Sherry's Salmon Patties

Sherry Blizzard


I make these almost like my mom did when were just little kids. The only difference is that she used canned, store bought salmon and I use salmon that I pressure-can myself using last year's salmon before the cute guy goes to get us some more. I do not like adding onions or other stuff.

These salmon patties are possibly the most perfect food because they are just as good the next day cold as they are right on the spot: Hot out of the pan.

Please note the idea for gastric bypass patients at the add the cracker step. This adds a whole new dimension, especially if you use the seasoned ones.

★★★★★ 3 votes
5 Min
10 Min
Pan Fry


1 pt
canned salmon, drained
eggs, beaten lightly with a fork
1/2 c
cracker crumbs
salt and pepper
oil for pan frying

How to Make Sherry's Salmon Patties


  • 1Drain salmon. Smash up with a fork into small, small pieces.
  • 2Add eggs, salt and pepper.
  • 3Add cracker crumbs. Mix until you can form into patties. (Note: As a gastric bypass patient I substituted ground pork rinds as a substitute for crackers and made them into quarter-sized patties. Perfect size for a newbie..I now do the full cracker thing.)
  • 4Pan fry the patties, turning when crispy on each side (maybe 5 minutes each side).
  • 5These are just as yummy cold as they are hot. You decide how and when you want to eat them.

Printable Recipe Card

About Sherry's Salmon Patties

Main Ingredient: Fish
Regional Style: American
Dietary Needs: Diabetic, Dairy Free, Kosher
Other Tags: Quick & Easy, For Kids, Healthy