When It comes to salmon patties, You either love them or hate them. I love salmon and therefore, I love salmon Patties. I always have a can of salmon in my pantry at all times. It is a great staple to have. I guess I learned this from my dad because he was the same way. He always had canned salmon on hand. It is a great go to when you are in a rut. Salmon is something that I grew up eating and it carried over into my adult hood and I love it just as much now as I did then.
I am going to share my base recipe and you can add whatever you like to it. I always, always sprinkle in some hot sauce and then add more on top before I eat them. It is just how I do…lol. I some times make a lemon and caper sour cream sauce to make it feel more bougie.. I will leave that recipe at the very bottom for you guys as well… Just in case you want to give it a try also.
1 can of salmon ( 14 0z- drained and deboned)
2 eggs – lightly beaten
salt and pepper – to taste
1 tsp baking powder
1/4 onion – diced small
1/2 tsp garlic powder
1/2 tsp dried dill
2 green onions – chopped
1/2 cup corn ( canned or frozen- drained)
hot sauce – optional and to taste
oil for frying
- Open your can of salmon and drain it well. Place in a bowl and using your hands remove any tiny bones from the fish. They are tiny so be very careful and feel the fish well so you don’t miss any tiny bits of bones. ( you can use fresh caught/frozen salmon – see bottom for details)
- When the bones have been removed you can add in the remaining ingredients except for the oil. Mix really well. Grab about a golf ball size of the mixture and shape in to a ball shape and then shape it into a flat disk shape. Place on a plate while you finish with the remaining mixture.
- When you have all of the salmon shaped into patties you can add a bit of oil to your pan over med low heat. When the oil is nice and hot add in a few of the patties making sure not to over crowd the pan. Cook about 3 to 4 minutes on each side. When the under side is nice and golden brown gently flip the patties over and cook another 3 to 4 minutes. Remove from the pan and place on a lined plate to drain and cool slightly.
- Finish the rest of the patties and you are ready to serve.
- For fresh caught/frozen salmon – Preheat the oven to 400 and line a baking sheet with either foil, parchment, or a silpat. Sprinkle the salmon with a bit of olive oil, salt, and pepper. Bake for about 12 to 15 minutes or so depending on the size of your salmon filets. When the salmon is fully cooked. Remove and let cool completely. Shred the salmon using two forks or your hands. You will need about 14 ounces of salmon. Follow remaining directions. Make sure the salmon is thawed and ready to cook before starting.
- For the lemon caper sauce – you will need about 3/4 cup of sour cream or plain greek yogurt, The juice of 1/2 to 1 whole lemon, 2 to 3 tbsp of drained capers, Salt and pepper to taste. Whisk everything in a bowl until well combined. Taste and adjust seasoning. Serve on the side for drizzling or dipping.
- When adding the flour make sure that the mixture is slightly sticky but still holds it’s shape when rolled in to a ball or dish shape. This will ensure they do not fall apart when flipping later on in the cooking process. You may need more or less than the 1/4 cup of flour. This depends on how well you drained the salmon, if you are using fresh caught/frozen, or how big or small the eggs are that you are using.
- If you do not like corn or onions please leave them out or sub for something else. I love adding corn to these because it adds a different texture to the mix.
- The dill in this recipe does not add a pickle taste but you will notice that there is a slight dill taste. I find that it complements the salmon really well. If you do not like dill, leave it out.
- I add about 1 tbsp of hot sauce the mix but you can leave it out. It does not make it spicy but adds a hint of that flavor to the patties.