Salmon Patties (+Video)
These Salmon Patties are a delicious blast from the past! An easy-to-make meal (thanks to canned salmon) that everyone loves!
THE BEST 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 (Chris’s) salmon patties. Especially my father-in-law! They were his favorite. She also had a Shrimp Dip recipe that people insisted she make and bring to any party. If she didn’t bring that dip to every baptism, christening, wedding, potluck, first holy communion or bowling league night, people were seriously disappointed!
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 well
My mother-in-law always used shortening to fry these in. It adds incredible flavor but you could certainly use your favorite frying oil.
It helps create a lighter, flakier patty instead of thick, heavy tasting fried patties.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- canned pink salmon
- egg
- dried minced onion
- salt and pepper
- all-purpose flour
- baking powder
- shortening or oil
HOW TO MAKE SALMON PATTIES:
Drain salmon (reserving 2 tbsp of juice). 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!)
CRAVING MORE?
The Best Salmon Patties (+Video)
Ingredients
- 16 ounce can pink salmon
- 1 large egg, beaten
- 1/3 cup minced onion
- salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups Crisco shortening
Instructions
- Drain 16 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 minced onion and salt and pepper, to taste (until sticky).
- Stir in1/2 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.
Video
Notes
- Some folks like to eat the skin and bones. The bones are very tender and can be eaten. But if you don’t enjoy that, then simply remove them from the meat.
- 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.)
Nutrition
Nutritional Disclaimer
“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 can vary quite a bit depending on which brands were used.
Originally published: August 2017
Updated & republished: April 2020
Hello! I’m from (live) in Indiana and grew up on Salmon patty’s, my husband didn’t like salmon patties so I haven’t had them in about 25 yrs. I made these last night and he LOVED them!!! The only thing I did different was I used Kentucky Kernal seasoned flour instead of regular flour and they were sooooo good. Thanks!! BTW
I use your website ALOT and just want to say I have not found 1 recipe that we didn’t absolutely ❤️ Love thanks so much for sharing
Awww Lori – thank you so very much!! I can’t tell you how much that truly means to me!! ❤️
For the people asking about the minced onions, I am pretty sure that it’s “fresh” minced onion and not the dehydrated.
I love the smell of salmon patties frying, it smells divine, but they are way too funky tasting for me no matter how they are made. Salmon is a really funky fish and kind of reminds me of the catfish that I ate (also smelled amazing while frying) fresh out of the Maumee River. Or, bka the Muddy, Mucky Maumee.
Thanks Donna! Yes, either will work for sure!
This recipe was and is really on the money with one exception, I put Old Bay seasoning in mine to enhance the flavor of the Salmon just like Mom use to make . Thank you for the recipe .
I’m supposing you could air fry these?? I love your recipes,,,
Made these today using Kentucky Colonel seasoning flour and they turned out terrific. Been looking for a simple recipe that gave me salmon patties reminiscent of my grandmother’s. This is it. Thank you so much.
Oh, my goodness! This recipe is exactly like the salmon patties my mother made when I was growing up. I am now almost 80 years old, and my mother lived through the Great Depression. This was one of my favorite dishes, and after I married, my late husband loved them as well. I am currently staying at home because of the COVID-19 virus, and now I will make these salmon patties for my dinner! Brandie, thank you so much for brightening my day!
1/3 cup of the dried onion? Or would that be 1/3 c fresh minced?
This sounds so delicious and I’m not a fish lover. I bought some salmon to make patties for Lent and I didn’t have a recipe…until now. Lent is almost over and I still hadn’t made them.Thank you. My mom used to make tuna patties and they were so good. Hubby’s mom made salmon patties too, but they are both gone now and didn’t leave recipes. I miss them so much. Question—in the picture of ingredients you have dried onions and in the instructions also, but in the recipe you say to use 1/3 cup of onions. Do I reconstitute the dried onions first or is there a different measurement for dried and the 1/3 is for fresh? I’m easily confused so please forgive this 75 yr old lady.
This was our Wednesday night staple at our house when I was growing up. ( We wont talk about the fried liver night…yuk…but it smelled good). Any, salmon patties, mashed potatoes and creamed corn was what we had! I dont like fish…but, mama’s were awesome! I of course didnt write it down and as far as I can find…neither did she. But, I do remember watching, so I do have some idea. I found your recipe and I think its spot on. I dont remember the baking powder part…but the other is right….right down to the crisco! So, tonight I plan on trying it. Thanks again, so much for posting it. I did write it down and it will go in my cookbook with kudos to my mom AND you! God bless!
I have been eating these all my life, 65 years! My mom passed the recipe along to me. They are my husbands favorite meal. Taking a leftover patty and a biscuit and making his breakfast the next day. I always make a double batch for this reason.
Love that Pamela!! Thank you for sharing!
Just made these for supper tonight and WOW are they delicious! I didn’t quite understand the baking powder addition but it seems to have taken the “fish” taste down a notch. This is a “keeper” recipe for me. As with other commenters, my Mom would make these for us and I’ve loved them for decades now.
Hi Billie! So happy to hear that! Thanks so much for taking the time to come back and comment!
I got a recipe about 28 years ago for tuna patties from a friend who said it was her moms recipe who got it from Weight Watchers. I can’t find it but if this isn’t it, it’s darn close! I will see if she still has it somewhere. Thanks so much!
my Fav. recipe for Salmon patties is this recipe + add dill, old bay, pepper, parsley, an extra egg and instead of 16 oz bone in can..(use 4 cans of Chicken of the sea small cans or if you can find a 16 oz and 1 small can of boneless and skinless salmon…its wild caught.) use all the juice.
sauce: 1 cup of mayonnaise, 1cup of sour cream, a splash of Louisiana hot sauce, dill, parsley..1.5 tsp each. refrigerate while cooking
makes 10 nice size perfect patties. bake in oven with olive oil all over cookie sheet.400 degrees 5 min each side 350 didn’t do it for my oven. I used a spoon and fork to form perfect patties. the beat I ever made. thank you for this recipe!!!
This is soooo retro. I have been making these for at least 45 years. This is the recipe from the Crisco can. Unbelievable!!
My mother always made these as well, always had macroni and cheese and spinach as sides, she used a few crackers and flour in mix , along with coating the outside with flour, gives it a nice crispy texture, I’ve tweaked mine by using white pepper and dried cilantro , minced onions, eggs, Italian bread crumbs and flour, salt. chill in refrigerator helps patties form and fry. Yum
Try it sometime using cornmeal instead of flour and 3 or 3 saltiness crushed up.
That’s how I was taught to make them by my grandmother.
yum how does this recipe have 506 calories? sounds strange to me. waiting for shrimp dip. thank you in advance
Thank you so much for all of your receipes, especially the vintage ones. My Grandma and Mother-in-love always seemed to cook without any directions as they were taught by their mothers or by trial and error. Everything they cooked was always so very good. I wrote some of the receipes of hers and mine in a journal for both of my sons when they were getting married. That way they always had a little remembrance of past loves who have passed on. You are greatly appreciated.
Salmon patties brought back memories. Would love to try the shrimp dip recipe!!
Coming soon!! I think I got it perfect now!
Brandie, Thank you so much for sharing this recipe. I have enjoyed reading all the comments. My mother and grandmother made them often. My mother made a sauce to go with them using mayonnaise, lemon juice, creole mustard, and black pepper. No recipe though, I just make it and adjust. Some time I use a little yellow mustard but just a drop. I look forward to the Shrimp Dip, too! Thanks again.
We love salmon patties. I found long dated canned pink salmon for .59 a can not long ago and bought every can the store had. Nothing wrong with it and long expiration dates. The store was putting on clearance what was not selling fast enough. I think I got 13 or 15 cans.
I have always removed the black skin and given it to the cat. I leave the soft bones because they add nutrients. My mother removed both the skin and the bones and I would eat the bones. Mom used cornmeal in her salmon patties along with an egg. No onion. She fried them thin, crispy and golden brown. I use saltines and an egg. I want to try your Mother’s recipe the next time I make them. I love to try new ways for old favorites.
Have been making this recipe for years! We are lucky enough to be able to catch and can our own salmon/kokanee. We treat them like hamburgers – place on burger buns, lettuce, onion – whatever + fries or chips. The baking powder and Crisco – creates a great crunchy outside – the inside stays moist. Try this recipe – you will love it! Great cold, too!
This 70 something gal grew up eating salmon patties. My mother used crushed saltines, and I remember sometimes having creamed peas or if it was spring or summer creamed peas and new potatoes. Being married to an avowed nonfish eater for over 50 years, I don’t get to eat these as often as I would like to but do occasionally make them just for myself. Next time I make them, I am going to try your recipe. Thanks for sharing a great, economical recipe that people should know about.
With 4 kids in our family my Mom would always make us whatever we wanted for our birthday dinner. My pick was always salmon patties and mashed potatoes. My Mom passed away almost 3 years ago and this post brought tears to my eyes. Thank you for posting this so I can make them myself. I know they will never be as good as my Mom’s but I’ll still think of her and smile when I eat them!
p.s. We would pick out the skin but we ate the bones right out of the can, I loved the texture of them as a kid!