Salmon Patties

4.75 from 4 votes

Prep Time5

Cook Time10

Refrigerate patties before frying30

Total Time45

Course: Main Dish

Keyword: burgers, canned salmon, salmon

Servings:

Calories: 113kcal

Drain juice from the salmon and add to a medium bowl. Add 6 crushed saltines, 2 tbsps mayonnaise, 1 tbsp hot sauce, and stir briefly. Add egg, 2 tbsps celery, 2 tbsps scallion, 2 tbsps green pepper, 1 tbsp Parmesan and a pinch of salt. Mix lightly until incorporated, leaving some larger chunks of salmon.
Form mixture into 4 loose patties. Place patties on a plate, cover and refrigerate for 30 minutes, up to 2 hours. See note #2
Make the sauce(s) while you refrigerate the salmon patties.
Heat 1 tbsp oil and 1 tbsp butter over medium heat until butter has melted. Gently add the patties and cook until just golden, about 3-4 minutes. Flip and cook another 3 minutes or so, adjusting heat if necessary.
Serve immediately with desired sauces. Leftovers can be refrigerated for two days, in plastic or airtight container. Great crumbled in scrambled eggs or over any tossed salad.

Mix all ingredients in a small bowl, tasting for flavor. If you like a spicy sauce, add some hot sauce or serve along side the pink sauce.

I use Trader Joe's 7.5 oz. Sockeye Salmon. Most small sized canned salmon is 5 or 6 oz. and works fine but to get 4 patties, you'll want to add more veggies than is called for in the recipe, just an extra tablespoon of celery and green pepper works great. You can also add an individual serving pouch to make up the amount of salmon necessary. If you're doubling the recipe (I frequently do) with a 14.5 oz can, no adjustments are needed to increase the amount of salmon.
If you skip refrigerating the patties, they won't hold together very well when you fry them. It's still possible to cook them without refrigerating, but be careful when flipping and understand you a patty or two may become more of a mash, than a patty.
Feel free to experiment with vegetables you have on hand in place of the celery, scallions, or green pepper. I've added chopped fresh spinach and red bell pepper with success. If you want a little kick, add a minced jalapeno.