- ~1 lb. canned salmon (make sure it’s wild Alaskan salmon)
- 1 Tbs. chopped onion
- 1/2 tsp. salt (adjust as needed)
- 1 well-beaten egg
- cayenne pepper to taste
- 1 Tbs. chopped parsley (dried is fine)
- 1/4 cup crushed crackers (homemade if you want to control the ingredients) or bread crumbs (dry oatmeal works too for GF or almond flour for grain-free)
- Remove skin & backbones of salmon.
- Flake fish.
- Add seasonings, crushed crackers/bread crumbs/etc., onion, egg and parsley.
- Mix well.
- Shape into 2″ patties.
- Saute in hot butter, ghee, coconut oil, tallow, lard or (not-so-hot) olive oil in skillet till golden brown on both sides (usually about 2-3 minutes per side).
Added Bonus: Leaving some bones in adds calcium and minerals! Gross, but healthy… (My Mom says that finding a little circle of the back bone within a salmon patty was like finding a treasure when she was young. It was soft and just part of the patty. So why did she remove all of the bones when I was a child?)
Time Saver: It’s easy to get a small amount of onions if you already have them in the freezer (or even used dried).
Cost: $3.00 or less (using Meijer brand pink Alaskan salmon 14.5 oz, reg price)
Super Foods: 2 (3 if you use olive oil) and 1 honorable mention (2 with whole grain bread crumbs)
From a helpful comment on this recipe under the recipes tab: Another way to sneak veggies into salmon patties is to mix in finely chopped carrots and/or red pepper. I chop up the onion, carrot and red pepper (two more super foods!) pretty fine, then heat w/ olive oil just long enough to get the kitchen smelling awesome (I add the red pepper last so it doesn’t lose much flavor). Then let that stuff cool enough to not cook the egg and finish the patties. Yum.