Breadcrumbs aren't the only way to bind salmon patties. An old-fashioned version uses crushed saltine crackers, and that swap gives canned salmon enough structure to form patties without turning the center into a dense filling.
Five to eight saltines go into the salmon with an egg and lemon juice. After the mixture is shaped, each patty gets a flour coating before hitting hot oil. The crackers work inside the patty while the flour helps form the browned exterior.
Crush Saltines Into the Salmon
Start with one 14.75-ounce can of wild Alaska salmon. Drain it, then remove the skin and bones before transferring the fish to a mixing bowl.
Add one egg, five to eight crushed saltine crackers, and a tablespoon of lemon juice. Use a fork to combine the ingredients until the salmon can hold its shape when pressed together.
The crackers absorb moisture from the salmon and egg while adding structure to the mixture. You don't need enough crumbs to bury the fish. Start within the recipe's range and check how the mixture feels before forming it.
Add Water if the Mixture Won't Hold Together
A dry salmon mixture can crack as you shape it or break once it reaches the skillet.
If that happens, the recipe calls for one to two tablespoons of water. Add enough to help the mixture bind, then shape it into three or four patties.
The goal is a patty that stays together in your hands without becoming wet or loose.
Flour Goes on the Outside, Not in the Mixture
Crushed saltines and flour have separate jobs in this recipe.
Saltines go inside the salmon mixture. Flour coats the outside after the patties have been formed.
Pour about one cup of all-purpose flour onto a plate or shallow dish and dredge each patty before frying. Shake off loose flour so you have a thin coating rather than a thick layer.
Fry the Patties Until Both Sides Brown
Heat ½ cup vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the flour-coated salmon patties and season with salt and pepper. Let one side brown before flipping, then cook the second side until it develops the same golden crust.
Transfer the finished patties to paper towels so excess oil can drain before serving.
Baking Works, but the Outside Changes
Frying gives the patties their crisp exterior, but the recipe includes an oven option.
Place the patties on a lined baking sheet and bake at 425°F for about 20 minutes. Flip them halfway through and brush the tops with oil before they go into the oven.
The baked version won't develop the same crust as patties fried in a skillet, but the saltines still serve the same purpose inside.
Crushed saltines aren't just something to serve beside soup. In salmon patties, they become part of the structure, working with the egg to hold canned salmon together while flour and hot oil handle the crust.
Would you use crushed saltines in salmon patties, or stick with breadcrumbs?
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