Classic Salmon Patties
These Classic Salmon Patties are kid-approved and an easy weeknight entree for busy families who need to get dinner on the table quickly.
- 14.75 oz. salmon, canned
- 2 eggs beaten
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup cracker crumbs, fine
- 6 Tablespoons olive oil or butter
Drain salmon and remove bones and skin.
Flake salmon with fork.
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 over medium heat.
Brown patties on first side.
Flip, and brown on the second side.
Serve on a bun or eat with a fork (with ketchup).
These would pair great with creamed peas
- You can use whatever type of cracker you have on hand. They act as a binder to help form the salmon patties.
- You can use a combination of olive oil and butter.
- This recipe makes six good-sized salmon patties.
- If the old fashioned salmon patties mixture feels too wet, add a bit more cracker crumbs. If it feels too dry, add a tad more milk or salmon juice (that was drained off).
- Barbara substituted the shortening in the original recipe with olive oil or butter, and 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.
- Try our low carb version: Low-Carb Salmon Patties recipe.
- Canned salmon is a great pantry staple.
Calories: 272kcal | Carbohydrates: 4g | Protein: 19g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 113mg | Sodium: 432mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Calcium: 225mg | Iron: 1mg