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ellen's crispy salmon patties

(3 ratings)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Although not much of a seafood lover, I did look forward to Mother's salmon patties--I could make a real pig of myself if there were more to go around! We just ate them plain in those days, no tartar sauce or lemon. These days I prefer a couple squirts of lemon juice on my salmon patties, and I usually accompany them with rice or mac and cheese.

(3 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For ellen's crispy salmon patties

  • 1 can
    (14-15 oz.) pink salmon or 2 small cans boneless skinless salmon
  • 1 lg
    egg
  • 1/2 c
    saltine cracker crumbs
  • 1/2 tsp
    dried minced onion
  • 1/2 tsp
    dried dill (or fresh if you prefer)
  • pinch
    dried parsley
  • 1 c
    all purpose flour
  • 1/4 c
    crisco oil

How To Make ellen's crispy salmon patties

  • 1
    If using boned salmon, remove the bones and skin and discard. Place salmon into a medium bowl. Flake with a fork until separated; add the egg, cracker crumbs, minced onion , dill, and parsley. Mix well.
  • 2
    With clean hands, shape salmon into 4-6 patties. Place on waxed paper, and dredge in flour. If they have a tendency to fall apart, add more cracker crumbs.
  • 3
    Heat oil in large skillet until hot. Add salmon patties and brown on both sides over medium-high heat until golden brown. Drain on paper towels and serve with lemon juice, tartar sauce, or any topping of your choice. Or maybe you prefer them plain. Enjoy!
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