These 4-ingredient salmon patties are the kind of practical, comforting supper that has long had a place in Midwestern kitchens, especially in the warm months when folks wanted something filling without a lot of fuss. My grandmother leaned on recipes like this after long days outdoors, and there was always something especially satisfying about that crisp browned crust giving way to tender salmon inside. With pantry basics and a skillet, you get a humble meal that tastes far richer than its short ingredient list would suggest.
Serve these salmon patties with sliced tomatoes, creamed peas, potato salad, buttered green beans, or a scoop of macaroni and cheese for an old-fashioned plate. They also go nicely with tartar sauce, lemon wedges, or a little pickle relish on the side, and if you want to stretch the meal, tuck them into soft sandwich buns with lettuce and onion.
4-Ingredient Salmon Patties
Servings: 4
Ingredients
1 can (14 to 15 ounces) salmon, drained
Directions
1. Drain the salmon well and place it in a medium mixing bowl. Add the eggs and crushed saltine crackers, then mix everything together until the mixture holds when pressed. If your canned salmon has large bones or skin and you prefer a smoother patty, remove them before mixing.
2. Form the mixture into 8 small patties, pressing them firmly so they stay together.
3. Heat the vegetable oil in a large skillet over medium heat. When the oil is hot, add the patties and cook for 3 to 4 minutes per side, turning carefully, until deeply golden brown and crisp on the outside and heated through in the center. Add a little more oil if the skillet gets dry.
4. Transfer the cooked patties to a paper towel-lined plate for a minute or two, then serve hot.
Variations & Tips
Add a little onion: If you do not mind stepping beyond the strict four ingredients, a few tablespoons of very finely minced onion add nice flavor and a little old-fashioned supper-club character.
Use cracker crumbs wisely: If the mixture seems too wet, add a few more crushed crackers. If it seems too dry, let it sit a minute before adding anything else, since the crumbs need a little time to absorb moisture.
Make them extra crisp: For a firmer crust, chill the formed patties for 15 to 20 minutes before frying. That little rest helps them hold together nicely in the skillet.
Serve with something bright: A squeeze of lemon or a spoonful of tartar sauce wakes up the richness of the salmon and makes these patties taste even more special.
Watch the heat: Medium heat is best here. If the skillet is too hot, the outside will brown before the center is heated through; too low, and the patties can soak up oil instead of turning crisp.
