Salmon Patties
Golden, crispy patties made from canned salmon. A classic recipe that's been feeding families for generations. If you've made the Tuna Potato Cakes, you already know the technique.
Time
20 min
Difficulty
Easy
Serves
3–4 (makes about 6 patties)
Ingredients 5 items
- 2 cans (6 oz each) canned salmon, drained
- 1 egg
- ½ cup crushed crackers (saltines or any plain crackers)
- 1 small onion, finely diced
- 3 tablespoons vegetable oil (for frying)
- Optional: Salt and pepper, Garlic powder, Lemon juice or vinegar, Mustard mixed in
Equipment
- Mixing bowl
- Skillet
- Spatula
- Fork
- Can opener
Allergens: Contains Fish (salmon), Eggs, Gluten (crackers, flour).
Instructions
- Drain the salmon and place it in a mixing bowl. Use a fork to break it apart and remove any large bones or skin (the small soft bones are fine to eat — they're calcium-rich).
- Add the egg, crushed crackers, and diced onion. Mix everything together until combined. Season with salt, pepper, or garlic powder if you have them.
- Shape the mixture into patties about ½ inch thick. You should get about 6.
- Heat the oil in a skillet over medium heat.
- Cook the patties for 3–4 minutes per side until golden brown and crispy.
- Serve warm. Great on their own, on bread as a sandwich, or with rice and a vegetable.
notes & tips
- Crush crackers easily: Put them in a zip-lock bag and press with a rolling pin, cup, or your hands.
- No crackers? Use breadcrumbs, crushed cereal, or a few tablespoons of flour instead.
- Canned tuna works too. Same recipe, same method.
- Make ahead: Form the patties and refrigerate for up to a day before frying.
- Leftover patties: Great cold on bread the next day.