Crunchy and Flavorful: Salmon Patties Recipe with Crackers

There’s something deeply satisfying about creating homemade salmon patties, especially when they boast a crispy outer layer with a tender and flavorful middle. Using crackers as a binder and added crunch, these salmon patties are easy to whip up and can be the star of any meal. Perfect for dinner parties, family gatherings, or just a weekday treat, they’re sure to delight everyone around your table.

Salmon patties recipe with crackers Overview:

Salmon patties with crackers combine the rich, omega-3-packed goodness of salmon with the crispy texture of crackers. In this recipe, we’ll be crafting delectable salmon patties that can be served with a side of veggies or inside a bun as a salmon burger. The total cooking time is about 30 minutes and this recipe yields approximately 6 servings.

Ingredients:

14.75 oz can of pink salmon, drained and flaked

1 cup of crushed saltine crackers (about 25 crackers)

2 large eggs, beaten

1/2 small onion, finely chopped

1/4 cup chopped fresh parsley (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

2 tablespoons olive oil for frying

Lemon wedges for serving (optional)

Instructions:

1. In a mixing bowl, combine the flaked salmon, crushed crackers, beaten eggs, chopped onion, parsley, salt, black pepper, and garlic powder. Mix well until all ingredients are combined.
2. Shape the mixture into patties, about the size of a regular burger patty.
3. In a skillet, heat the olive oil over medium heat.
4. Once hot, add the salmon patties, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy.
5. Remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
6. Serve the salmon patties warm with lemon wedges if desired.

Also Try: Broccoli Crunch Salad Recipe

How to Store and Reheat Salmon Patties?

Storing and reheating salmon patties properly can ensure they remain delicious and safe to consume. Here’s a guide on how to do it:

Storing Salmon Patties:

Cool Before Storing: Allow the salmon patties to cool to room temperature before storing. This prevents them from getting soggy due to steam buildup.

Refrigeration:

Place the salmon patties in a single layer on a plate or tray. Cover them with plastic wrap or aluminum foil. Alternatively, place the patties in an airtight container, separating layers with parchment paper to prevent them from sticking together.

If you can store it this way, salmon patties can last in the refrigerator for up to 2-3 days.

Freezing:

For longer storage, consider freezing the patties. First, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer the patties to a zip-top freezer bag or airtight container, separating layers with parchment paper.

Label the bag or container with the date and contents. Properly stored, salmon patties can be frozen for up to 1 month.

Reheating Salmon Patties:

Preheat your oven to 375°F (190°C). Place the patties on a baking sheet and heat for 10-15 minutes, or until heated through. Alternatively, you can  warm a non-stick skillet over medium heat. Add the salmon patties and cook for 3-4 minutes on each side, or until heated through and crispy.

Note: Always ensure that the patties reach an internal temperature of 165°F (74°C) before consuming, to ensure they are safe to eat.

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FAQs:

Can I use fresh salmon?

Absolutely! If using fresh salmon, you’ll need about 1 pound. Cook it first, let it cool, and then flake it to use in the recipe.

What can I substitute for saltine crackers?

You can use breadcrumbs or even crushed cornflakes as a substitute. Adjust the quantity as needed to achieve the desired consistency.

How can I store leftover salmon patties?

Place any leftover patties in an airtight container and refrigerate. They should be consumed within 2 days for best flavor and texture.

Can these patties be frozen?

Yes, these salmon patties freeze well. Place them individually on a baking sheet to freeze, then transfer to a zip-top bag. They can be stored for up to 2 months. Thaw in the refrigerator before reheating.