Old-Fashioned Salmon Patties Recipe
This old-fashioned salmon patties recipe uses only five simple ingredients and has golden, crispy edges and a flaky, flavorful center. They are made with canned salmon, breadcrumbs, onion, eggs, and lemon juice, for a nostalgic meal that will bring back memories of the dish your mom and grandma made. And it’s ready in less than 30 minutes for those busy weeknights.
I’ve perfected this recipe over the years, drawing on the traditions of my own Southern upbringing, and it consistently earns HUNDREDS of five-star reviews because of its effortless prep and authentic flavor. This version is a staple in my kitchen because it always earns rave reviews from my family, as well.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 10 minutes (for 4) | 5-8 | Beginner + |
Featured Comment
“Thank you so much for this excellent recipe! My mom used to make salmon patties for me when I was a kid in Eastern Kentucky, and I knew the ingredients, but didn’t have a recipe. Yours is perfect!” – Jennifer
Other Cooking Options, Time, and Temperature
Baked: Baked salmon patties are a great recipe when you want to skip frying. Place the salmon patties on a greased baking sheet and bake at 425 degrees for about 15 minutes. Flip them over and cook another five to ten minutes or until golden brown.
Air Fryer: The air fryer is another great way to get the same flavor but with less grease. Place the patties in the freezer for about 10 minutes to help them hold together while cooking. Then, add them to the air fryer basket and cook at 400 degrees for 8 to 10 minutes or until they are golden brown. Be sure to flip them halfway through the cooking period.
Freezing
You can freeze salmon patties either before or after cooking—just store them in an airtight container for up to three months. Cook straight from frozen or thaw overnight, then reheat by frying, baking, air frying, or microwaving.
Storage and Reheating Instructions
Store any leftover patties in an airtight container or cover with plastic wrap and refrigerate. To reheat, bake at 375°F for 15-20 minutes, air fry at 350°F for 5-7 minutes, or microwave in short intervals.
Make-Ahead Options
You can make the salmon patties ahead of time and keep them refrigerated for two to three days until you are ready to fry them. Keep a piece of parchment paper between each one while in the refrigerator to keep them from sticking together.
Step-By-Step Instructions
Drain the juice from the salmon can. Then, add the can of pink salmon to a large bowl. Next, add the chopped onions, eggs, breadcrumbs, lemon juice, salt, and pepper. Mix everything together well and shape the mixture into patties.
Heat up some vegetable oil in a large skillet over medium heat. I filled the skillet up with enough oil that it would cover half of the patties. I made them kind of thick. It yielded about six large patties. But you can certainly make them smaller.
Fry the patties until they are golden brown and crispy on the outside. Flip them over and fry the other side until they are brown. When you take them out of the skillet, place them on some paper towels to soak up the grease and sprinkle a little lemon zest or fresh dill right on top.
Old-Fashioned Salmon Patties Recipe
Ingredients
- 14.75 ounce can pink salmon
- 1/2 onion chopped
- 2 eggs
- 3/4 cup breadcrumbs
- 1 teaspoon lemon juice
- 1/2 teaspoon salt optional
- 1/2 teaspoon ground pepper optional
- vegetable oil for frying
Instructions
- Add vegetable oil to a skillet and preheat medium to medium-high. Add enough oil to cover half of the salmon patty.
- Drain the juice off the can of salmon. (Save the juice in case it is needed later). Add the salmon to a mixing bowl, check for bones, and remove them.
- Next, add the chopped onions, eggs, breadcrumbs, lemon juice, and salt and pepper to the bowl, mix together, and shape into patties.
- Fry the patties in vegetable oil for approximately five minutes on each side, or until each side is browned.
- Place on a paper towel to soak up the grease.
Video
Notes
- You can use Panko or regular breadcrumbs. Some people love to use Saltine or Ritz cracker crumbs. If the patties are too dry, add a little bit of the reserved juice. If they are too wet, add some more breadcrumbs.
- Have some lemon wedges nearby to squeeze a little on top.
- You can use canned or fresh salmon (cooked). If you have leftover cooked salmon from another recipe, that would make great patties.
- Pickle juice (Optional) – Try adding a splash of pickle juice to your salmon patty mix—it boosts the flavor and helps tone down any fishy taste.
It has been forever since I had Salmon patties. This recipe brought back some long lost memories. Thank you for sharing at Wonderful Wednesday.
Hi Amy! I’m so glad they brought back memories. They are so fun. Thanks for stopping by!
I can’t believe you make the same recipe of salmon cakes as my mom did. She hated taking the bones out, and there were always some hidden bones that were missed. Thank you for bringing back some special memories of her salmon cakes. I really enjoy the recipes you post, they’re down to earth.
Hi Nan!
It”s so fun to discover those same recipes again! So glad to help bring back memories – that warms my heart, too. 🙂 Thanks for the sweet compliment!!
My mom used to make salmon patties. The one big difference was that she told me the bones added calcium. You just squeeze the bones between your thumb and finger. They crumble easily. I was worried about chocking on a bone but never did.
HI Cara!
That is so true about the calcium. They are also good for getting collagen that we all need. I didn’t realize they would crush easily – very good to know.
Thanks for stopping by!
@Julie Pollitt, seriously, and fifley. What are the actual ingredients ? I love the recipes, not so much what your fill in the blank likes
Hi Tracy, the ingredients and instructions are at the bottom of the post in the recipe card. You can either scroll to the bottom to find it, or click on the “Jump To Recipe” that sits at the top of the page and it will take you right to the recipe card. It’s like that for all of the recipes on my site. I hope that helps!
Yummy memoriies…I love salmon patties,,,
Mama used flour ,sometimes cornmeal..
I don’t use much oil for mine , I bet mama used bacon grease,,that’s what people did , I can’t stand the taste of it now .
We always had sweet potatoes,Mac & cheese,green beans..
If I have leftovers,I warm and spread with a little mayo…good snack…
THANKS For the memories…
Hi Freda!
Sounds like a great meal! My grandma made everything in bacon grease, too. You’re right, it’s what people did.
Thanks for stopping by and sharing your memory!
These look delicious and I love that there isn’t any mayonnaise in them! PINNED 🙂
Thanks so much, Kelly!!
Love how crunchy these guys look…the perfect crust!!!
Hi Colleen! Thanks so much!! Have a good day.
Only use red salmon as pink too dry and sauté in butter( Canada ???????? )
Thanks for the tip, Heather! Have a good night!!
Are you saying saute the patties in butter? Confused…
@i don’t think I’ve seen Red Salmon. Only pink. Where do I find it Heather Wilks,
@Heather Wilks,
Add an egg for moistness.
Your salmon patties look amazing! Thank you for sharing your recipe with us at Meal Plan Monday!
Thanks so much!! And thank you to you all, too!
My grandmother, who lived with us, made Salmon Patties for us kids just exactly like yours but without the Lemon Juice. So Delicious and really fairly healthy in trying to get us kids to eat “Real Food.” I now make these for myself but because I’m older with several health issues, I prepare them with a little more of the Salmon Juice from the can. They are a little “wetter” and more difficult to keep them in form. Cover a baking sheet with foil and spray with Non-Stick Spray. Bake in a 350 degree oven for about 5 minutes on each side. Then put them under Broil for 2 to 3 minutes on each side or until “Golden Brown.” They are almost as good but without all the oil! I really like yours much, much better!!!!!!
Many thanks for your post!
Hi Major! Thanks so much for sharing the way you make your salmon patties. I will have to try it in the oven and with more of the salmon juice. Thanks for sharing your memories, too!
Growing up my grandparents called these salmon croquettes. My grandfather taught me to eat them with a cap full of vinegar on each one followed up by pouring Brer Rabbit syrup over them. We always had french fries and hot buttered biscuits with it. My grandmother only put crushed saltine crackers, eggs, milk, salt and pepper. I was taught to leaves the bones in and always enjoyed the crunch of them LOL! Just made some the other day, still love them as do my kiddos, even though they prefer ketchup 😉
Ha! My kids prefer ketchup, too!
I think vinegar would taste good on them. We’ll have to try it next time. And hot buttered biscuits with salmon patties…oh yum! Bones are good for you, too!
Thanks for sharing!
I make my salmon patties with instant potato flakes instead of bread crumbs, got the recipe off back of Crisco can many years ago, they are really good, plus add about 1/2 teaspoon dried dill weed when mixing them.
That sounds really good. I love dill weed! Crisco has so many good recipes!
@Beulah Starr, how many potato flakes? My Mom used to add leftover mashed potatoes to hers. It tasted like oysters. She was a great cook!
to take these to the next level add a bit of Tarragon to the mixture
I will have to try that! Sounds good!
I basically make salmon patties as your recipe but, with the addition of a bit of baking powder ! I know sounds weird but, makes the patties raise a bit and they are fluffier.
Hi Betty!
It’s always great to hear how others make recipes. Thanks for sharing and I’ll have to try that sometime!
@Betty,
I also use some baking powder mixed with litle of the salmon juice. It makes them light and f
luffier.
Aloha, we ate patties that way with cracker crumbs, and instead of salt, substituted soy sauce and ground ginger powder or fresh grated ginger instead of lemon. More an Asian teriyaki taste with a dash of rice wine. This flavor masked the fishy odor. Also serve pineapple on the side with rice or macaroni salad.
can Red salmon be used as well ??
Hi Peggy, I haven’t made it with red salmon, but I think it would work fine.
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@Julie Pollitt,
This recipe is delicious! I only used about 1/3 of the onion and I diced it really tiny – also used Schar Crispbread (Gluten Free) that I crunched up in a baggie and then used a rolling pin – I took the bones out of the pink salmon –
I mixed it all together and let it stand for about 1 hour while I made potato salad from scratch – served the patties and potato salad with green beans. My husband said they were great! My mouth is watering – I can’t wait to make them again!!! I have a fast hurner on my stovetop so I think it was more like 3 minutes a side – maybe 4 but I know it wasn’t 5 – – so very delicious – Thank you so much for posting this! I shared it on FB
Hi June! Thanks so much for sharing how you did it, so we can try it, too! It sounds wonderful! Abd, thanks for sharing it on Facebook!
This is the same recipe my Grandmother taught me 50 years ago.
Ive never used mayo in them and if I did it would be Dukes mayo…Southern cooks swear by it and I grew up in the city it was created in. Special sides she served with them were garlic mashed potatoes, sweet corn and English peas. Cornbread with real creamy butter was a given with every meal back then. I always remove the bones and save them and any left over juice from the packing can for my cats. They love it mixed in their kibble … 🙂
Hi Tamara, I love to hear this! Cornbread with every meal with be good with me. Duke’s Mayo is delish! Thanks for sharing.
The bones are what make the cakes so freaking delicious– and they are perfectly healthy to eat.
Totally agree! And, they are good for us, as well. 🙂
Brings back old memories,I can see my mom making these, same recipe and golden brown. I miss her good old time meals. All you need now is brown beans and fried potatoes and don’t forget the pone of cornbread.You can’t beat simple old time cooking, I’ll take it anytime over steak. Sorry, for writing so much, but thanks for listening to me. I needed this…
Thank you so much for sharing your memory, Donna! And, what a wonderful memory. 🙂
Thank you so much for this excellent recipe! My mom used to make salmon patties for me when I was a kid in Eastern Kentucky, and I knew the ingredients, but didn’t have a recipe. Yours is perfect!
My Mom always made these with her delicious homemade biscuits, rice and stewed tomato gravy. We ate any leftovers with mustard on the biscuit. So delish. She used cornmeal/flour mixture. I always ate the bones as she picked them out.
Hi Cathy,
Sounds like such a delicious meal! So many people love to eat the bones!
@Cathy, So nostalgic! Love them with my MawMaws shortening biscuits! Drizzled with Alaga or Cane syrup, Yum!
Mom always left the bones in, they were soft and had good flavor, I liked it that way. She also went thru the depression which brought on a lot of good teachings. Looks like I’ll be cooking up some patties.
Hi Kevin,
Totally agree that the depression brought on a lot of good teachings! I am finding that most people love the bones. And, I love that they are so good for you. Enjoy!
Can you use panko bread crumbs? Or should you just use plain bread crumbs?
Hi Angie,
I think panko bread crumbs would work fine. Hope you enjoy them!
Just made the Salmon Patties. Followed the recipe exactly. Turned out great!
That’s great to hear!
What temp do you fry them at? I’d assume medium.
Hi Meh, I would cook them at medium to medium-high heat. Enjoy!
They came out near perfect. My mom would have been proud of me. Taste great and the presentation was spot on. Thanks for the recipe.
GT
That’s so great to hear! I love that your mom would have been proud. 😊
Turned out Amazing
i just made this recipe for lunch. it was pretty good. i added a finely stalk of celery, and a finely chopped 1/2 of a green pepper. i only had plain bread crumbs, so i added some garlic powder, and some italian seasoning. i also added some tapito hot sauce. it was very good. i also kept most bones in.
almost medium heat on stove top is ideal. medium is fine but you’ll want to flip it really soon. (i was in a hurry xD) don’t be in a hurry when slapping these onto the skillet. although they did taste good when blackened on at least one side; blackened but not burnt
I made these today. The recipe is really simple but the result is delicious! I added some dill for extra flavor and a bit of mayo and Parmesan cheese (from the green shaker) to help form Pattie’s with
Made this last night. Wanted to leave a review for the algos. I dehydrate, crush or grind stale bread and refrigerate until needed. I popped 3 cans of Salmon last night and made this. Family really loves it. I roll them into balls and then roll them in the bread crumbs. They come out looking like hush puppies when really they’re just home made. Fish sticks with very healthy salmon instead. I pour the leftover liquid into dog food for our furry family member. Can’t beat these protein packed. Munchies.
Salmon patties syrup,biscuits and home fried patatoes
Real southern breakfast
Delish!
I made these and they turned out delicious. I added a whole small onion and some green onions as well we like to taste the onion and they came out perfect. I also made hommemade buttermilk biscuits to make a aandwich it was awsome.
That sounds like a wonderful patty and sandwich! Thanks for sharing!
what are the measurements for ingredients of salmon cakes…thanks
Hi Tom,
You can also find these in the recipe card at the bottom of the post, and you can print it out. Hope you enjoy them.
14.75 oz. can pink salmon
1/2 onion (chopped)
2 eggs
3/4 cup breadcrumbs
1 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. ground pepper
Great recipe just wondering if instead of frying in oil can they be cooked in airfryer,how many degrees for how long
Hi Maria,
I think you could cook them in the air fryer. I am not sure how long and the degrees, though. You might have to look at the manual to determine. Let me know how it goes.
My grandmother used to make salmon cakes with fried apples, rice, and biscuits. It was always delicious. Now I make them for my family.
What a great combination of dishes!
Absolutely 💯 😋
April 20,2023 My mom used to make these.Going to try this tonight after work,something quit and easy. Thanks!!!!
I hope you love them!
These are similar to how mama & I made them, except we always added several shakes of Hot Sauce! It’s not very noticeable so you can kick it up with a few more.
Nice! I bet that is delicious.
I always like when someone gives baking some of these recipes. My husband cannot have fried foods and sometimes I get defeated before I start.
Hi Susan,
I can totally understand. Here’s a recipe for baked salmon patties: https://keviniscooking.com/salmon-patties/
I do have a lot of recipes that I bake, so hopefully you can find something else on my site, as well.
I love these, but my mom used to make them with tuna fish and crushed crackers. I don’t guess they had canned salmon back then, or it was just cheaper. Either way, it was so good.
That’s great to hear. Did she use Saltines?
My mother was from Georgia and her mother was too. Both were fine Southern cooks. Neither one added breadcrumbs to their salmon patties. They used an egg, white onion, flour, and cornmeal. You can find recipes online with those ingredients. Over 20 women in my family make them this way. I’ve never heard of using lemon juice, mayonnaise, and breadcrumbs. I don’t know of any person in NC, GA, or AL making them with those ingredients. Your recipe might be delicious, but I’ll stick with flour and cornmeal in mine that I learned to make over 45 years ago. I would think lemon juice would change the taste of the canned salmon.
That sounds like a delicious recipe, as well!
@DEE, from Piedmont NC and grandma through to me use lemon juice in anything fish. Sometimes a dollop of Duke’s (which is just whipped eggs and oil) but always eggs and crumbs of some sort in fishy patties as a binder. I also add a couple tbsp of pickle relish in mine.
My MiL (upstate SC) does the flour/cornmeal method, I’m not a huge fan. My friend in Coastal SC uses a heavy roux as his binder – it’s real good.
I use whatever canned fish I have, mix it an hour early, and deep fry, pan fry, griddle, bake, or grill it.
At its foundation, it’s nothing more than a flaked fish croquet. There is no “real” southern recipe and it dates way before the Depression Era. Fish cakes/croquettes have been around centuries in many cultures. I like to try all variations to see what I like. You should see what they do in Maryland using crab in their version.
PS: I’ll pass on the version of Salmon Patties I had in Charleston SC that used cooked grits for a binder. 😀
A tablespoon or so of mayo keeps salmon cakes drom being dry. Salmon juice won’t help.
Thanks for the great tip!
These patties were so easy to make. So crunchy and flavorful. Thank you!!!
I made the Salmon patties today they were so easy to make and very good. I am 86 and like easy meals to make. Thank you for sharing this recipe
Wow, 86! That’s awesome! I am so glad you liked the salmon patties. Come back and visit soon!
For some reason my son wanted salmon patties, been years since he ate them at his grandma’s. Thanks for the recipe, first time ever for me and they turned out great, he ate three! Served these with remoulade sauce on the side and they were perfect!
Great recipe followed all the instructions except adding lemon! Taste just like my mom used to make growing up!
So great to hear! Glad you liked it.
I used Red Salmon and maybe that was my problem, but I did NOT need to add the 1/2 tsp salt. Made them a bit large. Got 5. Held together. Kinda. Might have been just a tad dry on the mixture. Taste is as remembered as a kid in North Texas. I’ll make them again.
Glad you liked them!
1
1
Tammy Wynette’s recipe calls for 1/2 cup each of flour and cornmeal instead of the breadcrumbs, no salt, and no lemon juice. That’s the one I use, but I add some cayenne.
My grandma used to make “salmon croquettes” with soda crackers and that is what I was most used to, but of all of them I like the cornmeal/flour mix the most.
That all sounds delicious, red salmon, too! Thanks for sharing that.
I forgot to say, I much prefer canned red salmon to the canned pink salmon
Could I use half flour and half breadcrumbs?
Hi Brandi, I haven’t tried that, but it might work.
Sorry if you already answered this but can these be frozen?
Hi Erica,
Great question! Here ya go: Yes, you can freeze salmon patties. But, I would freeze before you cook them. Be sure to place them on some parchment paper or wax paper and then inside of a freezer-safe bag or an airtight container.
Hope that helps!
Really good
Thanks so much!
Five star
I remember these from my southern childhood! We always liked eating the tiny bones! Thanks for the recipe.
I’ve heard that from so many people! They love eating the bones and they are so good for you.
Hi Julie, I made the salmon cakes for my wife an of course for myself i followed your recipe to a T. Totally Delicious 😋 😍 😊 😜
That’s fantastic to hear! So glad you loved them!
These always remind me so much of my childhood in the midwest, & I always serve with buttery Southwestern corn, fried potatoes w/ onions, & my Kentucky bourbon BBQ baked beans, and honey cornbread. Gonna be my first autumn/fall dinner of the season, tomorrow night! South Central TX seasons make it hard to get into seasonal cooking, but FINALLY getting some cooler weather!
Sounds like such a great round up of foods to add to the table! Glad you’re getting some cooler weather. I heard you guys got some brutal summer heat. We have been a little cooler here in Florida the past few days. I am loving it.
I tried the recipe and it is delicious it reminds me of my dad. He would make them for us on Fridays. We were catholics and ate fish on Fridays
I love to hear this! Thanks for sharing!
Mom added onion and celery to hers. Yes with the bones crushed,and saltines. I leave out the celery.
These are super good with creamed peas and mashed potatoes. My favorite sides with salmon patties.
Has anyone tried a thin coating of cornstarch for extra crispness?
Could these be done in an air fryer? And if so what temperature & how long should they cook?
I haven’t made this recipe in the air fryer. I would check your air fryer manual because each air fryer is a little different. They can definitely be cooked in the air fryer, though. Hope you enjoy them!
Very good salmon patties. Well liked by all. Have made several times now in the last 6 months or so. Great as a leftover as well. Thank you for the recipe. Another great go to for something quick and satisfying.
Thank you, Holly! Glad you liked them.
My husband grew up eating salmon patties and he said these were just as good as he remembered. We served them up with tartar sauce and they will be going on our dinner rotation.
Thank you so much!
Delicious salmon patties just like my husband remembered from when he was a kid.
I am trying to clean out my pantry and found a can of salmon to use. Made these cakes and what a great dinner!
I am so glad I found this recipe! I made them with my daughter and every bite was pure nostalgia. They are just like what my Mama used to make! We always had a little ketchup on the side to dip them in.
Thanks, Wilhelmina! I am so glad you both liked it.
I never thought about making salmon patties with canned salmon, but they were so good. We loved every bite!
So glad you liked them! It’s budget-friendly, too!
These were delicious! Thank you for the recipe! Will definitely make again!!
You’re welcome and I am so glad you liked them!
We always put yellow mustard on them. That’s very good and for me, the only way to eat them.
Definitely a great way to eat them!
These sound like the delicious salmon patties my Mom used to make.
She used saltines, but I’ll bet part of the reason is she could “strectch” them a little bit for our family of 6.
I’m going to try them with the panko crumbs, because I love the idea of the crunch.
I’ll be serving them with a side of buttery, creamed peas over mashed potatoes, just like Mom did!
This web site is new for me and I LOVE IT!
Thank you, Julie.
Hi Barb, thank you SO much for the sweet words about the site!!
Saltines are such a treat, too! Hope you love them with Panko. I am drooling over serving them with creamed peas and mashed potatoes.
Just made the salmon patties. Haven’t had those in years. They were easy to make and easy to eat. Thanks for taking us down memory lane.
Hi Anne,
That’s great to hear. I am so glad you liked them! Taking people down memory lane is why I do this. I am so excited to hear that.
I love salmon patties and I add a little mustard which is something my mom did.
I’ll have to try that. Mustard is so good on things – smart mom!
I tried leaving 5 stars but it wouldn’t let me. This is almost my recipe except I add dill. I love dill so I add 3/4 tsp to 1 Tbsp depending on my mood…and a 1/2 tsp of garlic powder. I’m 2% Italian and I put garlic in just about everything. I can’t help myself, it’s my excuse and I’m sticking with it. 🤣
Easy salmon patty recipe that everyone will love, with or without the dill and/or garlic powder.
Hi Linda, thanks for letting me know about the stars.
I love dill. I will have to try that next time. Thanks for sharing!
Making these for the second time tonight, so yummy! FYI the ingredients list is missing the vegetable oil for frying.
So glad you love them! Thanks for sharing! Thanks for the info on the oil, too. 🙂
My grandfathers 71st birthday is today and I’m making this recipe for him. My Nana made this for him as his favorite meal up until she passed away in 2007. Ever since then he’s talked about how much he misses her and those salmon patties.
I never got to learn the recipe as I was only 7 at her passing, so thank you for posting this so I can bring him some happiness on his big day. He deserves the world!
I love this so much! I hope your grandpa really loves them and what a sweet thing you are doing for him. Let me know how he likes it and tell him I said happy birthday! Thank you so much for sharing this with me!
Salmon paddies turned our well.
Great to hear!
This is about the same recipe I was raised with 70 years ago. My mom would mash up the bones for the calcium in them. I do the same, plus add in some hot sauce. A good healthy and tasty recipe.
Oh how fun! It’s such a great recipe. I hear so often how much people love doing that with the bones. 🙂
oh yea I tried it was very good and moist minus onions..onion powder instead delicious thanks
So glad to hear it! You can definitely do onion powder or minced onion seasoning instead.
My mother made these all the time using cracker. I now make these for my family only I
don’t fry them in oil but bake in a loaf pan. I serve with a white cream sauce with a little chopped onion, dill and frozen peas.
Thanks for remembering old memories.
I am so glad it brought back memories! I love to hear that! I love dill on anything, so that sounds delish!
Adding the liquid in the can to a white cream sauce recipe, adding dill and a bit of garlic powder and white or black pepper, makes a delicious topping for the salmon patties
Definitely! Thanks for sharing that for us! Trying it soon!
Love salmon patties. This recipe is amazing
Thank you so much, Jan!
I haven’t made these yet but I will. Thanks for the comment of many cooks using saltine crackers. That’s how my mom always made them. Fortunately, I watched her make them and your recipe is so like how she did. Sadly, we never recorded her recipe, but I will use your recipe as the base and then use the crackers. Thanks for providing this to your readers!
That’s great to hear it’s like your moms! I love that these recipes help bring back memories!
Good
Thanks, Veronda!
looks so good
Thank you! They are a hit!
Julie, I make salmon cakes alot, never tried pickle juice or lemon juice, but I will now, I also make them with mackerel and tuna. Thanks for the recipe.
You’re welcome! I hope you like the pickle and lemon juice!
thanks for this southern recipe. my sister used to make these when she was living. i never thought to get her recipe,,but yours looks so close. thanks again!
I love to hear this so much, Georgiana!
I don’t use oil, I fry in lard. If you have no eggs, use a good dollap of Duke’s Mayo. This recipe is otherwise right as rain. Personally I like to add some Tony’s or a very tiny amount of Zatarain’s liquid for some heat. Serve with some fake news boxed Mac and cheese/boxed scalloped taters and a bag/can of your veg of choice and it’s a good meal under $20 even in today’s economy.
These are great tips! Thank you for sharing. I love the idea of using mayo instead of an egg sometimes. So much flavor!
Memories for sure!! Thank You.
I am so glad it brought back memories!
My fav from way back in time…..when there was no salmon in our little grocery store, our Mom would buy fish flakes in a can and mix the same way!! But I liked the salmon the best, still do!!
An 83-year-old cook!
Evelyn
I love hearing about these memories! Thank you, Evelyn!
This is my go to recipe for salmon patties, delish!! Thank you for sharing the recipe!
I love to hear that! Thank you so much!
My mom used to make these when I was a kid. They would catch salmon over off the coast or in the rivers, have them *canned in Florence (Oregon), and enjoy all year. Great for Salmon Stew too ~ same as Oyster Chowder. but use canned salmon instead.
*There was a fish cannery that would exchange your fresh-caught for already canned.
Wow! I bet those were awesome salmon patties. What a great experience! How cool the fish cannery did that!