Dill Salmon Patties

Imaginary conversation that took place in my head while making these:

Imaginary person: Look at those great appetizers!

Me: They would make great appetizers — except I made them for my son.

Imaginary person: Wow, how old is your son?

Me: Almost 14 months. And he LOVED them.

— End Scene —

Obviously that didn’t happen, but when I made these, and then Max ate FOUR of them in a row with no hesitation, I felt like a proud mama. (Then he ate what seemed like an entire vine of grapes. No, he did not eat raw lettuce.).

I got the recipe from this great baby cookbook called ‘Love in Spoonfuls.’ I really like their recipes because they’re easy to make and appease both baby and adult appetites. For example, these patties: they are so easy to make and actually could be served as appetizers.  Or, if you made them a little bigger, they could be like salmon burgers. You could easily tweak the spices to add cumin or parsley instead of dill.

dill salmon patties

To be honest, they’re made with canned salmon, which I had never used and never thought I’d use. But lo and behold, it tastes good! But maybe almost anything tastes good when it’s mixed with bread crumbs, spices, garlic and onion. I’m not sure where else I’d use it (suggestions?)- but I’ll definitely be making these again, either for Max and/or our next party!

Keep your eyes on the prize, Max.
Keep your eyes on the prize, Max.

Source: Love in Spoonfuls

1 or 2 cans skinless, boneless salmon, in water
1 egg, lightly beaten
1/8-1/4 cup breadcrumbs
2-3 tsp. onion, finely diced
1 garlic clove, diced1/4-1/2 tsp. dill (or other herbs)
pinch of salt
a few shakes of pepper
canola oil for cooking
optional: serve with dollop of plain yogurt


  1. Heat oil over medium heat. Add garlic and onions when pan is hot and cook until translucent.
  2. While onions are cooking, add egg, salmon, breadcrumbs and spices to a medium bowl and stir. Break up the bigger salmon pieces with a fork.
  3. Add garlic and onions and combine until well mixed
  4. Add a little more oil to the pan. Using a spoon, scoop out 3-4 balls of the batter  and add to skillet one at a time. Pat with spatula or spoon and lightly flatten.
  5. Cook 1-2 minutes per side or until it becomes golden brown. Flip and cook another 1-2 minutes or until golden brown. Add plain yogurt to the stop or on the side and serve! (Note: for Max, I served them at room temperature if not a little cooler and he didn’t seem to mind.)


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