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Salmon Patties


  • 1 (14 3/4 ounce) can pink salmon, undrained
  • 1/2 cup saltine cracker crumbs
  • 1/4 cup cornmeal
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable oil


  1. Drain salmon, reserving liquid; set liquid aside. Remove skin and bones from salmon, if desired; flake with a fork, and set aside.
  2. Combine cracker crumbs and reserved liquid; let stand for 5 minutes or until liquid is absorbed.
  3. Stir in salmon, cornmeal and next 3 ingredients. Shape salmon mixture into 6 patties.
  4. Pour oil to depth of 1/4 inch into a large, heavy skillet.
  5. Fry patties in hot oil over medium heat until browned, turning once.
  6. Drain patties on paper towels.

Yield: 6 servings

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