Ah, salmon patties—a blast from the past that somehow still feels like a warm culinary hug. I remember my grandmother whipping them up in her tiny kitchen, the smell of browning fish wafting through the air, mixing with the sound of her favorite jazz records crackling in the background. These little gems, crispy on the outside and tender on the inside, were her way of turning a simple can of salmon into pure comfort.
Fast forward to now—life moves faster than ever, doesn’t it? —and these salmon patties are still my go-to when I crave something nostalgic yet effortless. They’re like that favorite sweater you pull out on a chilly day, instantly familiar and comforting.
And hey, in a world where everything seems to be getting a modern twist, sometimes the old-fashioned way is just what you need. Let’s get cooking!
Steps
- Place approximately 25 Ritz crackers into a sealed plastic bag and crush them into crumbs using a rolling pin.
- Drain the canned salmon and remove any skin or bones. Transfer the flaked salmon to a medium-sized bowl.
- Add the crushed Ritz crackers, whisked eggs, lemon juice, finely sliced green onions, and dried parsley flakes to the bowl with the salmon. Mix thoroughly until well combined.
- Use a ½ cup measuring cup to portion the salmon mixture, then shape each portion into a patty about one inch thick.
- Heat ¼ cup of vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place the salmon patties in the skillet, ensuring they are not crowded.
- Cook the patties for approximately 8 minutes on one side, then flip and continue cooking for another 5-6 minutes, adjusting the heat if necessary to prevent burning.
- Once the patties are firm and golden brown, remove them from the skillet and place them on paper towels to drain excess oil.
- Serve the salmon patties warm, garnished with fresh lemon, additional diced green onions, and tartar sauce if desired.
Ingredients
- 1 cup of crushed Ritz cracker crumbs (about 25 Ritz crackers)
- 18-19 ounces of canned salmon, drained (options: three 6-ounce cans without skin and bones or two 14.75-ounce cans, with skin and bones removed)
- 2 eggs, beaten
- 2 tablespoons of freshly squeezed lemon juice
- 2 tablespoons of finely sliced green onions
- 1 tablespoon of dried parsley flakes
- ¼ cup of vegetable oil for frying
Nutritional Values
Calories: 1626kcal | Carbohydrates: 42g | Protein: 132g | Fat: 102g | Saturated Fat: 18g | Polyunsaturated Fat: 48g | Monounsaturated Fat: 24g | Trans Fat: 1.2g | Cholesterol: 750mg | Sodium: 2610mg | Potassium: 2010mg | Fiber: 2.4g | Sugar: 6g | Vitamin A: 966IU | Vitamin C: 18mg | Calcium: 1620mg | Iron: 6mg
FAQ
- How can I prevent salmon patties from being mushy inside?
- The key to avoiding mushy salmon patties is managing the cooking temperature and time. Ensure the oil in the skillet is hot enough to sizzle but not so hot that it burns the patties. Allow enough time for the patties to cook thoroughly, typically around 8 minutes on the first side and 5-6 minutes after flipping.
- Can I substitute fresh salmon for canned salmon?
- Absolutely! You can use cooked or baked salmon fillets in place of canned salmon. Be aware that the texture will differ slightly, so you might need to add more cracker crumbs and an extra egg to maintain the patties’ structure.
- How do I know when the salmon patties are fully cooked?
- Salmon patties are done when both sides are golden brown and crispy around the edges, and the patties feel somewhat firm when pressed with a spatula. For extra assurance, you can use a meat thermometer to check for an internal temperature of 145°F.
- What should I do if my salmon patties fall apart?
- Achieving the right consistency is crucial. Ensure the mixture isn’t too dry or too wet. If it’s too wet, add more crushed crackers. If it’s too dry, a little lemon juice or liquid from the salmon cans can help bind the ingredients together.
- Can I store leftover salmon patties, and how should I reheat them?
- Yes, leftover salmon patties can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, use a microwave on half power, checking every minute until heated through, or bake in the oven at 300°F for 15-20 minutes to keep them crispy.
Tips
- Ensure Proper Heat Control: To avoid mushy patties, regulate the skillet’s heat so the oil stays hot enough to sizzle without burning the patties. Allow the patties to cook for about 8 minutes on the first side and 5-6 minutes on the flip side to ensure they firm up.
- Use a Binder: Incorporate eggs or mayonnaise as a binding agent in your salmon patties to help keep them together during cooking. This is essential, especially if you’re using fresh salmon, which might have a different texture compared to canned salmon.
- Customize Seasonings: Feel free to experiment with different seasonings like fresh dill, Old Bay seasoning, or minced garlic to tailor the flavor of your patties to your preference. Starting with small amounts allows you to adjust the flavor intensity over time.
- Test for Doneness: Ensure the salmon patties are fully cooked by checking that both sides are golden brown and slightly firm to the touch. For an extra measure, use a meat thermometer to confirm an internal temperature of 145°F.
Equipment
- Rolling Pin – For crushing the Ritz crackers into crumbs.
- Zippered Plastic Food Storage Bags – To contain and crush the crackers.
- Skillet – A large skillet is needed for frying the patties.
- Spatula – To flip and remove the patties from the skillet.
