I’ve been on a salmon kick lately…but I don’t see anything wrong with that. I could eat it a couple times a week. Salmon is so tasty and can be prepared in so many ways. Today, I made salmon patty sandwiches on toasted buns, and they were delicious!
Salmon is so full of healthy stuff…antioxidants, vitamin B-12, vitamin D, niacin, protein and omega-3 fatty acids. And as far as fish goes, it’s one of the most affordable available. This is true especially when you can buy it in a can for $3 or $4 dollars a pound!
Making a Salmon Patty Sandwich with Canned Salmon
Today, I used Deming’s brand wild Alaskan pink salmon. It is the kind of canned salmon that has skin on and bones. It took me a couple minutes to take some of the skin off the meat and remove the larger backbones. The small bones are soft and very eatable. You can buy canned salmon that’s skinless and de-boned.
Using Fresh Salmon
If you would prefer to use fresh salmon, place the salmon flesh side up under a broiler for 4 or 5 minutes. Let the salmon cool then remove the skin and then break up the meat with a fork. It should be slightly undercooked but will finish when fried as a patty. Also, you could use leftover salmon to make patties.
Frying The Patty
I’ve had problems with some recipes for patties that didn’t stick together very well. I’ve got to say that these made nice patties but were still delicate in the skillet. If you brown the first side in some hot oil for 2 to 2 1/2 minutes, it will create a nice crust that will hold the patty together. Use a fish-turner or wide spatula and a fork in your second hand to gently turn the patties.
A cast iron skillet will work great when making these salmon patties. You should try to keep the oil at 350° and a heavy skillet will hold the heat well.
Spices For the Salmon Patties
I’ve kept the spices pretty simple because I like easy recipes that give great taste, and this one is like that. Minced onion, a little pepper, Old Bay, lemon juice and chopped parsley for freshness.
I should mention to that you don’t need to make sandwiches with the patties. Fry them up and call them salmon croquettes or cakes and eat them with mashed potatoes and creamed peas or whatever else you’d like on the side.
Toast Your Buns and Add a Dressing
If you are making sandwiches though, put your perfectly fried salmon patty in a bun that has been toasted and slather on some homemade mayo sauce of your choice. Pickles, onions, sliced tomatoes and lettuce all finish off your salmon patty sandwiches.
I made two simple dressings. The first was about 2 tablespoons of mayo and 2 teaspoons of Dijon mustard. The second was 2 tablespoons of mayo, 2 teaspoons of ketchup, and 2 teaspoons of fresh ground horseradish from Silver Spring Foods. When making these, I never measure. Just go by taste. Both were very good with the salmon patties.
If you are looking for salmon yummy…make some salmon patty sandwiches. You’ll like it.
Here are some more Seafood recipes to try:
- Perfect Salmon Loaf
- Bonefish Grill Bang Bang Shrimp (Copycat)
- Mini Crab Cakes
- Cheesy Hot Tuna Fish Sandwiches
Salmon Patty Sandwich on Toasted Bun
Ingredients
- 1 can 15 ounce canned salmon skin and large bones removed.
- 1/4 cup finely diced onion
- 15 saltine crackers crushed into fine crumbs, about 1/3 cup
- 1 large egg
- 2 tbsp mayonnaise
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp black pepper
- vegetable oil for frying
Instructions
- Toast the buns before frying the patties by very lightly buttering both sides of the bun and placing in a dry, hot skillet. Carefully monitor the toasting. It usually takes 30 to 60 seconds to toast depending on the temperature of the skillet.
- Mix all the ingredients well in a medium sized bowl, then form into 4 patties. (Or patty size of your choice).
- Add vegetable oil to heavy skillet about 1/4" depth and heat on high until the oil is 350° to 375°.
- Lower the heat slightly and carefully add the patties to the oil and fry the first side until nicely browned, 2 to 2 1/2 minutes.
- Carefully turn the patties over and brown the second side, 2 to 2 1/2 minutes.
- Remove from the skillet and place on a paper towel lined plate. Assemble the sandwiches.
Notes
Nutrition
This recipe post was updated on January 7, 2024
Jan
Delishous! Been a while since I’ve attempted to make salmon burgers…these were delicious! Only thing I changed, was I had no parsley and used Cavenders Greek seasoning instead of Old Bays. Can’t wait to make these again. Served on toasted bun with fresh sliced tomatoes and tartar sauce!
Joe Boyle
Hi Jan, thank you for the nice comment.
Kim
I couldn’t ever make a great Salmon Pattie until I found your recipe. My husband says they’re better than what his Grandmother made! Thanks Joe!
Joe
Hey Kim, I’m glad that you found my salmon patty recipe and thanks for the nice comment.
Joe
Diane
I couldn’t make a decent salmon patty until I found your recipe. It works every time for me although I use Penzey’s Justice seasoning instead of Old Bay.
Joe
Hi Diane,
Thanks for the comment. Glad you like the recipe.
Joe
MaryJo
I preferred the mayo sauce with the ketchup and horseradish on these delicious patties. They’re best warm, but I had a leftover patty straight from the refrigerator with sliced tomatoes and it was good, too.