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
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!
VIDEO INCLUDED BELOW:
HELPFUL TIPS FOR MAKING SALMON PATTIES:
- 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.)
- With canned salmon, there will be some skin and bones added. Just remove those. 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.
- Double check the expiration date on your baking powder. You’d be surprised how many recipes flop because folks don’t realize their baking powder expired years ago!
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!)
Originally published: August 2017
Updated & republished: April 2020
RETRO SALMON PATTIES
- 1 (16 oz) can pink salmon
- 1 egg beaten
- 1/3 cup minced onion
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 cups Crisco shortening
- Drain salmon (reserving 2 tbsp of juice). Remove any skin or bones (see notes)
- 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.
CRAVING MORE? GIVE THESE RECIPES A TRY!
RETRO SHRIMP DIP (uses canned shrimp!)
HOMEMADE TATER TOTS WITH DIPPING SAUCE
TUNA MACARONI SALAD
CHICKEN NOODLE CASSEROLE (uses canned chicken!)
CREAM CHEESE SAUSAGE BALLS