Total Time
Prep 15 mins
Cook 10 mins

From All Recipes Reminds me of the salmon cakes my Mum used to make.

Ingredients Nutrition

  • 1 (14 3/4 ounce) can salmon, drained and flaked
  • 2 eggs, beaten
  • 14 cup garlic and herb seasoned dry bread crumb
  • 14 cup dry potato flakes
  • 1 medium onion, minced
  • 1 garlic clove, minced
  • 14 teaspoon dried dill weed
  • 14 teaspoon celery salt
  • salt and pepper
  • 2 tablespoons olive oil


  1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper.
  2. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
  3. Heat olive oil in a medium skillet over medium heat.
  4. In batches, cook patties about 5 minutes on each side, until lightly browned.
Most Helpful

Salmon patties are something that we had probably once a week when I was growing up. I used a 6 oz can of salmon with 2 eggs, the specified potato flakes and gluten free breadcrumbs. As the salmon is salty enough I omitted the celery salt and added in lemon pepper. The patties were formed and refrigerated for a hour or so before cooking in hot oil. The patties were crispy on the outside and tender inside. I can see me making this again. Thanks for posting.

PaulaG May 06, 2011

For me, these were perfect. I chilled the patties in the refrigerator a couple of hours before pan-frying them and they held together just fine. My husband said he didn't detect much of a salmon flavor -- which is probably why I liked them! Try as I might, I just don't like salmon, except in salmon patties! I served with a dill sauce (mayo, sour cream, lemon juice, dill, salt & pepper). I was quite pleased with the result! Thank you!

HisPixie January 30, 2013

These turned out great! I had trouble with them falling apart though.

ilovecookingsomuch October 18, 2010