I have made these salmon patties for years and years. My mother taught me to make them, so making them always brings me good memories. These salmon patties are so quick and easy to make , it’s one of my go-to weeknight meals.
Lately instead of making a large meal to go with the salmon patties, we have been eating them in a sandwich or on a salad. I’ve tried several different combinations of cheeses, breads and condiments. Honestly, it’s usually just been whatever I have in the fridge and pantry. The combination of the Hawaiian sweet roll bun, the pepper jack cheese and the brown mustard worked out especially good, therefore it has quickly become my favorite. If you want a little healthier choice, try this Crispy Salmon Bites over Salad Greens. It’s a tasty change to your boring everyday salad.
These are really easy. Just mix the canned salmon, egg, flour and breadcrumbs and drop into the skillet with a little canola oil.
- 1 6-oz can Skinless, Boneless Salmon
- 3 tablespoons Self Rising Flour
- 2 tablespoons Panko Breadcrumbs
- 1 large egg
- pinch salt and pepper
- 2 tablespoons canola oil
Drain canned salmon. Mix salmon, flour, panko, egg, salt and pepper until well combined.
Heat about 2 tablespoons of canola oil in a large skillet over medium high heat.
Drop large spoonfuls of salmon mixture into the hot oil, carefully press slightly. Brown the first side of the salmon patty and turn over to brown the other side. When golden brown, remove and drain excess oil onto paper towels.
Assemble sandwiches as desired.