Effortless Salmon Patties (Printable Recipe Version)
Golden, crunchy salmon cakes using canned fish and everyday spices. Feels like comfort food plus saves cash and is quick to throw together.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 large egg, already beaten
02 -
1/2 cup crushed saltine crackers or breadcrumbs
03 -
1/4 cup green bell pepper, chopped up tiny (just if you want some color)
04 -
1/4 cup onion, minced
05 -
1 can (14.75 oz) salmon, drained and crumbled
→ Seasonings & Binders
06 -
1/4 teaspoon black pepper, cracked fresh
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon garlic powder
09 -
1 teaspoon Dijon mustard (use it if you want a little zing)
10 -
1 tablespoon squeezed lemon juice
11 -
2 tablespoons mayo
→ For Cooking & Serving
12 -
Lemon wedges for squeezing on when serving
13 -
2 tablespoons vegetable oil for pan frying
# Steps to Make It:
01 -
Once they're cooked, let your patties chill on some paper towels for a second, then pile 'em on a plate and put some lemon wedges next to them. Squeeze if you like!
02 -
Drop each patty gently into the hot oil. Let them sizzle about 3–4 minutes a side, so they get golden and crunchy. You might need to do a couple rounds if your pan's not huge.
03 -
Heat the veggie oil in your skillet on medium. Wait until it's shimmering, but don't let it go smoky.
04 -
Take the salmon mix and split it into six. Squish each into a patty about half an inch thick. They should stick together pretty well.
05 -
Grab your big bowl and drop in the salmon, onion, bell pepper, crackers, egg, mayo, lemon juice, mustard, and all your flavor bits. Use a fork or your hands—just mash it together so everything blends nicely. Pick out any big bones you spot if you're not a fan.
# Extra Information:
01 -
Breadcrumbs or crushed crackers both work, so use what you've got
02 -
You can prep the patties in advance and stash them in the fridge until you're ready to fry
03 -
Chop up some parsley or dill if you feel like making them taste fresher