Salmon patties, also known as salmon croquettes, have been a beloved dish for generations. Many people remember their grandparents or parents making this simple yet delicious recipe, often served during family gatherings or as a quick weeknight meal. This old-fashioned salmon patties recipe is not only easy to make but also provides a wonderful blend of flavors and textures. With just a few basic ingredients, you can create a satisfying dish that evokes warm memories and brings comfort to your table. In this article, we will walk through the ingredients, preparation steps, variations, and tips for making the best salmon patties that will delight your family and friends.

Ingredients

To make old-fashioned salmon patties, you will need the following ingredients:

• Canned Salmon: The star of the recipe, canned salmon is convenient, affordable, and packed with nutrients. It provides a rich flavor and flaky texture.
• Egg: The egg acts as a binder, helping the patties hold their shape while frying.
• Saltine Crackers: Crushed saltine crackers add a crunchy texture and help bind the mixture together. You can also use breadcrumbs or panko for a different texture.
• Seasonings: Basic seasonings like salt and pepper are essential. You can also add garlic powder, onion powder, or Italian seasoning for extra flavor.
• Worcestershire Sauce: This adds a savory depth to the patties.
• Oil for Frying: You will need oil to fry the patties, which gives them a crispy outer layer.
• Optional Lemon Dill Sauce: A homemade sauce made with Greek yogurt, lemon juice, dill, garlic powder, and salt can elevate the dish further.

Preparation Steps

1. Gather Ingredients

Before you start cooking, gather all the ingredients on your kitchen counter. This makes the cooking process smoother and more enjoyable.

2. Prepare the Salmon

Open the canned salmon and drain the liquid. Use a fork to break the salmon into small pieces. If you prefer, you can remove any large bones, although the small bones are soft and safe to eat.

3. Crush the Crackers

Take about three-quarters of a sleeve of saltine crackers and crush them into coarse crumbs. You can place them in a zip-top bag and crush them with a rolling pin or simply use your hands. This will add texture to your patties.

4. Mix Ingredients

In a large mixing bowl, combine the broken salmon, crushed crackers, one egg, salt, pepper, and Worcestershire sauce. Mix everything together until well combined. If the mixture seems too dry, you can add 1-2 tablespoons of water to help bind it.

5. Shape the Patties

Use your hands to form the mixture into small patties, about the size of your palm. Make sure they are compact and well-formed so they don’t fall apart while frying.

6. Heat the Oil

In a large skillet, heat about half an inch of oil over medium-high heat. To test if the oil is ready, drop a small piece of the mixture into the oil; if it sizzles, you’re good to go.

7. Fry the Patties

Carefully place the shaped patties into the hot oil. Fry them for about 2-4 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; you may need to fry them in batches.

8. Drain and Serve

Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil. Serve them hot, accompanied by lemon dill sauce or your favorite dipping sauce.

Variations

While the classic salmon patty recipe is delicious on its own, there are several ways to customize it to suit your taste:

• Add Vegetables: Finely chopped onions, bell peppers, or green chilies can be mixed into the patty mixture for added flavor and nutrition.
• Spice it Up: Experiment with different spices like paprika, cayenne pepper, or chipotle powder to give your salmon patties a kick.
• Use Fresh Salmon: If you prefer fresh salmon, you can bake or poach it and then flake it into the mixture instead of using canned salmon.
• Bread Crumbs: For a different texture, substitute the saltine crackers with breadcrumbs, panko, or even crushed croutons.

Helpful Tips

• Binding: Ensure your mixture is moist enough to hold together. If it’s too dry, add a little water or an extra egg. Conversely, if it’s too wet, add more crushed crackers.
• Cooking Time: Cooking time may vary based on the size of your patties and the heat of your oil. Keep an eye on them to prevent burning.
• Storing Leftovers: Store any leftover salmon patties in an airtight container in the refrigerator for up to 3-4 days. You can also freeze uncooked patties for later use.

Conclusion

Old-fashioned salmon patties are a delightful dish that combines simplicity with great taste. Whether you’re revisiting childhood memories or trying this recipe for the first time, the crispy, flavorful patties are sure to impress. With easy preparation and versatile variations, you can customize them to fit your family’s preferences. Serve them with a delicious dipping sauce, alongside your favorite sides, and enjoy the comforting flavors of this classic recipe. So, gather your ingredients and give this nostalgic dish a try; it might just become a new family favorite!

FAQs

1. Can I use fresh salmon instead of canned salmon?

Yes, you can use fresh salmon for this recipe. Simply cook it by baking or poaching, then flake it into small pieces before mixing it with the other ingredients. Fresh salmon may require additional seasoning to match the flavor of canned salmon.

2. What can I serve with salmon patties?

Salmon patties pair well with various sides, such as creamed corn, green beans, coleslaw, or mashed potatoes. They also go great with dipping sauces like tartar sauce or the suggested lemon dill sauce.

3. How do I store leftover salmon patties?

Store any leftover salmon patties in an airtight container in the refrigerator. They will last for 3-4 days. You can also freeze uncooked patties by separating them with parchment paper and placing them in a Ziploc bag. When ready to eat, defrost them overnight in the refrigerator before frying.

4. Why do my salmon patties fall apart while frying?

If your salmon patties are falling apart, it may be due to the mixture being too dry or too wet. If it’s too dry, add a little water or an extra egg. If it’s too wet, incorporate more crushed crackers or breadcrumbs to help bind the mixture.