Easy Salmon Patties


by Karen Mangum
Idaho Nutrition Consultants


Posted on February 22, 2010 at 8:33 AM

Updated Monday, Nov 22 at 8:29 PM


The proximity to the coast and the Native Indian culture influences the local cuisine.  Fresh water lakes and rivers and the Pacific ocean provide ample supply of a variety of fish. Salmon, rich in Omega-3 fatty acids, provides heart-healthy benefits.  These salmon patties are easy to prepare.  You can make the patty ahead and cook them right before you settle in for another great evening of Olympic viewing.


Easy Salmon Patties

1 (16 ounce) can salmon, drained and flaked

2 eggs

1/4 cup chopped fresh parsley

2 tablespoons finely chopped onion

1/4 cup Italian seasoned dry bread crumbs

2 tablespoons lemon juice

1/2 teaspoon dried dill weed

1 pinch red pepper flakes

1 tablespoon canola oil


2 tablespoons light mayonnaise

1 tablespoon lemon juice

1 pinch dried dill weed


  1. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, lemon juice, dried dill weed, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
  3. In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of dill weed. Use as a sauce for your patties.