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Total Time
15mins
Prep 10 mins
Cook 5 mins

Salmon Patties - Quick and easy. The Cheddar cheese really makes this recipe. One of my family's favorite meals. Usually serve it with Mac and cheese.

Ingredients Nutrition

Directions

  1. If using canned salmon, drain and pick over to remove hard cartilage and bones.
  2. Finely chop onion.
  3. Using fork, flake the salmon and then combine in a medium bowl with onion, egg, bread crumbs, Worcestershire, hot sauce, black pepper, cheese and parsley.
  4. Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds about 1/2" thick.
  5. Sprinkle flour on a plate and dredge the patties, coating well, but dusting off excess flour.
  6. Place patties in the refrigerator and let set for 30 minutes.
  7. Heat the butter in a large skillet until foamy and hot.
  8. Add the patties and brown both sides, cooking about 5 minutes.
  9. Remove the patties from the pan and drain on paper towels.
Most Helpful

2 5

I was disappointed with these. The cheddar is a nice touch, but the mixture was really hard to work with -- by the time I was shaping the last patty, I had a sticky mess on my hands. If I make these again, I'll try dry breadcrumbs. Also, I thought the 4 tbs. of butter for frying was way too much and not necessary.

5 5

I made these the other night and we found them to be very tasty and satisfying.<br/><br/>I used a 415 gram can of red salmon, red onion, dry corn flake crumbs, parmesan cheese as I didn't have any cheddar and extra parsley as I misread the quantity, fashioning the mixture into 9 small to medium sized patties. As another review noted, the mixture was messy to handle. I got around this by rinsing my hands a couple of times throughout the process and moulding the patties with wet hands. I needed to add and extra egg to get the mixture to hold together.<br/><br/>Will make these again for sure. Thanks for a great recipe!

5 5

This was sooo good! I'm not really a big fan of salmon patties, but the cheese made such a difference! I used about 2/3 cup dry breadcrumbs, and it held together nicely. I used sharp cheddar, fresh parsley (about 2 T) and just eyeballed the W and hot sauces to our taste. 5 mins on each side on about med. heat gave a perfect crisp crust. Thanks so much!