These Classic Salmon Patties are kid-approved and an easy weeknight entree for busy families who need to get dinner on the table quickly.
Classic Salmon Patties
While we were growing up, our mom served salmon patties on a regular basis, especially on Fridays during Lent. Barbara still serves them to her family on a regular basis, and we have been known to invite ourselves to dinner when our mom fixes them.
They are definitely one of those meals that bring back some good memories for us, and we hope they will do the same with our kids. We remember our mom working to make sure all of the bones were removed from the canned salmon, and then she would mix the eggs, seasonings and cracker crumbs into the salmon with her hands.
Often, our mom omitted the cracker crumbs from the patties and relied on the eggs to act as the binder. Who knew that she was ahead of the trends and serving us “low-carb” salmon patties! Check out our low-carb version of these salmon patties.
Barbara’s daughters fully approve these Classic Salmon Patties adapted from a recipe in the Pot O’Gold Cookbook published by the St. Patrick Altar Society in Imogene, Iowa.
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Notes about Classic Salmon Patties Recipe
- You can use whatever type of cracker you have on hand. They act as a binder to help form the salmon patties.
- This recipe makes six good-sized salmon patties.
- Barbara substituted the shortening in the original recipe with olive oil or butter, and she uses a combination of both to fry her salmon patties.
- Serve them on a bun with lettuce and tomato or as is with a side of ketchup. Barbara’s daughters prefer the latter.
- Canned salmon is a great pantry staple.
These pair great with this Simple Mango Farro Salad.
More Fish Recipes
We try and serve seafood at least once a week in our house, but we live in the Midwest so we rely heavily on frozen and canned options. Sharing some of our go-to fish recipes below.
Low-Carb Salmon Patties recipe
Our Best Fish Recipes (Recipe Roundup)
These Classic Salmon Patties are kid-approved and an easy weeknight entree for busy families who need to get dinner on the table quickly.
- 14.75 oz. can salmon
- 2 eggs beaten
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup fine cracker crumbs
- 6 Tablespoons olive oil or butter
Drain salmon and remove bones and skin.
- Mix eggs and milk, and then add salmon.
- Add salt, pepper and cracker crumbs.
- Form into large patties.
- Melt olive oil or butter in skillet.
- Brown patties on both sides.
- You can use whatever type of cracker you have on hand. They act as a binder to help form the salmon patties.
- You can use a combination of olive oil and butter.
- This recipe makes six good-sized salmon patties.
- Barbara substituted the shortening in the original recipe with olive oil or butter, and she uses a combination of both to fry her salmon patties.
- Serve them on a bun with lettuce and tomato or as is with a side of ketchup. Barbara's daughters prefer the latter.
- Try our low carb version: Low-Carb Salmon Patties recipe.
- Canned salmon is a great pantry staple.
These would pair great with this Simple Mango Farro Salad.
Linking up to Meal Plan Monday.
Linking up to Weekend Potluck.
Absolutely great recipe. Easy, quick and delicious. We have these 2-3 times a month with baked tater tots or fries, coleslaw or salad.
Thanks for the note! It’s a favorite in our families as well!
Can you use fresh salmon instead of canned?
You can definitely use fresh salmon to make “burgers” or “patties” but we’ve never tried it so I’m not sure what modifications you should make. I bet there are recipes out there using fresh salmon!
I use fresh salmon that’s leftover from another meal…..i.e. cooked then flaked and made into patties.
That sounds like a great idea! We’ll have to try it…if we ever have any leftover fresh salmon!
Absolutely! It is much better than the canned, but more expensive; you are worth it!
Cook the fresh salmon first in a frying pan about 3/4 done. Then let cool and mix the ingredients with the salmon into parties and fry. Delicious!!
Thanks for the tip, Bob!
Can you substitute bread crumbs for cracker crumbs?
You should be able to!
I grew up on these. My mom was a great cook and the receipe is the same. We’d have the patties with rice and a great salad with vinegar and oil dressing. Yummy!
These are the ones I make that my mother used to make except she & O put in chopped onion also. Yum! My grandson loves to take them to work for lunch. 🙂
*She and I (auto correct)
Love to hear all the variations of these classics!
I have been making salmon patties over 40 years. Our recipes are similar with the exception I add a little sprinkle of old bay seasoning.
This was my mom’s recipe as well. I serve cheese sauce with peace over rice. A family favorite.
“Peas” darn auto correct
Autocorrect is my enemy too! Cheese sauce sounds awesome!!
I was just trying to figure out how that “peace” over rice would look. Ha, Ha, just kidding.
😁♥️
Auto correct can go to he’ll!😄
me, too. my Northeastern grandma and great-grandmother used to make these every other week. a staple in my gastronomic arsenal.I am a great-grandmother now and I still enjoy them on occasion. Only thing better is a classic giant fried shrimp sandwich on the boardwalk. 😉
Man, we’d take one of those sandwiches too! Yum.
This is an easy recipe that my family loves. I dust my patties in cornmeal before frying to add an extra crunch. Yum!!
What a great idea!
My mom never removed the bones though??
My Mom didn’t remove them either. The bones are very soft and a good calcium source but they always kinda freaked me out to bite into one!
Oh wow, I’ve never heard of leaving the bones!! I am sooo OCD when going through my salmon making SURE not to leave any!! Lol, I was always told people could CHOKE On them! I am making these tonight! My recipe is just like this one I don’t like bread crumbs in mine! It just changes the whole taste of them to me
Michelle – We have a recipe without breadcrumbs too – https://www.theseoldcookbooks.com/low-carb-salmon-patties/ – we love both of them.
Mine didn’t either. She left skin and bones in. They cook up enough that you don’t even notice.
Mine either. They crumble into nothing.
I never remove the bones or skin. Just dump the salmon into a bowl and squish it up with your hands (washed thoroughly, of course). The bones and skin crumble nicely and are a good source of protein and calcium.
If you don’t like salmon try tuna instead. I like this with coleslaw and fried potatoes.
Very good Salmon patties! I had never cooked them in olive oil and butter, but so good. Served with green peas, corn and mashed potatoes. Thanks for an easy recipe. Used Costco’s Salmon, which is skinless and boneless.
So glad you liked them! Those sides sounds delicious too. Can’t beat the classics.
A dear friend in Kentucky told me his secret to a great salmon pattie was adding a can of tuna to the mixture. Next time I make some I will try the addition of a dusting of cornmeal, sounds yummy.
Now, that’s an interesting addition. We’ll have to try it too! Thanks for sharing.
How would you oven bake or broil these patties?
We’ve never tried them in the oven so we aren’t sure of oven temp/timing!
Growing up, my mother, a nurse, always crushed salmon bones between her index and thumb or by the back of a fork and also kept the skin in the mixture for healthier patties. Being from Texas, I also like to add additional seasoning of a couple of dashes of celery seed, chili and onion and garlic powders, old Bay and Tony Chachere’s blackened Seasoning. And always crushed saltines. While all those spices look hot, they are not, they just add umph not heat. Always have to make two size 15 cans so my son has some to take to work the next day. These are great hot or cold.
Love all the additional seasonings…and the memories!!
My mom always served salmon patties with macaroni and cheese and green peas. Sometimes fried potatoes too.
Sounds like a good meal to us!
I’ m a little late to the party, but I couldn’t resist commenting on this Old School recipe that is such a classic! A childhood favorite of mine that my children and grandchildren also love.
What really surprised me — given the simplicity of this dish, with so few ingredients — was that your recipe differs from my mother’s in 3 very distinct ways. A regional thing, I suppose. (I’m from the Deep South.) First, the addition of milk was simply unheard of in my little part of the world. I’m a little afraid it will make the patties too loose, but I’m definitely going to try it next time. Even very old dogs can sometimes learn new tricks. :))
Secondly, onion was a key ingredient in ours. My mother’s secret was to grate the onion rather than chopping it, so that the flavor just blended in rather than adding ‘crunch’.
Last but not least, we ALWAYS had homemade tartar sauce on the side. Although I guess that’s a totally separate recipe, we considered them inseparable. Serving one without the other would have been like serving french fries without catsup. Since it takes about 5 minutes to whip up and elevates the taste so phenomenally, omitting is just not an option.
Mama always served them with mashed potatoes and tender young peas and her phenomenal coleslaw. And, oh yeah, we didn’t call them “salmon patties”. They were salmon croquettes. And leftovers are sooo good cold!
Thanks for reminding me of something I’ve failed to serve my family in way too long!
Pat – Thank you so much for sharing! Homemade tartar sauce would be awesome with these!