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Old-Fashioned Salmon Patties

Delightfully crispy and golden-brown patties filled with rich, flavorful salmon, perfect for quick meals or healthy meal prep options.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can canned salmon Ensure it is well-drained and deboned.
  • 1 cup saltine crackers Crushed to help bind the mixture.
  • 2 cloves minced garlic Infuses the patties with savory notes.
  • 1 large egg Binds the ingredients while adding moisture.
  • 2 tablespoons mayonnaise Adds creaminess and enhances flavor.
  • 1/2 teaspoon pepper To taste.
  • 1/2 teaspoon salt To enhance overall flavor.
  • 1/2 teaspoon onion powder Infuses a subtle onion flavor.
  • 1 teaspoon Old Bay seasoning Provides unique seafood flavor.
  • 1 teaspoon Italian seasoning Lends an herbaceous twist.
  • 1/3 cup vegetable oil For frying the patties.
  • 2 tablespoons parsley Fresh herbs for garnishing.
  • 1 slice lemon For zest and garnish.

Method
 

Preparation
  1. Add salmon, crackers, garlic, egg, pepper, salt, onion powder, Old Bay, and Italian seasoning to a large mixing bowl and mix until well combined.
  2. Cover the bowl with the mixture and refrigerate for about 20 minutes to allow the crushed saltines to soak up the moisture and flavor.
  3. Shape the salmon mixture into even-sized patties, about 2 inches wide and 1/2 inch thick. Place them on a plate as you make them.
Cooking
  1. In a large heavy-bottomed skillet, heat oil over medium-high heat to a depth of about 1/3 inch.
  2. Fry the salmon patties for 3-4 minutes on each side until golden brown.
  3. Transfer the salmon patties to a plate lined with paper towels to absorb excess oil. Fry in batches if needed.
  4. Serve warm, garnished with parsley and lemon wedges.

Notes

Ensure the salmon is well-drained and deboned for best results. Overmixing should be avoided to maintain a light texture and chilling the mixture is important for better structural integrity when frying.