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The Best Salmon Patties Recipe

Discover “The Best Salmon Patties Recipe,” a delightful and easy-to-make dish that transforms simple canned salmon into crispy, flavorful patties perfect for any meal. Made with wholesome ingredients like pink salmon, eggs, onions, and peppers, and seasoned with garlic, Worcestershire sauce, and a hint of hot sauce, these salmon patties are sure to impress. Follow our simple instructions to create this classic dish that’s been enjoyed for generations. Ideal for weeknight dinners, these salmon patties are not only delicious but also nutritious. Dive into the recipe below to make your very own mouthwatering salmon patties tonight!

Ingredients

Scale
  • 1–12oz can pink salmon
  • 2whole eggs1/4 cupchopped onions1/4 cupchopped peppers2 tablespoonsyellow cornmeal1/2 teaspoonsalt1/2 teaspoongarlic powder2 tablespoonsmayonnaise1 teaspoonWorcestershire sauce1 teaspoonTexas Pete’s hot sauce1/2 teaspoonground black pepper1slice of white bread, crumbled1/4 cupflour (add slowly, if necessary, to adjust consistency)
  • 1/4 cupchopped onions1/4 cupchopped peppers2 tablespoonsyellow cornmeal1/2 teaspoonsalt1/2 teaspoongarlic powder2 tablespoonsmayonnaise1 teaspoonWorcestershire sauce1 teaspoonTexas Pete’s hot sauce1/2 teaspoonground black pepper1slice of white bread, crumbled1/4 cupflour (add slowly, if necessary, to adjust consistency)
  • 1/4 cupchopped peppers
  • 2 tablespoonsyellow cornmeal1/2 teaspoonsalt1/2 teaspoongarlic powder2 tablespoonsmayonnaise1 teaspoonWorcestershire sauce1 teaspoonTexas Pete’s hot sauce1/2 teaspoonground black pepper1slice of white bread, crumbled1/4 cupflour (add slowly, if necessary, to adjust consistency)
  • 1/2 teaspoonsalt1/2 teaspoongarlic powder2 tablespoonsmayonnaise1 teaspoonWorcestershire sauce1 teaspoonTexas Pete’s hot sauce1/2 teaspoonground black pepper1slice of white bread, crumbled1/4 cupflour (add slowly, if necessary, to adjust consistency)
  • 1/2 teaspoongarlic powder
  • 2 tablespoonsmayonnaise1 teaspoonWorcestershire sauce1 teaspoonTexas Pete’s hot sauce1/2 teaspoonground black pepper1slice of white bread, crumbled1/4 cupflour (add slowly, if necessary, to adjust consistency)
  • 1 teaspoonWorcestershire sauce1 teaspoonTexas Pete’s hot sauce1/2 teaspoonground black pepper1slice of white bread, crumbled1/4 cupflour (add slowly, if necessary, to adjust consistency)
  • 1 teaspoonTexas Pete’s hot sauce
  • 1/2 teaspoonground black pepper1slice of white bread, crumbled1/4 cupflour (add slowly, if necessary, to adjust consistency)
  • 1slice of white bread, crumbled1/4 cupflour (add slowly, if necessary, to adjust consistency)
  • 1/4 cupflour (add slowly, if necessary, to adjust consistency)

Instructions

  1. Drain the canned salmon in a colander and remove large bones if desired.Flake the salmon with a fork and transfer to a large bowl.Add eggs, onions, peppers, cornmeal, salt, garlic powder, mayonnaise, Worcestershire sauce, hot sauce, black pepper, and crumbled bread to the bowl.Mix gently to combine without overworking. Add flour if the mixture is too wet.Form into four patties and set aside.Heat a skillet with shortening or oil over medium heat.Fry the patties until golden on both sides, then drain on paper towels.
  2. Flake the salmon with a fork and transfer to a large bowl.Add eggs, onions, peppers, cornmeal, salt, garlic powder, mayonnaise, Worcestershire sauce, hot sauce, black pepper, and crumbled bread to the bowl.Mix gently to combine without overworking. Add flour if the mixture is too wet.Form into four patties and set aside.Heat a skillet with shortening or oil over medium heat.Fry the patties until golden on both sides, then drain on paper towels.
  3. Add eggs, onions, peppers, cornmeal, salt, garlic powder, mayonnaise, Worcestershire sauce, hot sauce, black pepper, and crumbled bread to the bowl.Mix gently to combine without overworking. Add flour if the mixture is too wet.Form into four patties and set aside.Heat a skillet with shortening or oil over medium heat.Fry the patties until golden on both sides, then drain on paper towels.
  4. Mix gently to combine without overworking. Add flour if the mixture is too wet.Form into four patties and set aside.Heat a skillet with shortening or oil over medium heat.Fry the patties until golden on both sides, then drain on paper towels.
  5. Form into four patties and set aside.Heat a skillet with shortening or oil over medium heat.Fry the patties until golden on both sides, then drain on paper towels.
  6. Heat a skillet with shortening or oil over medium heat.Fry the patties until golden on both sides, then drain on paper towels.
  7. Fry the patties until golden on both sides, then drain on paper towels.

Notes

Removing the bones from the canned salmon is optional; they are edible and rich in calcium.Adjust the amount of flour based on the wetness of the mixture for the perfect patty consistency.Serve with a side of greens or your favorite dipping sauce for a complete meal.
Adjust the amount of flour based on the wetness of the mixture for the perfect patty consistency.
Serve with a side of greens or your favorite dipping sauce for a complete meal.

  • Author: Chef Stella