Salmon Patties, made from wild caught canned salmon, are an easy to make dinner time favorite in our house and are the best salmon cake recipe ever!
SALMON PATTY RECIPE
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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 of this salmon patty recipe 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.
Do you need to remove the bones and skin from canned salmon?
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.
Canned salmon looks gross. It’s basically a chunk of the whole animal (minus the organs) that has been shoved into an aluminum can.
Now, you can (and probably should) eat everything that comes out of the can. I don’t. In fact, I was scolded quite heavily on Facebook and in the comments below for picking the skin and the bones out. The bones are really soft because they’ve been soaking in liquid under pressure. The lightest squeeze in between your fingers crushes them. The bones, the skin, and the darker grey meat are full of nutrients.
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 canned salmon like I’m a surgeon and it is my patient. I do the same thing when I’m picking fat off of pulled pork. It’s 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. You will see spine, skin, fat, etc. Whether you eat all of that is completely personal preference.
How to make salmon patties:
- To pick or not to pick? That is the question. I would say at least half of my readers prefer to pick out the skin and bones like I do, but that’s a total preference thing. Either way, this recipe starts with canned salmon.
- My salmon patty recipe mixes the canned salmon with egg (it binds all of the ingredients together), along with bread crumbs, green onions, parmesan, and lime juice. The best thing about salmon patties (or salmon cakes or salmon croquettes, depending on what you want to call them) is that you can add in whatever you like and they may just turn out perfect every time.
- Form the salmon patties by hand and place them in screaming hot oil in a frying pan. The screaming hot part is necessary to get that nice crispy outside.
Salmon patty recipe variations:
- Instead of using panko bread crumbs, try making salmon patties with cornmeal. I’ve done this before (but used a mixture of cornmeal and breadcrumbs) and it gave my salmon cakes a great texture. You can also make salmon patties with crackers. I know you have crackers in your pantry!
- Ever try salmon patties with mayo? I add mayo to my turkey burgers and it makes them so moist with tons of added flavor. I bet it would do the same in this salmon patties recipe.
- I get asked all the time if these can be fresh salmon patties. People insist on wanting to use fresh salmon. My answer is yes – you can make these with fresh salmon if you want to cook the fresh salmon first, but because this salmon patties recipe is based on what my mom made growing up, I will always recommend making salmon patties using canned salmon.
- How about a salmon patty sauce? I think a basil garlic aioli would be amazing with these salmon cakes!
What to serve with salmon cakes:
The outside of my salmon patties is oh-so-perfectly crispy. The inside is moist and delicious.
We usually serve these up with a starch like rice or potatoes as well as a green vegetable such as a salad or wilted spinach. I also love eating these salmon patties cold when they’re mixed into a green salad with some delicious avocado. Sooooo good! That’s why I always double or even triple the recipe.
Kitchen 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!
Watch me make my super tasty Salmon Patties in the recipe video below!
Salmon Patties Recipe
RECIPE VIDEO
Ingredients
- 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
Instructions
- 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.
Nutrition
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!! 😀
I am with you Krissy. ,
Black skin and bones just look and taste gross.
I remove it all or if I am lucky Iwill find some tinned salmon already prepared that way!
Costco carries an excellent canned skinless, boneless salmon that I have been using ever since I started making salmon patties.
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!
Karen, I think it must have been something to do with the generations. I’m 88 and my mom always saved the bones out of the can for me and I still love them!. I take the bones and the skin out and eat them separately. The “icky” part of the egg we always called the “gooeys” and took them out too. Still do unless I don’t want to break the yolk. Whatever juice is not used I give to my daughters dog and she mixes some in the dog food!
When I separate the skin and bones I always give it to my dog as a treat. All the dogs I have ever owned love this treat, it’s cooked and the bones are soft and edible.
Fried or baked fish skin is my favorite part.
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!
I am not sure if you will be able to see this post or not BUT I am allergic to eggs. This recipe looks so delicious and I love salmon. So do you think it would work if I left out both of the eggs and put enough mayo in to match the eggs I took out?
Hi Tonga, Do you use a vegan mayo? Because regular mayo is made with eggs. I’ve actually subsituted egg with flax meal and water before and it worked great as a binder!
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!
I’m so glad you gave the heads up about bones and skin. Otherwise, I would have stopped after I opened the can. Thank you.
I’m with you. Mother left some bone but NO skin for us. Lol
Don’t put your onions in the Salmon patties, instead try this, fix beans and cornbread, cut onions into slices, eat all that together, much better meal. I just take a bit off my onion when I get a bite of beans and cornbread.
You ain’t, by any chance, from Lower Alabama, are you, Wade Hawk?
Hey! I’m from L.A! Dothan to be exact! You?
Me too mom said get all the bones out!
Just had these for supper. they were great. My husband did one change after he shaped the patties nor rolled them in corn meal. Oh my goodness! The crunch was great. But the inside tasted better than any salmon patty I have had. Thanks for this great recipe!
I love salmon patties and my recipe is like yours only I use all the salmon with the bone and skin, however I add ground dill weed and seafood seasoning then I mix well with my blender to break the bone which is the source of calcium. They come out delicious. Thanks for sharing your recipe.
I made these I want to thank you oh my goodness I couldn’t sleep salmon was yelling make me I wanted to do something different and Googled found you amazing I loved it I had to eat three it is 4:29 a.m. I’m fixing to go back to bed just want to thank you I’m going to dream I hope so yummy thank you thank you thank you and I do not like the skin or the bones in mine love it just the way you told it and I never made it this way yummy
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!
Thank God someone besides me has the side dishes of creamed corn and fried potatoes to go with the salmon patties. So,So Good!!!!!
I agree! Nothing better.
I always squish the bones into meat..
Yes, me too, my mother always did. Love, love, love crunching on the bones in the patties, but, my kids and boyfriend think it’s weird and disgusting ! LOL
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!
My Mom did the same thing, sharon. Mash them al in including skin & all. The only thing she owuld do is drain any liquid out before sashing all together, then add the ingredients. She would also put a pinch of dill weed & chopped up celery to put in the patties with the other ingredients. YUM
My Mom did the same thing, Sharon. Mash them all in including skin & all. The only thing she would do is drain any liquid out before smashing all together, then add the ingredients. She would also put a pinch of dill weed & chopped up celery to put in the patties with the other ingredients. YUM
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.
Lol! Debra that was too Hilarious
That stuff you gag at may be the nutritionally best ingredients. They look funny. So what! The bones are chock full of calcium. Just think what the salmon looks like once digested. Ugh! LOL
Well it is a personal preference.To each his own.
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.?
Carbs calories , etc. [email protected]
I would love to know the calories please. This looks delicious. Thank you for sharing
Hi Amanda, Sorry – I now have nutrition cards in my recipes. 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.
Hi Karyl, I just had to say hi because my name is Karyl too,! How many times have you been called Kathy Karl Karen Karly Karla or “how do you pronounce that” lol! Glad to meet you!
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
My Mom used mashed potatoes in them also. A favorite comfort food. …those salmon patties were. She used all of what was in the cans but I pick out the skin part when I make them. There were 12 of us in our family…can you imagine making enough salmon patties for that bunch !! I will have to try these and compare…The lime juice might just add a great flavor kick…
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.
Thank you for your comment on putting them in the freezer to help them firm up before frying. I have always made salmon patties, and always have the problem of them falling apart some. I was searching to see if anyone else had this happen to them. I do think perhaps I’m not letting me oil get hot enough, seeing everyone is commenting to have it hot before placing in the patties. I was planning this for supper and will try your tip. Thanks!
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.
Mom always “skinned and boned the can “ as well. Thanks whoever for the freezer idea to firm them up. Ritz were the cracker of the day. Yum!
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
Great idea.
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!
Lol! Love this comment.
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.
I like the great value brand by Walmart, it doesn’t seem as strong. I don’t take the bones & skin out. I add eggs, onion & crackers & fry until brown.
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!
I wish I had seen this a few months ago, before I opened my first can of salmon. I knew there might be small bones. I remembered them from eating salmon patties as a child. But this was not what I expected. I was so freaked out, I ended up throwing it all away. I thought I got a bad can. The next day, a friend told me this was normal. I know it is more nutritious and economical to use it this way, but I will probably be buying the boneless, skinless version next time! 🙂
Thanks, I will put my gloves on for surgery as well. No bones or skin for me..
Your comment made me smile this morning. Thanks for that! -Krissy
Love salmon patties any way they are made (with or without bones, mixed with cracker crumbs). No one ever used the skin. Our menu with salmon patties is without fail boiled spinach and fried potatoes. A dinner fit for a king.
I was raised on these as well my wife cannot stand the smell so I don’t get them as often as I should. But now I’m thinking of putting my yonder on 500 degrees and cooking them outside on a cast iron skillet. My sister ate them with catsup. My only way in with cream of chicken soup thinned down to desired consistency. Mmmmmmm sounds good to me.
Thank you for sharing this recipe! My husband says these are the best patties he’s ever had and my 7 year old who seems to have a complete disdain for all food, actually requests these all the time.
I always take out all the bones and skin too….but feed that to my dog who sits right at my feet when he smells the salmon! I have never used lime in the mix (am going to give that a try) but I do roll the formed patties in instant mashed potato flakes before frying up in the pan. Love them that way!
Great suggestion. Thanks, Sherry!
Salmon patties recipe is very similar to the way my mother fixed them. I leave in all the salmon
meat, bones, and skin. I asked my mother for the bones when she made them, and she left me have them to eat as she was mixing the flesh. I always use cracker crumbs to bond the flesh together and roll the patties in cracker crumbs, too. Several years ago I started baking them to save some calories –350 ddebgrees for about 25 minutes. They’re great! Thanks for sharing.?
Just made these for dinner with boneless pink salmon, regular onion, it. bread crumbs, parmesan, and egg and a little lemon juice. Fried lightly in olive oil. Delicious! Simple. The only change I would make is less parmesan..found them a little salty but I’m on a low salt diet so not accustomed to too much salt. Thanks and I’ll definitely be checking out more of your recipes.
For years my husband spent the summer fishing for salmon (the smaller land locked variety). He canned them in pint jars in a pressure cooker. That canned salmon has almost no visible bones – we leave everything in when we make patties. I often pre cook some chopped celery to add to the patties. I get lemon dill sauce in a jar at our local Fry’s (division of Kroger) super market and it is a good topping. I mention the store because the lemon dill is hard to find.
Oh man, what I wouldn’t give for homemade canned salmon!
I tried the recipe last night and it was delicious! thank you! 🙂
Can I make these cakes without frying, cover and refrigerate, then fry when I am ready to eat them? Or if I cook them all at once will they be just as good microwaved?
Nothing is ever just as good microwaved! I would do what you suggested and make them ahead of time and then fry them up later.
An impressive amount of comments on this thread! I’ll add one more:
I separate bones and skin too, but I save them and pulse them in a small food processor, then blend in lime juice, a little cilantro, and red onion. This is then folded into the meat mixture with the egg and a blob of umami paste. So we get all the nutrients, and my faint-of-heart kids won’t bite into a slivery bone.
; )
Great suggestion!
Krissy, thanks for the recipe, I’m literally making them as I’m posting. I added red bell peppers and onions, I fried them up first quick before I mixed them in with the salmon so it wasn’t overly crunchy (i have twin 3 year olds so I try to sneak veggies into most things if I can get away with it). Also, I wanted to let you know I picked out the bones and skin. Don’t worry girl, you’re not the only one who is grossed out by it ;). Thanks again for the recipe, it smells great already!
Thanks for the comment! I hope your toddlers didn’t notice the veggies! Red bell pepper would be an outstanding addition! Krissy
I made these tonight. My lovely bride said this recipe goes in the rotation. I agree. My mother served them with a chopped hard boiled egg in a white sauce. I’m thinking that sauce with curry powder mixed in would be a good compliment
My family loved these. So simple and nice. I’m going to swap out an older recipe I’ve been using.. I sautéed the onion in a little hot oil as someone suggested. I didn’t have any lemon or lime so used salad vinegar instead. Perfect with either a salad or mash & greens. A bit of roasted bell pepper would make a great addition. Cilantro and red onion would make them extra special for those who love cilantro.
Thanks Krissy
Thank you for the recipe it was great. I especially liked the lime it gave the salmon that little extra tang together with the parmesan. The only thing I changed was the onion that I cooked in a little butter as our vegetable market only sells brown onions on my island in the South Pacific.
Nancy M.
My Mom made salmon casserole with eggs and soda crackers. She baket the casserole in the oven. (Cracker and eggs extend 1 can of salmon to feed 6 people) She left the bones in (calcium) and we kids would fight to get some. Had Tomato Gravy and home canned green beans. YUM!!!
Man this sounds so good, you’ve got me a little scared on the bone and skin situation though. I’m glad you prepared me before I opened the can but all these comments keep the bones in keep the bones out has drove me bonkers. This will be my first time making salmon patties and I want to do it right. I’m planning to first just open the can and weigh my odds and I will have to write you back. Right now I’m just really scared to open the can of salmon. but I’m doing it tonight and I plan on putting in some red peppers and a clover of garlic with my recipe. and I think I’ll clean the fish.
I’m dying to know how it went!
Hi! I made these and they turned well, Only suggestion comes form my husband, the real cook in the family. He suggested a little less bread crumbs next time. He’d like less ‘filler’ in relation to the salmon. Maybe 1/4 or 1/3 cup?
Krissy, I should have just given my name as Rebecca. Please don’t post my full name. I’m a novice at posting! Thanks, RV
I too was raised watching my mom picking the bones and skin out and I do the same. I realize it may be healthy to let in…but oh well. And yes, the bones do cook up and are usually soft…but I too have bit down on one of those little round bones that my mom missed and I didn’t like it at all. Also I don’t think everyone should get on her about taking the bones and skin out…instead you should be talking about the recipe!! For 40 plus years I’ve been eating ketchup on my mac and cheese and on my grilled cheese sandwiches and my goodness that makes some people angry! Well I look at it this way…I am me, and you are you and aren’t we allowed to be different?? Krissy, your recipe is delicious!!! Thank you!
I’ve always ladled creamed peas over our salmon patties when serving…….delish!
Hey Sherry..I was going to say that! Years ago at a hospital I worked, they made salmon pattys and creamed peas and I thought at first..oh yuck, but I tried it and loved it..so I will make these and add creamed peas!!
Krissy:
My Mom would serve my Dad salmon straight out of a can on a leaf of lettuce with saltines. She never removed the bones or skin and Dad always chowed down with gusto. Me, no way, the vertebra always grossed me out and I can’t stand the hard/soft conflict in texture, like cartilage. Skin I’m not so particular about because it falls apart into the mix. Your recipe is just like mine, but I think your frying times are too long. Four minutes per side, otherwise the dark brown burn….just enough to set the egg.
I made these myself but I would eat the bones while preparing and I didn’t use that many eggs, Iused just one egg white or no eggs at all and it came out just fine. I also add 1/4 to 1/2 cup chopped green peppers, onions, rosemary. The best part is not frying but broiling in regular oven or a toaster convection oven. Came out great!!
I have absolutely no doubt that this recipe is wonderful prepared as printed. I had to make some substitutions based on what I had on hand, but I used this recipe as a guideline. I used chopped yellow onions instead of green onions (softened them first), saltine crumbs instead of panko, lemon juice instead of lime, and added a splash or two of worchestershire. Also added some chopped celery just for crunch. Yum Yum! Next time I will make sure I have all of the original ingredients on hand!
I make these at least once a week. I use eggs, self rising flour, instant mashed potato flakes, onion powder, garlic powder and lemon juice. They are always delicious.
ONE OF MY FAVORITE MEALS IS SALMON CAKES, STOUFFER’S MAC AND CHEESE AND LeSUEUR SMALL SWEET PEAS.SIMPLE BUT GOOD TO ME. I WILL TRY YOUR RECIPE EVEN THOUGH IT IS ALMOST THE SAME AS MINE
I’m totally with you on removing the yuckies. In fact, I remove the skin and brown vein from fresh salmon. (Those both give it the fishy taste that makes so many people not like salmon.) Costco sells fresh salmon filets with those parts removed. And for those who are all whoo hoo about the nutrients in the skin, remember the skin comes in contact with every pollutant in the ocean/river the fish swims in.Anyway, I grill the fresh salmon filet for one meal, serve part of the leftovers over salad another night, and make croquettes with what’s left another night. I use green onion, red bell pepper, Ritz crackers, egg, seasonings (Tony Chacheries). Sometimes I coat the outside with panko. Serve with lemon or mayo/grainy mustard/lemon juice/garlic mixture. Hubs LOVES them. Thanks for the blog!
I too pick at my salmon but I have to mention how you prepared grapefruit….lol…I did the same thing, loved it. Thought I was the only one. Thanks for putting that out there!
My brother was an avid fisherman and he told me the bones and skin in salmon
is where all the flavour is.
Me too! fresh out of the the can mashed up with salt,pepper,and a little garlic powder. Saltine crackers and a couple glasses of Chardoney wine for a quick dinner! Nothing better! mmmm
I dump it all in and use crackers because that is how my mom made them! It was a childhood favorite and my middle, 21 year old son just requested them when he visits! We always serve with Green Godess dressing as dipping sauce! Thanks for the recipe and tips!
I live in Australia and our Salmon Patties were always made on mashed potato. Instead of panko crumbs add a cup of cold mashed potato, never used parmesan either going to give it a go. Going to try your version, seems so much easier and looks delicious. BTW I always take out the backbone but never the skin, I hate chewing the hard little bones. My mother used to put them in a container and mash them up and return them to the mix.
Made these tonight and they were amazing even my four year old wgo is somewhat of a picky eater loved them. I will def be making them again
My mom always made this with the bones but, I remove them. I’ve also made recipe with tuna and mackerel instead of salmon. They are all good.
Made the Salmon Patties last night for dinner……Delicious!!!!!!
Made these for dinner with left over grilled salmon fillets and they were fabulous. My 15 year old son and husband loved them.
My mother has always served salmon patties with macaroni and tomatoes. They pair up so beautifully! Here’s a weird note: my dad always eats one salmon patty with syrup. Sounds gross, but it’s that sweet and salty thing. Actually pretty good! He will also put a ladle of red beans on his chocolate cake. …and yes, we’re from the south! 😂
Mmmmmmm,delicious salmon patties. Made with sautéed kale and roasted rutabaga.
I love the idea of salmon patties! I always make salmon as it is, but these patties look and sound so delicious!
Those patties look perfect and only 7 ingredients. Thanks for the recipe.
Homemade Patties are the best any day!!! Having favourite healthy food at dinner time can be the best thing to happen for the little ones!!
The recipe makes lovely salmon patties. (I take out the bones too)
I haven’t used canned salmon before either but we don’t get fresh salmon here right now, so this was helpful!
I love making these for my daughter. The great thing is, you can add so many different flavours to them
We love salmon patties here – such a good 6-ingredient recipe!
These sound absolutely delicious, will definitely be giving them a try with my children!
I love salmon patties and your version looks wonderful. Whether or not you keep the skin in is up to you, I guess! 🙂
I like to use almond flour instead of bread crumbs to keep the carb count near zero for my wife. Works really well.
Great recommendation! I’ve used hazelnut meal too and it fries up beautifully.
Hi Krissy, Found you while looking for salmon patty recipes. My dinner entertainment was reading all the comments. LOL I don’t mind bones in canned salmon and like the crunch. But then, I like, beef tongue, heart, liver, etc. It’s how I grew up. This is a great recipe! Yum! The lime gives acidity and parmesan gives some salt. Since I had a jar of home canned salmon that my son in law caught-with no bones or skin, who was I to argue? And…don’t think I could BUY skin and bones somewhere. Ha ha. I really enjoyed this and will make again. I did add one extra egg and some crushed saltine crackers-just because I could.
Glad you enjoyed the comments. 🙂 Beef tongue? I still can’t do it.
Can’t do the parmesan…..Is there a substitute I can use, or should I just leave it out?
You can definitely leave it out. I’ve used ground hazelnuts and they brown up nicely which is what the parm does. If you can have nuts, try that!
I’m with Barb, I never took the skin or bones out,and I’ve bern making them for years. Eat them cold out of the fridge too! I’m really looking forward to making your variation.
My mom made them for years, and I loved them! She had a totally different recipe.
Thanks! I love your recipes!
I have made these for many years and always used self rising flour instead of bread crumbs. You can always add some instant mashed potato flakes. I use lemon juice also.
Thank you for this nice variation to an old recipe. When I was a kid, and mom was making her salmon patties, I would actually beg for the bones….still love them!!!!
Eat what you want. If you want to pick, pick. If you want to eat it, eat it. Who cares what other people think? They can all go pound sand if they don’t like it. I say do what pleases you and tell everyone else to go to hell.
I tried your receipe and I loved it.
My mom made salmon patties and I have always loved them.
These are awesome and now my go to for the dish.
I was also raised on Salmon Patties, and love them. I always used canned Salmon, as my mother did, that is until I tried them with fresh Salmon. Trust me, once you make them with fresh you will love the upgrade, and never use canned again. Just sayin’…..
Never made them or tasted them before. Concerned about the salt….is it from the crackers or is the salmon salty?. I don’t care for salmon but hope I like the patties. My husband and I are loosing our taste buds and nothing tastes good to us any more!!! Trying to find new things to eat…. We both have high blood pressure..that’s why the concern for the salt someone mentioned! Help! 🙂
Hi Mare, I know you can find canned salmon without salt. That would definitely help bring down the sodium. Hope you can try it!
I never take the bones or skin out of the canned salmon. Another great way to add to your salmon is to used crunched up potato chips instead of Panko Crumbs or crackers when mixing the salmon to prepare for frying. They are so much crispier and delicious. We love fried Salmon Patties at our house!
my husband loved to fish, he said never use pink salmon to make salmon patties ,good salmon is the red salmo
lil
I have always used the skin and bones…the bones are the most nutritious part of the salmon..they are soft and easily digested..I can agree about the skin being gross looking..but the bones are so very healthy.
. mmmmmmm thank you 😚
thank you
These are good with a white sauce& peas…old school but yummy!!
Removing the back bone and small bones and skin are preference. I would never leave that in (some skin as it disintegrates easily) and salmon is good for you w/out the bones. The skin contains MORE of the same good ingredients that the meat does, so it is not necessary to eat it to reap the same benefits, Nor is eating the bones. I suspect the lazy cooks are the ones that leave it in, imo. But I won’t chastise them for that, it’s your choice. Do some research though before scolding some for taking out what they deem unpalatable. The blob of icky stuff in an egg I remove as well and I can 99% remove it w/o breaking the yolk I have been doing it so long. It is called a “chalazae and it indicates the freshness of the egg. According to other sites if you do not see the white thing that actually centers the egg yolk to the white, it is an old egg as it gets smaller as the egg ages, Just some fyi for all! Lol.
Forgot to say, I love the recipe and choose mayo in place of the egg, and I love dill so it’s always in there. My favorite sides are mac and cheese (I doctor up Kraft most of the time as I do not like home made mac and cheese and have tried many recipes-just find it too much mac, over cooked noodles and bland over all.) I usually eat broccoli as a veggie and some times I will have some motts applesauce (original) as I think it has the perfect amount of sweetness. This meal is my comfort food and takes me back to my 20’s and when I was first cooking for myself.
Can you just use regular canned salmon? Like the flakes type (like tuna)? Thanks for the warning, that canned salmon was NOT what I expected
You can use the kind that I use or you can find some boneless skinless that is packed more like tuna. Your choice!
I make salmon patties the way my friend’s mom made them, and that was to take out the bones. Not sure if she removed the skin or not – I never paid attention. For me, it’s an eyeball thing. If there seems to be a LOT, i take some out. The tiny bones are hard to remove completely so if they stay, they stay, but I always take the spine out. Her mom used corn meal, and I did, too, but lately I’ve used bread crumbs because I can get it in smaller quantities. Only cooking for two these days. LOL! Creamed corn is my go to side and then noodles or something else that appeals. Thanks so much for sharing this. It was entertaining to read everyone’s comments. 🙂
Great recipe! The Parmesan helps it crust up and is very tasty. Thanks
Easy fast and delicious recipe – yummiest
I also bought skinless boneless canned salmon and skipped the bone and skin removal step 🙂
I decided to give frozen Salmon a try but I cannot stand the fishy flavor the frozen salmon has. Now I have all this salmon. Do you think I can add the salmon to the canned salmon to hide the fishy taste and use up the frozen fish?
Absolutely! Also, if your frozen salmon has any of the grey flesh on it, you can try scraping that off as that adds to the fishy flavor. -Krissy
If you crush up the skin and bones they mix right in and add a lot of nutrition. You don’t even notice them! The bones become very soft during the cooking process. I agree they look so gross though. I just learned to ignore it!
I made these tonight. I halved the recipe, making only 4 patties for two of us. I had been perusing the Internet looking for a different salmon patty recipe and chose yours because (1) it really just sounded good (and easy), (2) your food pics looked fabulous, and (3) you said your kids love them. Sold! They were VERY good. I was especially pleased with how well the patties held together (something that’s been a problem for me with other recipes, making it necessary to partially freeze them before cooking.) I used finely minced onions instead of green onions — everything else was as you wrote it. I will definitely be making these again! Oh, I too am of the discard team when it comes to salmon skin & bones. I don’t mind a few pin bones, which totally break up when making the patties, but just … NO! when it comes to the crunchy spinal column and slimy skin. I don’t eat these when I eat a baked salmon filet. So why would I want them when it’s coming from a can? (The answer is, I wouldn’t.) Thank you.