Salmon Patties I

Salmon Patties I


"These salmon patties are delicious for lunch or dinner."


25 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 523 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
  2. Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
  3. In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
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  1. 398 Ratings


I made some changes to this recipe because I didn't have an onion. I added a teaspoon of dijon mustard, a teaspoon of lemon juice, half a teaspoon of black pepper, two tablespoons of sour cream...

These hit the spot! I've been craving salmon patties so I guess I must need the omega 3's. I looked in some old cookbooks and salmon cans used to be 16 ounces then, 15 something, and now they'...

This recipe is so easy and quick to make. My nine year old daughter even likes this. She did like it better when I made it with cracker crumbs rather than bread crumbs. If you're not a fish p...

Very good and easy. I added about 1 tsp of Old Bay and some fresh grated garlic. Made a dipping sauce of 1 cup sour cream, about 1 T of lemon juice and 1 tsp dill weed. (Adjust measurements t...

I honestly have not made this particular recipe, but with one exception, it has all the same ingredients as my mom's salmon patties and we all just love them. The one exception is that we use...

so simple yet so good!!! a great basic recipe...i added 1 tbs lemon juice, a sprinkling of pepper, prarika and served it with thai sweet chilli sauce and wasabi mayonaise!! Yum!!

I went the Pam route on this recipe in a non-stick pan and had absolutely no trouble with it. The patties browned and did not stick. I adjusted the recipe for health's sake using eggbeaters, and...

Try using very fine bread crumbs called Panko. It is in the Asian aisle. I don't know what makes this brown so evenly but it does if you do not heat the oil too hot. Use Canola oil heated slo...

This is a really great simple recipe. Was able to make it quickly on a weeknight and enjoy a homecooked meal like grandma used to make (only grandma used to use matzoh meal instead of bread cru...