Salmon & Potato Patties

Thanks for sharing!

These salmon patties have potato in them rather than bread or cracker crumbs, making the texture and flavor fabulous. You have to give them a try! 

Salmon patties are a fun, delicious and economical meal. They are quick to make too. They are a great meal option during Lent, but we enjoy them all year long. 

My Grandma and Her Salmon Patties

Salmon patties are on regular rotation in my grandma’s kitchen and hearing her talk about them all of them time gets me excited to make them too. I didn’t have her exact recipe, as I am quite sure she doesn’t use one, so I riffed my own and thought I’d share it with you.

You may remember grandma from the S.O.S. post. After discussing her intent to make them for dinner she didn’t have a can of salmon for the patties she decided she was going to make, and called to let me know she made S.O.S. instead.

 It was a whole thing.  You’ll have to read it if you haven’t.

Anyway, it seems like she makes salmon patties for herself and grandpa pretty regularly.  We have talked about it many times.

I think grandma normally makes hers with cracker crumbs, which is how I used to do it to.  Now, I usually use potato instead.  I like the texture and it feels lighter.

You can throw a potato in the microwave and let it cool to use.  You could use a leftover baked potato… or leftover mashed potatoes would be good too!

Use as much or as little as you like.  If you need to stretch the salmon, throw a little more potato in.

Making dinner for just one or two? Just use a really small potato or a little leftover potato from dinner the night before.  Adjust the number of eggs accordingly and you are ready to go!

How do you prep the canned salmon?

Now to get to the nitty gritty of it all.  I used to pick through the salmon and take out all of the bones.  Grandma said she leaves the bones for calcium and removes the skin.

The bones are soft from being canned.  Don’t believe me, you can smash one of the vertebra between your fingers.  Try it.  You’ll see.

Anyway, you don’t even notice them in your patties.  So now I don’t take anything out.

I drain the can and mash it all with the potato.  It’s easy peasy, you don’t notice anything is even in there and there is no fishy smell in your trash can!

I see the disbelief written all over your face.  Just try it.

What’s the worst that can happen?!  Grandma said she also likes to coat the patties in a little flour or more cracker crumbs before she cooks them.

I could see how this would be tasty and ensure a nice crust.  I don’t normally do this step though, I tend to keep them as simple and quick as possible.

What else can you add to make your salmon patties your own?

One last difference between grandma’s patties and mine… she grates onion fine enough grandpa won’t know it’s there.  (Shh, don’t tell!)

I used green onions instead.  She said her mom used to put a squirt of yellow mustard in hers.  I haven’t tried that yet, but could see how that would be good.

I really kind of wish I would have waited another couple of weeks to post this.  I just noticed my dill is coming up in my herb garden. That stuff is crazy.

I got some seed from my neighbors in Springfield years ago (like 7 years!) and it just keeps reseeding itself.  I dig up the volunteers and move them to where I want them and it has been the gift that keeps giving.

Anyway, I think that would be a great addition to the salmon patties.  Maybe I’ll have to repost once the dill matures!!  Ooh… or a dill yogurt or sour cream sauce would be perfect for dipping!  Yum!

Homemade Tartar Sauce Recipe:

• 1/2 cup mayonnaise
• 1-2 teaspoons pickle relish
• 1/2 teaspoon lemon juice

Just stir together and refrigerate until ready to use. You can add fresh herbs like dill or tarragon if you would like.

More Great Lent Friendly Recipes

If you are looking for more fish and seafood recipes, you may like my brother’s fish and shrimp chowder. 

Homemade New England clam chowder is easy to make and is ready to eat in about a half an hour. It’s creamy, comforting and oh so good! 

Try roasted shrimp for a fast and flavorful appetizer or entree. With 5 ingredients and only 6 minutes in the oven, it doesn’t get much easier! 

Or try making tuna burgers for a fun dinner. Serve them on buns for the full burger experience, or leave the bun off and enjoy them as tuna patties.

For another fun twist on a classic, try MiMi’s creamy tuna casserole. There’s not pasta, it’s a creamy mixture that is baked and served over rice and is a Lenten favorite for our family.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Salmon & Potato Patties

Carlee

These salmon patties have potato in them rather than bread or cracker crumbs, making the texture and flavor fabulous. You have to give them a try! 

4.91 from 10 ratings

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinners

Cuisine American

Servings 6 Servings

Calories 229 kcal

Equipment

• OXO Mixing Bowl Set
• Swiss Diamond Nonstick Skillet with Lid – 10.25″

Ingredients

 

.5x1x2x

• 1 can of salmon drained and cleaned to your liking
• 1-2 teaspoons lemon juice
• 1 large baked potato cooled and skin removed
• 2 large eggs
• 2 Tablespoons chopped green onion optional
• salt and pepper or Cavendar’s to taste
• 3 Tablespoons oil for cooking

Cook ModePrevent your screen from going dark

Instructions

 

• Mash the potato. Add the salmon, a squirt of lemon juice and eggs.
• Mix and mash with fork until you have reached your desired consistency. You don't want it to be smooth, but you do want it to be well mixed.
• Stir in onion and seasonings.
• Heat oil in a skillet over medium heat. Once oil is hot, form patties out of salmon mixture and place a couple at a time into hot skillet. Cook for 1-2 minutes per side. Flip once they are nice and browned. Cook for 1-2 minutes on the second side.
• Put cooked patties on a paper towel lined baking sheet. If desired, keep warm in a preheated 300°F oven. Continue until all salmon mixture is used.
• Serve with lemon or lime wedges, and/or tartar sauce.

Notes

1. I usually just microwave a potato until it is soft, then let it cool and remove the skin for this recipe. You can use use a leftover baked potato if you happen to have one.
2. Most people prefer to remove the skin and bones from the canned salmon, though it is not completely necessary. Do whatever makes you feel comfortable.

Video

Nutrition

Serving: 1ServingCalories: 229kcalCarbohydrates: 14gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 11gCholesterol: 86mgSodium: 136mgFiber: 2gSugar: 1g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!