How to Make Salmon Patties | Fish Recipes | Allrecipes.com

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

canned salmon

🥗Healthier: fresh salmon

💰Cheaper: canned tuna

Canned tuna is often less expensive and still provides protein.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats can be a healthier binder while crushed crackers are often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal can be used as a binder in vegan recipes.

Drain two 7 and 1/2 oz cans of salmon, preserving the liquid.

Plate the salmon with a fork.

Melt 2 tablespoons of butter in a large skillet over medium-high heat.

Add 1 medium chopped onion to the butter and cook until tender, about 5 minutes.

If desired, add a few minced garlic cloves for extra flavor and cook for another minute.

To the salmon, add the slightly cooled vegetables, 1/3 cup of cracker crumbs, 2 beaten eggs, and 1/4 cup of chopped fresh parsley.

Add 1 tablespoon of Dijon mustard instead of the 1 teaspoon of dry mustard called for in the recipe.

Mix this together and add the reserved salmon liquid if needed to moisten.

Shape the mixture into six patties and coat in a third cup of cracker crumbs, adding more if necessary.

Refrigerate the patties for 30 minutes to help them set up before cooking.

Add 3 tablespoons of shortening or vegetable oil to a large skillet over medium heat.

Cook the patties until golden brown, 3 to 5 minutes per side.

Alternatively, bake the patties at 375° F for 8 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens