This Salmon Patties recipe is a delicious, quick, budget meal idea for your supper. Top it with some white gravy creamed peas, and you will be loving it.
One of my comfort foods from childhood is this Salmon Patties recipe. And what better time to make these than June, National Fish Month?
I like these fish cakes best when they are fried in a little oil, but my mom also made a Salmon Loaf exactly the same way except that she baked the loaf for about 40-45 minutes at 350F degrees.
Salmon Patties are especially good with White Gravy Creamed Peas, a milk gravy that contains nice, sweet peas. That’s the way my mom always served them. I love it. This is my second favorite way to eat salmon (my first is Bourbon Salmon). As you can see, I like this meal served with a baked potato.
What You Need
You will need a knife, cutting board, sauté pan and measuring cups and spoons. And some good wild caught canned salmon, of course.
Salmon Patties Recipe
Salmon Patties Recipe
Canned salmon patties or loaf (instructions for frying or baking).
- 1 14-ounce can Alaskan Wild Caught Salmon
- 1 large egg
- 1/2 medium onion (about 1/2 cup, chopped) (or 4 green onions, sliced, white and tender green parts only)
- 1/2 cup cracker crumbs (or cornflake crumbs)
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- Mix all of the ingredients until everything is thoroughly mixed.
Split the mixture evenly into four parts. Shape each part into a patty (like a hamburger patty).
- Heat oil in a skillet and fry for about 8-10 minutes per side until they are nice and browned and thoroughly cooked through.
Serve with White Milk Gravy and Peas.
If you would like to bake this as a Salmon Loaf, after you mix all the ingredients, oil a loaf pan and shape the mixture into a loaf instead of patties.
Put the salmon mixture in the loaf pan and schmoosh it down so it evenly fills the pan.
Bake the loaf at 350F degrees for about 45 minutes until hot throughout.
The top and sides should also be nicely browned.
Serve it as you would meatloaf, but top it with white milk gravy and peas.
Note: I pick all the bones out of the canned salmon because I don't like them, but if you want to get more calcium in your diet, leave them in the mix and eat them. The bones are fairly soft and most people do not pick them out, and they simply eat them.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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