5 from 1 vote

My mom used to make salmon patties all the time when I was growing up and even though I didn’t care much for fish, I absolutely loved them. Something about the crispiness of the patties and the zesty tartar sauce – yum. I decided to try to come up with my own version of them as I remembered from childhood and I’m pretty sure I nailed it – these are delicious.

I did use fresh salmon filets for this recipe, but you can use canned if you’d like – just make sure it’s very well drained. I also think my mom used Ritz crackers, and I loved the buttery flavor they add, you can absolutely substitute them for the saltines, or use a mix. I am actually serving these on my food truck right now with a Sriracha tartar sauce for some extra spice. I just whisk Sriracha into store bought tartar sauce, and it’s delicious.

📋 Recipe

Perfectly Delicious Salmon Patties

5 from 1 vote

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Course: Appetizer, Dinner, Main Dish

Cuisine: American

Prep Time: 25

Cook Time: 35

Total Time: 1 10

Servings: patties

Calories: 359kcal

Author: Ben Rayl

Ingredients

½ lb salmon - skin on
4 tablespoon olive oil
to taste salt and pepper
4 tablespoon butter
¾ cup red onion - diced
½ cup celery - diced
½ cup red bell pepper - diced
¼ cup parsley - minced
½ teaspoon tabasco
½ teaspoon worcestershire sauce
1 ½ teaspoon old bay seasoning
1 cup saltine crackers - crushed
2 large eggs - lightly beaten
½ cup mayonnaise
2 teaspoon dijon

Instructions

Place the salmon on a sheet pan, skin side down. Brush with 2 tablespoon of the olive oil and salt and pepper and bake at 350 F for about 15 - 20 mins, or until just cooked. Cover tightly with aluminum foil and allow to rest for 10 minutes before putting in the fridge and allowing to cool completely.
Melt 2 tablespoon of the butter in a large skillet and cook the onion, celery and bell pepper until just beginning to soften - about 5 minutes. Stir in the parsley, Tabasco, Worcestershire sauce and Old Bay seasoning and cook for a few minutes more. Remove from heat and allow to cool to room temperature.
When the salmon is cooled, flake it into a large bowl, then add ⅓ of the cracker crumbs, the beaten eggs, mayonnaise, Dijon mustard and the cooled onion and pepper mix. Mix together until well blended, then form into 6 patties. Coat the patties in the remaining cracker crumbs.
Heat the remaining 2 tablespoon of butter and olive oil in a heavy bottomed skillet (preferably cast iron) over medium heat. Cook the patties in batches for about 3 - 4 minutes per side, until browned. Keep warm in the oven until ready to serve.