Old Fashioned Salmon Patties Recipe
These easy salmon patties are just like grandma used to make (or maybe even better!).
Ingredients
For the salmon patties:
- 1 can pink salmon (14.75 oz )
- 1 large egg
- ⅓ cup onion, finely chopped
- ½ cup all-purpose flour
- 1½ teaspoons salt
- 1½ teaspoons baking powder
- 1½ cups vegetable oil (or other neutral oil like canola or corn)
For the homemade tartar sauce:
- 1 cup mayonnaise
- ½ cup onion, finely chopped
- 3 large pimento stuffed green olives
- 1 tablespoon finely chopped pickles (dill or sweet)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon capers, rinsed and drained
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Instructions
For the salmon patties:
- Heat oil in a large heavy-bottomed skillet (such as a cast iron pan) over medium heat. It should be 350°F–375°F Don’t fill the skillet more than half full with oil.
- Drain the can of salmon and reserve 2 tablespoons of the juice in a small bowl. Pick out any bones.
- Whisk the egg in a large bowl. Add the salmon, ⅓ cup onion, ½ cup flour, and 1½ teaspoons salt.
- Whisk 1½ teaspoons baking powder into the reserved salmon juice. Pour that into the salmon and flour mixture, and mix gently until combined.
- Shape the mixture into patties, roughly 2 inches in diameter. Pack firmly but not too tightly. This helps them not to become crumbly.
- Fry in 1½ cups hot oil for 2–3 minutes, or until golden brown on the bottom. Flip and continue cooking until golden brown on the other side, another 2 minutes.
- Drain on a paper towel lined plate.
For the homemade tartar sauce:
- Place all ingredients (1 cup mayonnaise, ½ cup chopped onion, 3 finely chopped green olives, 1 tablespoon finely chopped pickles, 1 tablespoon chopped parsley, and 1 tablespoon capers) in a medium bowl and mix to combine.
- Serve salmon patties while still warm with tartar sauce on the side.
Video
Notes
Make Ahead Instructions: Salmon patties can be made up to 2 hours in advance; place in a single layer, cover, and refrigerate until ready to cook them. Tartar sauce can be made several days in advance; refrigerate until ready to serve.
Storage and Reheating: Store for 4–5 days in the refrigerator or up to 1 month in the freezer. Reheat: Thaw if refrigerator if necessary, then shallow fry for 1–2 minutes per side OR 350°F oven for 5–7 minutes. (Keep in mind that freezing will affect the crisp outside texture of the patties.)
Nutrition information is for one salmon patty plus 3 tablespoons of the tartar sauce.
Don't have the ingredients for the tartar sauce? You can use caesar or ranch dressing in its place. Or, just serve the patties with a squeeze of lemon juice!
Nutrition
Serving: 1pattyCalories: 142kcalCarbohydrates: 10gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 43mgSodium: 888mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 113IUVitamin C: 2mgCalcium: 116mgIron: 1mg
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