Oregon Salmon Patties

Oregon Salmon Patties

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"Excellent recipe for canned or fresh salmon patties. This recipe is from the Oregon coast."
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25 m servings 441 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
  2. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
  3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.


  1. 690 Ratings

Most helpful positive review

Best salmon patties we've ever had! I followed previous reviewers advice and added a large clove of (chopped) garlic to the onions. The mixture was more than wet enough and I didnt need any of...

Most helpful critical review

These were almost as good as my mom's. I probably should have just called her to get her recipe but I thought I would try these because of the high rating. I think next time I will leave the o...

Best salmon patties we've ever had! I followed previous reviewers advice and added a large clove of (chopped) garlic to the onions. The mixture was more than wet enough and I didnt need any of...

With the help of some other reviews, I used this recipe to make a meal that could easily be served in a fine restaurant. The end result was fantastic. I began by sauteing some baby bella mushroo...

The whole family loved these and ate them all up!! I doubled the recipe and made about 15-17 of these. I will *definitely* try and find BONELESS canned salmon next time. That was a bit tediou...

I used dried parsley flakes. Added dill, garlic powder and pepper. Left out the dried mustard. Cooked the onions in salted butter. I used just a splash of salmon juice even though I doubled ...

I make a version of this but instead of crackers we use Frenches Fried Onions in a can and crush about 1 cup. Add to mixture with Old Bay Seasoning, 1/2 t dill weed, 1/2 t celery salt adn this ...

Needed something quick for Fri evening supper and had a can of salmon. These were excellent. Only change I made was to drain the salmon completely for a drier patty. With the 2 eggs, they sta...

Woo hoo! It was a little bland at first but thankfully I tasted the mix first. I added cumin, cayenne and oregano. I did not coat the cakes with the extra breadcrumbs nor did I add the reserve...

Easy and tasty. Following reviewers advice I omitted the liquid from the can and added 2 T. lemon juice, but the patties were a bit dry. Next time I'd add a T. or two of can liquid. I also added...

This is a great salmon recipe--nothing needed changed, and I used all the reserve liquid and it didn't make the patty too moist. My fresh parsley went bad before I could use it, so I just used ...

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