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three patties stacked with a spoonful of creamy sauce on top

Homemade Salmon Patties With Crackers


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5 from 1 review

Description

An updated classic, perfect for using leftover salmon or the pantry staple of canned fish. Don't forget the salmon patty sauce!


Ingredients

1 cup celery, finely diced

1 cup red onion, finely diced

1/4 cup olive oil, divided

2 large eggs

2 tablespoons mayonnaise

2 tablespoons fresh dill

2 tablespoons fresh parsley

1 tablespoon Dijon mustard

Zest of 1 lemon (cut and serve lemon wedges with salmon patties)

36 crushed saltines

2 cups cooked, flaked salmon (from 1 pound of cooked fresh salmon, or canned salmon)

1/2 cup fine bread crumbs, for coating

1/2 teaspoon coarse sea salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste


Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add finely diced celery and onion to the hot oil. Season with 1/2 teaspoon salt and pepper. Sauté 4-5 minutes, until tender. Transfer the sautéed vegetables to a small bowl and set aside until cooled to room temperature.
  2. In the meantime, combine eggs, mayonnaise, fresh dill and parsley, Dijon and lemon zest in a large bowl. Mix well. Add 2 cups of flaked salmon, saltine cracker crumbs and cooled sautéed vegetables to the seasoned egg mixture. Mix gently until combined. Use 1/3 cup measuring cup to shape patties, then lightly dredge top and bottom in the fine breadcrumbs. Place patties on a cookie sheet, cover with plastic wrap and refrigerate for at least 30 minutes.
  3. Heat 3 tablespoons of olive oil in a large frying pan or cast iron skillet over medium heat. Fry patties gently for 3-4 minutes per side, until golden brown. Once each patty is cooked, move it to a rimmed baking sheet and keep in a 200℉ oven until all patties are cooked and ready to serve.

  4. Garnish with lemon wedges and easy salmon patty sauce 

Notes

Use cooked and flaked fresh salmon, canned salmon or canned tuna for the seafood in this recipe. 

To substitute dried herbs for fresh herbs, use 2 teaspoons dried when the recipe calls for 2 tablespoons fresh.

  • Prep Time: 15
  • Cook Time: 20
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American, Seafood