This recipe, made from canned pink salmon, was one of the best selling items at my meat and three restaurant that I used to own. I made them every Thursday for 10 years and usually sold out of them. It is adapted from a Morrison’s Cafeteria recipe, and it was also a great selling item during my 17 years there.
Cook / Prep Time – About 30 minutes
Servings – 2 (about 6 3 oz. patties)
- 1 – 14.75 oz. can pink salmon
- 2 shallots
- 1 egg
- 1 tsp. Butter
- 1 tsp. Lemon pepper seasoning
- 12 saltine crackers, crushed
- 1/2 tsp lemon zest
- 1 tsp fresh lemon juice
- Lemon wedges for garnish
- 3 tbsp. Canola or grape seed oil
Peel and dice the shallots. Place them in a frying pan with the butter on medium heat and sauté them until translucent. Remove heat and let them cool.
Open the salmon and drain the juice. Sort the salmon to remove any skin and pin bones. I highly recommend using kitchen gloves to do this so that your hands do not smell like fish for a week. ( you may crush the bones and leave them in if desired for a little extra protein)
Place the salmon in a mixing bowl. Add the cooled shallot/butter mixture and mix well. Add the lemon juice, lemon pepper, lemon zest and crushed saltines.
Mix together and form into six 3 ounce patties. Feel free to form bigger, thicker patties if you prefer. I like them thin and crispy!
Add the oil to a cast iron or carbon steel skillet on medium high heat. Add the salmon patties and brown well on both sides, about 5 minutes per side. Serve immediately with a few lemon wedges and your favorite side dish.
Suggested songs to listen to while preparing the salmon patties….
“The Salmon Dance” by the Chemical Brothers from their album “We Are the Night” released in 2007.
“Fish Song” by The Nitty Gritty Dirt Band from their album “All the Good Times” released in 1972.