Salmon Patties

    20 minutes

    Salmon patties are delicious, versatile and easy to make. Great for a quick dinner or in a sandwich or burger and even cold the next day. This mixture could also be a pie or filo filling.

    132 people made this

    Serves: 2 

    • 1 (210g) tin salmon, drained and flaked
    • 1 egg
    • 1/4 cup finely diced celery, about one stalk
    • 4 onion shallots, peeled and diced
    • 1 tablespoon chopped fresh dill
    • 1 garlic clove, crushed and diced
    • 1/3 cup wheatgerm
    • 3 tablespoons olive oil

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a medium bowl, mix together the salmon, egg, celery, onion shallots, dill and garlic. Form the mixture into golf ball sized balls then roll in wheatgerm to coat.
    2. Heat oil in a medium frypan on a medium heat. Flatten the balls slightly and fry for about 10 minutes, turning as needed, until golden brown.

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    Reviews in English (79)


    This was very good. Made a few changes only because I did not have some of the ingredients on hand - apologies to the Chef! Used cooked fresh salmon I had leftover instead of the canned. Did not have the wheat germ, so I crushed up some Ritz crackers instead. Other than that, followed the recipe to the 't'. I served it with the Creamy Dill Dipping Sauce also on this site. Elegant and easy, thank you!  -  16 Aug 2006  (Review from Allrecipes USA and Canada)


    Mom and Dad asked me to cook dinner, and they wanted Salmon Patties. I found this recipe here, and tried it out instead. Next time I'm doubling the recipe, because I barely had enough to serve everyone kept swiping them off the plate as soon as they came out of the skillet! I substituted wheat germ as the coating for "fry mix" Cracker Meal, and used extra virgin olive oil over a very low heat toasting them. I'll definately be making this again!  -  23 Jan 2007  (Review from Allrecipes USA and Canada)


    This recipe was delicious. I didn't use the wheat germ or the dill weed and it was still good.  -  06 May 2005  (Review from Allrecipes USA and Canada)