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Oregon Salmon Patties

Rated as 4.5 out of 5 Stars
19

"Excellent recipe for canned or fresh salmon patties. This recipe is from the Oregon coast."
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Ingredients

25 m servings 441
Original recipe yields 5 servings (5 patties)

Directions

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  1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
  2. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
  3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

Nutrition Facts


Per Serving: 441 calories; 29 20 24.2 123 634 Full nutrition

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Reviews

Read all reviews 567
  1. 763 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Best salmon patties we've ever had! I followed previous reviewers advice and added a large clove of (chopped) garlic to the onions. The mixture was more than wet enough and I didnt need any of...

Most helpful critical review

These were almost as good as my mom's. I probably should have just called her to get her recipe but I thought I would try these because of the high rating. I think next time I will leave the o...

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Best salmon patties we've ever had! I followed previous reviewers advice and added a large clove of (chopped) garlic to the onions. The mixture was more than wet enough and I didnt need any of...

With the help of some other reviews, I used this recipe to make a meal that could easily be served in a fine restaurant. The end result was fantastic. I began by sauteing some baby bella mushroo...

The whole family loved these and ate them all up!! I doubled the recipe and made about 15-17 of these. I will *definitely* try and find BONELESS canned salmon next time. That was a bit tediou...

I used dried parsley flakes. Added dill, garlic powder and pepper. Left out the dried mustard. Cooked the onions in salted butter. I used just a splash of salmon juice even though I doubled ...

I make a version of this but instead of crackers we use Frenches Fried Onions in a can and crush about 1 cup. Add to mixture with Old Bay Seasoning, 1/2 t dill weed, 1/2 t celery salt adn this ...

Needed something quick for Fri evening supper and had a can of salmon. These were excellent. Only change I made was to drain the salmon completely for a drier patty. With the 2 eggs, they sta...

Woo hoo! It was a little bland at first but thankfully I tasted the mix first. I added cumin, cayenne and oregano. I did not coat the cakes with the extra breadcrumbs nor did I add the reserve...

Easy and tasty. Following reviewers advice I omitted the liquid from the can and added 2 T. lemon juice, but the patties were a bit dry. Next time I'd add a T. or two of can liquid. I also added...

This is a great salmon recipe--nothing needed changed, and I used all the reserve liquid and it didn't make the patty too moist. My fresh parsley went bad before I could use it, so I just used ...