Total Time
Prep 30 mins
Cook 30 mins

My mom was never much of a cook(bless her soul). She learned on her own. This was one of her "mistakes" that turned out just great! I've changed it ever so slightly. Time to prepare includes chilling time.

Ingredients Nutrition


  1. Drain and remove skin from salmon, leave bones.
  2. Mix everything but the oils and 1 tbsp butter together. Let rest in refrigerator for at least 30 minutes.
  3. Make all the patties and place them on a plate. If they feel a bit too soft to you from the handling, place back in refrigerator for awhile. Don't make more than recipe calls for or they will be dry on the inside.
  4. Keep them about the size of your palm -- they will be fat -- press down but don't mash flat.
  5. Spray large frying pan with Pam. Heat over medium-high. Add 1/2 tbls butter and one tbsp oil to coat pan nicely. Swirl butter around.
  6. Fry four patties at a time til golden brown on both sides.
  7. Add rest of butter and 1 tbsp oil. Repeat.
  8. These are good either hot or cold.


Most Helpful

These are nice and light and creamy and the taste is wonderful. I baked them at 400 for about 20 mins. It's a keeper.

Andrea in NH April 08, 2006

These are EXCELLENT!! These patties not only have an excellent taste, but the texture is perfect. They are soft, and the mashed potatoes and salmon become one to produce an almost creamy tasting salmon patty. They are also quite pretty as they form into a patty shape very well. I pan fried my patties in just a little unhydrogenated margarine, which worked well. The patties were delicate, but held together well. They are excellent with Happy Harry's Low-fat creamy dill sauce. A 10 star recipe, I will definetly make these again!!!

LUv 2 BaKE March 01, 2006

This is one terrific salmon patty. Only change I made was to use olive oil rather than butter. My salmon, potatoes and egg were cold out of the frig and seemed to hold together just fine without the 30 minute rest in the frig. Definitely 5 stars, Happy Harry #2.

sugarpea November 17, 2005

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