Salmon Patties

Salmon Patties

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Sonja Montgomery


This is actually something I created a true original for me. My family loves these salmon cakes, they eat them hot or cold. I like to pair them with black beans and corn and Jasmine rice.


★★★★★ 1 vote

25 Min
20 Min


  • 2 14.75 oz can(s)
    red or pink salmon, drained
  • 2
    eggs, lightly scrambled
  • 1 medium
    onion, finely chopped
  • 20
    ritz crackers, finely crushed
  • 3 Tbsp
    parsley, finely minced
  • 1/4 tsp
    ground black pepper
  • 1 dash(es)
    ground nutmeg, optional
  • 1 Tbsp
    butter and olive oil (for frying)

How to Make Salmon Patties


  1. Remove bones from canned salmon and shred with fork as much as possible and place in a large mixing bowl
  2. Add raw eggs, onion, crackers, parsley, pepper and nutmeg (if using) and mix well
  3. Form mixture into palm-sized, 1/2 inch thick, round patties (8-9)
  4. Heat olive oil and butter in a large, non-stick (or iron) skillet until butter is melted and slightly sizzling. Gently place patties into hot grease and fry until light brown and slightly crispy, on each side. When done, remove to paper towel and drain grease (fry in 2 batches).
  5. Serve with rice and vegetables (or black beans with corn).

Printable Recipe Card

About Salmon Patties

Course/Dish: Fish
Other Tag: Quick & Easy

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