Non-VegetarianAlaskan cuisine Main Course

Home-Canned Salmon Patties

Name: Home-Canned Salmon Patties
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Alaskan
Ingredients: 2 cups Home-canned salmon, drained; 1 whole Egg; 0.5 cup Breadcrumbs; 0.25 cup Onion; 2 tbsp Mayonnaise; 1 tbsp Lemon juice; 2 tbsp Butter; 0.5 tsp salt and pepper

Crispy pan-fried patties made from home-canned salmon, a practical way to use the pantry through Alaskan winters.

🇺🇸United States· Alaska

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 300 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Skillet

Nutrition

Per serving, approximate

Calories: 300 kcal
fat: 15
carbs: 18
protein: 22
calories: 300

Instructions

1
Break the canned salmon into flakes in a bowl. Take out large bones if desired.
2
Add egg, breadcrumbs, onion, mayonnaise, and lemon juice. Stir gently to combine.
3
Season with salt and pepper. Keep in mind canned salmon is often already salty.
4
Shape the mixture into 6-8 patties. Press firmly so they hold together.
5
Melt butter in a skillet over medium heat on the stovetop.
6
Fry patties for 3-4 minutes per side. Cook until golden brown and heated through.
7
Drain the patties briefly on paper towels before serving.

Chef's tips

Home-canned salmon often has soft bones that are safe to eat and full of calcium. Mash them in rather than removing them for a traditional patty.

Storage

Refrigerate cooked patties for up to 3 days.

Reheating

Reheat in a skillet over medium heat to keep them crisp.

Common mistakes to avoid

•Adding too much salt without accounting for the salt already in the canned salmon.
•Making the mixture too wet, which causes the patties to fall apart while frying.