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Pierside Salmon Patties

Total Time

Prep: 15 min. Bake: 30 min.


6 servings

A creamy dill sauce enhances the flavor of the salmon in this enjoyable entree I served my card-player friends at a "Let's Go Fishing" luncheon. I hosted it at our summer lake cottage, the perfect setting for my special theme. —Martha Conaway, Pataskala, Ohio


  • 2 large eggs, lightly beaten
  • 1 cup 2% milk
  • 2 tablespoons lemon juice
  • 3 cups coarsely crushed saltines (about 66 crackers)
  • 2 teaspoons finely chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (14-3/4 ounces each) salmon, drained, bones and skin removed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • Dash pepper
  • Dash nutmeg
  • 1-1/2 cups 2% milk


  1. In a large bowl, combine the eggs, milk, lemon juice, saltines, onion, salt and pepper. Stir in salmon. Shape into twelve 3-in. patties.
  2. Place in a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until lightly browned.
  3. In a small saucepan, melt butter. Stir in the flour, dill, salt, pepper and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with salmon patties.

Nutrition Facts

2 each: 471 calories, 22g fat (8g saturated fat), 156mg cholesterol, 1444mg sodium, 29g carbohydrate (6g sugars, 1g fiber), 38g protein.

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