Salmon Patties

Prepared Salmon Patties

* This page contains affiliate links. The Great Lakes Fisherman may earn a commission on items purchased through these links. For more on this, please click here.

Never tried salmon patties? You’re gonna love them.  I am told smoking the salmon before canning it puts it on another level.  This recipe also works well with canned mackerel.

Recipe

Serves: 2-4     Prep Time: 20 min.     Cook Time: 10 min.

Ingredients

  • 1-15 oz. can of boneless, skinless salmon (or mackerel)
  • 1 tbsp. Old Bay seasoning
  • 1 egg
  • 1/4 cup of Italian bread crumbs
  • 1/4 cup of diced onions (optional)
  • 2 tbsp. olive oil
  • Remoulade (optional)

Directions

Drain the can of salmon and flake the fish with a fork.  In a separate bowl, whisk 1 egg.   

Combine the salmon, egg, bread crumbs and diced onions (if desired) thoroughly with a fork.  Mold into patties.  One can should make 2 large patties or 4 smaller patties.  

Heat a cast iron skillet (preferred) or non-stick pan until it is very hot. Add olive oil and wait 30 seconds for it to get hot.  Sear patties until each side is uniformly browned, usually 3-4 minutes per side. 

Drizzle the patties with the remoulade and serve.