These Salmon Patties are a tried and true recipe with a little bit on Mama Fawn’s touch. They are perfect to serve for dinner or if you have leftovers, as a sandwich. Serve it with The Best Tartar Sauce or as my mom always does. . . with lots of ketchup.
I think Salmon Patties are a retro dish. I mean, my grandmother used to make Salmon Patties and so did my mom. It really brings back some good memories.
Of course, my grandmother and mom always used canned pink salmon and they are amazing. And to be honest, salmon is not cheap and if I’m going to have fresh salmon, I’m going to want it pan fried or roasted, as a teriyaki or in a taco. (go to my blog for these recipes) but making these Salmon Patties with fresh salmon are the bomb. . .and so easy.
I asked my mom for her Salmon Patties recipe and she told me how she made them and how my grandmother made them and then said “something to think about if you’re thinking about tweaking the recipe” My mom knows me so well. . .
The Difference Between All of Our Recipes?
If you know me, I am going to make a recipe my own, no matter if in reality, it doesn’t have to be changed.
My grandmother used cracker crumbs instead of flour in her recipe. When I was doing some research, this was and still is a common ingredient in Salmon Patties. Also, the recipe was very simple with only a few ingredients.
My mother’s Salmon Patty recipe does have flour in it but I had to add a couple more ingredients and instead of adding raw onion, I saute the onion before mixing it all together.
- Please read all my tips before making the Salmon Patties. It should answer any questions you may have.
For The Best Tartar Sauce recipe, click on:
These Salmon Patties would be perfect as an appetizer. Instead of making 8 large patties, make them into 24 mini patties and cook them for a little less time. Serve them with a dollop of The Best Tartar Sauce and what a cute little bite!
What Do I Need to Make Salmon Patties?
You will need cutting board, knife, mixing bowl, a food processor (if using fresh salmon), measuring cups, measuring spoon, small and medium mixing bowl, mixing spoon, small and large skillet, spatula, whisk and the following ingredients:
Mama Fawn’s Tips. . .
- It’s common to use canned pink salmon for patties but I always think fresh is always better. That being said, canned salmon is good.
- Sauteing the onion before adding to the salmon mixture adds the onion flavor without tasting crunchy onion. It’s always about the texture for me.
- Adding the beaten egg with the flour is what binds the ingredients together. You shouldn’t have any issues with the patties falling apart when cooking.
- The flour in the recipe gives the salmon patties a nice crunchy crust.
- Make sure the oil is hot and butter is melted before cooking the salmon patties or they will not get a golden brown and the patties will be greasy.
- The butter adds extra flavor to the salmon patties. Just make sure you watch it and not let it burn.
- For The Best Tartar Sauce recipe, click on this link:
Salmon Patties
Course: Dinner, apppetizerCuisine: SeafoodDifficulty: Easy4
servings15
minutes10
minutesIngredients
1 lb salmon filet (boneless and skinless) or 1 15 oz can pink salmon, removing skin and bones
½ cup chopped onion
1 tsp butter
½ cup flour
1 egg, beaten
½ cup mayonnaise
1 tbsp dijon mustard
3 tbsp vegetable oil
1 tbsp butter
Directions
- Cut the salmon filet into large pieces and place into a food processor. Pulse the processor a few times until the salmon looks like a paste. Do not over process. * If you are using canned salmon, you can skip this step.
- Add the salmon in a medium bowl.
- In a small skillet, add 1 teaspoon of butter and chopped onion and cook over medium heat until the onion is soft and translucent. Add to the salmon.
- In a small bowl, add the mayonnaise, beaten egg, and dijon mustard. Whisk until it is well combined.
- Add the flour and the mayonnaise mixture to the salmon and mix until all the ingredients are well incorporated.
- In a large skillet, heat the vegetable oil and 1 tablespoon of butter over medium-high heat.
- Divide the salmon mixture into 8 even mounds. Add the salmon patties to the hot oil/butter and cook until deeply golden and cooked through about 5 minutes on each side. Remove from the skillet and place on a towel lined plate. Serve with lemon and The Best Tartar Sauce. Enjoy!
