Weekends are for meal planning at our house. I like having an idea of what food we are going to eat each week well in advance. It helps to plan out my grocery trips. It also helps in planning the rest of the week. When my daughter is home with us it is an absolute necessity to know what is going on at all times with all of the appointments she goes to each week. One thing I’ve realized about meal planning, though, is that you can run out of ideas pretty quickly. I’ve been working on going through traditional old recipes as of late to find something new (to us) to try. I couldn’t have been happier when I ran across the idea of salmon patties. It was a meal that I remember fondly from my grandma’s kitchen.
I’ve updated my salmon patties recipe a bit from that passed down from my family. I’ve made it a little more modern and a little more suited for our family. It’s a great basic recipe that you can change in so many ways to make your own. Sometimes I will use more Asian-inspired additives. Other times I add a little Cajun flare to my salmon patties. There are a million different ways you can do this recipe but I’ll be sharing my basic any night of the week version.
Ingredients Needed to Make Salmon Patties
1 can Alaskan pink salmon (bones and skin removed)
1/2 C crushed crackers
1/2 small onion, finely diced
1 T Worcestershire sauce
1 tsp garlic powder
1/2 tsp celery salt
Directions to Make Salmon Patties
First, make sure that all of the little bones are removed from your salmon. You can buy it with the bones already removed or do it yourself. I always like to go over cans that state “bones removed” just to be sure. Once you have all of the bones and skin removed from your canned salmon you can break it up into crumbles in a mixing bowl.
Use your hands to crush up the crackers. You can use a food processor to do this if you don’t want to use your hands. I find that using my hands to crush the crackers gives me a little more control over the final size of the pieces created. When I am making salmon patties I like to use crackers crumbled a little bit larger than breadcrumbs. If you don’t have crackers available you can always use breadcrumbs in a pinch. I find that crackers work much better for salmon patties though because they are a little bit softer and more porous.
Combine your crackers, diced onion, and salmon in the mixing bowl. Add in the egg, Worcestershire sauce, and the spices. You can omit any spices you don’t like or don’t have. You can also add in any spices that you would like here. Just remember, you don’t want your spices to overpower the mild flavor of the salmon. Don’t go overboard.
Once you have your ingredients combined you can form the mixture into patties. I usually get about 6 medium size patties out of one batch. You can adjust the size to fit your family. Make sure they are packed tightly and put them onto a plate while you heat your pan.
Add 1 tablespoon olive oil to a pan over medium-high heat. Cook each of your salmon patties for about 2 minutes per side. You want the patties to brown slightly on each side before removing them from the pan.
You can serve your salmon patties however you prefer. We usually do ours with salad, rice, and crescent rolls or other bread. They are so versatile that you can do them with a wide variety of sides to best fit your family’s tastes and dietary restrictions.
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