5.0 from 9 votes
Old Fashioned Salmon Patties Recipe
You won't believe how easy it is to turn simple canned salmon into a restaurant-quality meal in under 30 minutes! Make these moist, flaky and tender salmon patties with crushed Ritz crackers and a handful of pantry staples, then quickly pan fry golden brown and serve with your favorite creamy sauces.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 - 8 patties
Calories: 207 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 20 ounces canned pink salmon drained well
- 20 Ritz butter crackers crushed (or saltines)
- 2 large eggs
- 1 lemon zested and juiced
- 3 tablespoons chopped scallions
- 1 tablespoon fresh chopped dill or 1 tsp dried dill
- ¼ - ½ teaspoon crushed red pepper flakes
- salt and pepper
- oil for frying
Instructions
- Open the cans of salmon and press the metal lid tightly against the canned fish to drain off the excess liquid.
- Set out a large mixing bowl. Place the well-drained salmon into the bowl. Crush 20 butter crackers in the plastic sleeve. Then add the crushed crackers, eggs, lemon zest and juice, chopped scallions, chopped dill, crushed red pepper, ½ teaspoon of salt, and ¼ teaspoon of black pepper to the bowl.
- Mix by hand until the salmon mixture is smooth and even.
- Set a large cast-iron skillet (or sauté pan) over medium heat. Add enough oil to the pan to create a thin coating over the entire surface of the pan. This is usually around 2-3 tablespoons of oil.
- Once the oil is hot, scoop ¼-cup portions of salmon mixture into your hands and quickly form into small patties. I like to keep the patties at least ½ - ¾ inch thick.
- Place the patties in the hot oil. Fry the patties for 3-5 minutes per side, until golden brown. Remove the patties from the pan and place them on a paper towel lined plate to drain off the excess oil.
- Serve warm with dipping sauces.
Cup of Yum
Notes
- Cool the patties before transferring to an airtight container. They'll keep well in the fridge for up to 3 days.
- To Freeze: You can freeze salmon patties before or after frying - your choice!
- Wrap the shaped patties individually in plastic wrap (cool each patty completely if freezing after frying). Store them all together in a ziploc plastic freezer bag and freeze for up to 3 months. Then just thaw them in the fridge overnight and reheat or pan fry for the first time!
- To Reheat: I suggest quickly reheating them in a hot pan on the stovetop. Or loosely wrap each salmon patty in a paper towel and microwave in short 10-second bursts at 50% powder until hot.
Nutrition Information
Serving
1pc
Calories
207kcal
(10%)
Carbohydrates
8g
(3%)
Protein
25g
(50%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
133mg
(44%)
Sodium
471mg
(20%)
Potassium
382mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
204IU
(4%)
Vitamin C
10mg
(11%)
Calcium
298mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6- 8 patties
Amount Per Serving
Calories 207
% Daily Value*
| Serving | 1pc | |
| Calories | 207kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 133mg | 44% |
| Sodium | 471mg | 20% |
| Potassium | 382mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 298mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.