Salmon Patties

Salmon Patties

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Penny Binker


Some might call these salmon burgers. I just fix them pretty much the way my mother made them when I was growing up. Salmon croquettes was the name I was accustomed to hearing them called. When I use whole wheat bread crumbs I made, generally I end up using just about all if not most of the salmon juice from the can to assure they turn out moist enough inside and not dry. Whether white bread or whole wheat I just use 2 slices of bread. Then its ketchup to dip as I eat them. But feel sure someone would like to treat these as burgers, shaping them burger size before frying.


★★★★★ 1 vote

makes 6 to 9 according to how I size them
10 Min


  • 1
    15 oz or close to it can salmon, drain and set aside juices
  • 1
    egg, beaten
  • 2 slice
    bread, grated or just use food processor for fine crumbs, white or whole wheat
  • ·
    self-rising flour for dredging patties in
  • ·
    vegetable oil or shortening for frying

How to Make Salmon Patties


  1. Mix together the Salmon, Egg, & Bread crumbs, and if too dry add some of the reserved liquid. Shape into patties. I like to park them on a baking sheet lined with wax paper and sit in the refrigerator for at least 30 minutes to have them less likely to tear up once they are being fried.
  2. Some people find the bones in the salmon just not to their liking. I have always heard the bones are good for you and have found if you just mash the ingredients well, the bones will crunch up so much you won't notice they are there. Maybe one day, I will attempt to treat these like a burger.
  3. When ready to fry, dredge into the flour, and fry in the hot oil or shortening. Takes about 8 minutes. I like to use 2 forks to help turn these over to brown on the other side.

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About Salmon Patties

Course/Dish: Fish
Other Tag: Quick & Easy

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