This is a copy of the substantial salmon patties I frequently have at my favorite eateries. On mine, I always want cheese sauce.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 2 (14.75 ounce) cans salmon, drained and bones removed
- 1 cup plain bread crumbs
- 1 small onion, finely chopped (Optional)
- 4 large eggs, beaten
- 2 tablespoons all-purpose flour
- 2 teaspoons dill weed
- 2 teaspoons dried basil
- 1 teaspoon garlic salt (Optional)
- 1 teaspoon onion powder (Optional)
- 2 tablespoons shortening (such as Crisco®)
Instructions
- Mix salmon, bread crumbs, onion, eggs, flour, dill, basil, garlic salt, and onion powder together in a bowl; form into 5 large patties.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt shortening in a large frying pan over medium-high heat; fry patties until golden brown, 6 to 8 minutes per side. Transfer patties to a baking dish.
- Bake in the preheated oven until patties are cooked through, about 20 more minutes.
Nutrition Facts
| Calories | 483 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 222 mg |
| Dietary Fiber | 2 g |
| Protein | 47 g |
| Saturated Fat | 5 g |
| Sodium | 1173 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Why Change It! My Family Loved This!!! A+ A+A+
Large Salmon Patties’ Haiku: “Always refridge first. Makes patties hold together. Taste was quite delish.” I halved the recipe for one can of salmon and followed everything else in the recipe other than forming the patties in the morning and wrapped each tightly in Saran in the fridge so they’d keep their shape better. My only minor complaint was that a total of 12-16 min. in the skillet followed by 20 min. in the oven resulted in a rather dry patty that we had to liberally lube up in various squirts of condiments, and drag them thru our favorite salmon patty side dish of nuclear orange mac n’ cheese. They were still tasty, and the “Largeness”, at least for the five that I made, was more of a chubbiness rather than circumference, as I wanted to be able to fit all five in the skillet together.
These are okay but I’ve found other recipes I enjoy more. Do want to mention after draining you can mash the bones along with the salmon; they contain a lot of calcium and no one even knows they’re there. No reason to throw all that goodness away.
Very good, hubby loved it! Think I’m going to decrease the onion by half next time, and gonna add a little lemon pepper.
At the last minute, I decided to make these. I actually made it with White Alaskan (Boneless/Skinless) which made it even easier. I made it exactly how it is written except I omitted the onion (mainly because I didn’t have one). Instead of making 5 LARGE patties, I made 5 large patties. 🙂 One recipe yielded 10 good size patties. Also, I served these with mashed potatoes and country gravy. YUM!
Absolutely delish!!! I made mini paddies to put in my bento-box and added a squeeze of lemon for a little extra flavor since I didn’t have that onion taste. I also put wax paper underneath while baking to make it close to mess-free. These are to DIE for. 🙂
Very good patties! I cut the recipe in 1/2, then mixed as directed. Put mix in fridge for several hours, just to hold till dinnertime. I then made 5 generous patties & skipped the frying. I put canola on the silpat, coated 1 side of the patties, then turned them over so oil was on the top & bottom. Baked at 375* in the toaster oven on convection for 30 minutes. The bottoms were browned as if “fried”, and the tops were “toasted” nicely. They are filling – I could only eat 1.5 with rice salad on the side. I was craving Dijon mustard, so used that instead of a cheese sauce (which I’ll try on the leftovers). These are easy to make & good for stretching the budget. I will make them again – I bet this would make good tuna patties, too. Thanks, Tracy Ann!
The dill weed gives these patties more flavor than the restaurant version. REMEMBER: remove the spines from the canned salmon and throw them away.