When I’m not pan-frying salmon with our favorite homemade fish seasoning blend, I’m pulling out this simple, budget-friendly pantry recipe for salmon patties. They come together in 10 minutes and are even delish as cold leftovers!
- ~1 lb. canned salmon (make sure it’s wild Alaskan salmon)
- 1/4 c. chopped onion or 1 Tbs. dried minced onion or 2 tsp. onion powder
- 1/2 tsp.
- 1 well-beaten egg (see notes for egg-free option)
- cayenne pepper to taste
- 1 Tbs. chopped parsley (dried is fine)
- 1/4 c. crushed crackers (homemade crackers if you want to control the ingredients) or bread crumbs (dry oatmeal works too for gluten-free or almond flour for grain-free)
- Remove skin & backbones of salmon (or not, your choice – lots of calcium in the bones actually!!!).
- Pull apart the fish with a fork in a medium bowl.
- 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, or lard in a cast iron 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?)
Egg-free Version: Use a “flax egg” in place of the egg, and it all works fine. Stir 1 Tbs. ground flax with 3 Tbs. warm water, then put in the refrigerator for 10 minutes as you prepare everything else. (Works the same with ground chia seeds!)
Time Saver: It’s easy to get a small amount of onions if you already have them in the freezer (or use dried).
Cost: $3.00 or less (using Meijer brand pink Alaskan salmon 14.5 oz, reg price)
From a helpful comment: 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 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.