Saturday, October 17, 2009

So Simple Salmon Patties

Wahoo! Congratulations to our own Julie Hyzy for winning the Anthony and Barry Awards for her book, THE STATE OF THE ONION! We're absolutely delighted for you, Julie!

Over the years, my mother and I have tried loads of different recipes for salmon patties. We've used potatoes, rice, onions, garlic, Worcestershire Sauce, lemon juice, bread crumbs, and, well, the list goes on and on. But have you ever noticed that the yummiest crabcakes have the least ingredients in them? Turns out the same is true for salmon patties. I love this recipe because it's crispy on the outside, soft inside, and so delicious. Plus, it's easy to make. No chopping, no crumbs, no fuss -- and ingredients that you probably have in your kitchen right now. It's a quick and easy lunch or dinner.

I use canned salmon to make this. My preference is for pink salmon, but you can use red salmon if you prefer. Pink salmon has a little bit less omega-3 in it (the reason we're all eating salmon) than red salmon, however, as a result, pink salmon has a less fishy taste. If you're making these for kids or fussy I-hate-salmon types, make it with pink salmon.

You'll notice that the recipe doesn't specify how much olive oil to use. That's because it depends on the size of your pan. You do need to use more oil than you would for a simple saute, maybe an 1/8 to 1/4 of an inch, but not as much as you would for deep frying. The key is to heat the oil before adding the patties. A good test is to add a drop of water. If it sizzles, the oil is usually hot enough. I like to look at the oil. It shimmies a little bit around the edges of the pan when it's hot. But don't overheat! I start just below medium heat and turn it to medium low once the patties and oil are sizzling.

So Simple Salmon Patties

1 14 3/4 ounce can salmon

2 slices bread torn into one inch-ish pieces (not toasted)

2 eggs

1/2 teaspoon salt

1/8 teaspoon paprika

olive oil

1. Place all ingredients in a bowl, mix together by hand,
and shape into patties.

2. Heat the oil over medium to medium low heat.

3. Add the patties. Watch to be sure they don't burn. Cook 4-5 minutes on each side.

Serve and enjoy! I like these with mustard, but I have to say a dab of mayonnaise can be very good with them too.


  1. Simple is sometimes better. Love the recipe. When we do the patties, we use a little corn meal and flour instead of the bread. It's one of those things where you don't really measure the amount, you just add until it's the right texture you want. I'll have to give the bread a try. Thanks.

  2. I haven't had these for years! I love so-simple. And getting canned salmon really helps out. Thanks, Krista!

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  3. My mom made salmon patties when I was a kid. I hated it when I would find a bone! These sound easy and inexpensive, not to mention tasty. Thanks for taking the simple approach!

  4. Thank you, Krista - for the recipe and the tips when frying. A MUCH healthier altnernative to a typical burger lunch. I like your mayo idea - maybe even tartar sauce? Seems to me these would make a great base for fish tacos, too!

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  5. Canyonson, I often don't measure, but blogging about recipes has forced me to get out the measuring cups so I can be accurate!

    Elizabeth, it's nice to have the salmon on hand and not have to worry about whether you have the ingredients at home.

    They are scrumptious, Avery! And so easy.

    Janel, I presume your mom told you those little bones are good for you? LOL! You can buy canned salmon without the bones if they gross you out, but they really ARE good for us!

    Cleo, I think Tartar sauce would be excellent with the salmon patties.

  6. Oh, boy--I love salmon patties. Mom's are just like yours, but with crackers instead of bread. One thing I've noticed is that the new, spiffy, skin-and-boneless "wild salmon" that you buy in the little flat cans like tuna fish, well, that stuff doesn't make salmon patties nearly as good as the old pink salmon. Right, the expensive stuff is very fishy. Since these patties are good hot, cold, or indifferent, I've been known to take them in my purse to eat on long plane flights. Beats the heck out of whatever plastic-wrapped passenger-chow dead sandwich the airlines throw at you. Thanks for the reminder, and the recipe.