These Salmon Patties made from wild caught canned red salmon are an absolute dinner time favorite in our house and are the best I’ve ever tasted.
Hands down – salmon patties are my family’s favorite dinner. When I ask the kids what they want for dinner on their birthday, they say salmon patties. I used to make half as much when the kids were little, but once they discovered how much they loved these, I had to double up, and that’s what I showed you in the recipe below. Since this is a family favorite, I’ve actually been wanting to post these since I started my blog last year, but every time I’ve made them since, I honestly didn’t want to bother taking photos. We just wanted to dig in. If you’ve seen any of my posts before, you’ll know that there’s no way I’d ever share a recipe with you without including a visual.
Okay, prepare yourself. The photo below is nasty. I typically don’t like to share gross pictures when I’m trying to entice you to make something wonderful, but if you’ve never used canned salmon, I feel it is my duty to educate you first. Its gross. Its basically a chunk of the whole animal (minus the organs) that has been shoved into an aluminum can. Now, I believe you can eat everything. The bones are really soft because they’ve been soaking in liquid. I could never stand to watch my mom make salmon patties because she would haphazardly separate the good stuff from the bad stuff, and a lot of the bad stuff ended up getting into the mix. Not me. I pick through that salmon like I’m a surgeon and its my patient. I do the same thing when I’m picking fat off of pulled pork. Its one of the many weird food things I do. A lot. Anyway, here’s me preparing you for the yuckiness you will encounter once you crack open that can.
But, have no fear. Once you have all your good meat separated, you add it with a bunch of delicious things and fry them up. The outside is oh-so-perfectly crispy and the inside is moist and delicious. We usually serve these up with a starch like rice or potatoes and a green like a salad or wilted spinach. I also love eating these salmon patties cold when they’re mixed into a salad with some delicious avocado. Sooo good!
Watch me make them here:
- 2 (14.75 ounce) cans wild red salmon (or you can use pink salmon like I did in the video)
- 2 eggs
- 6 green onions, minced
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan
- 1 lime, juiced
- 4 tablespoons avocado oil (or sub with olive oil)
- Drain salmon and pick out all of the good meat you want to use. I'm sure all of it can be used, but I like to discard any bone and skin because I think its gross. Personal preference.
- In a medium sized bowl, combine salmon meat, eggs, green onions, panko bread crumbs, parmesan, and lime juice. Use hands to combine and then form into 8 patties that are no more than one inch thick.
- Heat large skillet over medium high heat. Add oil. When oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties. Be sure to leave enough room to have a good inch in between each patty, so you may need to cook them in two batches. Cook until golden brown, about 5-10 minutes, then flip and cook until golden brown on other side.
- Serve warm. They also taste excellent cold on top of salad.