There’s something deeply comforting about the aroma of sizzling salmon patties wafting through the kitchen, taking me right back to the heart of my grandmother’s cozy Southern home. Every Friday night, without fail, she would whip up her famous old fashioned salmon patties recipe, a dish so simple, yet so rich in flavor, that it became a family favorite for generations.

These crispy, golden beauties aren’t just another fish cake. They’re a symbol of home-cooked love, of making magic with pantry staples, and of stretching ingredients to feed the whole family. In the South, salmon patties (or “croquettes” as some like to call them) were born out of necessity, especially during times when fresh seafood wasn’t always available, but canned salmon was a trusty friend.

What makes this old fashioned salmon patties recipe so special is its honesty. No fancy ingredients, no complicated techniques—just good old-fashioned cooking that warms the soul. Whether you’re cooking for two or feeding a crowd, these patties bring people together.

And the best part? They work in every season. Pair them with summer greens or hearty winter sides, and they shine just the same. So, let me show you how to create this classic dish that’s stood the test of time—crispy on the outside, tender and flavorful inside.

The History Behind Old Fashioned Salmon Patties

Salmon patties have deep roots in traditional American Southern cuisine, where resourcefulness meets comfort. Back in the day, families needed to make hearty meals out of whatever they had on hand. Canned salmon became a pantry essential—affordable, long-lasting, and packed with nutrients.

During the Great Depression and into the mid-20th century, home cooks turned to recipes that maximized every bite. That’s how these patties came to be loved across the South. They were easy to make, filling, and didn’t require fancy ingredients. Even today, many families still pass down their version of this old fashioned salmon patties recipe, adding a dash of nostalgia to every meal.

These days, with fresh ingredients readily available, you might wonder why canned salmon patties remain popular. The answer is simple: flavor and tradition. There’s a unique richness in canned salmon, bones and all, that gives the patties their authentic taste and texture.

Ingredients You’ll Need

Here’s what you’ll need to bring this beloved recipe to life. Simple, accessible, and probably already in your pantry.

1 can (14.75 oz) of pink salmon – drained, flaked, and bones removed (or left in for extra calcium and authenticity).
1/2 cup breadcrumbs or crushed saltine crackers – to bind and add texture.
1 large egg – for binding.
1/4 cup finely chopped onion – for that sweet-savory bite.
Salt and pepper to taste – simplicity is key.
2 tablespoons of flour – for a crispy coating.
2-3 tablespoons vegetable oil – for frying.

Optional Add-ins:

A pinch of paprika or cayenne for heat.
Chopped parsley for freshness.
Lemon zest for brightness.

Step-by-Step Preparation: How to Make Old Fashioned Salmon Patties

Creating these old fashioned salmon patties is straightforward, but there’s a touch of love and attention that turns them from good to unforgettable. Follow these simple steps, and you’ll have golden, crispy patties that taste just like Grandma used to make.

Prep Time & Cook Time

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: ~30 minutes
Servings: 2–4 people

1. Preparing the Ingredients

Drain the Salmon: Start by opening your can of salmon. Drain it well to avoid soggy patties. You can either remove the bones and skin or mash them in for extra nutrients—this is how it was traditionally done.
Flake the Salmon: Using a fork, gently flake the salmon into a mixing bowl. You want small, tender flakes for a consistent texture.
Chop the Onion: Finely chop your onion (and any optional ingredients like parsley or bell pepper if you’re feeling creative).

2. Mixing the Patties

Add the flaked salmon, breadcrumbs (or crushed crackers), chopped onions, and egg into the bowl.
Season with salt, pepper, and a touch of paprika or cayenne if you like a little kick.
Mix Gently: Combine the ingredients until just mixed. Over-mixing can make the patties dense.
The mixture should be moist but firm enough to hold its shape. If it’s too wet, add a bit more breadcrumbs; if too dry, a splash of milk or another egg can help.

3. Forming the Patties

Divide the mixture into 4 equal portions (or 6 smaller ones, depending on your preference).
Shape into Patties: Using your hands, form each portion into a patty about 1/2 to 3/4 inch thick.
Lightly dust each patty with flour for that extra crispy exterior.

4. Frying the Salmon Patties

Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat.
Once the oil is hot (but not smoking), carefully place the patties into the skillet.
Fry for about 4-5 minutes per side, or until they’re golden brown and crispy.
Pro Tip: Don’t overcrowd the skillet. Work in batches if needed, and add more oil as necessary.

5. Drain and Serve

Transfer the fried patties to a paper towel-lined plate to drain excess oil.
Serve hot with your favorite sides and sauces!

Pro Tips for Perfect Salmon Patties

Keep Them Together: If your patties are falling apart, it’s usually because they’re too dry or too wet. Adjust with a little more egg (for moisture) or breadcrumbs (for binding).
Let Them Rest: After forming the patties, let them rest for 10 minutes before frying. This helps them firm up.
Oil Temperature: Keep the oil at a medium heat. Too hot, and they’ll burn on the outside before cooking through; too cool, and they’ll soak up oil and get soggy.
Fresh vs. Canned Salmon: While canned salmon gives that classic taste, you can use cooked, flaked fresh salmon. Just make sure it’s moist and flaky.

Serving Suggestions: What Goes with Old Fashioned Salmon Patties?

Old fashioned salmon patties recipe served with tartar sauce and lemon wedges

These old fashioned salmon patties are wonderfully versatile and pair beautifully with a variety of sides, especially if you want to keep that Southern comfort vibe going strong. Here are some classic and creative ways to serve them:

Classic Southern Sides:

Collard Greens or Mustard Greens: Braised greens with a hint of vinegar perfectly cut through the richness of the salmon.
Creamy Mashed Potatoes: The buttery smoothness complements the crispy patties.
Buttermilk Cornbread: Sweet or savory, cornbread is a Southern staple that’s perfect for soaking up any juices.
Coleslaw: A crunchy, tangy slaw balances the warm, fried texture of the patties.

Sauces to Elevate the Flavor:

Tartar Sauce: The tangy blend of mayo, pickles, and lemon is a classic match.
Remoulade: A spicier Southern twist with mustard, hot sauce, and capers.
Lemon Aioli: Light and fresh, made with garlic, lemon juice, and mayo.

Serving Ideas:

As a Sandwich: Pop a patty between a soft bun with lettuce, tomato, and a dollop of sauce.
With a Side Salad: For a lighter meal, pair with a green salad dressed in vinaigrette.
Brunch Style: Top with a poached egg for a hearty weekend treat.

Storing & Reheating Salmon Patties

These salmon patties are great fresh, but they also make excellent leftovers. Here’s how to store and enjoy them again:

Storing Leftovers:

Refrigerator: Store cooked patties in an airtight container for up to 3 days.
Freezer: Place patties in a single layer on a baking sheet to freeze, then transfer to a zip-lock bag. They’ll keep for up to 3 months.

Reheating Tips:

Stovetop: Reheat in a skillet over medium heat for 3-4 minutes per side to keep the crisp.
Oven: Bake at 350°F (175°C) for about 10 minutes until heated through.
Microwave: Not ideal, but doable—use a lower power setting to avoid sogginess.

Variations on the Classic Recipe

Feeling adventurous? While the old fashioned salmon patties recipe is perfect as-is, here are some fun ways to switch it up:

Baked Salmon Patties: Skip the frying and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
Cajun-Style: Add a teaspoon of Cajun seasoning and a dash of hot sauce for a spicy kick.
Herb-Infused: Mix in fresh dill, parsley, or chives for a burst of fresh flavor.

Frequently Asked Questions (FAQs)

Q: Can I use fresh salmon instead of canned?
A: Yes! Just cook and flake the fresh salmon before mixing. Keep in mind, fresh salmon has less salt, so adjust your seasoning.
Canned salmon became a pantry essential—affordable, long-lasting, and packed with nutrients.

Q: How do I keep the patties from being dry?
A: Don’t overcook them, and ensure your mixture isn’t too dry—add a bit more egg or a splash of milk if needed.

Q: Are salmon patties good for meal prep?
A: Absolutely! Make a batch ahead, freeze, and reheat for quick meals during the week.

Conclusion: A Recipe That Feels Like Home

There’s a reason this old fashioned salmon patties recipe has stood the test of time—it’s easy, budget-friendly, and packed with flavor. Whether you’re cooking for a crowd or just yourself, these patties bring a bit of Southern warmth to your table. I’d love to hear how yours turned out! Did you stick with the classic or try a fun variation? Share your creations in the comments below. Happy cooking! 🐟💛