Why You’ll Love This Recipe
🐟 Ready in 20 minutes—one bowl!
💛 Crispy outside, tender inside—no dryness!
💸 Costs under $6—feeds 4 generously
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(Makes 4–6 patties)
1 (14.75 oz) can pink or red salmon, drained (bones and skin included—they add calcium and richness!)
½ cup crushed saltine crackers (or plain breadcrumbs)
¼ cup finely diced yellow onion
2 tbsp chopped fresh parsley (or 1 tsp dried)
1 large egg, beaten
1 tbsp lemon juice
½ tsp Worcestershire sauce
½ tsp Dijon mustard (optional but classic)
¼ tsp garlic powder
¼ tsp paprika
Salt & black pepper to taste
2–3 tbsp vegetable oil or bacon fat, for frying
Lemon wedges, for serving
💡 Pro Tips:
Don’t skip the salmon bones/skin—they soften and add nutrients.
Chill mixture 15–30 minutes—helps patties hold shape.
Use bacon fat for extra Southern flavor!
Step-by-Step Instructions (Crispy, Flaky, Foolproof)
1. Prep the Salmon
Drain salmon well. Flake with a fork, breaking up bones (they’ll dissolve).
In a bowl, combine salmon, crackers, onion, parsley, egg, lemon juice, Worcestershire, mustard, garlic powder, paprika, salt, and pepper.
Mix gently—don’t overwork.
2. Chill (Optional but Helpful)
Cover and refrigerate 15–30 minutes—makes patties easier to handle.
3. Form Patties
Shape into 4–6 equal-sized patties (about ¾-inch thick).
Lightly press to compact—so they don’t fall apart.
4. Fry to Golden Perfection
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