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Four golden-brown, freshly fried salmon patties resting on paper towels in a foil-lined basket.

Classic Crispy Salmon Patties

The ultimate quick and easy pantry meal. These old-fashioned salmon patties use canned salmon, crushed crackers, and a single egg to create perfectly crispy, golden-brown croquettes.
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Ingredients Method Notes

Ingredients
  

  • 1 can 14.75 oz pink salmon (drained)
  • 1 sleeve saltine crackers finely crushed, about 1 to 1.5 cups
  • 1 large egg
  • 1 tbsp all-purpose flour
  • Frying oil canola, vegetable, or peanut oil
  • Salt and black pepper to taste

Method
 

  1. Open the can of salmon and drain off all the liquid. Transfer the salmon to a large mixing bowl. (Remove skin and bones if desired, or leave them in and mash them up).
  2. Add the crushed saltine crackers, the egg, the flour, and a pinch of black pepper to the salmon.
  3. Using a fork or your hands, thoroughly mix everything together until it forms a cohesive dough.
  4. Let the mixture sit undisturbed for 5 minutes. (This allows the crackers to absorb moisture and bind the patties).
  5. Scoop the mixture and form into 4 or 5 round, flat patties, pressing them firmly together so they are compact.
  6. Heat a layer of cooking oil in a large skillet over medium-high heat until shimmering.
  7. Carefully place the patties into the hot oil. Fry undisturbed for 3 to 4 minutes until a dark golden-brown crust forms on the bottom.
  8. Carefully flip the patties with a spatula and fry for another 3 to 4 minutes on the second side until crispy and browned.
  9. Transfer the cooked patties to a paper towel-lined plate to drain excess oil. Serve immediately.

Notes

The Rest Period: Do not skip the 5-minute rest in step 4. It is essential for keeping the patties from falling apart in the oil.
Oil Temperature: Ensure your oil is hot before adding the patties. If it is too cold, the crackers will absorb the oil and become greasy.