If you’re looking for a simple, filling, versatile main dish that is healthy and economical, look no further than Salmon Patties. I grew up enjoying these made by my mom and served with tartar sauce or ketchup for dipping. Today, I serve them on a bed of spring mix drizzled with some Dill Dip. What a pretty, tasty meal – in summertime on the deck or paired with comforting mac n cheese in the winter.
Salmon Patties: Not “Ewwww,” but “Mmmmm!”
There was a season in my young adulthood when, the first time I purchased canned salmon, I couldn’t get past the bones and skin in the can. My mom had taught me to just scrape off those excess pieces and discard, although since the bones are soft, some people just mash them into the meat. It kind of turned my stomach. So when I was newly married, salmon patties were something that I enjoyed only when my parents came to visit and I could get Mom to make them for me.
Now, I have found Kirkland salmon that’s in a slightly smaller can that doesn’t have the bones and skin. The can is full of tender, flaky meat that makes delicious salmon patties. Drain off the excess liquid in the can. If you have a cat, give her a few licks of the liquid. He or she will love it.
Salmon patties are similar to meat loaf: add spices, a filler, an egg to bind it together, and you have a yummy alternative to serving the protein another way. Don’t begin to think that this is going to be “like” a grilled salmon steak. Nor is it ruining salmon. It’s a completely different take on salmon, like a burger is different than a T-bone.
Salmon Patties Are Quick and Easy
The mixture comes together easily, and then you form patties with a large scoop or by the spoonful. Shape them with your hands and place in a skillet with a few swirls of hot oil. Patiently wait for them to become golden brown, and then flip them to finish cooking on the other side.
Salmon patties go well with lettuce salad, potatoes of any kind, buttered or cheesy pasta, rice, fresh fruit or a fruit salad like Queen Annie Frozen Fruit Salad. This is also a great recipe to cut in half, using one can of salmon, to meet the needs for cooking for one or two.
- 2 6-oz cans canned salmon
- 1/2 c panko bread crumbs
- 2 eggs
- 1 tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 c milk if needed
- Open the cans of salmon and drain. Place meat into a small mixing bowl.
- Add panko, eggs, and spices. Mix thoroughly.
- Add milk, a little bit at a time, as needed, to make a loose texture: the patties should hold together but have a delicate feel, like they might fall apart if they aren't supported.
- Heat olive oil (or your oil of choice) in a skillet on the stove top and add the patties to hot oil, so that they immediately begins to sizzle when placed onto the pan.
- Allow to cook for about 3 minutes, or until browning on the bottom side. Flip over and continue cooking until toasty brown on both sides.
- Keep warm until ready to serve.