Old Fashioned Salmon Patties

Turn basic pantry finds into tasty, crunchy patties everyone loves. These crispy salmon rounds blend tender fish with easy veggies and spices, giving every bite a cozy mix of crunch and soft, fresh flavor—just like when you gather with family. I've whipped up these patties over and over at home. They're more than food; they're a little piece of family. The smell when they hit the skillet always reminds me of time spent with my grandma.

Irresistible Ingredients Lineup

Wild Canned Salmon: Grab for full flavor and great nutrients Firm Onion: Pick out ones that feel heavy with no mushy bits Bell Pepper: Crunch and color in every forkful Lemon: Gives the dish its zippy, fresh taste Mayonnaise: Keeps things rich and makes everything stick together Breadcrumbs: Panko for crunch, regular ones for that classic feel

Your Path to Patty Perfection

Let It Rest Rest for a bit after cooking so they set up in the middle. Fry To Golden Make sure your pan's nice and hot—golden is the goal! Shape 'Em Up Be gentle when shaping, no need to mash them tight. Mix It Up Stir up your ingredients soft so the texture stays great. Get Set Drain your salmon and flake it with a fork to start it all off.

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Mom always said to keep canned salmon around. She'd joke, 'You can whip up a real meal in just 20 minutes!' She's right: this trick saves me every time.

Boost The Sides

Pair these crunchy patties with mashed potatoes, coleslaw, or a lively salad. For a fun change, try them on toasted buns with lettuce and a dollop of remoulade.

Switch It Up

Try tossing in some parsley or dill, or maybe some capers if you want a salty kick. Shred in Parmesan for a deeper flavor. If gluten's not your thing, swap in gluten-free crumbs or even ground pork rinds.

Keep It Fresh

You can keep the uncooked mix in the fridge for a day. After frying, patties stay good for about three days. Reheat them in a pan to get that crunchy bite back. Making these over time taught me a secret: it's all about gentle mixing and finding the right balance in your ingredients. These simple patties show that with a little care, even everyday food can be pretty special.

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Recipe Questions & Answers

→ Should I take out bones from canned salmon?

Your call—those bones are really soft, so you can eat them and get some calcium. If you don't like them, just pull 'em out. They'll break up fine if you mix everything well.

→ Why do my patties not stick together?

Squeeze out all the extra liquid from your salmon, and don't forget the egg—it glues stuff together. If they're falling apart, toss the mixture in the fridge for 30 minutes before cooking.

→ Is baking an option instead of pan-frying?

You can! Just stick them in the oven at 400°F for about 20 minutes. Flip them over once. They’re a little less crunchy but still turn out tasty.

→ What sides go nicely with salmon patties?

Serve them with some crunchy coleslaw, roast up a tray of veggies, or toss together a basic salad. They’re awesome on a bun for a fish sandwich too.

→ Can I stash these in the freezer?

Definitely! Pop uncooked patties in the freezer, separated with wax paper. When you want to eat, thaw overnight in the fridge and cook them like usual.