soggy.
Serve immediately with mayo, tartar sauce, lemon or anything else you desire. Enjoy!

Notes

Gently mix the salmon patty mixture just until combined. Overmixing can break up the salmon and make the patties less flaky.
If the patties won't hold together, adjust the mixture a little at a time. Add breadcrumbs if it's too wet or mayo if it's too dry until the patties hold their shape.
Cook the salmon patties for about 3 minutes per side, until they're golden brown and crispy on the outside and heated through in the center.

Nutrition