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Grandma’s Salmon Patties

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Grandma’s Salmon Patties are an easy recipe that uses canned salmon and is one of grandmas most requested meals!

Grandma's Salmon Patties are an easy recipe that uses canned salmon and is one of grandmas most requested meals!

My husband is not a seafood fan but he loves these Salmon Patties and so do our boys! This recipe is one of his grandma’s staples and everyone from the farm help to the Fedex man have been known to stop by when she is making them!

Salmon Patties make the perfect family friendly, Friday meal during Lent but are enjoyed here all year long.

Grandma’s Salmon Patties

Grandma's Salmon Patties are an easy recipe that uses canned salmon and is one of grandmas most requested meals!

Grandma insists that you must use the red label Royal Salmon canned salmon. I have the best luck finding it at Walmart. But, you could also use leftover fresh salmon or any other variety canned salmon.

This recipe is easy to make, the hardest part is removing the bones. They are soft enough that some people don’t bother removing them but I always make sure to remove as many as possible. The only other tricky part is to get the moisture right. If the mixture is too wet it will be hard to make the patty and if it is too dry it will make the patty dry. That is why the recipe card says 5-7 crackers so you can add the amount needed.

Grandma always serves them with fried potatoes (yum) and creamed peas.

Grandma's Salmon Patties are an easy recipe that uses canned salmon and is one of grandmas most requested meals!
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3.67 from 83 votes

Grandma's Salmon Patties

Course Main
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 14.75 ounce can of Salmon
  • salt and pepper to taste
  • 2 eggs
  • 5-7 Saltine crackers crushed
  • A squirt of lemon juice
  • Butter or oil for frying

Instructions

  • Drain the salmon and remove the skin and bones.
  • In a medium bowl mix remaining ingredients.
  • If the mixture seems to wet and another cracker or two.
  • Divide mixture into 4 equal parts and form patties.
  • Heat butter/oil in a large skillet and cook on both sides until brown.

Shared on Weekend Potluck

Shared on Meal Plan MondayGrandma's Salmon Patties are an easy recipe that uses canned salmon and is one of grandmas most requested meals!

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Recipe Rating




88 Comments

  1. 5 stars
    I’m not a big fish person but this was the best salmon cake recipe I added some finely minced onion and 1 egg it was perfect served it with green beans and fried sweet potatoes delicious thanks

  2. My Mama made them too. I make them for my family too. I use one can without the bones and skin with two or three tablespoons of flour and an egg. We have biscuits and gravy with ours. One of my sons favorites.

  3. These look delicious. When I was growing up there was 7 of us and my Mom made Cream and Salmon with peas in it and we put over toast. Made the Salmon go further on a farmer budget during Lent. But very good. The only way I ever got Salmon until the last few years Mainly because I didn’t think I liked Salmon patties. Silly me. I love them. Thanks for the recipe.

  4. I make salmon patties all the time like my mom did. Canned red salmon minus the skin and bones. Or canned pink salmon which is cheaper and now available skinless and boneless. I add minced onion, matza meal which is similar to saltines but less salty, and egg. I mix it all up, and put the patties in pan sprayed with cooking spray and bake in a 375 degree oven, turning the patties over after about 20 minutes, cook time should be 35 to 40 minutes for nicely browned patties. Leftovers can be reheated or eaten cold in salad, or as a sandwich with butter or margarine spread on the bread.

  5. 4 stars
    I love salmon patties. They were a Lent staple growing up. My mom always put green pepper and onion in hers and I do too. It gives it a pop of flavor! I have never tried Mayonnaise. I might have to try that, sounds good.

  6. 5 stars
    A childhood favorite of mine but I couldn’t remember exactly how my momma used to make them. I remember now. The only thing different is we didn’t use lemon, it wasn’t on hand. Thank you so much for sharing!

  7. Why remove the skin and bones? The skin is harmless and the bones are very high in calcium and sure won’t choke anyone. Canned salmon is even recommended as a good source of calcium, but you would lose that by removing the bones. Not to mention how time consuming that must be!

  8. 5 stars
    I like them with bones left in, diced onions in, and some Old Bay Seasoning mixed in too. The bacon drippings comment sounds interesting. I’ll give it a shot. I like to serve peas with them – not sure why but they just seem to “go”.

  9. 4 stars
    I add finely diced onions to mine. Really adds flavor. Instead of crackers, I use store bought bread crumbs and add a couple of tablespoons of flour to help them stay intact.

  10. I have been making these forever and my kids love them. I also use a white gravy on top that makes them even better.

  11. 5 stars
    I love salmon patties. I always just crush the bones with my fingers. They’re very good for you so it’s a shame to pick them out. This recipe is just the way I make mine, except I add Old Bay seasoning.

    1. 5 stars
      GREAT, THE BONES ARE CALCIUM AND THE SKIN HAS OMEGA 3, WHEN i MAKE MINE i ADD THE WHOLE THING BONES AND ALL. IF i BUY FRESH SALMON I BUY WITH THE SKIN ON THE SKIN IS GOOD FOR YOU.

  12. 5 stars
    We love salmon cakes at our house too. My recipe is almost the same as yours. Except after removing skin, bones and liquid. I use only one egg and for extra moisture I use about 1/4 cup milk to which I add either lemon juice or vinegar. Then add enough crushed saltines to thicken the mixture. Then roll a large spoonful of the mixture in additional crushed saltines before making them into patties. Adding a tablespoon or two of bacon drippings to the oil in which you cook the patties adds a nice extra flavor too.

  13. 5 stars
    This is the recipe my father has used for years and when my 25 year-old son was little ,when he went over there my dad would make them for him and he loved them

  14. It is neat to see the variations in recipes! We’ve always used one can of salmon (de-boned and reserve the liquid), one sleeve of saltine crackers, and one egg – I usually end up adding the liquid from the can back into the mix so it is moist enough 🙂 I will have to try the lemon sometime.

    1. 5 stars
      Made for dinner this evening. My husband does not like salmon,,,well he loved these! I have made them before using bread crumbs much better with crackers the way my mom made them also. I did add about a 1/4 cup mayo, lemon juice, finely chopped onion,, left the bones in and mashed them real well. Lemon wedges are always served on the plate with fish.

    2. This is similar to how my mom made it. She used saltines and soaked in water instead of the juice fro the can. Then she would drain and squeeze the water out til it was like mush, added to salmon with one egg. I think she added onion flakes. I haven’t been able to find a recipe made this way, so not sure how many crackers she used. ☹️

    3. My mother-in-law taught me to make it like Jennifer Howland. Family favorite that my daughter just requested for her birthday. One time the only thing she had to serve with it was mac and cheese and cream corn. Odd combo but that is the only way my family will eat it!! <3

  15. In the picture they look just like the ones my family has made for years. But when I read the recipe it was very different. We use a mixture of mostly cornmeal with some flour and salt, and only 1 egg for every 2cans of salmon (if using the kind with skin and bones, 3cans if using the boneless skinless kind). We also serve ours with fried taters.Not sure if Iwould try this version, mainly because of that squirt of lemon. I’ve never understood why so many chefs like lemon with seafood. I detest it. To me lemon with seafood is just plain nasty. Oddly enough I don’t mind lime with most seafood.
    Hubby was reading over my shoulder. He says I should just try your recipe and just leave out the lemon. Maybe I will. One question though… do you use chum salmon, pink salmon , or red salmon? Royal Salmon is not ayailabe at th Walmart’s around here. I’m in north central Texas on the western half of the Dallas/Fort Worth metroplex.

    1. 4 stars
      I’m really perplexed with the statement “I’ve never understood why so many chefs like lemon with seafood”. Wha, what??? I can appreciate that you detest it, we all like what we like but to make such a statement is absolutely absurd.You obviously understand that splash of acid is, in fact nice with seafood with your use of a bit of lime. I’m not being rude but come ON….That would be like someone saying “I’ve never understood why so many adults use the word “taters” when speaking of potatoes….” Well, there are more than a few reasons why one being that someone is country (like my husband) and that’s just what he says when he would like to have potatoes. The point being, I would never make such a broad statement. I have NEVER replied to people’s comments on a site, never but yours was seemingly just fluff. It wasn’t helpful nor respectful in fact, it was rather unkind. Why could you not just ask “Do you use chum, pink or red salmon because Royal Salmon isn’t available in my area.”?

      Give this a try or don’t but don’t be so negative about a recipe that you’ve never tried and seemingly never will. I appreciate the time and effort and heart that people put into their recipes whether or not I like the ingredients or I prepare it another way. Perhaps the next time you see a new recipe you will just give it a try and then be helpful and courteous with your comments……..

      1. 5 stars
        VERY WELL PUT. SOME PEOPLE THINK THEY KNOW IT ALL BUT FALL AFTER THE RESULTS. DON’T GIVE A DAMN WHAT THEY SAY, MANY DON’T
        LIKE ME NEITHER BUT WHO CARES BE YOURSELF AND CONTINUE WHAT YOU ARE DOING!!!

      2. This is the same recipe my mother used and I have been looking for it. Found several that were close but not it.
        Thank you so much for posting it. I love these salmon patties! They are the absolute best patties!
        Ok, the first part was written before I read your response. All I have to say is right on. What you said was what I wanted to tell her. You worded it beautifully.

      1. I agree. However, what tastes best to almost anyone is whatever they grew up eating. So, let’s agree that we all like what we like, and still let others like what they like. There’s plenty of room for all of us in this huge culinary world.

  16. What could I use in place of eggs? I am not allergic to them…..just don’t like them! Would Mayonnaise work? And yes I know it has eggs but it’s not like I have to see them!!! Thanks!

    1. 4 stars
      Yes, you can use mayo, I do, and they’re nice and moist. I use about an 1/8 to a 1/4 C. mayo for a large can. I also add a good pinch of Dill Weed, and you can also use a 1/4 C. Panko or Progresso Bread crumbs, garlic flavor.

    2. I have been making these since the Great Depression. It’s an old save money recipe Yes, I use Best Foods mayo in this recipe, or close to this recipe. About 1/4 cup, maybe a bit more. Mix well. And I also use eggs and about 18-20 crushed saltines. I also use finely chopped green onion. Love it and so do my Grandsons.

    3. I make a thick white sauce to add to the salmon…no bones! No eggs at all. Make into balls…roll in beaten eggs…and then crushed cracker crumbs…twice! Fry in butter! You could just roll in milk instead of eggs

  17. I leave the bones in the mix. They’re so soft you don’t even notice them if you don’t see them. My in-laws had salmon contests to see who found the most bones!

      1. That’s what I use. I can’t stand seeing the black, slimy skin and bones or removing them. I use 3 small cans of skinless, boneless salmon.

  18. WHEN TALKING ABOUT SALTINES ARE YOU TALKING ABOUT 5-7 SINGLE LITTLE SQUARES OR 5-7 LARGE SQUARES THAT HAS 4 CRACKERS EACH?

      1. Creamed peas are super easy… You just make a medium white sauce, which is 2 T butter melted in a saucepan on medium heat …
        Add 2T. Cornstarch and and 1 tspmalt, and stir to make a roux… Then add 1 C. Milk, and stir together… Keep stirring until it thickens… Remove from heat for a minute, while you open and drain a can of peas…
        Add the peas, and return to hear on low until th pad are heated thru…
        Then serve…
        I also add a half tsp of celery seed to mine…
        This is perfect for either salmon patties or tuna patties…

        1. We’ve always made ours with Fresh or frozen peas and mom always put diced boiled potatoes in too ( creamed potatoes and peas).

          1. 5 stars
            My mother-in-law would make creamed peas & new potatoes. She used fresh peas & little new potatoes out of my father-in-law’s garden. Sooooo good!

      2. 1 can of peas. Pour contents into pan and heat. Save can and fill halfway with milk and a Tablespoon of flour…mix up in can. I drain my heated peas of some of the water that was canned with them and then pour my milk and flour into pan with peas and stir. As it heats it will thicken. I put pepper on mine. If you want to add a dash of sugar go for it. Let thicken and serve

    1. My Mother used finely diced onion an instead of crackers she used what we grew up with “crushed POST TOASTIES” in other words crushed corn flakes ! since I heard the bones are very good for you, I mash up the bones an use them. Otherwise the same recipe!.

      1. 5 stars
        My Mom used to make them and left the bones in and I loved them and I hate to eat fish !! She used crackers too and lemon juice , egg and onion if the spirit moved her !! They were the best then again our Moms and Grandma ‘s were the best cooks ever !! I am blessed enough to have all their recipes :))
        Thanks for reminding me !
        Stay safe and be well !!
        Regards, Anne

        1. You are so sweet! Thanks for sharing your special memories. Took me back to my days of old school eating. Planning on making this with my grandson as a cooking activity that we do twice a week. Now all I need to do is refine it a bit with a nice caper lemon mayonnaise

          1. Anna
            I’d love to have that caper Mayo recipe ❤️ Are you willing to share? It sounds delicious with this salmon patty recipe!

      2. 5 stars
        I added a little diced green onion, a squeeze of brown mustard and a tablespoon of Mayo. And just used one egg. However, using saltines is what I was looking for, much like my Mom did. ❤️

        1. My mom and grandmother made this too. I added finely chopped onion to the patties occasionally.
          I also make a sauce to go with this similar to a tarter sauce. About 1/2 cup mayo or Miracle Whip, 2 T yellow mustard, 2 T finely chopped onion and 3 T sweet pickle or dill relish.

      3. yes, I pour the entire can into a bowl, juice and all. I use a fork and mash up the bones and skin until you cannot see them at all. You just have pale mush. I add egg, finely diced onions and enough crushed saltines to hold everything together. I fry in peanut oil. i was told the bones and skin contain lots of nutrients.