Grandma's Old-Fashioned Salmon Patties Recipe: 5 Steps to Crispy Perfection
Classic, crispy salmon patties made with canned salmon, perfect for a comforting family meal
Ingredients
- 2 14.75 ounces canned salmon drained
- ¼ cup onion finely chopped
- ¼ cup flour or cornmeal/cracker crumbs for binding
- 1 large egg beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons mayonnaise optional for creamier texture
- 2 tablespoons vegetable oil for frying
Instructions
- Drain the canned salmon and remove any large bones if desired (small bones can be crushed and left in for added calcium)
- Combine the salmon, chopped onion, flour, beaten egg, salt, and pepper
- If using mayonnaise, add it to the mixture for extra creaminess
- Mix ingredients thoroughly until well combined
- Shape the mixture into 4-6 evenly-sized patties
- Chill the patties in the refrigerator for 15-20 minutes to help them hold their shape
- Warm vegetable oil in a skillet over medium heat
- Cook patties for 3-4 minutes on each side until golden brown and crispy
- Remove and drain on paper towels
- Serve
Notes
- For best results, ensure the skillet is properly heated before adding patties
- Don't overcrowd the pan; cook in batches if necessary
- Can be made with different binders: try cornmeal for Southern style, crushed crackers for extra crunch
- Can be frozen for up to 2 months when properly wrapped
- Reheat in skillet or oven (350°F) for best results; avoid microwave
- Don't overcrowd the pan; cook in batches if necessary
- Can be made with different binders: try cornmeal for Southern style, crushed crackers for extra crunch
- Can be frozen for up to 2 months when properly wrapped
- Reheat in skillet or oven (350°F) for best results; avoid microwave