Salmon patties are small croquette-fritter-like cakes that are loaded up with ingredients like eggs, crackers, herbs, and vegetables that are fried in a small amount of oil until golden brown. They are often served on a bed of greens and accompanied with a sauce. I think it’s worth sharing a little history on salmon patties. They became popular during the Great Depression as an inexpensive source of protein. Canned salmon was affordable and, when mixed with crackers and eggs, turned into a satisfying meal. Over time, recipes like mine have evolved with additional ingredients, but they remain just as popular today.I’ve been making this salmon patties recipe for years, and in my experience, texture is key! I aim for a crispy, golden-brown crust with a moist, flaky interior. A little technique goes a long way to get that perfect balance. I’ll share my foolproof method for making sure these patties hold together while staying tender inside.
Notes
Chef's tips + notes
In my experience, Salmon Patties can fall apart without a good binder like eggs. If the mixture isn’t holding together, I recommend mixing in another whisked egg to help bind everything properly and stay firm.- Chilling for Firmness: If my patties feel too soft, I refrigerate the mixture before shaping. This makes them easier to handle and helps them hold their shape.
- Don’t overcrowd the pan: I never overcrowd the pan when cooking. Giving each patty enough space ensures they cook evenly and get a crispy crust.
- Oil Temperature Control: I keep the oil at the right heat to avoid burning the outside before the inside is done. If the oil is too cool, the patties absorb too much oil and turn greasy.
- Canned Salmon Option: If you do not have fresh salmon, substitute for two 14.5-ounce cans of wild salmon and reserve 1 to 2 tablespoons of the salmon juice from the can after draining and add to the batter to help ensure its moistness since canned salmon will make the salmon weight 4 ounces heavier than my recipe.
- Dill Substitution: If I don’t have fresh dill, I swap in 1 ½ tablespoons of dried dill. It still adds great flavor but is more concentrated, so I use a little less.
Serving Suggestions
- Over greens: I like to serve these salmon patties over a bed of microgreens or leafy spring mix, with a ramekin of lemon-dill sauce on the side and fresh lemon slices. A sprinkle of chives adds the perfect finishing touch.
- As a burger: You might also tuck a salmon patty into a toasted brioche bun with a light aioli and serve it with crispy sweet potato fries for a meal that always gets a thumbs-up.
Make-Ahead and Storage
- Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can optionally keep these warm in the oven at 200° for up to 30 minutes before serving.
- How to Store: Cover them and keep them in the refrigerator for up to 3 days. They will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Place the salmon patties in a frying pan or on a cookie sheet tray lined with parchment paper and bake in the oven at 350° for 4-6 minutes or until hot. You can also reheat it in the microwave if you’d like.
Ingredients
- 1½ pounds skinless fresh wild-caught salmon
- ¼ small red onion - peeled and diced
- 1 small red bell pepper - seeded and diced
- 2 cloves garlic - finely minced
- 2 tablespoons chopped fresh dill
- 4 green onions - thinly sliced
- 3 eggs - whisked
- 1 sleeve saltine crackers - crushed
- ⅓ cup oil - for frying
- salt - to taste
- pepper - to taste
- Tabasco sauce - to taste
Instructions
Make the patties:
- Cut the salmon into large chunks and place it in a food processor.
- Pulse on high speed until it becomes like a paste but also has some pea-sized salmon chunks in it.
- Transfer the salmon to a large bowl along with the red onion, peppers, garlic, dill, green onions, whisked eggs, crushed crackers, salt, pepper, and tabasco sauce.
- Mix well using your hands or a spatula and form 12 like-sized salmon patties, which are about 3-4 ounces a piece.
Fry the patties:
- Add the oil to a large frying pan over medium-low heat and heat to 350°. You will know it’s done when you sprinkle in a little flour, and it fries but does not burn.
- Cook the salmon patties in the oil for 2 ½ to 3 minutes per side or until golden brown and cooked through out.
- Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
- Serve the salmon patties on a bed of greens and alongside my lemon-dill sauce.