Salmon patties are a staple in the South that I grew up in. My mom would make the best salmons patties and I love them. I didn’t realize then of the health benefits of fish, that was the last thing on my mind.
Two of these patties contain more calcium than a glass of milk. And if these salmon patties are served with wild and brown rice and steamed vegetables, it makes them a very healthy meal. And this salmon patty recipe is a great go-to dinner when you have forgotten to thaw meat out that you have in your freezer. We try to keep a couple of cans of pink salmon in the pantry for this awesome dish.
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How to make The Best Salmon Patties:
We start this Salmon Patty Recipe by opening a couple cans of salmon and removing the skin pieces and most of the bones. I know everyone tells me that the bones are cooked and can be crushed in the patty but I usually pull most of them out.
In a large bowl combine the salmon, eggs, 1 cup of the bread crumbs, onions, celery, lemon juice, salt, and pepper. Scoop up 1/2 cup of the mixture and form into patties.
Place each salmon patty on a parchment lined sheet pan that is sprinkled with breadcrumbs. Place the patty down and then turn them to coat both sides with the breadcrumbs. This salmon patty recipe will make 8 patties.
Heat the butter in a large skillet and fry 4 patties at a time until golden brown. Serve garnished with lemon slices or wedges and sprinkles parsley or thyme.
Other Comfort foods like this Salmon Patty Recipe:
Best Salmon Patties
Ingredients
- 2 14.75oz cans Pink Salmon drained and flaked
- 2 eggs
- 1 1/4 cups bread crumbs
- 3 green onions sliced
- 1/2 cup celery chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter or olive olive
- lemon wedges optional
Instructions
- Open the cans of salmon and remove the skins and most of the bones and drain off the juice.
- In a large bowl combine salmon, eggs, 1 cup of the breadcrumbs, green onions, celery, lemon juice, salt, and pepper
- Sprinkle 1/4 cup of breadcrumbs onto a parchment lined sheet pan
- Scoop up 1/2 cup of the fish mixture and form into a patty, place patty on the pan and turn to coat both sides with breadcrumbs
- Repeat until 8 patties are made
- In a large skillet over medium-high heat cook 4 of the patties in 2 tablespoons butter or olive oil for 8-10 minutes until golden brown, turning once.
- Serve garnished with lemon wedges and parsley or thyme, optional
Nutrition
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Linda Nortje
April 21, 2014 at 11:35 amLooks delicious and healthy, Evelyn 🙂 Pinned to make soon !
Cranberry Morning
April 21, 2014 at 1:10 pmThose look delicious! I love salmon, especially if I can get every single little speck of bone out of it. 🙂
Angel Allen
April 21, 2014 at 5:33 pmThese patties look awesome. I haven't had one in years. My mother used to fry these in her iron skillet and they were just tremendous. I've got to make some now.
Angel
Shirley Wood
April 29, 2014 at 2:30 pmI love salmon patties. This recipe is a bit different, Pinning to try 🙂
Wanda Ann Olsen
April 29, 2014 at 9:28 pmLove Salmon, so I will be trying this and they sound easy. I'm all about easy these days. Thanks for sharing 🙂
Pinned!
Hugs,
Wanda Ann @ Memories by the Mile
Dawn Bedingfield
April 30, 2014 at 1:24 amI love salmon patties, thanks for linking these up at The Southern Special.
Dawn
Spatulas On Parade
Bobbie Jones
May 3, 2014 at 11:33 amMy hubs makes salmon patties (a family fav), recipe is slightly different. He doesn't put celery or onions in his…but I think he should.
Pinning it to get him to make, hehe
Thanks for sharing!
Cindy Jamieson
May 4, 2014 at 12:59 amThese look delicious! Thanks so much for sharing with us at Simple Supper Tuesday.
Brenda Hyde
May 4, 2014 at 9:52 pmHave you grilled these? Mine aren't quite thick enough to hold together on the grill, but I think that would be SO good!
Carole
May 5, 2014 at 8:11 pmYum! I'm going to get some salmon today! Cheers from Carole's Chatter
Clairejustine oxox
May 6, 2014 at 10:22 amI love these sound of these, yum tasty 🙂
Michelle Meche
May 7, 2014 at 12:08 amCan you believe that considering all the seafood we eat, I've never had salmon patties…or any fish patties for that matter. They look so light and fresh with the lemon juice and celery.
Thank you for sharing, Evelyn.
nanwil
July 6, 2014 at 4:19 pmDo you think you could freeze these ahead of time and cook later?
Gladys Schwarz
December 22, 2018 at 12:31 amI have loved salmon patties all my life. I make them just a little differently. Instead of scallion I grate about 1/2 large onion and a carrot into the mixture and add in about 1/2 fresh copped parsley. I alternate using matzoh meal or cracker meal instead of bread crumbs.
Evelyn
December 22, 2018 at 1:00 pmThat sounds delicious also. We will have to try it!
Mary Norris
March 3, 2019 at 2:00 amI have just got to add one thing to your delicious sounding recipe that will make them even better. I learned this from growing up on salmon patties also. When you open the cake, drain off the oil (or water) into a small bowl. Stir in 1 T. of baking powder with a fork andlet it set till you get everything mixed together. Before you roll them into patties, pour in your mixture and mix well. Then proceed as usual. I have found that this makes them crispy (even without the bread crumbs).
-Elizabeth
March 10, 2019 at 5:16 pmMade these last night, they were very good. I had to use panko, and maybe that made me have to add some extra water so they would hold together. But the panko made the outsides extra crunchy along with the celery. I made a fast aioli to go along with them. And still good and fairly crunchy the next day! Thanks very much!
Evelyn
March 10, 2019 at 5:34 pmThanks so much for letting us know. Love the idea of aioli to go with them. We must try it also!
Joan
April 19, 2019 at 3:45 pmI love salmon patties along with a very simple mayo and yellow mustard. Delicious.
Joan
May 17, 2019 at 2:50 amA delicious sauce is yellow mustard mixed in mayo. So simple but fantastic!
Evelyn
May 17, 2019 at 12:05 pmOh, that does sound good. Thanks for the suggestion.
Susan Sarver
August 12, 2019 at 11:04 pmI leave out onions and celery, add dill weed and lemon juice, crush the salmon bones take off the skin and drain. 1 egg per can and bread crumbs. Frying in butter does sound better. Thanks.
Evelyn
August 14, 2019 at 10:27 pmThat does sound good also!