Salmon Patties are savory and delicious.
They’re moist and tender inside and crispy outside.
Easy to make with a few simple ingredients.
EDITOR’S NOTE (February 10, 2022): Added six new photos. Updated recipe and instructions. On November 17, 2018, I published the original recipe for Salmon Patties on this blog.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any pictured product.
Delighted to share the ingredients I purchased and used to make this delicious recipe.
All comments are my own.
BACKSTORY: INSPIRATION FOR THE RECIPE
One morning in 2013, my precious aunt made Salmon Patties for breakfast.
In love after the first bite. Requested the recipe!
First, she asked me write down the ingredients and agreed to teach me how to make them.
In November 2018, I decided to add the Salmon Patties to my recipe collection. Can’t explain why it took so long. Just glad I did!
Aunt B whipped up a batch today (February 10, 2022) with a larger can of Pink Salmon (14.75 ounces) and it’s the inspiration for the updated recipe below. Made 14 patties.
I hope you enjoy as much as we do.
THE MAIN INGREDIENT
According to Goodhousekeeping.org, make sure the label indicates that the salmon you’re buying is either Alaskan pink salmon, sockeye, or red salmon. All of those terms indicate that your salmon is the wild stuff from North American waters.
The Alaskan salmon fishery is one of the most well-managed, safe, and sustainable fisheries in the world, so as long as your salmon is wild-caught, it’s almost always an ethical choice.
According to Berkeley Wellness, almost all canned salmon is wild caught, but not all of it really is. Carefully read the label before buying.
Avoid salmon that was shipped overseas for processing. If “product of Thailand” or another foreign country is written on the label of a can of salmon, that means the fish was caught in the U.S., shipped across the world, processed, and shipped back to the states for sale.
THE SALMON BATTER WILL BE THIN
SALMON PATTIES WILL FIRM UP WHILE FRYING IN HOT VEGETABLE OIL
The outside will form a deep golden crust. The inside will be moist and delicious.
HOW TO FRESHEN THE AIR
Thankfully, there are several ways to keep the air fresh while frying Salmon Patties.
Before frying the Salmon Patties, fill a medium sized saucepan with water. Add 1/4 cup of apple cider vinegar. Although white distilled vinegar will work, apple cider vinegar has a stronger more effective scent.
Allow the mixture to boil while frying the salmon patties.
After frying all the mixture, add more water and vinegar to the saucepan. Allow to boil another 20 minutes. Be sure to wipe the countertops and stovetop with a dishcloth dipped in bleach and water. Spray air freshener if desired.
Open a window if the weather is good.
To obtain nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
- 1 can (14.75 ounces) Skinless Boneless Pink Salmon, with juice
- 1/2 teaspoon salt More or less as preferred.
- 1/2 teaspoon coarse ground black pepper More or less as preferred.
- 1/2 cup self-rising flour, sifted
- 1/2 cup evaporated milk
- 3 large eggs, beaten
- vegetable oil for frying
- Empty salmon and juice into a large bowl. Add salt, coarse ground black pepper, sifted flour, evaporated milk and beaten eggs. Stir until well combined. Mixture will be fluid.
- Pour vegetable oil into a medium or large skillet. Warm over low-medium heat until oil is sizzling hot (but not smoking).
- To form a Salmon Patty, pour 1/2 cup of the mixture into the hot oil.
- Cook 3-4 minutes over medium heat OR until golden brown. Flip over and fry 3-4 more minutes OR until golden brown.
- Repeat until all of the salmon mixture has been fried.
- Drain on paper towels. Serve hot.