Speedy Salmon Patties

Name: Speedy Salmon Patties
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings.
Ingredients: 1/3 cup finely chopped onion; 1 Eggland's Best egg, beaten; 5 saltines, crushed; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 can (14-3/4 ounces) salmon, drained, bones and skin removed; 2 teaspoons butter

I combine seven easy ingredients for this salmon patty recipe. When I was a girl growing up on the farm, my mom often fixed these when we were late in the field. These salmon cakes are also tasty with chopped green peppers added to the mixture. —Bonnie Evans, Cameron, North Carolina

Ingredients

1/3 cup finely chopped onion
1 Eggland's Best egg, beaten
5 saltines, crushed
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 teaspoons butter

Directions

In a large bowl, combine the first six ingredients. Crumble salmon over mixture and mix well. Shape into six patties.
In a large skillet over medium heat, fry patties in butter for 3-4 minutes on each side or until set and golden brown.

Test Kitchen Tips

You can freeze salmon and other oily types of fish, such as whitefish, mackerel and lake trout, for up to 3 months. Wrap fish in freezer paper, freezer bags or heavy-duty foil before freezing.

Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.

These 50 great seafood recipes are what's for dinner.

Editor's Note

Salmon in 12-ounce cans has already been boned and skinned. If using a 14-3/4-ounce can, remove the bones and skin after draining.

Nutrition Facts

2 each: 288 calories, 15g fat (4g saturated fat), 139mg cholesterol, 1063mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 31g protein.

Originally published as Speedy Salmon Patties in Quick Cooking September/October 1999

Reviews

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Average Rating:

Orbs

Jun 11, 2018

I made these for lunch. I left out the Worcestershire sauce. Thank you, Bonnie, for sharing this recipe.
Marilyn

Jan 22, 2018

I just made these salmon cakes and they came out delicious. I did make one swap for the saltines with about 7 tablespoons of homemade breadcrumbs from stale french bread.
mommakline

Jan 19, 2018

I just made these for my husband. I'm not a fan of fish but he loved them! I followed the recipe as written but used a few shakes of dried onion instead of the 1/3 cup onion. They are delicate to put in the pan but once one side is browned and gently flipped, they hold together just fine. It made 5 patties and he ate 3 for supper and would've eaten all 5 but I told him he'd have no lunch tomorrow if he didn't stop! Will definitely make again....for him! :)
MarineMom_texas

Mar 25, 2017

This recipe is delicious. I made only a few changes. Like another reviewer I doubled the Worcestershire sauce and the crackers. I used olive oil to fry the patties. Also, I used red salmon from Alaska. They were delicious. I highly recommend this recipe.Volunteer Field Editor
homemaker27

Jan 14, 2017

These are very good! I tripled the Worcestershire sauce and added a bit more crackers. It made it perfect. Do not discard bones and skin, leave them in. I used olive oil to fry. Next time I will use bacon grease too! Make sure to put together in a ball in your hand and softy pat out in skillet. Make sure they have a nice brown crust before gently turning and browning other side. They will stay together that way. I give them a full 5 stars! Another recipe I make has 1/2 cup of flour in the recipe (which holds it together) but I like this recipe without the flour. The flavor is better. It's challenging without using flour but possible to do. 2/4/17 I used green onions and the Worcestershire sauce to taste (did not measure). Measured everything else precisely. I like the green onions even better!!!!
Sandy912

Sep 26, 2016

Checked to see if I put everything in Yup I did, Thank you
ardy bare

Feb 14, 2016

these were pretty good will make again
JohnnaL

Sep 4, 2015

There are a few recipes never to stray from this should be one of them. I found this recipe to be very wet and not at all what I would have expected, I think I will stick to my own recipe.
ruthiegus

May 30, 2015

Little salty for my taste but GREAT otherwise. It was my boyfriend's favorite meal growing up and he said they were the best he ever had!!!!!!
iamcarrie

Feb 5, 2015

I made these tonight and they were pretty good. I think I can give them a little more flavor by experimenting with herbs and spices a bit as they were a little bland (thus I gave them a 4 instead of a 5). I was a little concerned because they did not seem very moist in the bowl, and I was afraid they would not hold together in the pan, but they did. I even dropped one when taking it out of the pan and it stayed together. I did mash them together pretty well when I shaped them. The only thing I did differently was to add a bit of olive oil with the butter when frying them. I will definitely make these again. This was an exceptionally quick and easy recipe. Be sure to drain the salmon very well..