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.


☆☆☆☆☆ 0 votes

15 Min
30 Min


  • 15 oz.
    canned pink or red salmon
  • 1/2
    small onion, minced
  • 1/4
    red or orange pepper, minced
  • 2-4 Tbsp
    diced roasted red peppers
  • 1
  • 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

How to Make Salmon Patties


  1. Heat 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.)
  2. Drain 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.
  3. Using 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.)
  4. Bake 20-25 minutes until the patties are browned.
  5. Note: 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.
  6. I usually eat salmon patties with a bite of sweet pickle.

Printable Recipe Card

About Salmon Patties

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

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