Salmon Patties

Ingredients

• 2 cancanned salmon, drained$10.11
• 0.75 cupplain breadcrumbs$0.40
• 2 eachlarge eggs$0.82
• 0.25 cupyellow onion, minced$0.08
• 2 tbspmayonnaise$0.18
• 1 tbsplemon juice$0.04
• 1 tbspfresh dill, chopped$0.17
• 3 tbspvegetable oil$0.17
• 0.5 tspkosher salt$0.01
• 0.25 tspblack pepper$0.02
• Total for 4 servings$12.00

Most of the cost is canned salmon, drained ($10.11) and large eggs ($0.82). With oil, spices and staples already at home, the shop drops to about $11.24. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pick through the canned salmon to remove any large bones or skin if desired, then flake the fish into small pieces in a large mixing bowl.
2. Add half of the plain breadcrumbs, the large eggs, yellow onion, mayonnaise, lemon juice, fresh dill, kosher salt, and black pepper to the salmon. Stir thoroughly until the mixture is evenly combined and holds together when pressed.
3. Shape the mixture into 8 even patties, roughly 1/2 inch thick. Place the remaining plain breadcrumbs on a shallow plate and gently press each patty into the crumbs to coat both sides lightly.
4. Heat half of the vegetable oil in a large skillet over medium heat until shimmering. Carefully add 4 patties and cook for 3 to 4 minutes per side without moving them prematurely, until deep golden brown, crisp on the edges, and cooked through to an internal temperature of at least 145°F (63°C).
5. Transfer the cooked patties to a warm plate. Add the remaining vegetable oil to the skillet and fry the remaining 4 patties for 3 to 4 minutes per side until golden brown and heated through to 145°F (63°C).
6. Drain the patties briefly on a paper-towel-lined plate for 1 to 2 minutes so the exteriors stay crisp.
7. Transfer two patties to each plate and serve hot, with lemon wedges or tartar sauce if you like.