Salmon Patties

Ruth Ann Vokac


Growing up on a small Illinois farm in the 50s and 60s, I never had much fish. Once a year we had fried catfish from the Wabash River, and Mom occasionally made salmon patties.

All these years later, I still keep a can of salmon in the cupboard, and I make salmon patties a few times a year. Mom always fried them, but I find baking them is good also.

When you have no leftovers and have forgotten to thaw something for supper, salmon patties are a welcome dinner meat.

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15 Min
30 Min


15 oz.
canned pink or red salmon
small onion, minced
red or orange pepper, minced
2-4 Tbsp
diced roasted red peppers
6 Tbsp
bread crumbs, your preferred variety. i like italian bread crumbs in this recipe.
1/2 tsp
lawry's salt-free 17 seasoning or mrs. dashing seasoning


1Heat oven to 350 degrees. Brush a griddle or skillet with olive oil.
(Use a silicone pastry brush to spread a 1/2 teaspoon oil over a large area to save calories.)
2Drain and discard the liquid from the salmon. Remove the bones if you wish, but doing so isn't necessary. Put the salmon in a medium mixing bowl. Add all the other ingredients and mix well with a fork.
3Using an ice cream scoop, make mounds of the salmon mixture and put on prepared griddle. Flatten as desired--perhaps use the fork to push down gently. (Or leave mounds.)
4Bake 20-25 minutes until the patties are browned.
5Note: The roasted red peppers are a relatively new addition to the recipe and can be omitted. But they add a layer of flavor I really like.
6I usually eat salmon patties with a bite of sweet pickle.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Hashtag: #canned salmon