Old Fashioned Salmon Patties Recipe

Looking for a no-fail Old Fashioned Salmon Patties Recipe that’s simple, comforting, and made with pantry staples? You’re in the right place. This is the same salmon patty recipe I’ve used in my own kitchen for years — passed down, tested, and tweaked to perfection.

I know how important it is to get it just right: the crispy edges, the savory flavor, and patties that don’t fall apart in the pan. Whether you’re cooking for your family, meal prepping on a budget, or just need something quick and hearty, this old fashioned salmon patties recipe checks every box.

In this guide, I’ll walk you through exactly how to make them, what seasonings to use, how many eggs are needed, and why this humble dish has stood the test of time. Every word you read here comes from real experience in the kitchen — no fluff, just what works.

What Are Old Fashioned Salmon Patties?

A Look Back: Why This Dish Still Matters

An old fashioned salmon patties recipe is more than just a budget meal — it’s comfort on a plate. Before air fryers and gourmet meal kits, cooks used what they had: canned salmon, breadcrumbs, a couple of eggs, and basic seasoning. Somehow, those few ingredients came together to create something that always hit the spot.

This dish is part of so many American kitchens — especially in the South and Midwest — where recipes weren’t written down, but passed along at the stove. I still remember watching my mother mix the salmon by hand, forming perfect little patties and crisping them up in a hot skillet.

They’re easy. They’re filling. And most of all — they’re real.

What’s the Difference Between Salmon Patties and Croquettes?

The terms often get used interchangeably, but there is a slight difference between salmon patties and salmon croquettes.

Salmon Patties	Salmon Croquettes
Fewer ingredients	Usually include more add-ins like peppers or herbs
Seasoned simply	Often heavily seasoned or breaded
Pan-fried until golden	Sometimes deep-fried or coated in flour
Common in everyday home cooking	Found in more formal or regional dishes

In short: salmon patties are the no-fuss, home-cooked version that delivers comfort without complication. That’s what makes this old fashioned salmon patties recipe such a timeless favorite.

Essential Ingredients for Traditional Salmon Patties

Pantry Staples You Already Have

One of the reasons this old fashioned salmon patties recipe remains a weeknight hero is because it doesn’t require anything fancy. You can probably make it right now with what’s in your pantry and fridge. Here’s what you’ll need:

• Canned salmon (skin and bones removed if desired)
• Eggs (for binding the patties together)
• Breadcrumbs or crushed crackers (like saltines)
• Onion (finely chopped)
• Salt & pepper
• Cooking oil (for frying — use neutral oil like vegetable or avocado)

That’s it. No need to overcomplicate a recipe that’s meant to be simple, affordable, and satisfying.

Best Type of Canned Salmon: Wild vs. Farmed

When choosing canned salmon, go for wild-caught pink or sockeye salmon if you can. It’s leaner, has a richer flavor, and breaks apart beautifully for mixing. Farmed salmon is milder and softer but still works well.

Also, don’t stress if your can includes bones — they’re soft, edible, and loaded with calcium. If the texture bothers you, just remove them. Either way, this old fashioned salmon patties recipe is flexible.

Type	Flavor	Texture	Ideal For
Pink Salmon	Mild	Soft flakes	Classic patties
Sockeye	Rich	Firm and bold	Heartier versions
Farmed	Mellow	Oily and soft	Milder patties

Want more pantry-friendly dinner ideas? Try our Creamy Tuscan Chicken Pasta — a rich, flavorful dish that’s just as easy.

Step-by-Step: How to Make Salmon Patties That Don’t Fall Apart

Proper Prep: How to Bind Patties So They Stay Together

This is one of the most searched questions about salmon patties: How do you keep them from falling apart? The answer is balance.

You need just the right amount of binder (eggs + breadcrumbs) to hold the mixture without drying it out. Here’s the step-by-step process I use every time:

• Drain your canned salmon and flake it into a bowl.
• Add one beaten egg per 14-ounce can of salmon.
• Toss in 1/4 to 1/2 cup breadcrumbs or crushed crackers.
• Mix in your chopped onion and seasoning.
• Combine everything gently until it holds its shape when pressed.
• Form into patties using your hands — not too thick or too thin.

If your mixture is too wet, add a bit more breadcrumbs. If it’s too dry, a splash of milk or an extra egg yolk helps bring it together.

Frying Tips: Golden Crust, Tender Inside

Heat a skillet with oil over medium heat. When it’s hot enough, add your patties gently, pressing them just slightly to flatten.

Cook for about 3–4 minutes per side, or until golden brown and crispy. Avoid flipping too early — give them time to form a crust before turning.

Quick Tips:

• Don’t overcrowd the pan — cook in batches if needed.
• Use a wide spatula to flip carefully.
• Let them rest for 2 minutes before serving to firm up.

These steps ensure your Old Fashioned Salmon Patties come out perfectly every time — crispy, golden, and ready to impress.

Best Seasoning for Salmon Patties

Southern-Style Spice Blend Ideas

The beauty of this Old Fashioned Salmon Patties Recipe lies in its simplicity — but that doesn’t mean it should lack flavor. Seasoning is where you turn a basic can of salmon into something bold and memorable. And yes, seasoning matters just as much as technique.

Here’s my go-to Southern-inspired blend that brings out the best in these patties:

• Salt & black pepper (a must)
• Paprika (adds subtle warmth and color)
• Garlic powder (deepens the flavor)
• Onion powder (enhances the natural onion you already use)
• Dried parsley or dill (for a little freshness)
• A dash of cayenne (optional, if you like a kick)

Feel free to adjust based on your taste. The goal is balance — a flavorful patty that still lets the salmon shine.

If you’re looking to change things up, you can also try:

• Lemon zest for brightness
• Old Bay seasoning for a classic seafood kick
• Smoked paprika for a deeper, almost grilled flavor

These flavor upgrades stay true to the spirit of an old fashioned salmon patties recipe, while adding a modern twist that your tastebuds will thank you for.

Fresh Herbs vs. Dried – What Actually Works Best

I’ve tested both — and honestly, dried herbs work just fine in this recipe. That’s what most home cooks used back in the day, and it’s still my choice when I need something quick and reliable.

That said, fresh herbs like parsley or green onions can bring a nice pop of brightness, especially if you’re serving these patties with a fresh salad or lemony sauce. Just chop finely so they blend easily.

Herb Type	Pros	When to Use
Dried herbs	Convenient, pantry-friendly	Classic, budget-friendly version
Fresh herbs	Brighter flavor, great for serving	When you want a fresher taste

The key is not to overdo it — let the salmon remain the star of this old fashioned salmon patties recipe.

How Many Eggs in Salmon Patties? And Other Binding Tricks

Finding the Perfect Egg-to-Salmon Ratio

One of the most common questions people ask is: How many eggs do I put in salmon patties? The answer depends on the amount of salmon you’re using, but the general rule I follow is:

• 1 large egg per 14 to 15 ounces of canned salmon

This provides enough moisture and binding without making the mixture too wet. The egg helps hold everything together and gives the patties structure when frying.

If you’re doubling the recipe, use two eggs — but no more than that unless your mixture is dry. Too many eggs will make the patties rubbery or soft in the middle.

Breadcrumbs, Cornmeal, or Flour – Which One’s Best?

For binding and texture, here are your best options:

Binder	Texture	Notes
Breadcrumbs	Soft but firm	Traditional, blends smoothly
Crushed crackers	Slight crunch	Adds a salty-savory note
Cornmeal	Slightly gritty	Great for Southern-style texture
All-purpose flour	Dense, more compact	Use only if other options aren’t available

My go-to? Crushed saltine crackers or plain breadcrumbs. They give just the right amount of structure while soaking up flavor.

Pro Tip: If your patties feel too wet to shape, let the mixture sit for 5–10 minutes before forming. This gives the binders time to absorb moisture, helping your patties stay intact in the pan.

Cooking, Flipping, and Getting the Texture Just Right

How Long to Cook for Crispy Edges

Once your salmon patties are shaped and seasoned, it’s all about the fry. The biggest mistake people make? Cooking too fast or too slow. Here’s the sweet spot for that perfect crispy outside and tender inside.

• Use a heavy skillet (cast iron or nonstick works best)
• Add enough oil to lightly coat the bottom
• Heat over medium — not high

When the oil begins to shimmer, gently lay the salmon patties into the skillet. Cook them for 3 to 4 minutes on each side, avoiding early flipping to allow a golden crust to develop.

If the heat is too high, the outside will burn before the center cooks through. Too low, and the patties will absorb excess oil and become greasy.

Heat Level	Result	Recommendation
High	Burnt crust, raw inside	Avoid
Medium	Golden, cooked evenly	✅ Ideal for salmon patties
Low	Pale, oily, soft	Use only for reheating

These patties are meant to be crispy on the edges and tender in the center — and the old fashioned salmon patties recipe depends on hitting that balance just right.

How to Flip Without Breaking the Patty

This step scares a lot of people, but with a few tricks, you’ll flip like a pro:

1. Let the bottom cook fully — don’t rush it.
2. Use a wide, flat spatula (fish spatula works great).
3. Slide gently underneath, lift slowly, then flip in one motion.

If your patties feel too loose to flip, that’s a sign they either need more binding (egg or breadcrumbs) or more cook time before the first flip.

Extra tip: If your skillet has hot spots, rotate the patties around so they cook evenly.

Serving Ideas for a Comfort Food Classic

Southern-Inspired Side Dishes

A good Old Fashioned Salmon Patties Recipe deserves sides that do it justice. Whether you’re going full Southern comfort or keeping it light, here are my top pairings:

• Buttery mashed potatoes
• Collard greens or green beans
• Macaroni and cheese
• Sweet corn or creamed corn
• Coleslaw or cucumber salad
• Hot cornbread or biscuits

These sides round out the meal, making it filling, nostalgic, and satisfying. I often serve mine with a lemon wedge or a side of sliced tomato for a fresh touch.

Looking for something with bold flavor and color? Mexican Street Corn pairs beautifully with crispy salmon patties.

Dips and Sauces to Serve with Salmon Patties

You don’t need a sauce — but let’s be honest, a good dip can take this dish to another level.

• Homemade tartar sauce (mayo, relish, lemon juice)
• Lemon-garlic aioli
• Hot sauce or remoulade
• Yogurt + dill + lemon zest (for a lighter option)

For a dairy-free option, use cashew cream or a plant-based mayo blended with mustard and lemon. It should enhance the patties without overshadowing their flavor.

Serve sauces on the side or lightly drizzle on top right before serving. Either way, they turn a humble dish into a craveable one.

Storage, Leftovers & Freezing Tips

How to Store in the Fridge the Right Way

Whether you’re meal prepping or saving leftovers, proper storage can help you keep salmon patties tasting fresh and crispy. After cooking, let the patties cool to room temperature before refrigerating. This prevents condensation from making them soggy.

• Refrigerate in an airtight container
• Line the container with a paper towel to help soak up excess moisture.
• Store in a single layer (or separate layers with parchment paper)

They’ll stay good in the fridge for 3 to 4 days — just reheat in a skillet for best texture.

Avoid the microwave if you want to keep that crispiness. A few minutes in a hot pan (or toaster oven) brings them back to life perfectly.

Freezing Uncooked vs. Cooked Patties: Best Practices

One of the best things about this old fashioned salmon patties recipe is that it freezes beautifully — both before and after cooking.

To Freeze Uncooked Patties:

1. Shape the patties.
2. Arrange the patties on a parchment-lined baking sheet and freeze until firm, about 1 to 2 hours.
3. Transfer to a freezer-safe bag or container.
4. Label and freeze for up to 3 months.

When ready to cook, no need to thaw. Just add a couple of extra minutes of cook time to each side.

To Freeze Cooked Patties:

• Let them cool completely.
• Wrap individually or place parchment between layers.
• Store in an airtight freezer container or bag.

To reheat: Use the oven, air fryer, or pan-fry — just don’t microwave if you want them crispy.

Healthy Variations and Ingredient Swaps

Dairy-Free, Gluten-Free, Low-Carb Modifications

If you’re looking for a healthier twist on the classic, this old fashioned salmon patties recipe adapts well without sacrificing flavor.

For a Gluten-Free Version:

• Use gluten-free breadcrumbs, almond flour, or crushed gluten-free crackers.
• Be sure your canned salmon and seasonings are certified gluten-free.

For Dairy-Free:

• This recipe is naturally dairy-free as long as you skip cheese-based sauces.
• Use plant-based mayo for dips and toppings if needed.

For Low-Carb or Keto:

• Replace breadcrumbs with almond flour
• Serve with a low-carb veggie like sautéed spinach or roasted cauliflower

Diet Need	Swap This	For This
Gluten-Free	Regular breadcrumbs	Gluten-free crumbs or cornmeal
Dairy-Free	Cream-based sauces	Plant-based dips or mustard blends
Low-Carb/Keto	Crackers/bread	Almond flour or egg + flax mix

These tweaks make the dish work for everyone at the table — whether you’re watching carbs, avoiding gluten, or just trying to eat a little lighter.

Swapping Canned Salmon with Fresh – Pros & Cons

While this recipe is designed for canned salmon, you can absolutely use fresh-cooked salmon if you have leftovers or prefer it. Just make sure to flake it well and remove any bones or skin.

Pros of Using Fresh Salmon:

• Richer flavor
• Custom seasoning

Cons:

• Less convenient
• May need additional binding (because fresh is less moist)

If you’re using grilled, baked, or poached salmon from a previous meal, just skip the draining step and adjust your binder slightly.

Frequently Asked Questions

What is the best seasoning for salmon patties?

The best seasoning for salmon patties depends on your taste, but for a classic Southern twist, use a mix of salt, black pepper, paprika, garlic powder, and onion powder. Some people also add dried parsley, a pinch of cayenne for heat, or even a touch of lemon zest. The key is balance — strong enough to flavor the salmon, but not so much that it overwhelms it.

How to make salmon patties not fall apart?

To keep salmon patties from falling apart, make sure you’re using enough binder, like eggs and breadcrumbs or crackers. One large egg per can of salmon is a solid rule. If the mixture is too wet, add more dry ingredients like breadcrumbs. Chill the mixture for 10–15 minutes before forming the patties, and let them cook undisturbed in the pan for 3–4 minutes before flipping.

How many eggs do I put in salmon patties?

For every 14 to 15 ounces of canned salmon, use one large egg. It’s enough to bind the mixture without making it overly wet. If you’re making a double batch, two eggs will work. Be careful not to overdo it, or the patties can turn mushy or rubbery.

What is the difference between salmon croquettes and salmon patties?

Though often used interchangeably, there’s a subtle difference. Salmon patties are typically simpler, made with fewer ingredients like salmon, egg, and breadcrumbs. Salmon croquettes often include extras like bell peppers, herbs, and are sometimes breaded or deep-fried. Patties are your go-to for a humble, quick meal. Croquettes are a bit more dressed up.

Conclusion

There’s a reason this Old Fashioned Salmon Patties Recipe has stood the test of time — it’s easy, affordable, and full of nostalgic flavor. Whether you’re cooking for your family on a busy night or meal-prepping for the week, this recipe delivers reliable results with just a few pantry ingredients.

Now that you’ve got the full how-to — from choosing the best canned salmon, getting the seasoning right, binding your patties properly, and even how to store or freeze them — you’re ready to make this classic recipe part of your regular rotation.

Serve it with your favorite Southern sides, add a bright dip or sauce, and enjoy every crispy bite.

If you love nostalgic, old-school meals, don’t miss our Cafeteria Noodles — a simple, satisfying recipe with classic flavors.