Mom's Homemade Salmon Patties Recipe

This easy recipe for salmon patties comes from my Mom’s handwritten recipe card and is perfect for busy weeknights.

If you enjoy this recipe, try my Air Fryer Salmon Bites next!

Food often brings back memories. One of my favorite childhood meals was salmon patties served with Kraft macaroni and cheese. The recipe below comes from my Mom’s handwritten card, and it’s simple, reliable, and fast—ideal for weeknights. I’ve kept the flavors basic so you can easily tweak them: add Old Bay or Cajun seasoning for a spicier version, or swap cracker crumbs for breadcrumbs if preferred. This recipe works equally well with canned salmon, salmon pouches, or leftover cooked salmon.

More salmon recipes

Citrus Salmon with Avocado Salsa
Air Fryer Salmon Fillets

Ingredients for easy salmon patties

Salmon – 10 oz salmon (skinless, boneless pouches work well and require no picking of bones; canned or cooked leftover salmon are also fine).
Binder – 1 large egg to help hold the patties together.
Crumbs – 1/2 cup saltine cracker crumbs (you may need a little more to get the right consistency); breadcrumbs can be substituted.
Vegetables – 2 tbsp finely chopped celery and 2 tbsp finely chopped onion for texture and mild flavor.
Seasoning – 1 tbsp lemon juice and 1/2 tsp salt; adjust to taste. Optional: add Old Bay, Cajun, or black pepper.
Oil for frying – about 1 tbsp vegetable oil (or olive oil or avocado oil).

Instructions

In a large mixing bowl, whisk the egg, lemon juice, cracker crumbs, finely chopped celery and onion, and salt until combined.
Stir in the salmon and mix gently until the ingredients form a cohesive mixture. If the mixture feels too wet, add more cracker crumbs, a tablespoon at a time, until it holds together well.
Form the mixture into four evenly sized patties, pressing gently so they hold their shape.
Heat the oil in a nonstick skillet over medium heat. When the oil is hot, add the patties without crowding the pan.
Cook until golden brown on the first side, about 4–5 minutes, then flip and cook another 4–5 minutes until the other side is browned and patties are heated through.
Remove from the pan and drain briefly on paper towels. Garnish with fresh parsley and serve with tartar sauce and lemon wedges.

Why are my salmon patties falling apart?

The most common reason patties fall apart is excess moisture. Add more cracker crumbs or breadcrumbs to absorb the moisture and bind the mixture. Make sure you press each patty firmly when shaping so it has enough compactness to hold together while frying. Overworking the mixture can make patties dense, so mix just until combined.

Serving suggestions

These salmon patties make a great main course. Pair them with simple sides for a balanced meal:

Oven Baked Macaroni and Cheese
Air Fryer Green Beans
Mom’s Apple Dapple Cake for dessert

Storage directions

Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, wrap patties individually in plastic wrap or foil, place in a freezer-safe bag, and freeze for 2–3 months. Reheat from frozen in a 350°F oven until warmed through, or thaw in the refrigerator overnight and pan-fry briefly to crisp the exterior.

Nutrition (approximate per serving)

Notes and tips: Use skinless, boneless salmon pouches for the easiest preparation. If you prefer a crispier exterior, press the patties into a light dusting of additional cracker crumbs before frying. For a lighter version, cook patties in a nonstick skillet with just a bit of oil or bake them briefly until heated through and then broil for a minute to achieve browning.

Thank you for reading and for trying this family recipe. If you make it, consider sharing a photo and leaving a rating — it helps others discover recipes that work!