One of my favorite meals growing up was my mom’s Salmon Patties and Mac and Cheese. This was my ultimate comfort meal. Salmon patties are really easy to make and even people who don’t like fish always seem to like my mom’s salmon patties!
I think the hardest part of the whole recipe is removing the bones from the canned salmon…and even that is really easy. When I was getting ready to write this post I looked up the name of the bones in the can. I was going to call it the spine but it’s actually the vertebrae. I was close! When I was looking for the name I noticed that some websites say you don’t need to remove the bones. I respectfully disagree! Let me just show you what it looks like in case you’ve never worked with canned salmon. Do you want to eat this? I do not.
An easy way to remove the vertebrae is to just unload the can onto a plate and gently split it into a couple of pieces. You’ll be able to see the vertebrae. Just take your fingers along the back side of it and lift it out. Once it’s gone you can also remove any skin that’s remaining. Then instead of using a fork, use your fingers to break it into small pieces just to make sure you’ve gotten all the bones out of there. Once that’s done you’re ready to make some patties!
There are very few ingredients that go into these salmon patties; eggs, flour, onion, salt and pepper.
One can makes about 6 patties so you’ll just need to adjust the recipe based on how many you want to serve.
To make them, put the salmon into a bowl. Add the eggs, onion, flour, salt and pepper and combine with a fork. Cover the bowl and put it in the fridge for about an hour. It may look soupy when you get it out of the fridge. Just give it a little stir and you’re ready to make the patties.
Cover the bottom of a frying pan with vegetable oil. Let it get hot. (A good test to see if it’s hot is to wet your fingers and flick a little water in the oil. If it splatters, it’s hot!) While your oil is getting hot, form your patties. Mine are probably 3.5-4 inches around.
The patties will be pretty “wet” so I have found that it’s easiest to scoop up the patty with a spatula and gently place it into the pan. My mom actually just puts a decent size scoop in the pan and then pats it down into a patty with a spoon. Whatever works for you!
I have an electric stove and I set my burner on about 3. At this temperature, the patties take about 7-8 minutes on each side. To get a nice, even, golden color, about halfway through the frying time, turn the patty around so that the side that was on the outside of the pan is now in the center of the pan. In the picture below I show one that I didn’t turn just so you see the difference. It’s truly not a necessary step. Just makes it prettier.
When they’re done, just put them on a paper towel to absorb the excess oil. Serve immediately.
Canned salmon isn’t cheap so watch for sales. I just bought some at Walgreen’s this week that were 2/$5. That’s a really good price!
I hope you enjoy my mom’s salmon patties. Let me know what you think.
Happy tinkering,
Susan
- 1 14.75 oz can salmon
- 2 tbsp all purpose flour
- 1 small onion, chopped
- 2 eggs
- Salt and pepper, to taste
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Remove bones from salmon
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Stir together salmon, flour, onion, eggs, salt and pepper. Cover and place in the refrigerator for about an hour.
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Cover bottom of frying pan with oil. While it's getting hot, form 3.5-4 inch patties and set aside.
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When oil is hot, place patties in oil and fry until golden brown on each side.
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When done, place them on a paper towel to absorb the excess oil
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Serve and enjoy!
Using your mom receipt can I use no egg no salt but lemon pepper seasoning?
The no salt and adding lemon pepper would be fine, but I don’t think you could do it without the egg unless you add another type of binder. The egg is what holds the patty together. Hope you find a way that works for you!
I am making them now but mum put mashed potatoes with them mums gone but they are falling apart even with the egg
They have fallen apart on me at times so some things I’ve learned is to make sure you put the mixture in the refrigerator and get it nice and cold before you start, and while you’re frying them, leave them alone. Don’t lift them alot to check the other side. This seems to make them hold together for me. Good luck.
This recipe also works with canned tuna or mackerel you just need a large can of tuna or 2 small ones.
Great ideas. I haven’t tried it with crab meat but that might be another good one.
I made this today. It turned out perfectly. Thank you for the recipe! I’ll be making it again.
I’m so happy that you liked it. It’s a personal favorite of mine…
These were awesome. They would have been JUST like the ones my mom made. Except she fried them in Crisco. But, I am a weight watcher and these were fine w the olive oil. You might want to let your followers that each 2 patties are only 2 smart points on WW. Perfect summer meal
With all the WW recipes I’ve posted I can’t believe I haven’t run these through the WW recipe maker to see how many points they are! I’ll check out the points on all 3 plans to make sure they’re all 2 points and get them posted. Thanks so much for suggesting!
Thanks for the recipe! I haven’t had Salmon patties in years 😊, I’ll let you know how your recipe turned out! Geneva.
I hope you like them. They have been a family favorite for as long as I can remember. 🙂
Can you use corn meal instead of flour
Hi Carolyn,
I have never tried cornmeal. It would probably change the texture and I’m not sure if it would bind as well. Let me know how they come out if you try.
Growing up, my mom always used cornmeal, though I think she made them with flour and just sprinkled cornmeal on the outside.
That’s such an interesting idea. It would add a whole new texture to it.
Enjoy!
Susan
We leave the bones in. Theyre not hard – my kids fight over the bones.
They get super soft and can even be mashed in there. They’re full of nutrients like collagen, too.
I know…it’s me. I have texture and visual issues. 🙂
Hello…it’s 2022 ! Just found you!!! Hey, I LOVE the recipe! It saved me from crushing saltines since in this we can use flour. My doctor told me NEVER to throw out the vertebrae or bones or spines of canned fish. He said they are soft enough and should be eaten for the most readily available calcium kicker! I found I enjoy that little healthy treat! AND, since any meat or fish in a can is already cooked…it’s safe to eat just as is. I enjoy celery in my version but in lieu of crackers I will now forward use flour. Tell Mom she is amazing! You are too. Be safe and stay well! Beth from NC
Thanks, Beth. Enjoy the recipe!
I see all the ingredients but why are there no measurements? How many eggs and how much flour? I’m cooking for someone else and I don’t want to mess it up
Hi Tracy,
The full recipe is toward the bottom of the page. Ingredients, measurements and directions. Enjoy!
Susan
Try it using Red Sockeye salmon. My wife tried and we found it was better but all taste buds are different .
I’ve never met a salmon I didn’t like so I’ll have to give it a try!
I always munch up bones
mine …I learned long time ago these bones are so full of calcium… From old school..
I’m 76 years young…by the way it does not change taste or texture
You are a better person than I am. I know it’s all in my head. 🙂
Enjoy!
I add a little old bay to my salmon cakes, it gives them a sea food taste. I serve them with roasted potatoes as a side dish..
Old Bay is a great idea! I doubt my mom even knew what that was when she came up with the recipe. 🙂
Enjoy!
You leave the juice in?
Hi Kathy,
No, you drain the salmon. I’ll update the recipe to reflect this step. Thanks!
I did not know that those bones were from the spine / vertebra(e).
I have found them gross, too.
I am glad that you shared how to get rid of them easily.
I have a can of salmon that was donated. I almost pitched it but did not want to waste it, especially the contents being once a living creature.
I usually do not have eggs but I have plenty of mayonnaise, so I plan to use that.
When I fry foods, they tend to stick to the skillet. So I may bake instead.
I hope you enjoy!
My mom used to roll hers in flour before fried them. How do you think that will work? I have never made these and plan on trying it today. Also I missed how to remove the bones easily. Can you share again?
Rolling in flour might make them a little “dough-y”er than mine are but they still might be great. Give it a try and let me know how it goes.
Hmmm.. memories of Mom! Mine used ground up saltines, eggs, & onion. Made up patties & rolled them in flour right before putting into pan! It made the outside crispy.. not soggy!
That sounds delicious!