Salmon patties made with canned salmon have been a staple on many dinner tables for decades. They are often served with peas and mashed potatoes. This Med way recipe is that same old standby with a modern twist. Using canned salmon makes this dish an easy go-to even when salmon is not on sale. Remove the skin and bones, which takes a minute, but gives the final product a better look and taste. You can also buy canned salmon that already has the skin and bones removed. This recipe is a good basic one that you can add to as you like with different vegetables (such as green pepper) or spices. The canned salmon has a bit of salt already so try it with no salt first.
- 1 (14.75-ounce) can or 2 (5 to 6-ounce) cans salmon, skin and bones removed
- ½ cup finely chopped green onion (about 3)
- ¼ cup bread crumbs (preferably whole wheat Panko)
- 1 egg
- 1 teaspoon grated ginger (optional)
- juice from 1 lime (optional)
- 2 teaspoons olive oil or non-stick spray
- Combine all ingredients in a medium bowl. Mix until combined but do not to over mix.
- Shape into 4 patties.
- Heat oil in a large skillet so that each patty has plenty of room.
- Cook over medium heat about 5 minutes per side. Lower the heat if needed to keep from burning.
Nutrition Information per Serving
- Serving Size: 1 patty
- Vegetables: 1/8 cup
- Fruits: 0 cups
- Calories: 190 calories
- Carbohydrates: 6 grams
- Fiber: 1 grams
- Protein: 22 grams
- Fat: 8 grams
- Sodium: 444 mg
2 thoughts on “Salmon Patties”
Instead of bread crumbs, I use oatmeal. Adds more fiber, etc.
Hi There! Thanks for you Rx for salmon patties. Loved how you remembered for your childhood days. LOL, I called my sister to read your opening statement. We both got a good laugh remembering also, salmon patties, mashed potatoes and peas! Thanks, I often buy salmon from our deli, freshly cooked and wondered about making them into patties————-and now I have done it! They look great for my dinner tomorrow. Thanks for your Rx, it is just like our Mom’s!
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