Salmon Patties

"My husband loves these almost as much as hamburgers!"
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by pamaliciouss photo by pamaliciouss
photo by Chef Stoutsy_86 photo by Chef Stoutsy_86
photo by Chef Stoutsy_86 photo by Chef Stoutsy_86
photo by Creatividual Cooking photo by Creatividual Cooking
Ready In:
6 patties




  • Drain salmon well, and remove skin& bones.
  • Place into medium mixing bowl& mash up with fork.
  • Add all other ingredients& mix together (mixture should be stiff enough to form patties, but not too dry).
  • Form into patties& place in a pre-heated skillet, sprayed with a little non-stick spray.
  • Cook until golden brown on both sides.

Questions & Replies

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  1. Bernie C.
    How many crackers?


  1. Teresa M
    I "HATE" short unconstructive reviews, but mine is gonna be short. These were EXCELLENT! I wouldn't change a thing, PERMANENT KEEPER!!! UPDATE: Excellent Mary, thank you for responding to my recipe request. This recipe was tried as a result of that and loved by all of us, thanks! This was Very Good, a bit hit here, permanent keeper, which is a 5+ star rating here! Teresa M.
  2. Jess Carter
    Excellent recipe, I had a can of Salmon with no idea how to make patties so I tried this one for dinner last night, my husband and two children loved them! I added a bit of mustard to the mix before cooking them, it was a hit! Thanks!
  3. LadybugLady
    This has been a family favorite for years. I had never made it with red pepper flakes, but it was quite a nice addition. I do make a white onion and dill sauce to top the patties. Yummy!
  4. TreeSquirrel
    Here's my take on the recipe: I used regular saltines, added chopped garlic and onion, a big dash of Worcestershire sauce, fresh lemon juice, and crushed red pepper flakes. I like the basic recipe, but it was needing more flavor. With my additions, it definitely gives the basic recipe more kick. Thanks for posting!
  5. kansashortcake
    I make these at least once a month. I use 4 cans (5oz) skinless boneless salmon, 3 eggs, and one roll (40) ritz crackers. Yum! I always searve with cream peas :)


  1. Donald L. M.
    Really great salmon burger. I substituted toasted Italian bread instead of the buttery crackers and added just abt. 1/4 teaspoon of minced garlic to the receipt. The salmon burgers were delicious. Next time, I'll try the crumbled cracker. Thanks for the very enjoyable meal experience. Donald L Smiley
  2. Larry D.
    Added 1/4 tsp Frank's RedHot ® Sauce. I also used Tony Chachere's® Original Creole Seasoning in place of the salt and pepper, which oomphed the flavor perfectly for us. Very simple and easy to make. I used a non-stick butter flavor spray and served them with green beans with lemon pepper on the side. It's a keeper! And with it being low calorie, low sodium and low carbohydrates it is perfect for a dieter's dinner.
  3. Pam-I-Am
    Yum! I loved the addition of red pepper flakes - gave them a kick. I also liked using Ritz crackers instead of saltines. I could taste the buttery difference. I doubled this recipe and added about a tablespoon of dried mince onoin to mine. In our family, we like creamed peas on top, so I made a white sauce and added peas. This is one of my 9 yo daughters favorite meals!
  4. jellyko
    Salmon patties are so tasty and good for you. I used 2 vacuum packed bags 7 oz. each salmon (which is nice and already drained and boned and clean!)I used hot sauce instead of red pepper flakes. Served with 1/2 cup mayo + 1 tsp. dried dill weed as a sauce. Great with cold macaroni salad and corn on the cob.
  5. PanNan
    I really liked the Ritz crackers instead of saltines or bread crumbs, and the addition of the red pepper flakes. Next time I'll also add a few sauteed chopped onions. I used a 7 oz can of skinless boneless salmon with one egg, and it took 8 crushed crackers to get it to the consistency I like. I always saute salmon patties in a little butter. It makes a nice toasty dark crust, which I prefer. Great basic recipe that allows for a quite a bit of flexibility. I'll make these again.



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