Recipe: Salmon Patties

The first time I ever had a salmon patty was about 10 years ago in a Cajun inspired restaurant in the Richmond Virginia. My husband and I were seated at a little table near the window in the very dimly lit and ambiance filled dining room. I was sort of perplexed when Yankee Bill chose Salmon Patties with a Cajun Remoulade. I guess I just equated salmon patties somehow with the unappealing tuna wiggle they used to serve us in grade school. It’s funny how those sorts of things stick with you. Canned fish=gross was embedded deeply in my psyche

Well, I am willing to admit when I am wrong. And I was wrong. The salmon patties were delicious! Of course the fact that they are fried didn’t hurt.Even a non fish lover will like these-to me they taste more like a stuffing patty than a fish patty. Even my mom-who INSISTED that she hates salmon-but when strong armed into trying these admitted that they were very good.

Canned salmon is more expensive than tuna fish, but very inexpensive when compared to most main dish proteins. My favorite way to serve these patties is reminiscent of the first time I tried them. I make a hollandaise sauce (from one of those little packages) and then add either Old Bay Seasoning or some of the Chef Paul Prudhomme Cajun Fish Seasoning.

Salmon Patties

16oz of Canned Salmon
1 Egg
1/2 small onion, minced
1/2 C flour
1 1/2 tsp Baking Powder

Drain Salmon. Reserve 2TBS of liquid.
Mix egg, onion, Salmon & flour.
Just before cooking, combine reserved salmon liquid and baking powder. Mix into Salmon mixture.
Form into patties and fry about 5 min each~or until golden brown.

Use any type of canned meat. I frequently substitute less expensive tuna.
Use bread or cracker crumbs in place of flour.
Add spices of your choice. “Old Bay” style seasoning is a personal favorite.
Serve with tartar sauce, cocktail sauce or hollandaise sauce.

Photo by Jypsygen

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    • Jenn @ Frugal Upstate says

      I hope you enjoy them as much as we did. Honestly, my mom admitted that they taste more like stuffing than fish. . .

  1. says

    Not only is canned salmon less expensive than other main dish proteins, it is also generally wild-caught from Alaska.

    And if you check the link below about all different types of salmon, you will see that red and pink salmon that is wildly caught in Alaska (and which is widely used in canned salmon) is one of the better sea food choices you can make.

    On the subject, you can read my further thoughts on why to avoid farmed salmon here:

    Kudos for highlighting a delicious recipe that calls for canned salmon. I can’t wait to give it a try.

  2. Candirn says

    Well I have to say you have not tried the very best sauce I have ever eaten on a salmon patty. . . I love them with cane syrup and hot sauce. It has to be real cane syrup (which is not nearly as cloyingly sweet as regular syrup) and the hot sauce of your choice. I admit I am partial to texas pete. Just add a couple of drops (or a whole lot more depending, lol) and some syrup. Yum!!!

  3. Jenn @ Frugal Upstate says

    Candirn-You know, I am not a fan of sweet in my main course. . .I’ve never liked thing like sweet & sour pork or anything cooked with fruit (ham w/pineapple is the only exception) so that really doesn’t appeal to me. But I bet it would be awesome for someone that does enjoy those sort of flavor combinations!

  4. Trond says

    Hi Jenn,

    I still make salmon loaf once in a blue moon. Same as meat loaf except you use a can of salmon instead of a pound of beef. Couple minor extras — 1/4 cup of milk and some melted butter, and I add a touch of curry, but 1 egg and 2-3 slices of bread crumbs and you are good to go. 375 degrees for 50-60 minutes!

    I’ll have to try your recipe too — I think I would actually like the fried patties better.


    • admin says

      Fried is always better! Your salmon loaf sounds good too. . .

      I always think of you as more of a pizza and icecream guy :)

  5. alice says

    I found this recipe on your site recently and tried them. They will definitely become a staple recipe for us. Inexpensive (especially when I can find the canned salmon on sale), quick to make, and yummy. And last time I made them, I had a couple extras that I threw in the freezer. I popped them in the nuker for a minute or two to thaw & heat them up and they were a fabulous quick and yummy lunch. I had some leftover Tzaziki that I threw on them for a sauce. Yum.

  6. Anne Comfort says

    This is a favorite recipe of mine and the kids! We love to serve it with fresh lemon wedges to squeeze on top.

    It is funny you mentioned above that your mom admitted they taste like stuffing…a friend of mine uses left over stuffing instead of flour in the recipe because it masks the tuna flavor her kids don’t like!

    I am glad you added this tuna post. Now I am off to check out your gardening posts!……


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