The Simple Joy of these Crispy Golden Salmon Patties
Nostalgia hits differently when it comes wrapped in a golden-brown patty that crackles with every bite.
I’m talking about those perfect salmon patties that somehow make everything feel right in the world.
There’s something magical about transforming simple canned salmon into these crispy, tender rounds of comfort.
Maybe it’s the way they sizzle in the skillet, or how that first bite reveals the flaky salmon hiding beneath the golden crust.
Whatever it is, these patties deliver pure satisfaction without any fancy ingredients or complicated techniques.
Just honest, delicious food that never disappoints.
Ingredients
You’d be amazed at how just a handful of simple ingredients can create something this delicious. These salmon patties prove that sometimes the best comfort food comes from the most basic pantry staples, and honestly, that’s what makes them so brilliant.
No need to hunt down exotic ingredients or break the bank – everything you need is probably sitting in your kitchen right now, waiting to become dinner magic.
- 2 (15 ounce) cans pink salmon, well drained
- 2 eggs
- 1 bunch green onion, chopped
- 1 package saltine crackers, crushed
- 1/3 teaspoon pepper
- 3/4 teaspoon onion powder
- 3/4 cup margarine
The beauty of this ingredient list lies in its simplicity, but don’t let that fool you into thinking shortcuts won’t matter.
Make sure you drain that salmon really well – nobody wants soggy patties, and trust me, that excess liquid will turn your crispy dreams into mushy disappointment.
When it comes to crushing those saltines, you want them broken down but not pulverized into dust. Think coarse crumbs that’ll help bind everything together while still giving you some texture.
And while margarine might seem old-school compared to butter, it actually works better here because of its higher melting point, which means better browning and that golden crust we’re all after.
How to Make these Crispy Golden Salmon Patties
Making these golden beauties is honestly easier than you think, and I promise you can’t mess this up too badly – though let me share a few tricks that’ll make the difference between “pretty good” and “absolutely incredible.”
Start by placing your 2 cans of well-drained pink salmon in a medium bowl, and here’s where things get wonderfully hands-on. Add your 2 eggs, that chopped bunch of green onions, your package of crushed saltine crackers, 1/3 teaspoon pepper, and 3/4 teaspoon onion powder right into that bowl.
Now comes the fun part – mix everything together with your hands, because honestly, there’s no better tool for getting everything evenly distributed. Don’t be shy about it, squish it all together until it feels cohesive but not overworked, kind of like you’re making the world’s most delicious mudpie.
Here’s where the magic happens and your kitchen starts smelling like pure comfort food heaven. Spray your electric skillet with non-stick spray and heat it to 325 degrees F – and yes, temperature matters here because too hot means burnt outsides with raw centers, which nobody wants. For even better results, consider using premium seafood cookware that’s specifically designed to handle delicate fish dishes with optimal heat distribution.
Shape your salmon mixture into 9 patties, making them fairly compact so they hold together during cooking, then place them carefully in that hot skillet. Drop half of your 3/4 cup margarine in chunks all around the patties, not on top of them, because we want that fat to get under and around for maximum crispiness.
Cook for exactly 10 minutes without peeking too much, then flip those beautiful golden discs over, add the remaining margarine chunks, and lower your heat to 300 F for another 10 minutes.
The result will be crispy, golden patties that are tender inside with that perfect crust outside, ready to be served with cocktail sauce or whatever makes your taste buds happy.
Substitutions and Variations
While this recipe is absolutely perfect as written, I totally get that sometimes you need to work with what’s hiding in your pantry or accommodate different dietary needs – and trust me, these salmon patties are surprisingly forgiving when it comes to swapping ingredients.
Need gluten-free? Crushed pork rinds or almond flour work beautifully instead of saltines.
Can’t do eggs? A flax egg does the trick. Fresh chives can replace green onions, and butter’s perfectly fine if margarine isn’t your thing.
Want extra flavor? I’d add dill, paprika, or even a squeeze of lemon juice.
Additional Things to Serve With Crispy Golden Salmon Patties
Once you’ve got these crispy beauties sizzling hot from the skillet, the real fun begins – figuring out what magical combinations will make your taste buds do a happy dance.
I love pairing these golden patties with creamy coleslaw that cuts through all that richness. Buttery mashed potatoes work like a charm too, especially when you create little wells for the cocktail sauce.
Want something lighter? A simple green salad with lemon vinaigrette does wonders.
Don’t overlook classic mac and cheese – because sometimes you just need that comfort food embrace that says “everything’s gonna be alright.”
Final Thoughts
These crispy golden salmon patties represent everything I love about home cooking – they’re simple enough for a Tuesday night dinner yet special enough to serve when company drops by unexpectedly.
I mean, what’s not to love about canned salmon transformed into something this delicious? The crispy exterior gives way to tender, flaky fish inside, and that generous amount of margarine creates the most amazing golden crust.
Whether you pair them with creamy coleslaw or tangy cocktail sauce, these patties deliver comfort food satisfaction every single time.
Trust me, your family will be asking for seconds.
