Recipes For Salmon Patties

Southern Salmon Patties are an inexpensive meal and an easy recipe to make, so would you believe the recipe costs less than five dollars? Plus, it is quick to get on the table.

My mom loved salmon patties (also known as a salmon cake recipe) and as a matter of fact, I remember her cooking them quite a bit as a kid. She’d whip them up lickety-split and have them on the table ready to go in no time.

My husband requested Southern Salmon Patties the other night and I got a can of pink salmon from Aldi’s grocery store and got to work.

You can find canned salmon at just about any grocery store and it was very inexpensive at Aldi’s.

With the exception of the canned salmon, I had all of the ingredients here at the house, which helped make it a very inexpensive main dish.

Furthermore, I didn’t want to spend too much time in the kitchen, so I made this recipe as easy as possible.

Salmon Patties Recipe

Salmon Patties, made from wild caught canned salmon, are an easy to make dinner recipe favorite in our house and are the best I’ve ever tasted.

Prep: 10min

Total: 30min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 212 kcal, Carbohydrate 5 g, Protein 19 g, Fat 13 g, Saturated Fat 3 g, Cholesterol 99 mg, Sodium 397 mg, Fiber 1 g, Sugar 1 g, Trans Fat 0.02 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 24 ounces canned salmon (3-8oz cans with no skin/bones or 2-14.75 cans with skin/bones, drained, red or pink salmon)
• 2 eggs
• 6 green onions (minced)
• 1/2 cup panko bread crumbs
• 1/2 cup grated parmesan
• 1 lime (juiced)
• 4 tablespoons avocado oil (can use olive oil, increase oil if you like them extra crispy)

Instruction:

1. Drain salmon. If using canned salmon that contains bones and skin, you can either remove them or crush the bones and mix everything together.
2. In a large bowl, combine the salmon, eggs, green onions, panko bread crumbs, parmesan, and lime juice. Use your hands to combine the mixture. Form them into 8 patties that are no more than one inch thick. If making salmon burgers, you can make the patties larger to fit the bun.
3. Heat a large skillet over medium-high heat. Add the oil. When the oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties. Be sure to leave enough room to allow space in between each patty. If your pan isn’t large enough, you may need to cook them in two batches. Cook until golden brown, about 5-10 minutes, then flip and cook until golden brown on the other side.
4. Serve warm. They also taste excellent cold on top of salad.

Salmon Patties

Southern Salmon Patties are an inexpensive meal and an easy recipe to make. The canned recipe costs less than five dollars and is quick to get on the table. This Deep South dish is made with breadcrumbs and fries up fast.

Prep: 10min

Total: 20min

Serving Size: 1 patty

Nutrition Facts: calories 138 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 5 grams fat, Fiber 0.6 grams fiber, Protein 14 grams protein, Saturated Fat 1.3 grams saturated fat, servingSize 1 patty, Sodium 552 milligrams sodium, Sugar 1 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 0 grams unsaturated fat

Ingredients:

• 1 – 14.75 oz. can pink salmon
• 1/2 onion (chopped)
• 2 eggs
• 3/4 cup breadcrumbs
• 1 tsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. ground pepper

Instruction:

1. Drain the juice off the can of salmon. (Save in case the juice is needed later)
2. Check for bones.
3. Add the chopped onions, eggs, breadcrumbs, lemon juice, and salt and pepper.
4. Mix together and shape into patties.
5. Fry in vegetable oil for approximately five minutes on each side, or until each side is browned.
6. Place on a paper towel to soak up the grease.

Salmon Patties

The BEST canned salmon patties recipe! Old-fashioned Southern flavor, lightened-up, and ready in 30 minutes. A healthy, budget-friendly meal.

Prep: 20min

Total: 30min

Yield: 6

Serving Size: 1 patty (without yogurt topping)

Nutrition Facts: servingSize 1 patty (without yogurt topping), calories 89 kcal, Carbohydrate 8 g, Protein 3 g, Fat 5 g, Saturated Fat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 1 g, Trans Fat 1 g, unSaturated Fat 4 g

Ingredients:

• 1 large egg
• 1 (15-ounce) can salmon (drained (wild-caught if possible))
• 1/2 cup Italian seasoned dry whole wheat bread crumbs
• 1/4 cup nonfat plain Greek yogurt (or sour cream)
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons finely chopped fresh parsley (plus additional for serving)
• 1–2 tablespoons extra-virgin olive oil (for cooking the patties)
• Greek yogurt
• Lemon wedges

Instruction:

1. In the bottom of a large mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne.
2. With a fork, lightly mix to combine, breaking apart the salmon further. Gently stir in the parsley.
3. Scoop the mixture by 1/3 cupfuls and shape into 6 patties that are about a 1/2 inch thick. Arrange on a plate.
4. In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium. Swirl to coat.
5. Brown the patties on both sides, until the outsides are very deep golden brown and the patties are cooked through, about 5 to 6 minutes total. When flipping the patties, be very gentle and use a long, flexible spatula, such as a fish spatula. Serve topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley. Enjoy!

Salmon Patties – Old Fashioned, Southern Recipe!

FAQ

How do you keep salmon patties from falling apart?

What can I use instead of breadcrumbs in salmon patties?

What goes good on salmon patties?

• Remoulade sauce: Try French-style remoulade sauce with mayo, capers, and fresh herbs.
• Tomato.
• Red onion.
• Lettuce.

What is the best thing to put on a salmon burger?

1. Thin slices of red or sweet onion.
2. Thin slices of cucumber.
3. Thin slices of fennel.
4. Arugula.
5. Bibb lettuce.
6. Capers.
7. Pickles.
8. Avocado.