These Classic Salmon Patties are kid-approved and an easy weeknight entree for busy families who need to get dinner on the table quickly.
Salmon Patties were a staple in our household when we were kids – especially during Lent – and Barbara still serves them to her family on a regular basis. And I have been known to invite myself to dinner when our mom fixes them.
They are definitely one of those meals that bring back some good memories for me. I remember our mom working to make sure all of the bones were removed from the salmon before mixing eggs, seasonings and cracker crumbs into the salmon with her hands.
Barbara’s daughters fully approve these Classic Salmon Patties adapted from a recipe in the Pot O’Gold Cookbook published by the St. Patrick Altar Society in Imogene, Iowa.
Here are a couple of notes from Barbara on this recipe.
Use whatever type of cracker you have on hand, they are used to help bind the salmon to form the patties.
This recipe makes six good-sized salmon patties.
Barbara substituted the shortening in the original recipe with olive oil or butter. She uses a combination of both to fry her salmon patties.
Serve them on a bun with lettuce and tomato or as is with a side of ketchup. Barbara’s daughters prefer the latter.
These would pair great with this Simple Mango Farro Salad.
We also have a Low-Carb Salmon Patties recipe!
Classic Salmon Patties
- 14.75 oz. can salmon
- 2 eggs beaten
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup fine cracker crumbs
- 6 Tablespoons olive oil or butter
Drain salmon and remove bones and skin.
Mix eggs and milk, and then add salmon.
Add salt, pepper and cracker crumbs.
Form into large patties.
Melt olive oil or butter in skillet.
Brown patties on both sides.
You can use a combination of olive oil and butter.