Old Fashioned Salmon Patties

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When I was a child, my neighbor Mrs. Thompson used to invite me over for dinner whenever my parents were out of town. She was an excellent cook, and I always looked forward to her meals. One of my absolute favorite dishes she made was her Old Fashioned Salmon Patties. I can still remember the taste of those delicious patties, crispy on the outside and soft and flavorful on the inside. Mrs. Thompson passed away a few years ago, and I decided to recreate her famous salmon patties in her memory.

How to Prepare Old Fashioned Salmon Patties

Ingredients for Old Fashioned Salmon Patties:

  • 1 can (6 oz.) pink salmon, skinless and boneless, drained
  • 2 tablespoons minced onion
  • A pinch of salt and pepper
  • 1 large egg, beaten
  • 1 tablespoon buttermilk
  • 2 tablespoons cornmeal
  • 4 tablespoons all-purpose flour
  • Vegetable oil for frying

Directions for Old Fashioned Salmon Patties:

1. In a large mixing bowl, combine the drained salmon, minced onion, salt, and pepper. Mix well.
2. Add the beaten egg, buttermilk, cornmeal, and flour to the salmon mixture. Stir until all ingredients are well combined.
3. Heat about 1/4 inch of vegetable oil in a medium-sized iron skillet over medium-high heat.
4. Using a tablespoon, drop spoonfuls of the salmon mixture into the hot oil and slightly flatten with the back of the spoon. Fry in batches for about one minute on each side or until they are golden brown.
5. Remove the patties from the oil and drain on a paper towel-lined plate.
6. Repeat the process until all the salmon mixture is used up.
7. Serve hot with your favorite dipping sauce or a side salad.

This recipe will make about 10 salmon patties.

Can I use fresh salmon instead of canned salmon?

Yes, you can use fresh salmon instead of canned salmon. Just make sure to remove the skin and bones and finely chop the salmon before using it in the recipe.

Can I freeze the salmon patties?

Yes, you can freeze the salmon patties. Once the patties are cooled, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer the patties to a zip-top bag and store in the freezer for up to 3 months. To reheat, bake the frozen patties in a preheated 375°F oven for 20-25 minutes or until heated through.

What can I serve with the salmon patties?

You can serve the salmon patties with a variety of side dishes such as mashed potatoes, steamed vegetables, a side salad, or your favorite dipping sauce.

Can I use a different type of flour?

Yes, you can use a different type of flour if you prefer. Whole wheat flour, almond flour, or gluten-free flour are all good alternatives to all-purpose flour.

Can I bake the salmon patties instead of frying them?

Yes, you can bake the salmon patties instead of frying them. Preheat your oven to 400°F and place the patties on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the patties are golden brown and cooked through.

Can I make the salmon patties ahead of time?

Yes, you can make the salmon patties ahead of time. Prepare the patties as directed and store them in an airtight container in the refrigerator for up to 2 days. When you are ready to cook the patties, heat the oil in a skillet and cook the patties as directed.

I hope you enjoy making and eating these Old Fashioned Salmon Patties as much as I do. Remember to share your creations on social media and tag me @YourFoodBlogName. Happy cooking!


Old Fashioned Salmon Patties

Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Course Side Dish
Cuisine American
Servings 10 Patties


  • 6 oz. can skinless/boneless pink salmon drained
  • 2 T. diced onion
  • a good pinch each of salt and pepper
  • 1 large egg
  • 1 T. buttermilk
  • 2 T. cornmeal
  • 4 T. all-purpose flour
  • Veg. oil for frying


  • In a bowl, combine the salmon, onion, salt, and pepper. Stir in the egg, buttermilk, cornmeal and flour.
  • Combine well. Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat.
  • Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel-lined plate.
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