If you’re craving a cozy, nostalgic main course that comes together with minimal fuss, Old-Fashioned Salmon Patties are exactly what you need. These golden, savory cakes deliver a satisfying mix of flaky fish, aromatic onion, and crunchy edges thanks to a blend of flour and cornmeal. Whether you’re reminiscing about dinner at grandma’s house or just looking for a new weeknight staple, there’s something magically comforting about this recipe’s simplicity and old-school style. You’ll love how versatile these patties are—serve them with your favorite dipping sauce or pile them onto a bun for a homemade fish sandwich that’s hard to beat.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Old-Fashioned Salmon Patties truly shine is just how simple and everyday the ingredients are. Each one plays an important role—add a little crunch, binding magic, or that homey flavor you can’t get anywhere else.
- Canned Pink Salmon: The heart of the recipe, this offers tender, flaky texture with rich flavor—don’t worry about the small bones, they soften up and are totally edible!
- Onion: Finely chopped onion adds a mild bite and lots of natural sweetness as it cooks.
- All-Purpose Flour: Acts as a binder so your patties keep their shape while providing subtle structure.
- Cornmeal: Brings the signature crispness and classic golden color that sets these patties apart.
- Large Egg: Essential for binding everything together and adding richness.
- Mayonnaise: Gives loads of moisture to ensure each bite is tender, never dry.
- Worcestershire Sauce: Just a teaspoon adds deep, umami undertones and a classic savory punch.
- Salt: Enhances all the flavors in harmony—don’t skip it!
- Black Pepper: For a touch of warmth and balance against the richness of the salmon.
- Fresh Parsley (optional): Adds a bit of color and brightness, perfect if you want an herbal touch.
- Vegetable Oil: Makes for a sizzling, crispy crust every single time you fry up these beauties.
How to Make Old-Fashioned Salmon Patties
Step 1: Prep the Salmon
Start by opening your can of pink salmon and draining away any excess liquid. Now’s a good time to decide how “old-fashioned” you’re feeling; while some folks love leaving the tiny, soft bones in for added calcium, you can pick out any large bones or skin if it’s not your thing. Flake the salmon with a fork until it’s evenly shredded—this helps your patties hold together perfectly.
Step 2: Mix Up the Ingredients
In a large mixing bowl, add the flaked salmon along with your onion, all-purpose flour, cornmeal, egg, mayonnaise, Worcestershire sauce, salt, black pepper, and that optional hit of chopped parsley. Use a fork or your (clean!) hands to gently mix until everything is just combined. You don’t want to overwork it—just enough so there are no obvious pockets of dry ingredients.
Step 3: Shape the Patties
Divide the mixture into six equal parts and shape each into a patty about half an inch thick. If you want next-level crispiness, chill the patties in the fridge for about 20 minutes; this extra step helps firm them up so they hold their shape when frying.
Step 4: Fry to Golden Perfection
Heat the vegetable oil in a large skillet over medium heat. Once it’s hot (a sprinkle of cornmeal should sizzle on contact), carefully add your salmon patties, making sure not to overcrowd the pan. Fry each side for 3 to 4 minutes, or until deeply golden and irresistibly crispy. Transfer the finished patties to a plate lined with paper towels to soak up any extra oil.
How to Serve Old-Fashioned Salmon Patties
Garnishes
Top your Old-Fashioned Salmon Patties with a generous squeeze of fresh lemon for a bright, tangy finish. Classic accompaniments like tartar sauce, a dash of hot sauce, or a dollop of homemade remoulade elevate each bite. If you’ve got it, a scattering of chopped parsley or thinly sliced green onion brings lovely color and freshness to the plate.
Side Dishes
Salmon patties are wonderfully versatile when it comes to sides. For a true Southern supper, serve them with creamy mashed potatoes and sweet peas. They’re also fantastic piled atop a leafy salad, tucked inside a sandwich bun, or alongside coleslaw and roasted vegetables for a lighter meal. A little crusty bread never hurt, either!
Creative Ways to Present
Who says Old-Fashioned Salmon Patties have to be plain? Try stacking them slider-style on mini buns with pickles and microgreens for party bites. Crumble cold leftovers over a grain bowl or break a patty into chunks for a unique twist in your next fish taco. Let your imagination shine—the familiar flavors play well with all kinds of inspired presentations.
Make Ahead and Storage
Storing Leftovers
Once cooked, let the salmon patties cool to room temperature, then wrap tightly and refrigerate for up to three days. The flavors deepen overnight, making leftovers especially tasty for quick lunches!
Freezing
Old-Fashioned Salmon Patties freeze beautifully. Lay the cooked patties in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag or airtight container. They’ll keep their texture and flavor for up to 2 months.
Reheating
For the best results, reheat thawed patties in a skillet over medium heat with a splash of oil—this restores their signature crispy edge. You can also use a toaster oven or bake at 350°F for about 10 minutes, flipping once halfway through. Microwaving works in a pinch, but the crust won’t be as crunchy.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Simply cook and flake about 12 ounces of fresh salmon, then proceed with the recipe. It’s a great way to use up leftovers, and the flavor will be more delicate but equally delicious.
What’s the secret to keeping the patties from falling apart?
Binding is key! The right ratio of egg, flour, and mayonnaise holds everything together. Chilling the formed patties before frying helps them stay sturdy in the pan, too.
Can I substitute something for cornmeal?
Yes—you can use crushed saltine crackers as a classic alternative, or even panko crumbs if that’s what you have. Each gives a slightly different crunch, so experiment to find your favorite.
Are Old-Fashioned Salmon Patties good for meal prep?
They’re fantastic for meal prep! Make a batch ahead and stash the patties in your fridge or freezer, so a wholesome meal is always just minutes away.
Can I bake these instead of frying?
Certainly. Arrange the patties on a greased baking sheet, spray or brush lightly with oil, and bake at 400°F for about 12-15 minutes, flipping halfway until the edges crisp up nicely.
Final Thoughts
If tried-and-true recipes make your heart sing, it’s time to put Old-Fashioned Salmon Patties on your regular dinner rotation. Their comfort, crunch, and simplicity deliver big flavor with minimal effort—give them a try and watch them become a favorite at your table, too!
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Old-Fashioned Salmon Patties Recipe
- Total Time: 20 minutes
- Yield: 6 patties 1x
- Diet: Non-Vegetarian
Description
These Old-Fashioned Salmon Patties are a classic favorite, made with canned salmon and pantry staples. Crispy on the outside and tender on the inside, these flavorful patties are perfect for a quick and satisfying meal.
Ingredients
Main Ingredients:
- 1 (14.75 oz) can pink salmon
- 1/2 cup finely chopped onion
Batter Ingredients:
- 1/3 cup all-purpose flour
- 1/3 cup cornmeal
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
For Frying:
- 2 tablespoons vegetable oil
Instructions
- Prepare Salmon Mixture: Drain canned salmon, remove large bones and skin if desired. Flake salmon in a mixing bowl.
- Mix Ingredients: Add onion, flour, cornmeal, egg, mayonnaise, Worcestershire sauce, salt, pepper, and parsley. Combine well.
- Shape Patties: Form mixture into 6 patties.
- Fry Patties: Heat oil in skillet, fry patties 3-4 minutes per side until golden and crispy.
- Drain and Serve: Remove patties, drain on paper towels before serving.
Notes
- For extra crispiness, chill patties in the fridge for 20 minutes before frying.
- Serve with tartar sauce, hot sauce, or lemon. Substitute crushed saltine crackers for cornmeal if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 210
- Sugar: 1g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 16g
- Cholesterol: 70mg
