Salmon Patties



1 (15 ounces) can skinless, boneless salmon, drained, reserve liquid
1 Tablespoon lemon juice
½ stalk celery, washed and finely chopped
¼ bell pepper, washed and finely minced. 
½ medium onion, chopped
2 eggs
1/3 cup whole wheat bread crumbs or cracker crumbs
2 Tablespoons flour
1 Tablespoon vegetable oil

  1. Drain salmon liquid into a measuring cup, add lemon juice and enough cold water to the salmon liquid to make ½ cup, set aside until step #5.
  2. Place salmon in a separate mixing bowl.
  3. Add celery, bell pepper, and onion to the salmon.
  4. In a separate bowl, beat the eggs. Add the eggs to the salmon mixture.
  5. Add the bread crumbs, flour, pepper, and salmon mixture and stir until all the ingredients are mixed together.
  6. In a skillet or a pan over medium high heat, heat up vegetable or canola oil.
  7. Fill a 1/3 measuring cup with salmon and gently place in the skillet or pan. Repeat to make 6 portions.
  8. With spatula, flatten each portion on the skillet or the pan into ½ inch thick patties.
  9. Cook patties for about 5 minutes on each side, or until golden brown.
  10. Remove patties from skillet and place on a clean paper towel to drain extra fat.

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