Canned Salmon Patties Recipe
Salmon patties are a delicious and economical way to feed your family.
Servings: 4 servings
Calories: 137kcal
Ingredients
- 2 14.75 oz. cans pink or red salmon
- 2 eggs
- ½ cup finely minced onion
- ½ cup bread crumbs or crushed saltine cracker crumbs
- salt and pepper to taste
- 3 tablespoons canola or vegetable oil, plus more as needed
Instructions
- Drain 2 14.75 oz. cans pink or red salmon and pick out the round backbones and larger pieces of skin (this is optional, and it's all perfectly fine to eat.)
- Put the salmon in a large bowl and add 2 eggs, 1/2 cup finely minced onion, ½ cup bread crumbs or crushed saltine cracker crumbs, and salt and pepper. Mix together until well blended, then form into patties. I usually get 8 or 9 patties out of 2 cans of salmon.
- Pour 3 tablespoons canola or vegetable oil, plus more as needed into a skillet and heat on medium-high heat. Place the patties in the pan and fry about 3 minutes on each side, until well browned and crisp. Add additional oil as needed.
- Drain on paper towel lined plate for a few minutes before serving.
Notes
Expert Tips for Making the Best Salmon Patties
- Try to pick out the larger round bones and extra skin.
- The bones are soft so if you miss some don't worry. They will blend in with the fish.
- Salmon patties should be about three inches in diameter and not too thick to ensure even cooking.
- Mix and form all patties before heating the oil or beginning the cooking process.
- Have your salad or sides ready so that you can serve the salmon patties immediately.
- Freeze before cooking.
- Spread the salmon patties out on a parchment-paper lined baking sheet.
- Place the baking sheet in the freezer for several hours until the salmon patties are frozen.
- Wrap the salmon patties in plastic wrap and then place inside a large freezer bag.
- When ready to use the frozen salmon patties, remove from freezer and allow to thaw then cook as described above.
