Canned salmon is an affordable and convenient protein option, great source of calcium and omega-3 fatty acids (can promote brain development and heart health). This recipe is a great alternative to fish sticks and everyone can make their own sandwich with toppings.
Crispy Salmon Patty Sandwiches
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Serving Size: 1 Patty
Per Serving: $.52
Spanish translation (pdf)
1 (14.75-ounce) can salmon, drained
1 slice whole wheat bread, shredded, or 5 crushed saltine crackers
3 green onions, including the green stems, or 1/3 cup white onion, chopped fine (about 1/3 medium onion)
1 medium garlic clove, minced, or 1/8 teaspoon garlic powder
Dash black pepper
teaspoon seasoning (paprika, chili powder, or dill weed)
2 teaspoons vegetable oil or olive oil
1. Remove any large bones and skin from salmon. Break into chunks with fork.
2. Break egg into a large bowl. Whisk with fork. Add salmon, bread or crackers, onion, garlic, pepper, and additional seasoning. Mix gently.
3. Form into 6 patties about inch thick.
4. Heat oil over medium heat in a large skillet. Place patties in hot oil skillet. Leave skillet uncovered. Cook 3 minutes. Turn over patties with a spatula. Cook the other side 3-4 minutes to a temperature of 145 F.
5. Serve immediately. Makes a good sandwich with whole wheat bread, tomato, lettuce, and onions.
One cup serving of canned salmon with bones has about the same amount of calcium as a glass of milk.
Move the patties as little as possible so they don't break apart.
Patties can be frozen for 2-3 months before or after cooking.
Refrigerate leftover patties up to four days. Patties will not be as crisp.