Salmon Patties - Recipes and Tips

Tips and recipes for making salmon patties from the ThriftyFun community. Post your own below.

Salmon Patties I

My Mom made these when I was a kid. I love them.

Ingredients:

• 1 can of salmon (keep the liquid and bones, the bones are very soft and a good source of calcium)
• 1 egg
• enough self rising flour to make a good batter
• Pepper to taste

Directions:

Mix all together and fry in a small amount of olive oil or canola oil until golden brown, turn over and brown the other side. Drain on paper towels.

I like these with mashed potatoes, early peas and homemade biscuits.

By Susie

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Salmon Patties II

This is my mom's recipe that my husband has learned to like after 31 years. LOL

Ingredients:

• 1 can salmon
• Medium onion, chopped
• 1 egg
• 1/2 cup cornmeal

Directions:

Mix all ingredients together until you can form salmon patties. You may need to add some extra cornmeal to make them hold together. Fry in hot canola oil to brown on each side. Drain on a paper towel until ready to serve.

By Tbird1051

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Salmon Patties III

You can use either left over cooked salmon or canned salmon for this recipe. Mix salmon with leftover or instant mashed potatoes, you want the potatoes firm. You can add an egg if you like. Roll the patties into a ball then roll the ball in a flour/Old Bay seasoning mix. Have your oil hot, put the ball in the oil then carefully flatten with your hand. Flip once and serve.

I can at least 12 cases of salmon a year, so my kids are used to every recipe on the planet for salmon, and THIS one is their favorite!

By Susan from Alaska

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Salmon Patties IV

I make mine just like my mom did

Ingredients:

• 1 can of salmon (do not drain or pick out bones)
• 1 egg
• a little chopped onion and green pepper
• enough saltine crackers to keep together

Directions:

Mix everything together and put in greased muffin tins (or use cupcake papers). Bake at 350 degrees F for 30 minutes. I usually serve this with peas and coleslaw.

By Janet

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Salmon Patties V

I use the same recipe for salmon patties that my mom used when I was small.

One can of salmon, one egg and enough crushed crackers to hold a form. Then fry until golden brown. Yummy!

By Alica

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Salmon Patties VI

This recipe makes about 8 good sized salmon patties.

Ingredients:

• 2 cans Salmon
• 1 medium onion
• 2 eggs
• 1 pack of saltine crackers
• Vegetable Oil

Directions:

Put your salmon in a large bowl. Don't drain it. This makes the patties more moist. Be sure you get out all the bones. Cut up your onion in small pieces and add to salmon. Add eggs and smashed up crackers. Mix it up well. Shape into patties. Fry in a skillet until lightly browned on both sides (a few minutes). You can finish them in the skillet (fry them longer) but I bake them in the oven on a cookie sheet for about 30 minutes until they're nice and brown. That way I don't have to stand over them until they're cooked. I can pop them in the oven and make whatever else we're having for supper that night.

By Dana Sipe

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Salmon Patties VII

Ingredients:

• 1 can salmon (sockeye)
• 1 egg
• bread crumbs (Japanese Panko breadcrumbs are especially good.)
• lemon juice
• fresh parsley
• scallions (green onions)

Directions:

I drain the salmon and break it up so that it is as mashed up as possible. I generally use about 4-5 green onions for a large can. I use the entire onion, chopping it finely. I add egg, finely chopped fresh parsley (I prefer the Italian type), and bread crumbs. There are no hard and fast rules about quantities. You can judge by the way the mixture feels. You want them dry enough so that they don't fall apart, but moist enough so that they have a nice texture, consistency and flavor. I mix it together thoroughly, and add lemon juice as needed to flavor and moisten it. I add enough bread crumbs to make the mixture stick together.

Form into patties (a large can makes about 4 patties.) I like to refrigerate them for a couple of hours before cooking. Use Canola or Olive Oil and coat the bottom of a pan with the oil, and heat the oil. Add the salmon patties, and cook until lightly browned and fully cooked on each side. If you want the patties to be crispier on the outside, you can coat them with corn meal. These are wonderful left over or cold, as well. I learned this recipe from my mother, who actually made it up. It's a real favorite, too.

By Susan K. Beal

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Use Old Bay Seasoning

I use something called Old Bay. It is a seasoning for seafood. Been around for years. Still comes in a yellow can and has recipes on the sides and back. I also add fresh herbs and bread crumbs. They have to be fried in an old black cast iron frying pan!

By April

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Add Cornbread

As a young bride, I asked my mother how she made these patties and mine never were as good as hers. One day, I watched her fixing dinner and realize what she put in them. I have been doing it her way ever since.

I usually have cornbread with my salmon so I make up a larger batch of cornbread batter and add some of this to the salmon, stirring until you get the correct consistency, add a tablespoon of dehydrated onion and then fry as usual. Bake or fry the cornbread batter that is left. Sounds funny but is really good.

By Drucilla

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Salmon Patties VIII

Rinse and drain a 14 3/4 oz. can of salmon. Add 1/2 cup bread crumbs ( I always use leftover bread made into crumbs in mini food processor ), 1/4 cup minced red, yellow, or green bell pepper, 1/4 cup minced onion, 1 egg, 1 Tbsp. lemon or lime juice, 1 tsp. minced garlic, a pinch of sea salt and several turns of ground fresh pepper. Mix all together and form into three or four patties depending the size you like. Add a little light olive oil to a non stick frying pan and brown patties turning several times for about 7 to 8 minutes, until nicely browned.

I serve these on lightly toasted whole wheat buns with homemade tarter sauce. I make my own tarter sauce with lite miracle whip, a little minced onion to taste, drained sweet relish to taste. Then top with romaine lettuce or greens you have on hand and a slice of tomato.

If you have any leftover, you can serve the patty cold the next day crumbled in a tossed salad with your choice of salad ingredients and dressing of your choice. This is a great recipe to get a serving of fish into your weekly menu.

Source: This is a recipe my mother in law gave me when we were first married for a small salmon loaf. Instead I make it into salmon patties.

By Bobbie from Rockwall, TX