I love a good salmon fillet, but my kids don’t really appreciate the taste of fish done right. Plus my budget can’t really afford to feed 6+ kids grilled salmon! Salmon patties to the rescue!
I keep this recipe pretty simple and even my 10 year old can whip up a batch of these patties from canned salmon. The trick to a good patty of any kind is the egg to meat ratio. Too much egg and you end up with scrambled egg with a side of salmon. Not enough egg and the patty doesn’t stick together and crumbles into a mess.
Another tip is using a non-stick pan. If your pan isn’t as non-stick as it used to be, a little oil spray will go a long way. Don’t coat the pan too thickly in oil or you will have greasy salmon patties. Yuck!
And lastly, before I give you the recipe, don’t flip too early! I know you don’t want to burn your adorable patties, but if you flip too soon they will crumble. The egg needs to build a firm layer across the bottom to hold the patty together, so that when flipped it stays together. How do you know it’s time to flip?
If your spatula doesn’t slide under your salmon patty easily, it’s not ready. Simple. Be patient. I recommend cooking these at medium high heat, but if you are nervous about burning them stick to medium heat.
Now for the recipe you’ve all been waiting for …
- 4 small cans of boneless salmon
- 2 eggs
- 1t lemon juice
- 1t dried dill weed
- salt and pepper to taste
Drain the cans of fish. You don’t want a runny mixture.
Add eggs and seasoning to fish and mix well.
I find forming the patties in my hand and squeezing out any extra liquid works well. Kids will love helping with this!
Plop (yes that’s a professional cooking term) them onto your preheated non-stick skillet and flatten them with the back of a spoon.
Remember don’t flip too early! Let it form a cooked layer on the bottom. These really don’t take too long to cook, so dinner will be ready in no time!
We like to serve salmon patties with rice pilaf and a veggie. Enjoy!