Classic Crispy Salmon Patties for Supper

The Sizzle That Started It All

The first time I made salmon patties, the smell filled my tiny kitchen. Butter and salmon danced in the air. My cat, Miso, pawed at the stove, begging for a bite. Ever wondered how you could turn canned salmon into something unforgettable? These patties are crispy outside, tender inside. They’re my go-to when I need comfort fast.

My First Patty Disaster

I once forgot to chill the patties before frying. They fell apart in the pan! I salvaged them with extra crackers. Home cooking teaches patience—and how to fix mistakes with creativity. Now I never skip the fridge step. Share your own kitchen saves in the comments!

Why These Patties Sing

– The mustard adds a tangy kick without overpowering. – Crushed saltines give the perfect crunch. Which flavor combo surprises you most? Try swapping yellow mustard for Dijon next time. Poll: Do you keep the salmon bones or remove them?

A Humble Dish With History

Salmon patties came from thrifty cooks using canned fish during hard times. *Did you know Alaskan canneries popularized pink salmon in the 1900s?* Today, they’re a global weeknight hero. What’s your family’s canned-fish tradition?

Ingredients:

Ingredient	Amount	Notes
Pink salmon	1 (14.75 oz) can	Drained, skin/bones optional
All-purpose flour	1 tablespoon
Saltine crackers	10	Crushed
Yellow mustard	1 teaspoon
Egg	1 large	Well beaten
Buttermilk	1 tablespoon
Onion	1/4 cup	Finely diced
Salt	1/4 teaspoon
Black pepper	1/4 teaspoon
Vegetable oil	2 tablespoons
Unsalted butter	2 tablespoons

How to Make Classic Crispy Salmon Patties

Step 1 Drain the salmon and pick out bones if you like. Most bones are soft and blend right in. Add salmon to a big bowl. Mix in flour, crushed crackers, and mustard. Step 2 Stir in the egg, buttermilk, onion, salt, and pepper. Let the mix sit for 5 minutes. This helps it stick together. (Hard-learned tip: Chill the patties for crispier edges!) Step 3 Shape 1/4 cup of mix into patties. You’ll get about 8. Refrigerate them for 15–20 minutes. This keeps them from falling apart in the pan. Step 4 Heat oil and butter in a skillet. Cook patties 4–5 minutes per side. Drain on paper towels. Serve warm with a squeeze of lemon. What’s your go-to quick supper? Share below! Cook Time: 10 minutes Total Time: 45 minutes Yield: 8 patties Category: Dinner, Seafood

3 Fun Twists on Salmon Patties

Spicy Kick Add diced jalapeños and a dash of cayenne. Perfect for those who love heat. Herb Garden Mix in fresh dill or parsley. Brightens the flavor for spring. Cheesy Comfort Fold in shredded cheddar. Melts into gooey goodness. Which twist would you try first? Vote in the comments!

Serving Ideas for Salmon Patties

Pair with tangy coleslaw or roasted potatoes. Top with tartar sauce or aioli. For drinks, try iced tea or a crisp lager. *Fun fact: Salmon patties were a Depression-era staple. Cheap, filling, and tasty!* Which would you choose tonight? Let us know!

Storing and Reheating Your Salmon Patties

Keep leftover patties in the fridge for up to 3 days. Wrap them tight or use airtight containers. To freeze, layer patties between wax paper in a freezer bag. They’ll stay good for 2 months. Reheat in a skillet over medium heat for best crispness. *Fun fact: My grandkids sneak cold patties straight from the fridge!* Batch-cook and freeze for quick meals later. Why this matters: Prepped patties save time on busy nights. Ever tried meal-prepping with salmon patties? Share your tips below!

Fixes for Common Salmon Patty Problems

Patties falling apart? Add an extra egg or flour to bind the mix. Too dry? A splash more buttermilk helps. Burnt outside, raw inside? Lower the heat and cook longer. Why this matters: Small tweaks make big differences in texture and flavor. I once salvaged a crumbly batch with extra crackers—crisis averted! What’s your biggest kitchen save? Tell us in the comments!

Your Salmon Patty Questions Answered

Q: Can I make these gluten-free? A: Yes! Use gluten-free crackers and flour. Q: How far ahead can I prep the mix? A: Chill it up to 24 hours before cooking. Q: What’s a good mustard swap? A: Dijon or a dash of hot sauce works. Q: Can I double the recipe? A: Absolutely—just cook in bigger batches. Q: No buttermilk on hand? A: Mix 1 tbsp milk with 1/4 tsp vinegar. Poll: Which swap have you tried? Gluten-free, spicy, or dairy-free?

Until Next Time

Hope these patties bring cozy vibes to your table. Tag @SavoryDiscovery on Pinterest with your creations. Your twists inspire me! Happy cooking! —Elowen Thorn.