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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.

Nut-FreeDairy-Free Main Dish
Prep: 10 min Cook: 10 min Total: 20 min Servings: 3–4 (makes about 6 patties) Difficulty: Easy

Allergens: Contains Fish (salmon), Eggs, Gluten (crackers, flour).

Ingredients

  • 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 Extras

  • Salt and pepper
  • Garlic powder
  • Lemon juice or vinegar
  • Mustard mixed in

Equipment

  • Mixing bowl
  • Skillet
  • Spatula
  • Fork
  • Can opener

Instructions

  1. 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).
  2. Add the egg, crushed crackers, and diced onion. Mix everything together until combined. Season with salt, pepper, or garlic powder if you have them.
  3. Shape the mixture into patties about ½ inch thick. You should get about 6.
  4. Heat the oil in a skillet over medium heat.
  5. Cook the patties for 3–4 minutes per side until golden brown and crispy.
  6. Serve warm. Great on their own, on bread as a sandwich, or with rice and a vegetable.

Notes

  • 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.