Potato Salmon Patties

"From All Recipes Reminds me of the salmon cakes my Mum used to make."
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Ceezie photo by Ceezie
photo by CaliforniaJan photo by CaliforniaJan
Ready In:


  • 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


  • 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.
  • Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
  • Heat olive oil in a medium skillet over medium heat.
  • In batches, cook patties about 5 minutes on each side, until lightly browned.

Questions & Replies

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  1. PaulaG
    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.
  2. HisPixie
    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!
  3. ilovecookingsomuch
    These turned out great! I had trouble with them falling apart though.
  4. Ceezie
    These were pretty good. I only had a 12 oz can of salmon and no celery salt so I used celery seed. I used the oil the first time I fried them but not after that as salmon already has a bunch of oil and it didn't need it. I will a bit more seasoning next time but thanks for a good lunch.
  5. Chocolate Covered M
    This is a great recipe ! The only thing I changed was adding some lemon pepper seasoning/old bay seasoning/& breadcrumbs along with the potato flakes. YUMMMMMM : ) My husband husband doesn't really like fish anything and he loved these !!!!


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