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Salmon Patties or Croquettes

By Amethyst Ganaway

This recipe can technically be gluten free by withholding the breadcrumbs or flour, or by substituting it with some other flour substitute. It's mainly there to act as a binder and provide some texture. If you don't like the celery, bell peppers, or onion you can omit these or substitute for other things as well. Use as little or as much of each ingredient as you'd like. I like my patties to have a little crunch. All seasonings are to taste. I recommend going light on the salt since the canned salmon usually is pretty salty. These freeze well and also reheat well!

Makes 2 to 4 servings
Time: 15 minutes

One 14 to 16 oz can salmon
1/2 small onion, diced small
1/4 small red bell pepper, diced
1/4 small green bell pepper, diced
1/2 stalk celery, diced
Fine salt
Pepper
Paprika (smoked preferably)
1/3 c vegetable or canola oil
1 egg
2 T breadcrumbs or flour
Water or stock (optional)

Open the canned salmon and empty into a medium bowl. Be sure to keep the liquid in there!

Add your veggies (as little or as much as you like, but you want about a 2:1 ratio of salmon to veggies).

Mix it up.

Add binder of your choice about a teaspoon at a time until you can form a patty that is still wet to touch but not falling apart. This is all about touch but also personal preference. Just remember that the more of the binder you add in, the drier the patty will become as it cooks. If you pour too much in, feel free to add water or stock of your choice a teaspoon at a time until the consistency is where you want it. You want the salmon "juice" to be soaked up but you want the mixture to still feel moist.

Taste and season! Since the salmon is cooked and we haven't added the egg in yet, you can safely taste and add seasoning to the mix.

Lightly beat the egg then add it to the mixture.

Form patties. I usually do about 6 to 8 patties with the mix.

Heat oil in the medium skillet over a medium to medium-high heat.

Once the oil is hot but not smoking, GENTLY add your patties! I do no more than three at a time. I also lower my patties into the oil by hand so that they don't break, but use a utensil if you don't feel safe!

Cook each patty for about 5 to 7 minutes on one side, then gently flip and cook the other side for another 5 to 7 minutes until golden brown. Don't move them around too much or they'll risk falling apart.

Serve with rice, grits, mashed potatoes, a piece of bread...really anyway you want. If you want to reheat them, the microwave works but I prefer to heat a little oil in a skillet and toss them in for a minute or two on each side.

Enjoy for breakfast, lunch, dinner, or a little snacky snack.


I'm Amethyst. A Lowcountry chef living in the Southwest. I hope y'all enjoy!