Fried Salmon Patties


  • 1 can pink salmon (14-15 oz. size)
  • 3 eggs
  • 1/2 cup of Andy's Fish Breading
  • 1/3 cup of instant potato flakes
  • 1 Large onion, finely minced
  • 3 minced garlic cloves
  • 1/2 teaspoon celery seeds
  • 3 teaspoon vegetable oil
  • 1 cup of Andy's Fish Breading (reserve for coating)


  1. Drain and flake the salmon
  2. Beat the eggs in a bowl
  3. Add the salmon, onions, garlic, celery seeds, potato flakes and 1/2 cup of Andy's Fish Breading to the eggs. Stir gently to combine all of these ingredients. Now you can divide the contents of the bowl into small balls about 2-2 1/2 inches in diameter
  4. [Each should be a little larger than a golf ball]
  5. Flatten each of these balls into a salmon patty
  6. Coat each salmon patty by dipping then into the reserved 1 cup of Andy's fish breading. Pour the vegetable oil into a skillet and turn the heat to medium. Allow the oil to get hot for 3-4 minutes. Carefully place the salmon patties into the skillet and cook for 3-4 minutes on each side. Do not turn the patties more than once. When the salmon breading is a golden brown color you will know the patty is ready. Then when you remove the patties let them drain on paper towels and garnish
  7. With fresh parsley, dill weed or lemon slices

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