These old-fashioned fried salmon patties are a comforting, budget-friendly classic that transforms simple pantry staples into a satisfying meal. Crispy on the outside and tender on the inside, they’re perfect for a quick lunch or an easy family dinner that never goes out of style.
Why You’ll Love This Recipe
This recipe is simple, affordable, and full of flavor. It comes together quickly with minimal prep, making it ideal for busy days. Using canned salmon keeps costs low while still delivering a delicious fish dish rich in taste and texture. The patties are versatile, filling, and loved by both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (14.75-ounce / 418 g) can salmon, drained and bones removed
2 large eggs
1/3 cup cornmeal
1 tablespoon all-purpose flour
1 small onion, finely chopped (about 1/3 cup)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup neutral cooking oil, for frying
Directions
Transfer the drained salmon to a large mixing bowl. Carefully remove any skin or small bones, then flake the salmon with a fork.
Add the eggs to the bowl and mix gently until combined.
Stir in the chopped onion, cornmeal, flour, salt, and pepper. Mix until a thick, moldable mixture forms. If the mixture feels too wet, add 1 tablespoon of cornmeal at a time until it holds together.
Heat the oil in a skillet over medium heat. Once hot, reduce the heat slightly to medium.
Scoop about 1/4 cup of the mixture, shape it into a ball, then flatten it into a patty about 1/2 inch thick.
Place the patties in the hot oil and cook for 3 to 5 minutes per side, or until golden brown and cooked through.
Remove from the pan and drain briefly on a plate before serving.
Servings and timing
Servings: 4 people (about 8 patties)
Prep time: 10 minutes
Cooking time: 10 to 15 minutes
Total time: 25 minutes
Variations
You can add chopped fresh herbs like parsley or dill for extra freshness. For more flavor, mix in 1/2 teaspoon garlic powder or paprika. If you prefer a softer texture, substitute half of the cornmeal with breadcrumbs. These patties can also be made smaller for sliders or larger for hearty sandwiches.
Storage/Reheating
Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat until heated through, or place them in an oven at 180°C (350°F) for about 8 to 10 minutes. Avoid microwaving if possible, as it can soften the crispy exterior.
FAQs
Can I use fresh salmon instead of canned?
Yes, cooked and finely flaked fresh salmon can be used, but canned salmon keeps the recipe quicker and more affordable.
Do I have to remove all the bones from canned salmon?
It’s recommended to remove them for a smoother texture, though they are soft and safe to eat.
Why are my salmon patties falling apart?
This usually means the mixture is too wet. Adding a bit more cornmeal or flour helps bind the patties.
Can I bake these instead of frying?
Yes, you can bake them at 200°C (400°F) for about 15 to 18 minutes, flipping halfway through.
What oil works best for frying?
Neutral oils like vegetable, sunflower, or canola oil work best for even frying.
Can I make the mixture ahead of time?
Yes, the mixture can be prepared and refrigerated for up to 12 hours before cooking.
Are salmon patties healthy?
They are a good source of protein and beneficial fats, especially when served with vegetables.
Can I freeze cooked salmon patties?
Yes, let them cool completely, then freeze in a sealed container for up to 2 months.
What can I serve with salmon patties?
They pair well with rice, salad, mashed potatoes, or steamed vegetables.
How thick should the patties be?
About 1/2 inch thick is ideal to ensure they cook evenly without drying out.
Conclusion
Old-fashioned fried salmon patties are a timeless recipe that proves simple ingredients can create truly satisfying meals. Easy to prepare, budget-friendly, and endlessly adaptable, this dish is a reliable favorite you’ll come back to again and again.
Old-fashioned fried salmon patties are a crispy, tender, and budget-friendly comfort food made with canned salmon and simple pantry ingredients. Perfect for quick lunches or easy dinners.
Total Time:25 minutes
Yield:4 servings (about 8 patties)
Ingredients
1 (14.75-ounce / 418 g) can salmon, drained and bones removed
2 large eggs
1/3 cup cornmeal
1 tablespoon all-purpose flour
1 small onion, finely chopped (about 1/3 cup)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup neutral cooking oil, for frying
Instructions
Transfer the drained salmon to a large mixing bowl. Remove skin and bones, then flake with a fork.
Add eggs and gently mix to combine.
Stir in onion, cornmeal, flour, salt, and pepper. Mix until thick and moldable. Add more cornmeal if needed.
Heat oil in a skillet over medium heat, then slightly reduce heat.
Scoop about 1/4 cup of mixture, shape into a ball, flatten into a 1/2 inch thick patty.
Place patties in hot oil and fry for 3–5 minutes per side until golden and cooked through.
Remove and drain on a plate. Serve hot.
Notes
For added flavor, mix in garlic powder, paprika, or fresh herbs.
Substitute half of the cornmeal with breadcrumbs for a softer texture.
Can be made smaller for appetizers or larger for sandwiches.
