Salmon Patties


“When I was growing up, these patties were a family favorite for weekend breakfasts. I love to serve them with a dollop of my dad’s homemade fig preserves—it’s a heavenly sweet and savory combination.” -LaKita Anderson. Find out more about LaKita’s love of cast iron and this family favorite recipe here. Check out her blog Simply LaKita for many more stories and delicious recipes. 

Salmon Patties
Makes 8
  • 1 (14¾-ounce) can pink salmon*, drained
  • 1 small yellow or white onion, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 large egg, lightly beaten
  • ¾ cup plain dry bread crumbs
  • 6 tablespoons vegetable oil, divided
  • Fig preserves, to serve
  1. In a large bowl, break salmon into small pieces with a fork. Stir in onion, parsley, lemon juice, salt, and pepper until well combined.
  2. Stir in egg until well combined and mixture is sticky. Stir in bread crumbs until well combined. Divide mixture into 8 portions, and shape each portion into a patty.
  3. In a large cast-iron skillet, heat 3 tablespoons oil over medium-high heat. Add 4 patties; cook until browned on the bottom, 3 to 5 minutes. Turn patties, and cook until browned on the bottom, 2 to 3 minutes. Repeat with remaining 3 tablespoons oil and remaining patties. Serve warm with preserves.
LAKITA’S TIPS: If the mixture is too wet, add additional bread crumbs, a little at a time. If the mixture is too dry, add a little more lemon juice. Shape the patties to your desired size; the thicker the patty, the more time it may need to cook.

*LaKita uses Double “Q” Pink Salmon.