Old-Fashioned Salmon Patties Recipe — Crispy, Flaky, and Full of Nostalgia
When it comes to classic comfort food, few dishes can rival the nostalgic appeal of Old-Fashioned Salmon Patties. These golden, crispy cakes evoke memories of simple Southern kitchens, where thriftiness met creativity, and every bite brought warmth and satisfaction. Long before fancy seafood restaurants and trendy salmon bowls, these patties were a humble hero of weeknight dinners — hearty, affordable, and absolutely delicious.Groceries
Originating from Southern cuisine, salmon patties (or salmon croquettes) became popular during the early to mid-20th century when canned salmon was a pantry staple in many American homes. Housewives and home cooks turned this convenient ingredient into a protein-rich meal that felt indulgent yet economical. With just a few basic ingredients — salmon, egg, cornmeal, and flour — they created something magical.
What makes Old-Fashioned Salmon Patties so irresistible is the contrast of textures: crispy on the outside, moist and tender inside. When pan-fried in a cast-iron skillet, they develop that perfect golden crust that crackles lightly with each bite. The inside, seasoned simply with onion, salt, and pepper, offers that flaky, savory goodness that never gets old.
Beyond their taste, salmon patties are incredibly versatile. Serve them hot with lemon wedges and tartar sauce for dinner, or sandwich them between slices of bread with lettuce and mayo for a hearty lunch. Some even crumble them over salads for extra protein and crunch. No matter how you serve them, their charm remains the same — old-fashioned comfort with timeless flavor.
And perhaps best of all, they’re quick and foolproof. Whether you’re feeding a busy family, hosting a casual get-together, or just craving something simple yet satisfying, these patties deliver every time. So grab that can of salmon, dust off your skillet, and rediscover a beloved classic that still deserves a place on your table today.
Ingredients
1 (6 oz.) can skinless and boneless pink salmon, drained
2 tablespoons diced onion
1 large egg
1 tablespoon buttermilk
2 tablespoons cornmeal
4 tablespoons all-purpose flour
Good pinch of salt and pepper, to taste
Vegetable oil for frying
Instructions
Prepare the Salmon Mixture:
In a medium mixing bowl, combine the drained salmon, diced onion, salt, and pepper. Use a fork to gently flake and mix the ingredients together.
Add Wet Ingredients:
Stir in the egg and buttermilk until the mixture becomes cohesive. The buttermilk helps create a tender, moist texture.
Add the Dry Ingredients:
Sprinkle in the cornmeal and flour, stirring gently until fully combined. The mixture should hold together easily — not too wet and not too dry.
Heat the Skillet:
Pour about ¼ inch of vegetable oil into a cast-iron skillet or heavy-bottomed pan. Heat over medium-high until the oil shimmers and a drop of batter sizzles immediately.
Form and Fry the Patties:
Drop spoonfuls of the salmon mixture into the hot oil, flattening slightly with the back of a spoon to form small patties (about 2–3 inches wide).
Fry Until Golden:
Cook each side for about 1 minute or until beautifully golden brown. Avoid overcrowding the skillet; cook in batches if necessary.
Drain and Serve:
Remove the patties and drain them on a paper towel–lined plate or brown paper bag to absorb excess oil. Serve warm with tartar sauce or lemon wedges.
Storage Options
Refrigeration:
Let the patties cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Freezing:
To freeze, place the cooled patties on a parchment-lined baking sheet and freeze for 1 hour. Then, transfer to a freezer-safe bag or container for up to 2 months. Reheat in the oven or air fryer until crisp.
Reheating:
For best results, reheat salmon patties in a skillet over medium heat or in an air fryer at 375°F for 4–5 minutes per side to maintain crispiness. Avoid microwaving, as it can make them soggy.
Pro Baking & Cooking Tips
Use Cast Iron for Best Texture:
A cast-iron skillet retains heat evenly, ensuring perfectly crisp edges and a golden crust every time.
Don’t Overmix the Batter:
Gently fold ingredients just until combined. Overmixing can make the patties dense instead of flaky.
Drain the Salmon Well:
Press out any excess moisture from canned salmon before mixing to prevent soggy patties.
Adjust the Binding:
If the mixture feels too wet, add a tablespoon of flour or breadcrumbs. Too dry? Add a splash of buttermilk.
Add a Southern Twist:
Mix in a bit of hot sauce or Cajun seasoning for that authentic Southern kick.
Rest the Mixture:
Let the mixture sit for 5–10 minutes before frying. This helps the ingredients bind together better.
Batch Frying Tip:
Keep cooked patties warm in a 200°F oven while frying the rest to ensure even serving temperature.
Recipe Variations
1. Classic with a Modern Twist
Add fresh herbs like parsley, dill, or chives for a fragrant update that enhances the salmon’s flavor.
2. Spicy Salmon Patties
Mix in 1 teaspoon of Old Bay seasoning, a dash of hot sauce, or diced jalapeños for heat.
3. Cheesy Salmon Patties
Fold in ¼ cup shredded cheddar or parmesan cheese for an extra layer of richness and a crispier crust.
4. Veggie-Loaded Version
Add finely diced bell peppers, celery, or zucchini for added color, crunch, and nutrients.
5. Gluten-Free Adaptation
Substitute gluten-free flour and cornmeal for a celiac-friendly option that tastes just as good.
6. Air Fryer Version
Spray both sides of formed patties lightly with oil and air fry at 400°F for 8–10 minutes, flipping halfway through. They’ll turn golden without deep frying.
7. Low-Sodium Option
Use low-sodium canned salmon and reduce added salt. A squeeze of lemon at the end adds bright flavor without extra sodium.
Nutrition & Dietary Notes
Per serving (2 patties):
Calories: ~250
Protein: 18g
Fat: 12g
Carbohydrates: 14g
Fiber: 1g
Sodium: 310mg
Sugar: <1g
These Old-Fashioned Salmon Patties are:
High in protein
Omega-3 rich from salmon
Budget-friendly and family-approved
Customizable for various diets (gluten-free, low-sodium, dairy-free)
For a lighter option, you can bake or air fry them instead of pan-frying. Serve with steamed veggies, a fresh green salad, or roasted potatoes for a balanced meal.
Frequently Asked Questions:
Can I use fresh salmon instead of canned?
Yes! Cook and flake fresh salmon fillets, then use about 6 ounces (¾ cup) in place of canned. Make sure it’s cooled and free of bones.
How do I keep the patties from falling apart?
Use the right balance of wet and dry ingredients. The egg acts as a binder, while flour and cornmeal provide structure. Letting the mixture rest before frying helps too.
Can I bake salmon patties instead of frying?
Absolutely. Bake at 400°F (200°C) for 15–18 minutes, flipping halfway through for even browning. They’ll be crisp yet lighter.
What can I serve with salmon patties?
They pair perfectly with coleslaw, mashed potatoes, macaroni and cheese, cornbread, or a simple garden salad.
Can I use other fish instead of salmon?
Yes. Try tuna, mackerel, or cod for a different flavor profile while keeping the same method.
Why are my patties greasy or soggy?
The oil may be too cold. Make sure it’s hot enough before frying — test by dropping a tiny bit of batter into it; it should sizzle immediately.
Can I make them ahead of time for meal prep?
Yes! Form the patties, refrigerate them for up to 24 hours, then fry or bake just before serving. You can also freeze them for longer storage.
Conclusion
There’s something deeply comforting about Old-Fashioned Salmon Patties — a dish that bridges generations with its humble simplicity and satisfying flavor. Whether you grew up eating them or you’re discovering them for the first time, they capture that homestyle magic that’s hard to beat.
Their crispy edges, tender insides, and nostalgic aroma make them a family favorite that fits any occasion — from weeknight dinners to cozy Sunday lunches. And because they use affordable, pantry-friendly ingredients, you can enjoy this Southern classic any time the craving hits.
So next time you’re wondering what to make with that can of salmon sitting in your cupboard, remember this timeless recipe. Simple, golden, and full of flavor — just the way grandma made it. Serve it up hot, with a side of lemon and love, and you’ll see why Old-Fashioned Salmon Patties have stood the test of time.