Classic Salmon Patties

Salmon patties
The Spruce
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 6 servings
Ratings (240)

These basic salmon patties—or salmon croquettes—have long been a favorite Southern dish. If you're from the South, you probably have fond memories of Friday evening salmon croquettes. Not only are these salmon croquettes an easy preparation, the use of canned salmon makes them easy on the budget.

They make a fantastic everyday family meal with macaroni and cheese. Or serve them with French fries or roasted potatoes and steamed peas or broccoli. Cucumbers with sour cream and dill is an excellent choice; dill and cucumbers both go well with salmon.

Serve the patties with purchased or homemade tartar sauce, remoulade sauce, or dill sauce (below).

What You'll Need

  • 1 (16-ounce) can salmon (undrained)
  • 1 small onion (finely grated)
  • 2 tablespoons minced fresh parsley
  • Ground black pepper, to taste
  • 2 largeeggs (well beaten)
  • 1 to 1 1/2 cups fine dry breadcrumbs (divided)
  • 3 tablespoons butter

How to Make It

  1. Turn the salmon and liquid into a medium-size bowl. Flake the salmon with a fork, removing any skin and bones. Smaller bones are edible and may be mashed. Add the grated onion, parsley, and pepper; blend thoroughly.
  2. Add the beaten eggs and blend well. Add enough breadcrumbs, about 1/2 to 3/4 cup, to make the mixture thick enough to shape into about 12 small patties. Roll the patties in the remaining breadcrumbs to coat thoroughly.
  1. In a large heavy skillet or saute pan over low heat, melt 2 tablespoons of butter. When the butter is hot, add the salmon patties. Fry patties slowly on one side until browned. Add the remaining butter, turn the patties, and fry them until browned on the other side.

 

Tips and Variations

  • If you're cooking the salmon patties in batches, preheat the oven to 200 F. Put the salmon patties on a rack in a baking pan and place it in the preheated oven while you cook subsequent batches.
  • Substitute finely crushed saltines or Ritz crackers for the fine, dry breadcrumbs.
  • Omit the grated onion and add about 2 to 3 tablespoons of finely chopped green onions (scallions).
  • To make a simple dill sauce for the croquettes, combine 1 tablespoon chopped fresh dill with 1/4 cup of mayonnaise, 1/4 cup of sour cream,  a few teaspoons of lemon juice, and freshly ground black pepper, Add some finely chopped green onion ​if desired.

 

Nutritional Guidelines (per serving)
Calories 347
Total Fat 19 g
Saturated Fat 7 g
Unsaturated Fat 6 g
Cholesterol 217 mg
Sodium 269 mg
Carbohydrates 17 g
Dietary Fiber 1 g
Protein 26 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)