Salmon Patties

Barbara Miller


Loved making these for Fred Greene and his cousin Jesse Ray (Tudd) when they lived with us. SPC Fred Greene was murdered at Fort Hood on November 5, 2009 (my 50th birthday.) I loved him like a son and he was a brother to Ed. Part of my heart died that day with him.

pinch tips: How to Freeze Fish, Meat & Poultry



4 to 6, can be doubled


1 Hr


30 Min




1 can(s)
pink salmon, with bones, skin and juices
sleeve of ritz crackers, i use vegetable flavor. crush carefully in the sleeve with your hands starting at the ends
1 large
egg, beaten
1 Tbsp
parsley flakes

Directions Step-By-Step

preheat oven to 400 degrees. pour the salmon with bones, skin and juices into a medium bowl. add in the crushed cracker, the egg and the parsley flakes. stir breaking up the fish but don't turn it to mush. you want to see some small pieces of fish.
set this in the fridge for at least 30 minutes so the cracker can absorb liquids.
form onto patties. I use an ice cream scoop to measure then flatten to about 1/2". These can also be made bun size for sandwiches or smaller for sliders. place on a baking sheet, no need to grease or spray.
Bake at 400 degrees for about 15 minutes then turn with a spatula. bake another 10 to 15 minutes till the outside is crispy. the inside will be soft but cooked.
I like to serve mine with my stove-top mac and cheese and my island sweet potatoes. oh well looks like I need to post those as well. look for them soon ;)

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy