Description
These easy salmon patties are just like grandma used to make (or maybe even better!).
Ingredients
Scale
- 1 can (14.75 oz) pink salmon
- 1 large egg
- ⅓ cup onion, finely chopped
- ½ cup all-purpose flour
- 1½ teaspoons salt
- 1½ teaspoons baking powder
- 1½ cups vegetable oil
- 1 cup mayonnaise
- ½ cup onion, finely chopped
- 3 large pimento stuffed green olives
- 1 tablespoon finely chopped pickles
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon capers, rinsed and drained
Instructions
- Heat Oil: Heat vegetable oil in a large heavy-bottomed skillet over medium heat until it reaches 350°F–375°F.
- Prepare Salmon: Drain the can of salmon, reserving 2 tablespoons of the juice, and remove any bones.
- Mix Ingredients: Whisk the egg in a large bowl, then add the salmon, ⅓ cup chopped onion, flour, and salt.
- Activate Leavening: Whisk the baking powder into the reserved salmon juice and stir gently into the salmon mixture.
- Shape: Form the mixture into patties roughly 2 inches in diameter, packing them firmly.
- Fry: Fry the patties in hot oil for 2–3 minutes per side until golden brown.
- Drain: Place the patties on a paper towel lined plate to drain.
- Make Tartar Sauce: Mix mayonnaise, ½ cup chopped onion, chopped green olives, chopped pickles, chopped parsley, and capers in a medium bowl.
Notes
Salmon patties can be made up to 2 hours in advance and refrigerated. Tartar sauce can be made several days in advance. Store finished patties for 4–5 days in the refrigerator or up to 1 month in the freezer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 142 kcal
- Sugar: 2 g
- Sodium: 888 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.03 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 43 mg
Keywords: canned salmon patties, old fashioned salmon patties recipe