Total Time
Prep 15 mins
Cook 30 mins

When I couldn't find a recipe that sounded like what I wanted, I set out to make the perfect salmon patty. This is it for me. After a few tries, I learned that when forming the mixture into patties, leaving it loose rather than packing tightly makes for a more tender finished product. Serve with your favorite sauce or eat them on buns with ketchup as my grandkids do.

Ingredients Nutrition


  1. Place salmon into a bowl. Gently flake, removing the bones & skin.
  2. Toss with eggs, potatoes, onion, crackers, baking powder, lemon pepper and Tabasco.
  3. Using your hands, form into 4 loosely packed patties & gently coat both sides & edges with cornmeal.
  4. Add oil to frying pan & heat to medium high.
  5. Brown patties 2-3 minutes on each side, trying to turn them only once.
  6. **Note 1: I use the frozen hash browns for convenience only. (1) small to medium potato, peeled and grated, could be substituted for them.
  7. *** Note 2: Sometimes I "raise the spice bar" & add chopped parsley or diced jalapenos or whatever else appeals to my palate at the moment of mixing.
Most Helpful

I grew up eating salmon patties and I'm not sure why I don't make them more often now. We really enjoyed this version of them. The only change I made was to use a can of red salmon. Used the rest of the hashbrowns to make a side dish casserole.

DailyInspiration October 20, 2015

I made these on 1/17/08 for our dinner.I thought it it was sort of unusal to add potato to a salmon recipe,but that's what made this recipe stand out in my mind. I didn't have the green onion,so two tablespoons of finely chopped white onion was used.Instead of the frozen hashbrowns,one small grated potato was used.And I "raised the spice bar" by adding 1/4 teaspoon of crushed red pepper flakes.We enjoyed the delicate crunch on the outside,and the slight hint of lemon-pepper on the inside.Thanks for posting,this will be made again."Keep Smiling :)"

Chef shapeweaver � January 18, 2008

DH and I really enjoyed these. I had a small can (6 oz) size can of pink salmon that I used to make this. In place of the Ritz crackers, I used a whole wheat cracker. Coating the patties in cornmeal produces a nice crust without a lot of added fat with a tender, moist center. These will definitely be a repeat.

PaulaG July 19, 2006