Wild Salmon Patty Sliders (from a can)

I have two warring voices in my head right now.

One is screaming, “Just SHUT UP and tell them about the Salmon Patties, it doesn’t matter, nobody cares how you feel, they just want the FOOD. Give them the FOOD!”

The other is telling me to apologize. For being away so long. For not writing and telling you I was swamped. And for coming on every year or so to say, “I’ll be writing more”, when I’m not.

Oh wait. Another voice is coming through.

#3 says, “Stop apologizing. Everyone knows you’re a mom, and you’re tired and you have a lot on your plate, and sometimes that means not doing the things you really want to do because you are there for your kids and husband. Be patient with yourself. You’ll get where you’re going.”

I think number 3 is right. You understand. I knew you would.

Salmon Patty Sliders

Okay, so ummmmm. . .while I’ve been away, I’ve been making 5 billion lunches. I make them most weekdays on My instagram stories @nickiwooguru and then I post them on my other Instagram account @lunchladyallthetime.

Fair warning. I never brush my hair on these stories. Rarely do I wear a bra. I’m always in my pajamas, and really I don’t give a flying fudge much about anything but getting these dang lunches made and my kids out the door.

TODAY, I was waaaaaay late, with no time to dilly dally. So I whipped these up lickety split (I sound so cool). Anyway, from start to finish it took 15 minutes and the lunches were on their way.

Not into pulling a skillet out for lunchbags? I hear you, it makes a really yummy supper too. Or honestly, its just Salmon Salad. Don’t cook it (omit the egg and breadcrumbs tho), and throw it on a bun and be done.


3 – 5 oz cans of skinless boneless salmon in water, drained

1/2 c. Italian breadcrumbs

1/4 c. Mayonnaise

1 tbsp.  lemon juice

1 tbsp. Dijon mustard

1 large egg, beaten

kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil, plus more as needed

Sliced pickles 

Lettuce leaves 

Slider buns

More mayo for dressing the buns


1.) Add 2 tb olive oil to your non-skillet and heat to a medium-high. 

2.) Form patties, to fit the size of your bun.

3.) Fry patties for 3-4 minutes per side.

Serve on buns garnished with lettuce, pickles and mayo.

Want to see me making this in my kitchen? Check this out. . . https://youtu.be/b99qt1xT5FM

Print Friendly, PDF & Email