Super Salmon Patties

I love salmon, canned or fresh...

I tweaked the original recipe with the addition of dry mustard and lemon zest.  The lemon zest really makes a difference; experiment and try a little more of it if you like it! Or, you could add a teaspoon of lemon pepper in its place if you prefer.  Salmon patties are so good and I like them just as well cold if there happen to be any left over.  I’ve always made them with cracker crumbs, giving the patties a firmer consistency than bread crumbs.

Mom made salmon patties many times at home and who would have guessed salmon was good for you back then.  Salmon is actually a great food that adds heart and brain healthy Omega -3 fatty acids to your diet.   It is one of the best food sources of Mega-3’s and healthy polyunsaturated fats, and because fish as a whole is high in protein, it’s a fantastic high-protein food to help you stay fit and add muscle. 

This is an easy and tasty dish and goes well with rice and most vegetables, especially spinach!  If you wish, serve with tartar sauce or cocktail sauce.

Salmon Patties


1-16 ounce can salmon
1 small onion, chopped
1 egg
6 crushed saltine crackers
1 teaspoon dry mustard
1/4 teaspoon lemon zest
½ teaspoon seasoned pepper
2 tablespoons olive oil

Drain the salmon well.  Flake the meat, add onion, egg, cracker crumbs, dry mustard, lemon zest and pepper. 
Shape into 5 or 6 patties.  Do not pack tightly.
Heat olive oil in skillet.
When oil is hot, add patties. 
Cook patties till brown, flip and brown other side.
Place on serving plate.


1 comment:

  1. Hey love salmon patties.
    Me make these...hmmm, you add dry mustard and lemon clever!


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