Kitchen notes · a little help before you start
Salmon patties
Salmon patties brings together canned salmon, eggs, and breadcrumbs. Look through the first cooking step and have its ingredients ready before you begin. The quick notes will help you get the small jobs lined up before you start.
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Budget (estimated)
- Low cost
A few quick notes
1. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
2. Keep the portions consistent
Look at the portioning and shaping instruction before dividing the mixture. Keep the pieces in the form the method describes, then use its cooking and doneness checks.
Get to know the ingredients
Canned salmon
Look at how this ingredient comes into the method: Drain salmon and flake, removing any unwanted skin or bones.
Eggs
Look at how this ingredient comes into the method: Drain salmon and flake, removing any unwanted skin or bones.
Breadcrumbs
Look at how this ingredient comes into the method: Mix with egg, breadcrumbs and finely diced onion.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Salmon patties
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve with lemon wedges and mayonnaise. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Drain salmon and flake, removing any unwanted skin or bones.
Which little step is worth remembering?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
What check should I look for as it cooks?
Keep this part of the method in view: Heat oil over medium heat and fry 4–5 minutes per side until browned and the centers reach 160°F.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Source information is not available for this record.
Preparation notes follow the recipe shown here.
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