Sherry's Salmon Patties

Sherry Blizzard


I make these almost like my mom did when were just little kids. The only difference is that she used canned, store bought salmon and I use salmon that I pressure-can myself using last year's salmon before the cute guy goes to get us some more. I do not like adding onions or other stuff.

These salmon patties are possibly the most perfect food because they are just as good the next day cold as they are right on the spot: Hot out of the pan.

Please note the idea for gastric bypass patients at the add the cracker step. This adds a whole new dimension, especially if you use the seasoned ones.

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★★★★★ 3 votes
5 Min
10 Min
Pan Fry


1 pt
canned salmon, drained
eggs, beaten lightly with a fork
1/2 c
cracker crumbs
salt and pepper
oil for pan frying


Step 1 Direction Photo

1Drain salmon. Smash up with a fork into small, small pieces.

Step 2 Direction Photo

2Add eggs, salt and pepper.

Step 3 Direction Photo

3Add cracker crumbs. Mix until you can form into patties. (Note: As a gastric bypass patient I substituted ground pork rinds as a substitute for crackers and made them into quarter-sized patties. Perfect size for a newbie..I now do the full cracker thing.)

Step 4 Direction Photo

4Pan fry the patties, turning when crispy on each side (maybe 5 minutes each side).

Step 5 Direction Photo

5These are just as yummy cold as they are hot. You decide how and when you want to eat them.

About this Recipe

Main Ingredient: Fish
Regional Style: American
Dietary Needs: Diabetic, Dairy Free, Kosher
Other Tags: Quick & Easy, For Kids, Healthy