Old Fashioned Salmon Patties Recipe (2024)

This simple Old Fashioned Salmon Patties Recipe makes an excellent main dish or appetizer. Their light, airy texture and savory flavors beg to be dipped in an easy homemade tartar sauce.

Old Fashioned Salmon Patties will take you back to grandma’s kitchen.

This type of recipe dates back to at least the Depression era of the 1930s. With so many people struggling to get enough nutrients in their diet, canned salmon became surprisingly affordable. People began experimenting with ways to use salmon and these tasty little cakes were born.

There are lots of recipes for canned salmon patties but the basic idea is a binding agent, spices, mix-ins and LOTS of salmon.

One major complaint about salmon cakes is that they tend to fall apart, but not this recipe! I found just the right balance of flour and eggs to make the salmon mixture light, moist, and stable.

And the light texture makes these patties palatable for even the pickiest eater.

This old fashioned recipe also has a secret ingredient: baking powder!

The powder creates bubbles when it mixes with the salmon juice and introduces air into the salmon mixture. When the patties are fried, the air bubbles create a crisp, tempura-like texture on the outside.

Plus, if you’ve never tried homemade tartar sauce, now is the time! I never made it before discovering this recipe and was surprised at just how good it tasted. It does have green olives in it, but I honestly don’t think the olive-haters would know they are there.

If you love seafood, make sure to check out three more classic recipes: Easy Cold Crab Dip, Shrimp Dip with Cream Cheese, and Shrimp Scampi Recipe Without Wine.

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Table of Contents

Why this is the best old fashioned salmon patties recipe?

The tempura-like coating on the outside, courtesy of the baking powder, will tickle your tastebuds. The patties are light and crispy on the outside while still being hearty with plenty of salmon.

This salmon patty recipe is so easy to make with canned salmon and has just 6 ingredients total!

And, this recipe is from a 1970s Southern Junior League Cookbook. It’s as authentic as they get!

You’ll love these delectable little cakes paired with my out-of-this-world-good homemade tartar sauce. It whips up in a flash using staples from your refrigerator.

Ingredients

For the Salmon Patties

• I used Trader Joe’s Wild Alaskan Canned Pink Salmon but you can use any brand of canned salmon available to you. It can usually be found in your local grocery store next to other canned meats like tuna fish and corned beef.
• You’ll need one large egg to bind all the ingredients together.
• Onions give these salmon patties their classic flavor. I highly recommend finely chopping them—especially if you’ve got picky eaters.
• Using a little all-purpose flour in the salmon mixture helps the patties not to fall apart and makes them easier to eat.
• My secret ingredient for this recipe is baking powder! When mixed with the salmon juices, baking powder produces bubbles. The bubbles make the final cakes light and airy, almost like tempura.
• I also like to add a little salt to the mixture to enhance the salmon flavor.
• These salmon patties are lightly fried. I like to use vegetable oil but you could also another neutral oil like canola or corn oil if that’s what you have on hand.

For the Tartar Sauce

• Mayonnaise forms the base for the Tartar Sauce. Use your favorite brand.
• Onions give the sauce some of its zing. Again, I highly recommend finely chopping them so that they aren’t overpowering in any one single bite.
• When I made this recipe for the first time I was really surprised that it contained pimento-stuffed green olives. However, I love the subtle flavor they add to the sauce.
• This recipe also uses capers. If you’ve never used capers before I really hope you enjoy the unique, subtle lemony flavor they add to the tartar sauce. They come from a plant that grows in the Mediterranean, but you can find them in the condiment aisle of most grocery stores next to pickles and olives.
• Speaking of pickles—you can’t make tartar sauce without them! My preference is to use dill pickles but you can also try the sauce with sweet pickles if that’s more to your liking.
• And, last but not least, don’t forget the parsley. It adds some color and provides a mellow flavor to the overall taste profile of the sauce.

How to make Old Fashioned 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.

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To make the salmon patties, drain the 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, onion, flour and salt.

Whisk the 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.

Fry in 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.

To make the tartar sauce, place all ingredients in a medium bowl and mix to combine.

Serving suggestions

• Serve this Old Fashioned Salmon Patties Recipe while still hot with lemon wedges and homemade tartar sauce on the side.
• Keep warm in a 200°F oven for up to 30 minutes if not serving right away.
• Don’t have time or don’t want to make your own tartar sauce? These salmon cakes are delicious with Caesar or Ranch salad dressing. You could also try my Dill Dip with Sour Cream.

Sides for salmon patties

• A leafy green salad
• Baguette
• French fries
• Baked beans (like my Calico Beans)
• A creamy salad like Macaroni Salad with Shrimp or The Best Red Potato Salad.
• Hearty potato dishes like Extra Cheesy Mashed Potatoes or Scalloped Potatoes and Ham

Make ahead and storage instructions

The salmon patties can be made up to 2 hours in advance; place the patties in a single layer, cover, and refrigerate until ready to fry them. The tartar sauce can be made several days in advance; refrigerate until ready to serve.

Prepared salmon patties can be stored for 4–5 days in the refrigerator. When you are ready to reheat them, shallow fry for 1–2 minutes per side OR heat in a 350°F oven for 5–7 minutes.

The tartar sauce will last for one week in the refrigerator.

Old Fashioned Salmon Patties Recipe: Frequently Asked Questions

How long are salmon patties good for?

Old Fashioned Salmon Patties will keep in an airtight container for 4–5 days in the refrigerator.

How do I keep salmon patties from falling apart?

The egg and flour act as a binder; pack firmly but not too tightly.

Can salmon patties be frozen after cooking?

They can be frozen for up to 1 month. Keep in mind that the texture of the crisp exterior may be compromised by the freezing/thawing process. Defrost in the refrigerator and shallow fry for 1–2 minutes per side to reheat or place them on a baking sheet and place in a preheated 350°F oven for 5–7 minutes.

What do I dip salmon patties in?

It’s traditional to dip them in store-bought or homemade tartar sauce, but they also taste delicious dipped in caesar or ranch dressing. You can also keep things simple and drizzle them with a little fresh lemon.

What do I fry salmon patties in?

You’ll want to use a neutral flavored oil such as vegetable oil, corn oil, or canola oil.

More salmon recipes

Salmon is one of my favorite protein options. If you love it too, don’t miss some of my other favorite salmon recipes.

• Grilled Salmon with Black Bean and Corn Salsa
• Grilled Salmon with Nectarine Salsa
• Salmon with Mango Salsa
• Meyer Lemon and Asparagus Risotto with Seared Salmon

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

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