Salmon Patties, made from wild caught canned salmon, are an easy to make absolute dinner time favorite in our house and are the best I’ve ever tasted.
Salmon Patties are hands down 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 my homemade salmon patties, I had to double up, and that’s what I showed you in the recipe below. I cook with salmon all the time. From fresh Pacific Northwest wild caught fillets cooked on a cedar plank to smoked salmon whipped up into an incredible dip or pasta, our appetite craves the omega 3 filled goodness that salmon brings to the table. Since this particular recipe is a family favorite, I’ve actually been wanting to post my salmon patty recipe 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. In fact, I was scolded quite heavily on Facebook for picking the skin and the bones out. 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!
Some of my favorite side dishes I like to serve with these crispy-on-the-outside flavor-bursting salmon patties:
- Brown Butter Mashed Potatoes
- Asparagus Risotto with Pecorino Romano
- Decadent Slow Cooker Creamed Corn
- Angel Hair Coleslaw
- German Potato Salad
MY OTHER RECIPES
Watch me make them here:
TOOLS USED to make these Salmon Patties:
Citrus Squeezer: These are the best ways to quickly get all of the juice out of a lemon, lime or orange without the seeds!
Spatula: One can never have too many good quality silcone spatulas, and this one is my favorite. It’s a great size, has the perfect firmness, and doesn’t leave a nasty silcone taste on your food.
Fry pan: I’ve been using Staub cookware for years. It gives your food a great crispy outside and distributes the heat evenly.
Nesting bowls: Every good recipe requires a good set of nesting bowls. I just ordered this set and love them! Light weight, great price, sturdy – perfect!
- 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.
sounds great. Can you tell me the calories, fat, protein and how much is consider a serving of this recipe?
Thank you!
I’ve been making salmon patties for 45 years and never once separated out anything. You are taking away the most healthy part of the fish. The bones are fine to eat and skin is good for you too. Don’t understand the reason you would take away the most healthy part of the fish.
I hear you and I totally agree. This is just how I was raised making them. Krissy
I agree Krissy, I was raised that way too! No shame in nobody`s game!! 😀
Ok… this comment is from a 65 year old. I remember me and my older brother standing anxiously in the kitchen watching my mom opening a can of salmon and taking the bones and skin out. But then she would take the bones and divide them and we would eat them like she had given us a handful of m&m’s! Still do that to this day. My only regret after reading everyone’s post is that I didn’t beg for the skin too-or at least have her cook it in. Maybe then I wouldn’t have to swallow these fish oil pills now that are the size of a horse pill and maybe I wouldn’t have had my heart attack last year. We live and we learn. And how many of us still dig the part out of an egg that is suppose to be icky???? Guilty!!!!!
Love your comment, Karen! And I always pull that icky part off the egg. BUT – pasture raised backyard chickens don’t have it… and I now have 23 chickens of my own!
I made them with onions but not green they were somewhat burnt so next time it will be without them.
I think it helps to pre-cook the onions in a little butter first, then they don’t burn.
Great suggestion!
I totally agree! Sometimes I eat some of the bones while mashing my salmon up! It tastes so good to me! Maybe I’m just weird like that!
Try just once, replacing one of the eggs with an egg sized portion of mayo. Have been doing them this way for years and they are very good and moist.
that’s how I make my turkey burgers!
ANOTHER OPTION IS TO PURCHASE SALMON THAT’S BONELESS AND SKINLESS, MORE EXPENSIVE AND LESS VOLUME PER CAN BUT IF YOU DON’T CARE FOR THE YUCKINESS THAT’S YOUR MOVE!
My personal preference is to use the skin and bones as well. Have done so for 35+ years – However, I do regret doing so in front of my youngest daughter – LOL! Salmon patties, fried potatoes and creamed corn was comfort food for me as a child. Yum!
I always squish the bones into meat..
I agree! My mother always used a fork to flake it all together well before adding the other ingredients, and you don’t even notice them at that point. Just think of the good calcium and omega oils you miss out on by removing the bones and skin!
They re losing A LOT of calcium from the bones. I crush them with my fingers to not gross people who don’t get it.
I absolutely agree with Elizabeth! Wouldn’t think of discarding all that healthy stuff!!
I gag at the gritty crunch of the bones and the dark color of the fish skin nauseates me to look at it… however, my Mother always cooked the whole can of salmon and I just picked the bones and as much of the skin that I could.
Yes I would like the same information
Calories, etc are all listed on the can of salmon, the box of panko, egg cartons, & parmesan container. Just add them up. The onion and lime are almost no calories. I do this with many recipes.
I imported the recipe into My Fitness Pal and this is the nutritional info it calculated:
Servings 8.0
Amount Per Serving
calories 278
% Daily Value *
Total Fat 19 g 30 %
Saturated Fat 3 g 14 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 47 mg 16 %
Sodium 418 mg 17 %
Potassium 26 mg 1 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 0 g 1 %
Sugars 0 g
Protein 23 g 45 %
Vitamin A 1 %
Vitamin C 4 %
Calcium 1 %
Iron 2
According to my WW calculator each patty would be 7 Smart Points.😊
I would love to know the calories please. This looks delicious. Thank you for sharing
Hi Amanda, Sorry – I don’t calculate calorie info. Thanks, krissy
So, I love the final result…but I don’t think I could get through picking out the “extras” of the canned salmon! I may have to try regular salmon filets instead.
I’ve always used a small can, making smaller amount. The small cans have never had anything to pick out.
I use the cans of Salmon from Costco….They came out great!! Very similar to my mom’s recipe…
You can buy canned salmon that is already boneless and skinless.
You can buy the salmon already boneless and skinless.
…And I am sure it is ridiculously expensive for that extra processing.
You can buy cans of boneless skinless salmon.
Wow, this looks amazing. Thanks for the warning about the canned salmon, Ive never used it before and forewarned is forearmed!
I just remove the big bones then take a fork and smash all the salmon and smaller bones together til small and you can’t see or taste any bones at all., I love salmon patties! I also put a little sage in mine…Mom’s recipe ☺
WHY do you remove all of the bones and skin!? You’re removing two super-healthy components of canned salmon! The bones are super-soft, and if you mash them with your fork and then mix them in with the meat, they add a huge calcium boost to your meal. By removing the skin, you’re removing most of the omega-3 fatty acids. Mash both into your salmon cakes and let your kids see you do it!
I totally agree, and my bone/skin removal is causing quite the upset. I know I should leave it in… this is just how I ate them growing up and haven’t worked up to leaving them in quite yet. 🙂 Krissy
Don’t feel bad. I also take out all the yucky looking skin and bones! Always have and probably always will!
My Daddy was a cook (nowdays called a chef). He put mashed potatoes in his salmon patties. It lightened them and also the salmon was not as strong. They were delicious.
Linda, I would love to have your Dad’s recipe. Luby’s restaurant here
in Texas used to do this
At home in the UK my mum used to add mashed potatoes to the can of salmon S&P little blt malt vinegar egg shape into patties dust with flour and fry-they were amazing (no onions or the other adds)
Comfort food
I too was raised on taking out the bones n skin… I like my salmon clean b4 cooking as well… I make salmon salad like tuna n I take out bones m skin also to me makes for a better taste!
Can you just eat the salmon the way you choose to eat it?
Skin on or off, like you said “personal preference”.
I like your recipe!! No skin/no bones. I wouldn’t eat them as a child because that stuff looked nasty. I also don’t eat the skin on my salmon filets. Thanks for the recipe
I also pick, would gag me otherwise! If someone else wants to cook them so I don’t know then fine but otherwise hand me the scalpel!
My dad would always take the skin off but leave the bones in and mash the salmon really well with a potato masher. None of us kids were ever the wiser till one time when I was 20-something, I called mom and asked her what all dad put in them. It was rather a shock to find out that I’d been eating salmon bones every friday all those years! Instead of panko, he’d use crushed Ritz crackers.
Hey, Kristy, you do you! I don’t like the bones either. I pick them out. I pick out most of the skin too. Chacun à son goût. Y’all stop judging this woman for how she likes to cook her salmon! If she wants to put chocolate syrup on it, what’s it to you? It’s her recipe: lay off!
Thank you!
I’m with you Krissy, I always picked that nasty stuff out. I’d gladly save it for the person that is so excited about eating it. ICK! I think your recipe sounds delicious and will be trying it soon. Thanks
You should leave the bones and just crush them with your fingers, they are so soft and provide lots of calcium. I do remove all the skin I can, if a little gets left here and there, I don’t sweat it.
Someday I’ll get to that point. 🙂
These were wonderful. I made them for dinner today. Added pepper flakes because I like my food a bit spicy, then put the patties in the freezer for about 20 minutes to firm them up. They cooked up beautifully without falling apart. Mmmmm.
curious. but understand preference me I would use the whole can this for calcium benefits you get from the bone. Salmon patties have been a special treat for me love them.
I don’t understand picking it apart and wasting it… You’ll never know any of that is in the salmon pattie.
I know, I know. I just need to get past that mental hurdle. Someday….
I just open the can, pour out some of the water, put salmon in a bowl all eggs and saltine crackers, crushed, sometimes onion. Mix it up form into patties and fry. Love salmon
That’s the way I did it, later on I took out the round bones cause hubby discovered what I did, salmon parts are healthy
I have to take the skin and bones out as well. It’s how I was taught to make them. I would have a terrible time eating them with the skin and bone. I know it’s a mind thing but I just never left it in the patties.
I’m right there with you! Thanks for the comment. 🙂 Krissy
I take it all out too–and so does my mom at 86 years old. Don’t feel bad, you like what you like. I LOVE salmon patties and looking forward to trying your recipe. We’ve made it for years with my mom’s recipe. I’m gonna give yours a try. We usually buy the salmon in a packet. Then you don’t have to deal with all the gross stuff…..just saying.
No bones No skin when preparing it in my kitchen, will be trying your recipe next time, mine is slightly different.
I support you, Krissy! I always remove the bones. I choked on a fish bone as a child and it scared me to death! Still fear it today. Do the best version of you and keep moving forward. Have a splendid day!
Thank you!!! -Krissy
Don’t apologize!!! If that’s the why you like it. That’s exactly how I was raised and do it too. I could NOT or would NOT eat the bones and skin. It used to about make me sick looking at it when I picked it out. I’ve gotten better about it now. If that’s the way we like it nobody should condemn us!!!!!!!!!!!
thank you. 🙂 -Krissy
No you do not have to get past the skin and bone thing. My Mother cleaned hers my Mother-in-law did not. I liked my Mothers salmon patties. I’m in my 60’s and have never got past the skin and bones.
They look delicious. My husband cleans the salmon like you do. When he makes them they’re thicker and sorta oval shaped and then he deep fries them.They comes out with a golden crust and moist on the inside.I think deep frying them it gives them a different flavor from the pan fried.Both are great but i prefer his deep fried. Thx for your recipe.
Just wondering what your husbands recipe is?
By all means —YES!!! Smush up the bones really well & leave them in with the salmon meat. They are an excellent source of natural calcium, it is why the WIC program includes salmon in the program.
One note — do search really well for the rib bones, especially if you have little kids or someone with chewing/swallowing issues. These bones are skinny & pointy, & would not feel good getting stuck into your gum.
The bones are soft and are not hard enough to get stuck in your gums..l
Similar to my recipe which I have made for over 50 years but I don’t pick out any pieces. I don’t use lime or avocado oil, I usually fry in butter. I do use yellow onion in place of green onions and no lime though a swift of lime or lemon sounds tasty. I use crushed saltines in place of panko and sometimes add a dash of Bay Seafood Seasoning for some spice. I serve for dinner but the next day I love to munch on them cold straight from the frig.
Great suggestions! I love them cold too, but I put them on salad with avocado and sunflower seeds. -Krissy
Hi Krissy Do you think I could use the same ingredients for making crab cakes (patties)
Absolutely! Just use cooked crab and you’re good to go! -Krissy
I’ve always used the pink skinless, boneless salmon in making patties. I haven’t tried using panko (usually use cornmeal) or Parmesan cheese. Sounds yummy! I think I will try this tonight!
Oooh, cornmeal sounds delish and a great way to make them gluten free. Thanks for the suggestion! Krissy
This recipe was delicious! I also pick out the skin and bones. (My mom and grandmother did, too.) It has a strong fishy taste if left in. Thanks for sharing!
I have always used cornmeal also. Only take out the round hard bones that are down the middle.
I also use a bit of the liquid from the can.
They make delicious salmon and biscuit sandwiches. Also very good with eggs for breakfast.
If I make 2 cans can 4 be frozen for another time? Or if I use just one can just use half ingredients?
You bet. Just make sure they are wrapped tightly to avoid freezer burn and then thaw in the frig and allow to come to room temp before cooking. -Krissy
Hey, Krissy, this looks wonderful, and I can’t wait to make it. I’m with you on picking out skin and bones. I don’t like the flavor or salmon skin, for one thing. I also pick the fat off of my pulled pork, just like you do. I also pull that little white thingy out of eggs when I crack them for breakfast. 😉 I love the addition of lime juice to the salmon patties. I know that will make them wonderful! Can’t wait to try them. I’m giving 5 stars for posting a great recipe, and for your kind responses to everyone. 🙂
You are my spirit animal, Summer! We are very alike in our weird food ways. Thanks for the comment! -Krissy
I could not use can salmon… how much salmon should I use from the fish market ? I can not wrap my mind around that can stuff
It’s not bad at all and I actually prefer to use canned vs fresh when I make salmon patties. I don’t think fresh would turn out the same… and I don’t know how much you’d want to use. -Krissy
I understand that all canned salmon is WILD CAUGhT so you don’t have to worry about farmed fish or prsticides, etc. in your fish. I don’t eat much fish because it’s had to find wild caught fish. I won’t eat any farmed fish.
Krissy, love Salmon Patties. Gotta try it with lime juice as I used lemon and also add a.bit of Tabasco Sauce. Regarding the bones, this meat is pressure cooked before canning so the bones are broken down & consumable. Growing up on fresh fish, I’ve always eaten the skin but can understand not eating the bones, even though I do. Great recipe !
Good grief, you guys! Give her a break with the bones already! She already acknowledged that they are healthy and perfectly acceptable to eat. That’s just not how she did it here. Do it however you want. Thanks for a great recipe.
You win for best comment!!! Thanks for the support. 🙂 -Krissy
Amen to that…. Too each his or her own……
I afraid I am with you on the bones and skin…can’t bring myself to eat them! My choice so no need for debate on my reply. Thank you for sharing. I’m going to try your recipe!
Thanks for the comment, Cathy, and I’m glad to see people in agreement with me! -Krissy
Your recipe is almost identical to mine except I live in Louisiana so I add Slap yore Mama seasonings to spice it up Ma Cheri
Thank you for this recipe! My mother made salmon patties and they are my favorite! She also took her recipe and put it in a glass loaf pan and baked it, yum! I so enjoy your site!
Thank you for this recipe! Loved my moms salmon patties and salmon loaf! Very much enjoy your writing and sharing!
I am too very picky about fat or yuck in my meat, but the bones and other stuff are where a lot of the nutrients are. So I just stir well and all of that is pulverized as it is already canned and soft. Plus now you can buy it without all that in it! Either way it tastes wonderful and you have no visible bones or black stuff!
Thanks so much for sharing your delicious 😋 recipe 😋
I made a batch today using salmon, 2 eggs 🍳 1 garlic clove minced, 1/2 cup of bread 🍞 crumbs (freshly made with Oat Bread 🍞) 1 lime 🍋 juiced and brown rice flour to mix and rolled them in it too
Can I use bottled lime juice instead of a fresh lime? And if so how much?
Yes (but I always use fresh). I would say one full tablespoon. Totally depends on taste though.
Wondering if these can be baked?
I’m guessing yes, but I’ve never tried.
My tortoise absolutely loves that gross stuff. Nothing goes to waster at our house.
We’ve given it to the dog and aside from the fish breath, we thought it was a win-win!
My dog and I fight for the salmon bones right out of the can, but I do remove the skin and brown fat. Thanks for your recipe
Love salmon patties!! Hot biscuits & salmon patties with syrup….soooo good!! Looking forward to this recipe using Panko I usually make mine with cornmeal!
I am glad to see someone that puts syrup on salmon patties. I ate that as a child and I still like it.
Love this recipe! After reading everyones comments about the bones & skin I decided to immediately use my potato masher as soon as i took it out of the can then used my fingers to crush the bigger bones when making the patties. Never even knew they were there.
I’ve never thought to put parmesan cheese in them either. I used lemon pepper instead of lime juice, regular bread crumbs instead of panko, & cooked them in coconut oil. Turned out fabulous! Kids loved them as well!!
What is the fat, carb, protein and total calories for these salmon patties?
What is the calorie count per serving?
Oh my goodness….whats the big hype about removing the bones and skin….to each his/her own…why do we fret or point out the small stuff?! Life is way to short….The recipe looks great! will make them very soon…thanks for sharing
I finally got around to making these today for supper. I pan fried them–in two batches–and kept the first batch in the oven to keep them warm. I liked the idea of using the green onion and the lime juice. They made for a good meal, but I thought they were rather bland. I usually use crushed garlic in my salmon patties, but did not do that in this recipe because I was using the green onion. They were just missing something for me. No pepper? No Old Bay Seasoning? No garlic? I do have leftovers, so once they sit in the refrigerator overnight, maybe the flavors will connect and make the patties more flavorful. Any suggestions?
It’s all about personal preference. Add what you think will make them awesome and let me know!
I love these! The first time I made them as an adult was the day after my first ever chiropractor appointment where it was all about the spine. Imagine my surprise to open a can of salmon (I’d never watched my mom take off the gross stuff) to find a spine in the salmon! Any other day I’d have just thought “gross!” but after being so hyper focused about the spine from all the reading material from and time with the chiropractor, I almost passed out! I did not, and continued by taking out the bones and slimey stuff, and cooking up delicious salmon patties with the remaining meat. Don’t worry about keeping the icky stuff in……. do what you need to do!! I have been buying the 8 pack of salmon from costco that has no bones, so that’s been a bit of a relief for me. 🙂 My mom always used crushed up saltines in her salmon patties but I like your idea of parmesan, green onion, and breadcrumbs! Yumm! Must make them this week!
Put those bones in !!! Just moosh them into the salmon—-extra calcium !!! and you don’t know they’re in there when eating it !!!!!
Think these patties would be great.
Anxious to try Salmon patty
Thanks for sharing such a fabulous recipe!
I only had the Costco canned salmon so used that and they turned out beautifully! I served with a sauce (sour cream, dill, horseradish, garlic powder, salt) and they were delicious. These are a company-worthy dish and I’ll definitely be making these again.
Thank you again! 🙂
Could these be naked or broiled rather than fried?
Never tried! Probably, but I personally love the crispiness from the oil.
will you tell me about the green? Was that a salad was it hot or cold?
In the video? I can’t remember exactly, but it was some kind of cold arugula salad I threw together.
The bones in canned salmon are completely soft . Throw them away and miss out on an excellent source of calcium in your diet. Throw out the small bits of skin and loose out on all the good omega oils that are so good for heart health
I don’t like canned Salmon because of the bones. Just turns me off so i make the same thing only i use canned Tuna in brine not oil. Love them made this way. Served with mashed potatoes and veges.
you can now buy salmon in packets not cans so no bones, its great try the packets
We always separated the bones and skin too…..I still do it…just the way my mm did….and yes I know now the bones are healthy for you.
I use Quaker Oats instead of bread crumbs and it is still so delicious. A lot less carbs
I have made these for years and like adding finely chopped celery in the mix and also Old Bay is a nice addition if you like a spicy taste. No
I’m just wondering who’s tried it with breakfast with maple syrup and biscuits
I made these for supper tonight and they were the best salmon patties I ever tasted. Had to cut the recipe in half which wasn’t a problem and I too cleaned the fish up, sorry. It made 4 big patties and I have two left for another meal. I thought the 3 green onions would be too much, but it wasn’t. The flavors had a nice balanced taste. I didn’t have a lime so I used lemon juice and it was fine. This will be my go to recipe. Thanks for sharing.
My family has been eating salmon patties for as long as I can remember. We absolutely love them. We have them with potato salad, honey dew and cantaloupe. Super lite summer meal.
Why does canned salmon work better here than fresh? Canned fish doesn’t sound appetizing to me but perhaps I need to try it???
Have you ever had fresh tuna? Its very different from canned tuna. Both very delicious, just different.
I cook bone and all! It’s what the Salmon would want me to do!
My Mom traumatized me as a kid because she didn’t take out the bones. Warmed up the salmon and crunched all the way to the end. Did not know bones could be removed until your video. I’m the same when it comes to fat on meat. Ruins the experience. Will try your recipe.
Try adding about a cup of cooked rice and six saltine crackers (crumbled) instead of bread crumbs to the mix. Use enough corn meal for them to hold together. A can of salmon feeds more people and taste delicious. My mother and her mother made them this way and probably is from the Great Depression. I have been married 50 years and have always made them by the same recipe. They are best with catsup.
For a gluten-free version, substitute crushed Rice Chex for the bread crumbs.
My mother made there when I was 6 years old. 64 years ago. She trained my how to do make then when I was 10. We would buy it for 59 cents a can and load up. Our family of 4 would each eat about 2-3 topped with lemon juice. Making a salmon burger with a toasted bun was fantastic.
My wife thinks they are gross and sons wont go near them.
My grand kids 7,8,10 love them.
They are still one of my favorite easy dishes. I eat them when my wife is not home.
They was they are done in the demo is exactly how I make them. Grated cheese, green onions and bread crumbs. I add garlic powder to give them a nice pop.
What would be the best way to freeze these? I’m cooking for one, and don’t imagine I’d eat them all at once, or even all before they spoil.. Probably cook then freeze? Eat in 4-6 months?
Yes, or you could shaped into patties, vacuum seal, and then freeze. Even if by myself, i prefer to make the entire batch and then eat leftovers throughout the week.
Looks so delicious.
Have made these using graham cracker crumbs instead of Panco bread crumbs. Also, have used canned tuna in place of salmon. All were good.
I would think graham would be too sweet. If you try, let me know.
Do you know if I use fresh salmon fillets if I have to cook them before mixing it with the other ingredients? Not sure if the canned salmon is already cooked. Thanks!
Canned salmon is already cooked.
I have my own recipe for salmon patties. I’m going to try yours. My reason for commenting is bcz you said ppl freaked out on you for cleaning the filth out off the fish. I agree 100% with you. I don’t eat filth or bones or anything disgusting. Salmon is a very strong oily fish. The skin, bones and fat make it inedible to me and my family. If you are the type of person who eats that part good for you, but those of us who have a sensitive, refined palate and find those things repugnant that’s our choice just like it’s your choice to eat filth imo. So instead of freaking out on someone for showing their way of preparing food, take it for what it is, change it up if you want. I will say my family has never had any food born illness, except from eating some other filthy person’s “cooking”. Being clean with food, handling and cooking it properly stops any kind of issue.
I just made this and it was delicious! Even my daughter liked it! I used Costco brand red salmon and I was disappointed to see it was boneless and skinless. 😉 although I think if it had had bones I’d process everything in the food processor, because I don’t care for the texture of the bones. Red salmon is so much better tasting than pink salmon, and more omega 3’s too. The lime juice really brings it up a notch!
Forgot to add – didn’t have bread crumbs so I used crushed crackers. Worked great!