Salmon Patties

Are you wanting get more fish into your diet without breaking the bank? A can of salmon for $2.50 will feed a family of five. Tried and proven by us:) Here’s a recipe we’ve used for years dating back to my childhood. I remember eating this with macaroni and cheese, cornbread and pinto beans. Anybody else with me?

I take advantage of frozen bread ends tossed in the freezer until ready to use. They can be toasted and torn or pulsed into a food processor and refrozen in a freezer bag. This is a great way to NOT waste the bread ends.

Feel free to add minced peppers and onions to the recipe. Sometimes I’ll add a tablespoon or two to the parent’s patties after I’ve dipped out the kid’s portion.


  • 14 oz can salmon, reserving juice
  • 1 egg, beaten
  • 1/2 cup whole wheat bread crumbs or crackers
  • 1/2 teaspoon onion powder
  • canola or vegetable oil for cooking
  • 3 Tablespoons juice or more to moisten


  1. Drain salmon reserving juice.
  2. Discard large row of bones and largest pieces of skin if desired.
  3. Mix salmon, egg, bread crumbs and onion powder. Add juice to moisten and hold together.
  4. Heat a small amount of oil in a skillet.
  5. Spoon golf ball size amounts flattening the mixture into the oil.
  6. Cook for about five minutes, turning once until golden brown.
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The kids enjoy ketchup on their patties, while I enjoy my plain or with a squeeze of lemon juice. Enjoy a frugal fish meal.

What’s your favorite way to serve salmon?

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