This basic, old fashioned salmon patties recipe uses flour, not breadcrumbs or cornmeal. Baked or fried, it’s very simple and great for a quick dinner idea. Plus, the salmon can easily be substituted with tuna, if you prefer.
Baked or Fried
For years, we fried our salmon patties (some might call them salmon cakes) in oil or bacon grease, which you can still do with this recipe. However, as we don’t eat as many fried foods as we used to for health reasons, we had to come up with a baked version of our old fashioned salmon patties recipe too.
My mom was thrilled once I figured out how to bake them up crisp like a fried salmon patty because she’d been craving them and they’re an easy weeknight dinner. That said, I’ll give you instructions for both cooking options.
What Do You Need to Make This Old Fashioned Salmon Patties Recipe?
Here’s a quick list of the simple ingredients you’ll need to make this family favorite:
- Canned salmon
- Flour
- Large Egg
- Salt
- Black pepper
Optional additions:
- green onion, red onion, or yellow onion
- onion powder
- garlic powder
- jalapeño peppers
- bell peppers
- cayenne peppers
You’ll also need a medium sized mixing bowl, and for the baked version, a cast iron muffin pan or biscuit pan. For the deep fried version, you’ll need a deep medium skillet or sauce pan and vegetable / canola oil or bacon grease.
A full printable recipe card with measurements and instructions is included at the end of this post.
How Do You Make Simple Salmon Patties with Flour?
For the baked method, start by preheating your oven to 425 degrees Fahrenheit. Everyone else start with the next step.
In a medium bowl, add your cleaned pink salmon. Keep the juice/broth! You’ll need at least half, if not all, of your canning juices.
Note: One can of bone-in salmon will clean up to about the equivalent of one can of deboned salmon. Personally, I clean out the majority of the bones, especially the larger bones, and all the skin from the cans of salmon.
Mash the salmon with a fork and season with salt and pepper. If you like onions and/or peppers, you can add those in now too. Onion powder is also an option if you don’t like the texture of the onion, but enjoy the flavor. If you’re a garlic lover, you could even add a pinch of garlic powder.
In our family, my dad always liked the extras and us girls liked the basics, so my mom would cook enough patties for us girls and then doctor the remaining patty mixture for my dad.
Next, add your egg and blend with the seasoned salmon.
Once mixed, add in your flour and stir. You’ll want your salmon mixture about the consistency of a drop biscuit.
If there’s still excess moisture, you can add a little more flour. If too dry, add a little more water or broth.
Choose Your Cooking Method for This Old Fashioned Salmon Patties Recipe
Baked Method
If you want to use the healthier, less greasy, baked method…Heat your cast iron muffin or biscuit pan and grease it with oil or bacon grease—I prefer the latter—to prevent sticking. My mom has been known to cheat and use foil muffin liners for her pans, if you’re interested in that short cut.
Remove the pan from the heat.
Next, divvy up your salmon patty mixture between the pan pockets. You’ll want each one filled about 2/3 full for a good-sized salmon patty.
Once filled, slide your pan into the oven and bake at 425 degrees for approximately 20 minutes or until golden.
Deep Fried Method
If you want to fry your salmon patties, pour about an 1.5 to 2 inches of vegetable oil or bacon grease in a deep medium or large skillet or saucepan and heat over medium-high heat. We test the temp of the oil by flicking a small bit of water off our fingertips into the frying pan. If the water pops quickly off the oil, it’s hot.
If the grease isn’t hot enough, the patty will absorb much more oil than desired.
Once the oil is hot, reduce your fire to medium heat and drop forkfuls of batter into the grease. Flip the patties halfway through cooking, until they’re golden brown on both sides. The patties will float when they’re done.
Drain cooked patties on a plate or tray lined with paper towels.
Serve up these Southern Salmon Patties
These old fashioned salmon patties serve up great with your favorite dipping sauce. Personally, I choose to dip my salmon patties in ketchup. Others may like cocktail sauce, tartar sauce, or even hot sauce.
French fries, tater tots, or even sweet potato fries also go great with salmon patties. If you want to deep fry them also, the fries with pull the fishy flavor out of the oil and help it keep better for the next round of frying.
Baked beans go well with these too or any other fish accompanying favorites you may have. I’m not a cole slaw person, but my folks are. Maybe you are too.
Salmon Patty Recipe FAQs
“How do you store leftover salmon patties? Can I freeze leftover salmon patties?”
Salmon patties store well in an airtight container, plastic wrap, or foil in the fridge for about 3 days. You could also store them in an airtight container in the freezer for about 3-4 months, but remember, the taste can start to degrade after an extended period of time in the freezer.
“How do you heat up leftover salmon patties?”
You’ve got your choices—microwave or air fryer for a quick heat, or you could use the toaster oven. If you want to drop them in hot oil for a minute, that’ll work too.
“Can I use can tuna instead of salmon? Does it matter if it’s canned in water or oil?”
You can most definitely use the same recipe with canned tuna instead of salmon, and oil or water will work the same.
“Can I use this easy salmon patties recipe to make crab cakes or fish cakes?”
Now there’s a thought. I haven’t done it personally, but I could see it working for a basic crab cake or fish cake too. Just remember that the salmon meat we’re starting with in this recipe has already been canned, so it’s been cooked.
“Can I cook these salmon patties in the air fryer instead of the oven?”
I don’t see why not. Just be sure to still use the cast iron muffin pan or biscuit pan so they’ll keep that good crisp. (Personally, my current air fryer won’t hold my cast iron, thus my use of the oven.)
“Can I use this easy recipe to make gluten-free salmon patties?”
Absolutely! Simply substitute all-purpose, 1 to 1 gluten free flour with the all-purpose flour in this classic recipe, and you’re all set.
“Can I use a regular muffin or cupcake pan?”
I believe that is definitely doable. You just probably won’t be able to preheat the pan the same way and may need to cook the patties just a little longer.
That’s All, Folks!
I hope you enjoy this quick family meal. This old-fashioned salmon patties recipe is a great backup for those fishing trips that don’t yield enough catches. Feel free to leave a comment and let us know what you like with your salmon patties.
Happy Trails and Happy Cooking!
Old Fashioned Salmon Patties Recipe
This basic, old fashioned salmon patties recipe uses flour, not breadcrumbs or cornmeal. Baked or fried, it’s very simple and great for a quick dinner idea. Plus the salmon can easily be substituted with tuna, if you prefer.
Ingredients
- 2 cans of salmon
- 1/2 cup all-purpose flour
- 2 Large Eggs
- Salt (to taste)
- Black pepper
Optional additions
- green onion, red onion, yellow onion, or onion powder
- garlic powder
- jalapeño peppers
- bell peppers
- cayenne peppers
Instructions
- For the baked method, preheat oven to 425 degrees Fahrenheit. Everyone else start with the next step.
- In a medium bowl, add cleaned pink salmon. Keep the juice/broth! You’ll need at least half, if not all, of canned juices.
- Mash salmon with fork and season with salt and pepper. Add additional options if desired.
- Add egg and blend with the seasoned salmon.
- Add flour and stir well. Salmon mixture should be about the consistency of a drop biscuit. If there’s excess moisture, add more flour. If too dry, add more water or broth.
Baked Method
- Heat cast iron muffin or biscuit pan and grease it with oil or bacon grease to prevent sticking. Foil muffin liners are also an option, Remove pan from heat.
- Divvy up salmon patty mixture between pan pockets, filling each to about 2/3 full.
- Slide filled pan into oven and bake at 425 degrees for approximately 20 minutes or until golden.
Deep Fried Method
- Pour about an 1.5 - 2 inches of vegetable oil or bacon grease in a deep medium or large skillet or saucepan and heat over medium-high heat.
- Once the oil is hot, reduce fire to medium heat and drop forkfuls of batter into the grease. Flip the patties halfway through cooking, until golden brown on both sides. The patties will float when done.
- Drain cooked patties on a plate or tray lined with paper towels.
Notes
- Prep time can be greatly reduced if using precleaned canned salmon or tuna.
- One can of bone-in salmon will clean up to approximately one can of deboned salmon.
- Easily make this recipe gluten free by substituting the all-purpose flour with gluten-free measure for measure flour.
- Old fashioned oil temp test: Flick a small bit of water off your fingertips into the frying pan. If the water pops quickly off the oil, it’s hot. If the grease isn’t hot enough, the patty will absorb much more oil than desired.
- Serve with your favorite dipping sauce, i.e. ketchup, cocktail sauce, tartar sauce, or even hot sauce.
- Salmon patties store well in an airtight container, plastic wrap, or foil in the fridge for about 3 days. They also store well in an airtight container in the freezer for about 3-4 months, but remember, the taste can start to degrade after an extended period of time in the freezer.
- Reheat leftover patties with the microwave, hot grease, or air fryer for a quick heat, or the toaster oven for slower reheat.
