Enjoy this great tutorial on how to make tasty salmon patties.

Servings: 6

Cooking Tips:

Move the patties as little as possible so they don't break apart.

Patties can be frozen for 2-3 months before or after cooking.

Refrigerate leftover patties for up to four days. Patties will not be as crisp.


  • 1 can (14.75-ounce) salmon, drained
  • 1 egg
  • 1 slice whole wheat bread, shredded, or 5 saltine crackers, crushed
  • 3 green onions (including the green stems) or 1/3 cup white onion, chopped fine (about 1/3 medium onion)
  • 1 medium garlic clove, minced, or 1/8 teaspoon garlic powder
  • Dash ground black pepper
  • 1/2 teaspoon seasoning (paprika, chili powder or dill weed)
  • 2 teaspoons canola or vegetable oil


  • Remove any large bones and skin from salmon. Break salmon into chunks with a fork.
  • Break egg into a large bowl and whisk with a fork. Add salmon, bread or crackers, onion, garlic, pepper and additional seasoning. Mix gently.
  • Form into 6 patties about 1/2" thick.
  • Heat oil in a large skillet over medium heat. Place patties in skillet. Leave skillet uncovered and cook 3 minutes. Turn over patties with a spatula and cook the other side 3-4 minutes to a temperature of 145°F. Serve immediately.

Recipe courtesy of Spend Smart Eat Smart, Iowa State University Extension and Outreach.

Nutrition Facts

6 servings

Serving size: 1 patty

Amount per 1 patty



% DV*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 75mg
Sodium 230mg
Total Carbs 3g
Dietary Fiber 1g
Added Sugars 
Protein 14g
39% Vitamin D 7.8mcg
13% Calcium 167mg
4% Iron 0.8mg
5% Potassium 218mg

*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.