Old Fashioned Salmon Patties

A beloved comfort food classic, these Old Fashioned Salmon Patties transform simple pantry ingredients into golden, crispy delights. Each patty combines flaky salmon with aromatic vegetables and seasonings, creating a perfect balance of flavors and textures that evokes warm memories of family dinners past. Having made these patties countless times in my own kitchen, I've found they're not just a meal, but a connection to generations of home cooking. The aroma of them frying takes me back to my grandmother's kitchen every time.

Essential Ingredients Selection

Canned Salmon: Choose wild-caught for the richest flavor and optimal nutrition Fresh Onion: Select firm onions with no soft spots for best results Breadcrumbs: Panko creates extra crispiness, while traditional crumbs offer classic texture Fresh Lemon: Essential for brightening the flavors Quality Mayonnaise: Provides richness and helps bind the patties Green Bell Pepper: Adds color and subtle crunch to each bite

Crafting Perfect Patties

Prepare The Base Drain salmon thoroughly and flake to ensure even distribution. Build The Mixture Combine ingredients gently to maintain texture. Form With Care Shape patties firmly but avoid overcompressing. Master The Fry Achieve golden perfection through careful temperature control. Rest And Serve Allow brief resting to set internal structure.

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My mother taught me to always keep canned salmon in the pantry, saying 'With this, you're never more than 20 minutes away from a proper meal.' Her wisdom rings true with every batch I make.

Enhance Your Meal

Serve these crispy patties alongside creamy mashed potatoes, fresh coleslaw, or a bright green salad. For a modern twist, serve on brioche buns with remoulade sauce and crisp lettuce.

Creative Variations

Experiment with different herbs like dill or parsley, add capers for a briny pop, or incorporate grated Parmesan for extra depth. For a gluten-free version, use crushed pork rinds or gluten-free breadcrumbs.

Storage Success

Store uncooked mixture for up to 24 hours in the refrigerator. Once cooked, patties keep well for three days and can be reheated in a skillet to restore crispiness. Through years of making this recipe, I've discovered that the key to perfect salmon patties lies in the balance of ingredients and gentle handling. This humble dish proves that simple ingredients, treated with care, can create something truly special.

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Frequently Asked Questions

→ Should I remove bones from canned salmon?

It's optional - the bones are soft and edible, providing calcium. You can remove them if preferred, but they'll mash up fine in the mixture.

→ Why are my patties falling apart?

Make sure to drain the salmon well and don't skip the egg - it helps bind everything. Chilling the mixture for 30 minutes can also help them hold together.

→ Can I bake these instead of frying?

Yes! Bake at 400°F for about 20 minutes, flipping halfway. They won't be quite as crispy but still delicious.

→ What's best to serve with salmon patties?

Try them with coleslaw, roasted vegetables, or a simple salad. They're also great on buns as sandwiches.

→ Can I freeze these?

Yes! Freeze uncooked patties separated by wax paper. When ready to cook, thaw in fridge overnight and fry as directed.