Salmon Patties

Mary Lundschen


This is a Crisco recipe I have used for years. It is for sure "family approved" and these are "on hand ingredients". You don't have to stop at the grocery store after work.

★★★★★ 1 vote
2 - 3
10 Min
10 Min


2 can(s)
(7 oz each) salmon - boneless, skinless - drained but save 3 tblsp juice in small bowl.
originally, i used 1 can (15-16 oz) pink salmon and would skin & debone, saving some juice
1 tsp
black pepper- or more - we like alot of pepper flavor in these
1/4 c
dried minced onion
1/2 c
1 1/2 tsp
baking powder
1 1/2 c
crisco - sometimes i use olive oil
can top these with tartar sauce or ketchup


1Drain salmon, reserving 3 tblsp juice in a small bowl and stiring in the baking powder and set aside.
2In a medium bowl break up salmon into fine pieces, add egg, pepper, dried onion. Mix until sticky. Stir in baking powder mixture and flour. Mix until well combined. Form into small patties and fry in hot oil until golden brown.
3Hint: You can mix this up earier in the day and cover and refrigerate. The colder mixture fries really crisp. I usually double this recipe. They go fast and they are also good cold. You could add 2 tblsp prepared horseradish OR about 1/2 tsp dill weed into mixture for different flavors.

About this Recipe

Course/Dish: Fish
Other Tag: Quick & Easy