Grandma’s Salmon Patties

Let me tell you a secret – those fancy seafood restaurants charging $25 for fish cakes have nothing on these humble salmon patties.

These golden-crusted beauties are what comfort food memories are made of. Crispy on the outside, tender and flavorful on the inside, they’re the kind of dish that makes you close your eyes and sigh with that first bite.

What makes these salmon patties so special is their beautiful simplicity. Just a handful of pantry ingredients transform canned salmon into something magical. The crackers provide the perfect binding texture while letting the salmon shine. And that slight tang from the lemon juice?

Absolute perfection. These patties are ready in just 30 minutes, making them the ultimate weeknight hero when you need something satisfying but don’t have all evening to fuss in the kitchen.

Ingredients

For the salmon patties:

• 1 (14.75 ounce) can of salmon
• Salt and pepper to taste
• 2 eggs
• 5-7 Saltine crackers, crushed
• A squirt of lemon juice
• 2 tablespoons butter or oil for frying

Steps

1. Drain the salmon thoroughly using a fine-mesh strainer, then transfer to a medium bowl. Carefully remove the skin and bones (though these are completely edible and packed with calcium if you prefer to leave them in). Use a fork to flake the salmon into small, even pieces.
2. Add the 2 eggs, crushed Saltine crackers, a generous squirt of lemon juice (about 1 teaspoon), and ¼ teaspoon each of salt and pepper to the bowl with the flaked salmon. Mix gently but thoroughly until all ingredients are well combined. The texture should be moist enough to hold together but not overly wet.
3. Check the consistency of your mixture. If it seems too wet to form patties that hold their shape, add another cracker or two, crushed finely. The mixture should be just firm enough to form patties without falling apart. Let the mixture rest for 2-3 minutes to allow the crackers to absorb moisture.
4. With slightly damp hands (to prevent sticking), divide the mixture into 4 equal portions of about ¼ cup each. Gently form each portion into a patty about ½-inch thick. Press the edges together to ensure they don’t crumble during cooking. For best results, make sure all patties are uniform in thickness.
5. Heat 2 tablespoons of butter or oil in a large non-stick skillet over medium heat (350°F/175°C) until shimmering but not smoking. You’ll know the pan is ready when a small piece of the mixture sizzles immediately when added.
6. Carefully place the patties in the hot skillet, leaving at least an inch between them. Cook until golden brown on the first side, about 4-5 minutes. You’ll see the edges starting to turn opaque as they cook. Flip once with a thin spatula and cook the second side until equally golden and crisp, about 3-4 minutes more. The internal temperature should reach 145°F (63°C) for food safety.

Smart Swaps

• Use panko breadcrumbs instead of Saltine crackers (use about ⅓ cup) for a lighter, crispier texture
• Swap in canned tuna (drained well) if you don’t have salmon on hand
• Add 1 tablespoon of finely chopped fresh dill or parsley for a bright, herbal note
• Include 2 tablespoons of finely diced bell pepper or celery for extra crunch and flavor

Make It Diabetes-Friendly

• Replace Saltine crackers with ¼ cup almond flour plus 1 tablespoon ground flaxseed to reduce carbs by approximately 12g per serving
• Add 1 tablespoon of chia seeds to increase fiber content, which helps slow glucose absorption
• Serve with a side of non-starchy vegetables like roasted asparagus or a leafy green salad instead of potatoes
• Pair with ½ tablespoon of Greek yogurt mixed with lemon and dill instead of tartar sauce to reduce added sugars and fat while maintaining creaminess

Pro Tips

• Chill the formed patties in the refrigerator for 15 minutes before cooking to help them hold together better
• Use a fish spatula or thin turner for flipping to prevent breaking
• Don’t overcrowd the pan – cook in batches if necessary to maintain proper cooking temperature
• These patties freeze beautifully! Make a double batch and freeze uncooked patties separated by parchment paper for up to 3 months