Crispy Salmon Patties

English PDF: 
Serving Size: 
1 patty
Cost Per Serving: 
  • 1 (14.75-ounce) can salmon, drained
  • 1 egg
  • 1 slice whole wheat bread, shredded, or 5 crushed saltine crackers
  • 3 green onions, including the green stems, or 1/3 cup white onion, chopped fine (about 1/3 medium onion)
  • 1 medium garlic clove, minced, or 1/8 teaspoon garlic powder
  • Dash black pepper
  • 1/2 teaspoon seasoning (paprika, chili powder, or dill weed)
  • 2 teaspoons vegetable oil or olive oil
  1. Mash any cooked bones and skin in the salmon.  Break into chunks with fork.
  2. Break egg into a large bowl. Whisk with fork. Add salmon, bread or crackers, onion, garlic, pepper, and additional seasoning. Mix gently.
  3. Form into 6 patties about 1/2 inch thick.
  4. Heat oil over medium heat in a large skillet. Place patties in hot oil skillet. Leave skillet uncovered. Cook 3 minutes. Turn over patties with a spatula. Cook the other side 3-4 minutes to a temperature of 145° F.
  5. Serve immediately. Makes a good sandwich with whole wheat bread, tomato, lettuce, and onions.


  • One 1/2 cup serving of canned salmon with bones has about the same amount of calcium as a glass of milk.
  • Move the patties as little as possible so they don’t break apart.
  • Patties can be frozen for 2-3 months before or after cooking.
  • Refrigerate leftover patties up to four days. Patties will not be as crisp.
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