Crispy on the outside, tender on the inside, Old Fashioned Salmon Patties Recipe is the kind of nostalgic comfort food that never goes out of style. Made with simple pantry staples, this budget-friendly recipe comes together fast and tastes just like Grandma used to make.
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Why This Recipe Works
Classic - Old-school flavor with a tried-and-true method that always delivers.
Simple - Made with everyday ingredients you probably already have on hand.
Crispy - Saltine crackers and pan frying give these patties that irresistible golden crust.
Budget-Friendly - Canned salmon makes this a delicious, affordable meal option.
Dip: For extra tastiness, you have to try these dipped in the delicious lemon dill sauce!
When my grandma made dinner for us, she made one of two dishes: either fried spaghetti or these salmon croquettes. Now it's my mom and I who make these, and we love them just as much every time!
What This Recipe Needs
- Canned Salmon - The star ingredient, packed with flavor and perfect for quick, easy patties.
- Egg - Helps bind everything together so the patties hold their shape.
- Saltine Crackers - Add texture and act as the classic binder for that old-fashioned feel.
- Worcestershire Sauce - Gives the patties a savory depth that makes them extra flavorful.
- Salt and Pepper - Simple seasoning that lets the salmon shine.
- Oil for Frying - Essential for getting those crispy, golden edges.
- Lemon Dill Sauce (Greek Yogurt, Lemon Juice, Dill, Garlic Powder) - Optional but highly recommended for a fresh, tangy finish.
Substitutions
- Swap saltine crackers for panko breadcrumbs or crushed buttery crackers.
- Use fresh cooked salmon instead of canned if you have leftovers.
- Substitute Greek yogurt sauce with tartar sauce or remoulade.
- Add onion powder or garlic powder for even more flavor.
How to Make Salmon Patties?
- Step 1: Mix all dip ingredients together and refrigerate until ready to serve. This also goes great with homemade fries!
- Step 2: Drain the juice from the canned salmon, remove any large bones or cartilage, and crush the crackers.
- Step 3: In a large bowl, combine salmon, egg, crushed crackers, salt, pepper, and Worcestershire sauce. Add a little water if the mixture is too dry and not sticking together well enough to form patties.
- Step 4: Shape into patties, then fry in hot oil.
- Step 5: Fry the patties until golden brown on one side, then flip and fry until golden brown on the other side.
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Variations
- Southern Style - Add finely diced onion or bell pepper to the mixture.
- Spicy Salmon Patties - Mix in Cajun seasoning or chipotle powder.
- Herby Version - Stir in fresh parsley or dill for a brighter flavor.
Expert Tips
- Bones: After draining the salmon, press it between your hands to find any hard bones. Any other bones will be soft and can be left in.
- Crackers: Don't crush the crackers too fine - slightly coarse crumbs give better texture.
- Too Dry: If the salmon mixture seems a little dry, add 1-2 tbs of water.
- Oil: When frying, use enough oil so that it comes up at least halfway on the side of the patties. This ensures a golden crispy outside around the entire patty.
- Shaping: Use your hands to shape the patties- it's easy, fast, and works the best!
Variations
Spices: Add onion powder, garlic powder, paprika, Italian seasoning, or even chipotle powder for some extra flavor!
Veggies: Freshly chopped onions, bell pepper, or green chile would be a tasty addition to these!
Bread Crumbs: Toss in homemade bread crumbs, panko, or crushed croutons instead of saltine crackers!
Frequently Asked Questions
The egg and crackers help the patties stick together. If the patties seem to be a little dry, add 1-2 tbs of water to help hydrate them and get them to stick, pressing firmly into the patties with your hands.
It's either because they are too dry or too wet. If the mixture is too wet, leaving lots of liquid in the bowl after it's mixed, add in a few more crushed crackers.
You can! Most canned salmon bones are soft and edible, though many people remove the larger ones.
Depending on how hot your oil is and how big your patties are, they will take between 2-5 minutes to fry, once everything is mixed and shaped.
Stored in an airtight container, leftovers should keep 3-4 days.
Yes, shape the patties in advance and refrigerate until ready to fry.
Yes, but they are best when thawed before frying. Separate patties with parchment paper, then place flat in a Ziploc bag. When you are ready to eat them, defrost overnight in the refrigerator then fry up as normal.
Yes! It has all the nutrients as fresh salmon just conveniently canned.
More Delicious Recipes
These are great with some Thanksgiving creamed corn, easy deviled eggs, green bean casserole, or sweet potato rolls, as well as broccoli slaw and sour cream mashed potatoes! Also, make sure to check out my article on how long smoked salmon lasts.
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Old Fashioned Salmon Patties Recipe
Ingredients
- 14.5 oz canned salmon
- 1 egg
- ¾ Sleeve of saltine crackers crumbled in to coarse chunks
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Worcestershire sauce
- Oil for frying
- 1-2 teaspoon water if mixture is too dry
Lemon Dill Sauce
- 8 oz Greek yogurt
- 2 tbs lemon juice
- 1 tbs dill fresh or ½ tbs dried
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Drain juice from salmon and remove any bones or cartilage.*14.5 oz canned salmon
- In a large bowl, combine salmon, egg, saltine crackers, salt, pepper, and Worcestershire sauce.1 egg, ¾ Sleeve of saltine crackers, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon Worcestershire sauce
- Shape into 6-8 patties. If the mixture is too dry the patties won't stick together- to fix that add 1-2 teaspoon of water to the salmon mixture and mix thoroughly.1-2 teaspoon water if mixture is too dry
- Heat oil in a large skillet over medium high heat. Once hot fry the patties 1-2 minutes on each side or until they are golden brown and crispy. You want enough oil to come up half the side of the patty.Oil for frying
- Serve with dill sauce and enjoy!
Lemon Dill Sauce
- In a small bowl mix together the greek yogurt, lemon juice, dill, garlic poweder and salt.8 oz Greek yogurt, 2 tbs lemon juice, 1 tbs dill, 1 teaspoon garlic powder, ½ teaspoon salt
Notes
- *I like to remove the bigger bones that I can see. All the bones are soft enough to be eaten so if you miss any you won't notice when eating.
- Nutrition info is an estimate and does not include oil for frying.
Patty Paul says
Can you use Alaska Sockeye Salmon instead of can?
Lisa Killian says
I don't see why not as long as it's already cooked :).
Lisa says
These are so good! Love how crispy they get and how easy they are to make!