These Salmon Patties are a delicious blast from the past. An easy-to-make recipe that has been enjoyed for generations!
A SIMPLE SALMON PATTIES RECIPE
When I first traveled to Indiana to visit my husband’s parents for the very first time, everyone told me they loved my mother-in-law’s salmon patties. Especially my father-in-law. They were his favorite. This salmon patties recipe is a classic and very easy to make. Chris also had a Shrimp Dip recipe that people insisted she make and bring to any party so be sure to check that one out too!
FREQUENTLY ASKED QUESTIONS:
I prefer the pink salmon for this recipe. I think it has a lighter flavor but feel free to use what you enjoy (red or sockeye, etc.)
It’s just how canned salmon is packed. Just remove them. Although, it is possible to eat the thin bones and they can add a lot of nutrition as well. Just make sure they are crushed up very well.
It does add incredible flavor and is how they’ve always been made (unless you had lard) but you could certainly use your favorite frying oil.
Yes absolutely. If you aren’t a fan of frying in oil, then the air fryer is a great option. I actually have a recipe for Air Fryer Salmon Patties here on the site that you might enjoy.
It is supposed to help create a lighter, flakier patty.
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. They can be frozen (if wrapped and stored well) for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- canned pink salmon – see my notes above on what kind of canned salmon to use and what to expect when you open one of these cans if you aren’t familiar.
- egg – this acts as a binder to hold everything together in a patty shape.
- dried minced onion – this is all that was in the original recipe besides salt and pepper. You could also cut up a fresh onion, about 1/2 cup (I would dice it very small). If you want more seasoning, check out my recipe for Air Fryer Salmon Patties.
- salt and pepper – generally I use about 1/4-1/2 teaspoon each.
- all-purpose flour – this helps thicken up the patties and helps it hold its shape.
- baking powder – see my FAQ above on why this is sometimes used in salmon patties. If you don’t have baking powder, just leave it out.
- shortening or oil – I prefer Crisco or lard for these since that is the traditional method and I think they just come out better but you could certainly use vegetable or canola oil.
HOW TO MAKE SALMON PATTIES:
Drain salmon (reserving 2 Tablespoons of the juice in the can). Remove any skin or bone pieces. In a medium bowl, mix together salmon, egg, onion and salt and pepper (until sticky). Stir in flour. Add baking powder to reserved salmon juice and stir. Stir into salmon mixture. Form into small patties.
Heat shortening in a large skillet until melted and hot. Cook patties until golden brown (about 5 minutes).
Serve with tartar sauce and lemon slices (squeeze a little lemon on each patty before eating – delicious!)
Originally published: August 2017
Photos updated & republished: April 2020
Salmon Patties (+Video)
- Drain 14.75 ounce can pink salmon (reserving 2 Tablespoons of juice in a small bowl). Remove any skin or bones (see notes below.)
- In a medium bowl, mix together salmon, 1 large egg, beaten, 1/3 cup dried minced onion and salt and pepper, to taste (until sticky).
- Stir in 1/2 cup all-purpose flour .
- Add 1 1/2 teaspoons baking powder to the reserved salmon juice and stir.
- Stir that juice mixture into the salmon mixture.
- Form into 6 patties.
- Heat about 1 1/2 cups Crisco shortening in a large skillet until melted and hot.
- Cook patties until golden brown (about 5 minutes). You may have to do this in batches.
- Serve warm with tartar sauce.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- The onion amount can be adjusted to taste. If you like a vibrant onion flavor, use the amount given in the recipe. If you like less of an onion flavor, then cut down on the amount of dried minced onion.
- Canola oil can be used in place of shortening.
- I prefer the pink salmon for this recipe. I think it has a lighter flavor but feel free to use what you enjoy (red or sockeye, etc.)
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.