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
- 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!)
The Best Salmon Patties (+Video)
- 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.
- 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.)
“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