How to Make Grandma’s Old Fashioned Salmon Patties: A No-Fail Recipe Guide

Jump to Recipe Print Recipe

Would you believe this delicious old fashioned salmon patties recipe only takes 6 ingredients and 20 minutes of your time?

Consider that these quintessential Southern staples have been showing up on family dinner tables for generations and the convenience-to-flavor ratio couldn’t be better. You can make them as an appetizer or a “main” course, and these versatile little patties follow your lead, yet keep their old-world appeal. Even better, the use of canned salmon keeps the recipe easy on the wallet and healthy, too, delivering healthy omega-3 fatty acids and protein at a low cost.

Now it’s time to master your grandmother’s tried-and-true recipe. Let’s talk about all the things you need to know about making these beloved salmon patties and everything from picking the right ingredients to getting that crispy outside your family will rave about.

The Secret Behind Grandma’s Old Fashioned Salmon Patties

The old fashioned salmon patties were born as a humble necessity during the Great Depression, when families worked to make inexpensive, nourishing food. As a result, canned salmon found its way into homes, providing a cheap source of protein to be stretched with pantry staples.

Why Grandma’s Recipe Stands the Test of Time

Your grandmother’s salmon patties recipe survived generation after generation because it balanced ease of preparation with utility. Through the Depression, New Deal subsidies made canned salmon available to immigrant and first-generation families. In addition, the wide-ranging capability of these patties made them suitable for both routine and festive situations.

Essential Traditional Ingredients

It’s the beauty of your grandmother’s recipe: It has few ingredients.

• Canned salmon (bones in for added nutrition)
• Eggs or mayonnaise as binder
• Bread crumbs or crackers
• Would you care for a drink with simple seasonings (salt and pepper)
• Diced onions
• Oil for frying

Authentic old fashioned salmon patties secrets are held in the marriage ingredients. A few traditional options are available to you:

1. Breaking saltine crackers for crunch
2. For a classic approach, bread crumbs
3. Cornmeal for Southern flair
4. Potatoes mashed for added moisture

Modern Adaptations While Keeping the Classic Taste

Modern updates of your grandmother’s recipe promise flexibility without compromising authenticity. Specifically, you can improve upon the classic recipe with additions like fresh dill, chopped garlic, or even jalapeños for some extra heat. Finally, air-frying has joined the ranks of traditional pan-frying in the tools of modern cooking.

For a healthier option, try panko breadcrumbs for added crunch or fresh salmon in place of canned. However, many still gravitate toward the classic canned version, especially because it is more pantry-friendly.

The bones in canned salmon were once a practical necessity, but today they are a perfect source of calcium — safe to eat as they are softened during the canning process. Furthermore, if you would like to be crispy over, bigger bones can be discarded too, but they are both edible and nutritious.

Mastering the Perfect Salmon Patty Texture

Developing the perfect texture for your salmon patties starts with a few really important techniques. To begin with, you will first need to get a good grip on three main components: the right preparation, how to control moisture and the methods of binding.

Choosing and Preparing the Salmon

For the best texture, whether you use farmed or freshly caught fish, finely cut your salmon into 1/4-inch pieces or smaller. First, smaller pieces allow your patties to hold together better. Canned salmon or fresh salmon both work when done right. If you’re using fresh salmon, make sure it’s cooked and cooled and then flake it apart.

Getting the Right Moisture Balance

The key to ideal patty texture is moisture level. As such, you must drain canned salmon well before mixing. Use this simple method to see if your mixture is the right consistency:

• Mix your ingredients
• Let the mixture rest for 10 minutes
• Form a small test patty
• Check if it holds together when pinched

Thanks to this test, you can modify the moisture — if the mixture feels too damp, add more breadcrumbs; if too dry, mix in a touch of salmon liquid reserved from the can.

Proper Binding Techniques

Your binding ingredients are key to the texture you create. Here are your key choices for binding agents:

• Traditional egg and breadcrumb combination
• Mayonnaise (which works well as an egg substitute)
• Natural gelling agents like mustard combined with breadcrumbs

Then once you mix everything, chill it, then make patties. This step binds everything better and makes the mixture stickier and easier to work with. The cooler temperature also keeps your patties from losing their shape as they cook.

For best results, shape your patties to 1 inch thick. Keep in mind that patties that lack sufficient binding ingredients will be a hassle to deal with. But binding substances can have the opposite effect — too much egg or too much breadcrumbs will give you patties that are either too wet or too dry.

Step-by-Step Patty Formation

Now, let’s get into the hands-on steps for making your salmon patties. Proper mixing and shaping techniques, to start with, give your patties the best chance of staying together during the cooking process.

Mixing the Ingredients

In a mixing bowl, add your ingredients in this order for best results:

• Add drained salmon to the bowl
• Pour in your beaten egg or mayo
• Adding breadcrumbs and spices
• Incorporate diced onions
• Stir everything together thoroughly

And above all, don’t overmix, which will make your patties tough. And like I said, you can make this mixture 24 hours in advance, which is actually better, the patties will stick together better.

Shaping Perfect Patties

An ice cream scoop is a great tool to use for portion size if you want uniformly sized patties. Press your mixture into circles of about 2-3 inches, wide and press gently but firmly. Remember these tips until you get the desired consistency:

• If the mixture seems too dry, you can add some of the reserved salmon liquid a little at a time
• Add an extra egg yolk or some mayonnaise for better binding
• You need to press the edges tightly so that it does not crumble while getting cooked.

Common Formation Mistakes to Avoid

Salmon patties, like any other recipe, have their pitfalls. Here are the top problems and the fix for each:

The biggest mistake is not including enough liquid into your mixture. To circumvent this, use the liquid from your canned salmon and add as you need. And if your patties don’t form well, give these remedies a shot:

• For better binding, add an additional egg yolk
• Form patties, their mixture refrigerate
• Returning to first principles, make sure your pan is hot enough before you cook

The thickness of the patty is important — it should be about 1/2 inch thick so they cook evenly. This guarantees that your patties cook all the way through, while also forming that golden-brown crust we’re all after.

Cooking Methods and Timing

Having a good grip on the cooking process is key to getting those salmon patties crispy like your grandmother used to do it. So, we look at the best ways to cook it starting with the traditional method.

Traditional Pan-Frying Technique

Preheat your skillet over medium-high heat (about 350°F) with enough oil to cover half the patty. To get that ideal golden-brown crust, here’s what you do:

• Add oil to a large skillet (about 1 inch depth)
• Heat until a bread crumb sizzles when dropped in
• Place patties in the pan, leaving space between each
• Cook for 3-4 minutes per side until golden brown
• Transfer to paper towels to absorb excess oil

Temperature Control Tips

Proper temperature management is key to flavorful, moist patties. So just remember these key tips:

With wild salmon patties you want them to reach only 125°F internally because they actually cook more quickly due to their lower fat content. Or, farmed salmon can get to 145°F without drying out too much. The most accurate method, for sure, is to insert a food thermometer into the thickest part of the meat without touching it through, but that will tell you two things: whether your meat is* done, and if your* temperature has regulated; if the therm is still counting your degrees.

For those preferring alternative cooking methods:

• Oven baking: 425°F for 15 minutes, then flip and cook 5 more minutes
• Air fryer: 400°F for 10 minutes total, flipping halfway

Visual Cues for Perfect Doneness

Lastly, look out for these trusty signs that your patties are nicely done:

The outside should form a golden-brown crust. The center should turn from a dark pinkish-orange into a lighter solid pink. Once cooked, hold the patties for 5 minutes — they will still finish cooking a bit from residual heat, climbing 10-15 degrees in temperature.

It is not advisable to press down on the patties during cooking, as this can push valuable moisture out. And don’t try to cram too much into the pan; this leads to uneven browning and makes it harder to control the temperature.

Serving and Storage Solutions

Pair your salmon patties with the best sides and learn how to store them for the most satisfying meal. And these versatile patties can be made in advance, making them absolutely perfect for busy weeknight dinners.

Classic Side Dish Pairings

Your grandmother’s old fashioned salmon patties recipe absolutely demands complementary sides that bring out their savory appeal. Take these classic pairings:

• Light and Fresh Options

• Cucumber dill salad for refreshing crunch
• Caesar salad with crisp romaine
• Arugula salad with lemon vinaigrette
• Coleslaw with tangy dressing
• Hearty Accompaniments

• Creamy mashed potatoes
• Fluffy rice pilaf
• Roasted asparagus
• Green beans almondine

All in all, these sides combine to make a balanced meal that will keep the traditional spirit alive with your salmon patties while also bringing a modern twist.

Make-Ahead Instructions

Planning ahead? You can make your salmon patty mixture up to 24 hours in advance of cooking. Here’s how to ensure success:

• Mix ingredients according to recipe
• Cover mixture tightly with plastic wrap
• Store in refrigerator
• Shape into patties just before cooking
• Allow mixture to sit at room temperature for 10 minutes before forming patties

Proper Storage and Reheating Methods

Proper storage is key for leftover salmon patties. Keep in an airtight container in your fridge for 3-5 days. Otherwise, freeze them for up to 3 months.

When freezing, follow these steps:

• Cool patties completely
• Place parchment paper between layers
• Wrap individually in plastic wrap
• Store in freezer-safe container

For optimal reheating results, consider these methods:

Reheating Method	Temperature	Time	Results
Oven	350°F	10-15 minutes	Crispy exterior
Air Fryer	380°F	3-4 minutes	Extra crispy
Microwave	Medium power	1-2 minutes	Quick but less crispy

But, you want to retain the flavor of your old fashioned salmon patties recipe, so you need to serve the patties with using traditional counterparts, such as tartar sauce or remoulade. These old school sauces pair well with the crunchy crust and juicy center that makes grandma’s old school salmon patties so delicious.

Do remember that refrigerated patties should be left to come to temperature for about 15 minutes before a reheating, so they warm through evenly. Doing so helps retain the texture your grandmother’s recipe is famous for.

Conclusion

Old fashioned salmon patties made in grandma’s kitchen are a testament to simple, good cooking that goes back generations. These affordable patties pack a nutrition and satisfaction punch by striking the ideal balance between crispy exterior and soft inside.

But as long as you have the right formulas for mixing, shaping and cooking, there’s nothing stopping you from making this beloved family recipe anytime. Keep in mind that success is all about achieving that perfect moisture balance, temperature control, and patience through cooking.

Whether they are fresh out of the skillet or made ahead for busy weeknights, these versatile patties work with your schedule without losing their classic appeal. Most of all, each golden-brown patty embodies a legacy of practical, wholesome cooking that is sure to please your family for years to come.

FAQs

How can I prevent my salmon patties from falling apart?

To prevent salmon patties from falling apart, use eggs as a binding agent, cut ingredients super-finely and press patties together gently when shaping. Chilling the mixture prior to cooking and incorporating binder ingredients such as breadcrumbs can also assist in holding their shape.

What are the essential ingredients for making traditional salmon patties?

Traditionally, salmon patties contain canned or fresh salmon, breadcrumbs, eggs or mayonnaise as a binder, diced onions and seasoning, like salt and pepper. Some recipes even include tough greens, like parsley, if they’re sensitive to bitter flavors.

Can I substitute breadcrumbs in salmon patties?

Yes, you can replace breadcrumbs with crushed crackers (such as saltines or Ritz crackers). Other options: cornmeal, panko or even mashed potatoes for a different texture and flavor profile.

How do I know when salmon patties are fully cooked?

Salmon patties are done when golden brown on both sides and the internal temperature reaches 145°F (63°C) for farm-raised salmon or 125°F (52°C) for wild salmon. When pan-frying on medium-high heat, they usually require 3-4 minutes per side.

What are some good side dishes to serve with salmon patties?

Salmon patties pair well with both light and hearty sides. Consider serving them with a refreshing cucumber dill salad, crisp Caesar salad, or tangy coleslaw for a lighter option. For heartier meals, try creamy mashed potatoes, fluffy rice pilaf, or roasted vegetables like asparagus or green beans.