The Dilled Salmon Patty



In this recipe, I wanted to make something out of canned salmon with ingredients that I normally enjoy with fresh salmon. Those ingredients are  dill, lemon, pepper, and garlic. This recipe will give you 4 servings, however, because the patties are an appetizer size, they can also be served at a gathering as an appetizer, giving you 16-17 pieces. If you would like to serve them with a dip, you can try my aioli dip by using the search button up top. Here we go……

(2) 7 ounce cans of salmon, or one large can around 14 ounces

16 crackers 

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried dill weed

juice of 1 large lemon

4 teaspoons vegetable oil or extra virgin olive oil

mixing bowl


non stick cooking spray

non stick skillet

Drain, rinse, and break up salmon in your mixing bowl. Next, mash crackers, and add all of your seasonings, and oil, and mash everything together with a fork (if you notice, we are not going to use salt in this recipe, because most crackers are salty, and so are most cans of salmon. If your crackers and salmon happen to be salt free, and if you wish, a little salt can be added, to taste). Make 16 even balls (this will help us have an even patty for everyone) and place on a plate. Spray your non stick skillet with non stick cooking spray, and heat on medium-low. What we are looking for with the patties is for them to “dry out” a little, because that is what is going to hold them together, otherwise, they are going to get droopy when you pick it up to eat it. Once your pan is hot enough, mash down each ball in your palm and place in your pan. Cook for about 15-20 minutes on each side, but watching them closely so they do not burn (everything is already cooked that is in the mixture, but we just need them to brown and dry out a little, while still being moist). Remove from heat, and let cool. That’s it !!! Enjoy !!!


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