Recipe

Old Fashioned Salmon Patties

Crispy-edged salmon patties with a tender center, made the classic pantry way with canned salmon and crushed crackers.

By Matt Campbell

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4.8

A plate of golden brown old fashioned salmon patties with crisp edges, served with lemon wedges and a small bowl of tartar sauce on a wooden kitchen table in warm natural light

Old fashioned salmon patties are the kind of dinner that feels like it has been around forever because it has. Canned salmon, a handful of pantry binders, a hot skillet, and suddenly you have something crispy, savory, and suspiciously satisfying for how little effort it takes.

My favorite part is the contrast: crunchy edges from pan-frying, and a soft, flaky middle that still tastes like salmon, not like a fishy mystery cake. We keep the ingredients accessible, the steps clear, and the seasoning bold enough to make you take that mid-bite pause. You know the one.

Canned salmon, crushed saltine crackers, diced onion, eggs, mayonnaise, mustard, and seasonings arranged on a light countertop with a mixing bowl nearby

Why It Works

Classic texture: crushed crackers and egg bind the patties without turning them dense.
Crisp without deep frying: a thin layer of oil in a skillet gives you those golden, lacy edges.
Balanced flavor: lemon, mustard, and a little Old Bay (or paprika) wake up canned salmon fast.
Flexible: works with boneless, skinless salmon or traditional canned salmon with the bones removed if you prefer.

Pairs Well With

Storage Tips

Refrigerate: Store cooled patties in an airtight container for up to 3 days (best within 2 to 3 days). Place parchment between layers so they do not stick.

Reheat (best method): Warm in a skillet over medium heat with a tiny drizzle of oil, about 2 to 3 minutes per side, until hot and crisp again.

Oven or air fryer: Reheat at 375°F for 6 to 10 minutes until heated through.

Freeze: Freeze cooked patties on a sheet pan until firm, then transfer to a freezer bag for up to 2 months (best within 1 to 2 months). Reheat from frozen in a 375°F oven or air fryer until hot in the center.

Common Questions

Can I use canned salmon with bones and skin?

Yes. The bones are soft and edible, but you can remove them if you want. I usually pick out the larger spine pieces and leave the smaller ones in (you can mash them with a fork and they basically disappear). The skin is optional. Remove it for a smoother texture, keep it for less waste and extra nutrients.

Why are my salmon patties falling apart?

Usually it is one of three things: the mixture is too wet, the patties were flipped too early, or the pan was not hot enough. Add 1 to 2 more tablespoons of crushed crackers, chill the mixture for 10 minutes, and wait until the first side is deeply golden before flipping.

What can I use instead of crackers?

Bread crumbs, panko, crushed cornflakes, or even cooked and mashed potato can work. Start with the same amount by volume and adjust so the mixture holds together when you press it.

Can I bake these instead of frying?

You can, but they will be less crisp. Bake at 425°F on a well-oiled sheet pan for 10 to 12 minutes, flip, then bake 6 to 8 minutes more, or until the patties are steaming hot and firm in the center (about 145°F if you are temping them). A quick spritz of oil helps.

What sauce goes with salmon patties?

Tartar sauce is the classic, but I love a quick lemon-dill yogurt sauce or even hot sauce plus mayo. Anything tangy plays nicely with the richness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Fork (for flaking and mixing)
Measuring cups and spoons
12-inch skillet, preferably cast iron or nonstick
Thin spatula
Plate lined with paper towels

Salmon patties are one of those recipes that taught me a very real kitchen skill: how to make something feel intentional with whatever you have. It is pantry cooking, but it still wants good seasoning and a hot pan. The first time I made them, I flipped too early and basically created salmon scramble. Now I treat the first side like a grilled cheese. Leave it alone, let it get confident, then flip. Crunchy edges solve a lot of problems.

Old Fashioned Salmon Patties

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4 (makes 8 small patties)

Ingredients

2 (14.75-ounce) cans salmon, drained well (leave a little moisture, do not squeeze dry)
1 cup crushed saltine crackers (about 25 to 30 crackers)
2 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard (or yellow mustard)
1/3 cup finely diced onion
2 tablespoons chopped fresh parsley (optional but nice)
1 tablespoon lemon juice (plus wedges for serving)
1 teaspoon Old Bay (or 1/2 teaspoon paprika plus 1/2 teaspoon garlic powder)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 to 3 tablespoons neutral oil for frying (canola, avocado, or vegetable)

Optional for serving: tartar sauce, hot sauce, coleslaw, or a simple side salad.

Instructions

Prep the salmon. Drain the canned salmon well and add it to a mixing bowl. Flake with a fork. If you want, pick out larger bones and any bits of skin. Small soft bones are safe to eat and mash easily.
Make the binder. Add crushed crackers, eggs, mayonnaise, mustard, onion, parsley, lemon juice, Old Bay, salt, and pepper. Mix until it holds together when you squeeze a small handful. If it feels wet and loose, add 1 to 2 tablespoons more crushed crackers.
Shape the patties. Form into 8 small patties, about 1/2-inch thick. Set them on a plate. If you have time, chill for 10 minutes for easier flipping.
Heat the skillet. Heat a large skillet over medium heat. Add 2 tablespoons oil and let it shimmer. If your pan runs hot, stay at medium so the centers set before the outsides get too dark.
Pan-fry until golden. Add patties in a single layer, leaving space between them. Cook 3 to 4 minutes on the first side until deeply golden and crisp. Flip carefully and cook 2 to 3 minutes more until browned and steaming hot and firm in the center (about 145°F if you are temping them). Add a little more oil if the pan looks dry.
Drain and serve. Transfer to a paper-towel-lined plate. Taste one and adjust salt if needed. Serve hot with lemon wedges and tartar sauce.