Some recipes never fade. They aren’t trendy—they’re timeless. That’s exactly what makes this old fashioned salmon patties recipe a beloved classic. It’s crispy on the outside, flaky and tender on the inside, and packed with nostalgic flavor.
Whether you’re using canned salmon from your pantry or fresh leftover fish, these patties come together quickly using just a few pantry staples. They’re simple, budget-friendly, and delicious enough to make anyone ask for seconds.
You’ll also learn how to keep salmon patties from falling apart, how to freeze them properly, what kind of cheese works well, and how these differ from salmon croquettes.
Don’t miss our creamy Shrimp Bisque Recipe — another Southern seafood classic that’s rich, hearty, and full of flavor.
Now let’s break down the ingredients and expert tips that make these the best salmon patties you’ll ever try.
Ingredients for Classic Salmon Patties
Core Ingredients You’ll Need
When you’re going for that “just like Grandma used to make” flavor, start with basics. Here’s what you’ll need for a true old fashioned salmon patties recipe:
| Ingredient | Quantity | Notes |
|---|---|---|
| Canned Salmon | 1 (14.75 oz) can | Skinless & boneless optional |
| Egg | 1 large | Acts as a binder |
| Onion | 1/2 medium | Finely chopped |
| Flour | 1/4 cup | Helps hold patties together |
| Cornmeal (optional) | 2 tbsp | Adds crisp texture (Southern style) |
| Salt & Pepper | To taste | Basic seasoning |
| Oil for Frying | As needed | Use vegetable or avocado oil |
Optional Flavor Boosters
- Fresh parsley or dill for brightness
- Hot sauce or paprika for a touch of heat
- Lemon zest for a hint of citrus
- Garlic powder for added depth
The Best Type of Salmon to Use
Canned vs Fresh: What Works Best?
For that authentic old fashioned salmon patties taste, canned salmon is king. It’s easy to find, shelf-stable, and affordable. The texture is softer and flakier, which is what you want in a traditional patty. Don’t worry about the bones if you’re buying regular canned salmon—they’re soft and edible, adding calcium.
Fresh salmon can be used too—especially leftovers—but it will have a different texture and may require extra moisture or binder like mayonnaise or another egg.
Pro Tip: Drain canned salmon thoroughly. Too much liquid makes the patties fall apart.
Budget-Friendly Salmon Tips
- Buy canned salmon in bulk at warehouse clubs.
- Look for wild-caught Alaskan pink salmon—great taste and quality.
- For fresh salmon, use tail ends or imperfect cuts—they’re often cheaper and just as tasty.
How to Make Salmon Patties That Don’t Fall Apart
What Is the Binding Agent in Salmon Patties?
The key to patties that hold their shape? Binders. These are ingredients that keep your mixture together during cooking. Here are the most effective:
- Eggs – The #1 binder.
- Flour – Helps soak up excess moisture.
- Breadcrumbs or cornmeal – Add structure and a crisp bite.
- Mashed potatoes (optional) – Used in some Southern variations for creaminess.
Too little binder and your patties will crumble. Too much, and they’ll be dense and doughy. It’s about balance.
Tips to Hold the Patties Together Perfectly
- Chill the mix: After forming, refrigerate patties for 20–30 minutes to help them firm up before cooking.
- Don’t skip the flour: It acts like a glue when combined with egg.
- Handle with care: Use a spatula and flip gently.
- Don’t overcrowd the pan: Leave space to avoid breakage while flipping.
How to Cook Old-Fashioned Salmon Patties
Pan-Frying to Golden Perfection
There’s just something special about a crisp, golden crust. For most Southern home cooks, pan-frying is the gold standard for this old fashioned salmon patties recipe. It brings out the flavor and adds texture that baking just can’t match.
Steps to pan-fry like a pro:
- Heat 2 to 3 tablespoons of oil in a heavy skillet over medium heat.
- Shape patties about 3 inches wide and ¾ inch thick.
- Carefully place them in the hot pan—don’t overcrowd.
- Cook 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve hot.
Best oils for frying:
- Avocado oil (high smoke point)
- Vegetable oil (classic Southern flavor)
- Light olive oil (neutral and healthy)
Oven-Baked Option (Less Oil, Still Crispy)
Trying to cut back on oil? No problem. Oven-baking salmon patties gives you that same flaky texture—without the pan splatter.
Here’s how:
- Preheat oven to 400°F (205°C)
- Place patties on a greased baking sheet or parchment paper
- Lightly spray or brush tops with oil
- Bake for 10–12 minutes per side, flipping once for even browning
What to Serve With Salmon Patties
Side Dishes That Complement the Flavor
Your salmon patties deserve the right company on the plate. Here are some crowd-pleasing sides that bring out the best in their crispy, savory goodness:
| Side Dish | Why It Works |
|---|---|
| Creamy Mashed Potatoes | Classic pairing; balances crisp with soft |
| Coleslaw | Adds crunch and tang |
| Southern-Style Green Beans | Savory and slow-cooked for nostalgic flavor |
| Cornbread | Perfectly soaks up sauces and juices |
| Macaroni and Cheese | Comfort food meets seafood |
| Mixed Green Salad | Lightens the plate and adds color |
Dipping Sauces That Add a Kick
Salmon patties are flavorful on their own, but sauces can elevate the experience.
- Homemade tartar sauce (mayo + pickles + lemon juice)
- Remoulade (Cajun-style with paprika and mustard)
- Garlic aioli (creamy with a punch)
- Hot honey drizzle (for sweet-heat lovers)
Can You Freeze Salmon Patties?
One of the best things about this old fashioned salmon patties recipe? It’s freezer-friendly. You can batch-cook, freeze, and always have a quick meal ready.
How to Freeze Cooked vs Uncooked Patties
| Type | Freezing Instructions |
|---|---|
| Uncooked | Place patties on tray, freeze until solid, then bag |
| Cooked | Cool completely, wrap in foil or plastic, store in container |
Shelf Life:
- Uncooked: up to 3 months
- Cooked: up to 2 months
Tips:
- Label with date
- Use parchment between layers to avoid sticking
- For extra crispness, always reheat in a pan or oven—not microwave
Reheating Instructions for Best Texture
- Pan method: Heat 1–2 tbsp oil, cook 2–3 min each side
- Oven: 375°F for 10–12 minutes
- Air fryer: 375°F for 5–6 minutes, flip halfway
What Kind of Cheese Works With Salmon Patties
Mild Melters vs Bold Flavors
Adding cheese isn’t traditional—but it’s delicious. If you’re feeling adventurous, try incorporating cheese into the mix or melting it over the top.
Here are the best cheese choices:
| Cheese Type | Flavor Profile | Use It In… |
|---|---|---|
| Cheddar (mild) | Creamy and familiar | Mix into the patty or melt on top |
| Swiss | Nutty and smooth | Pairs well with mustard-based dips |
| Monterey Jack | Melts easily, mild | Kid-friendly option |
| Feta | Salty, crumbly | Mix in for a Mediterranean twist |
When to Add Cheese and How
- Inside the patty: Shred and mix in 1/4 cup
- On top after frying: Add a slice while hot, tent with foil to melt
- In a sandwich: Stack patties with lettuce, tomato, cheese, and a sauce
Salmon Patties vs Salmon Croquettes
Key Differences in Ingredients & Texture
Though often used interchangeably, there is a difference between these two Southern staples.
| Feature | Salmon Patties | Salmon Croquettes |
|---|---|---|
| Origin | Rural Southern homes | French Creole influence |
| Texture | More rustic, flaked texture | Finer, creamier filling |
| Ingredients | Onion, egg, flour | Often includes milk or cream sauce |
| Cooking Method | Pan-fried or baked | Usually deep-fried |
Regional Flavor Traditions Explained
- Salmon patties are simple and homespun—made for quick family dinners.
- Croquettes are richer and often served with sauces or in formal settings.
Bottom line: both are delicious. But for ease, speed, and texture, old fashioned salmon patties win for weekday meals.
FAQs About Salmon Patties
What ingredients go in salmon patties?
Basic ingredients include canned salmon, egg, flour or breadcrumbs, onion, and seasoning. Optional add-ins are herbs, garlic powder, or cornmeal for crunch.
What to use to keep salmon patties from falling apart?
Eggs are the main binder, while flour or breadcrumbs absorb moisture and give structure. Always chill patties before cooking for better hold.
What is the binding agent for salmon patties?
Typically eggs and flour or breadcrumbs. Mashed potatoes or mayo can be added for extra creaminess.
What is the difference between salmon croquettes and salmon patties?
Croquettes are creamier and finer in texture, often deep-fried and served with sauces. Salmon patties are simpler, flakier, and often pan-fried.
What kind of cheese is good on salmon patties?
Cheddar, Swiss, Monterey Jack, or Feta all work well—either mixed in or melted on top.
What are the best ingredients for salmon?
Lemon, dill, garlic, onion, olive oil, and parsley are great. For patties, add flour, egg, and light seasoning to bring it together.
CONCLUSION
This old fashioned salmon patties recipe proves that comfort food doesn’t need to be complicated. With just a few staple ingredients and smart tips, you can serve up a nostalgic, crispy seafood dinner in under 30 minutes.
Whether you’re feeding a family or cooking for one, this meal delivers satisfaction every time.
Old Fashioned Salmon Patties Recipe
Ingredients
Equipment
Method
- Drain the canned salmon and place it in a large mixing bowl.
- Add the chopped onion, egg, flour, cornmeal (if using), salt, and pepper. Mix well until combined.
- Shape the mixture into patties, about 3 inches wide and ¾ inch thick.
- Chill patties in the fridge for 15–20 minutes (optional but recommended).
- Heat 2 to 3 tablespoons of oil in a heavy skillet over medium heat.
- Fry the patties for 3 to 4 minutes per side, until golden brown and crispy.
- Remove and place on a paper towel-lined plate. Serve warm.
Notes
- For extra flavor, add garlic powder or chopped herbs like parsley or dill.
- You can bake patties at 400°F for 10–12 minutes per side if you prefer not to fry.
- These freeze well. Chill completely, wrap tightly, and freeze for up to 2 months.
