Canned Salmon Patties
A quick and nutritious dish made with canned salmon, perfect for a main meal or appetizer.
Equipment
- Skillet
- Mixing Bowl
Ingredients
- 2 cans pink or red salmon (14.75 oz each)
- 2 large eggs
- 1/2 cup finely minced onion
- 1/2 cup bread crumbs or crushed Saltine cracker crumbs
- 3 Tbsp canola oil for frying
Instructions
- Drain the canned salmon and remove any bones or skin as desired.
- In a large mixing bowl, combine the drained salmon, eggs, minced onion, bread crumbs, salt, and pepper.
- Mix everything together until well combined, but be careful not to break the salmon too much.
- Shape the mixture into patties, about 1/2 inch thick, making approximately 8-10 patties.
- Heat the canola oil in a skillet over medium-high heat.
- Carefully place the patties in the skillet, cooking for about 3 minutes on each side until golden brown and crispy.
- Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
- Allow to cool slightly before serving. Enjoy warm!
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Notes
Leftover patties can be stored in an airtight container in the refrigerator for up to two days. Reheat in a skillet for best results.