Salmon and Spinach Patties

It’s recommended that Americans eat 8 ounces of fish each week. Salmon and other cold water fish like tuna, mackerel and sardines are high in Omega-3 fatty acids which are important for heart and brain function.
Prep Time 15 minutes
Cook Time 15 minutes
Course Entree, Main Course
Cuisine American
Servings 6
Calories 300 kcal


  • 1 can (15-ounces) salmon
  • 5 ounces frozen spinach
  • 1 cup bread crumbs
  • 2 eggs
  • 1/2 cup low-fat milk
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil


  • Thaw spinach. When ready, drain off liquid, squeezing it to remove more water. Set aside.
  • Wipe off top of salmon can before opening. In a medium bowl, flake salmon with a fork or clean fingers until very fine, removing any large bones. Add spinach and bread crumbs and mix to combine.
  • In a separate bowl, whisk together milk, eggs and pepper. Add to salmon mixture and combine thoroughly.
  • Shape mixture into 10 patties.
  • Heat oil in a large skillet. Scoop out a heaping 1/4 cup for each patty. Place on heated skillet and press down slightly to flatten. Over medium heat, brown patties in two batches on both sides until thoroughly cooked (2-3 minutes per side).


Smart Shopping Tips:
  • If canned salmon is unavailable or too expensive, canned tuna is a perfectly fine alternative. Tuna is often packed in oil, so look for varieties canned in water.
Cooking & Serving Tips:
  • Serve with brown rice and steamed veggies for a complete meal. It could also be served on a whole wheat roll as a sandwich for a filling lunch.
  • Try making your own bread crumbs. Lightly toast stale bread until it is thoroughly dry then crush it in a plastic bag with a rolling pin. You could also run it through a blender or food processor.
  • Use up leftover spinach in omelets, casseroles, burritos and soups.
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