Does Anyone Have Interesting Salmon Patty Recipes?

rachaelc

Songster
Mar 27, 2009
158
1
121
Newberg
I like to do Sp's regularly, no recipe per se.. If I have a little left over mashed potatos or cooked rice I toss it in with the usual suspect..crackers,egg,onion, and a bit of fresh lemon thyme from the garden..yumm. Potatos or rice can moisten them up and add to crisp factor for outside. I like minced celery and peppers too.

RachaelC-mother of all
 

countrygirl_247

In the Brooder
Aug 21, 2008
37
0
22
Quote:I use the same ingredients only i add eggs & fry the pattys in bacon grease & dust heavy with pepper, but you can pepper to your own taste. Oh & no celery here either.
 
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2DogsFarm

Songster
Apr 10, 2009
1,099
7
171
NW Indiana
No special recipe, but a tip from a friend:

He taught me to put a dollop - maybe 2 Tbsp - of ketchup in the mix - takes away some of the "fishy" flavor

Now can somebody tell me how to stop my cakes from falling apart?

I generally end up with something that resembles salmon hash if I make them in a skillet.
I have better luck baking them on a cookie sheet sprayed with a little PAM, but they don't get that nice crust that comes from the skillet.

Katy: Pickled jalapenos! YUM!
 

ranchhand

Rest in Peace 1956-2011
Aug 25, 2008
13,295
49
291
SC
If you refrigerate at least an hour before cooking they hold together much better.
Here's my recipe:

1- 14-3/4 oz. can of salmon, drained, bones and skin removed
(I prefer the "Double 'Q'" brand)
10-12 Ritz crackers (any buttery cracker will do)

1 T lemon juice

1 T mayo

1 T Worcestershire Sauce

1 egg, beaten

chopped onion, any kind

Mix all together lightly, form patties and refrigerate at least one hour before frying in canola oil.

Serve with homemade tartar sauce, the usual, but add lots of dill!


ETA, Mom always called them Salmon Croquettes- we call them Salmon Croquies (croakies) now.
 
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Sunny Side Up

Count your many blessings...
11 Years
Mar 12, 2008
4,730
183
294
Loxahatchee, Florida
Are y'all using the canned salmon that has all the little bones in it? And do you just mix it all together, bones & all? I know you're supposed to be able to eat it, that it's even supposed to be good for you. I'm just going to have to be brave & try it.

Walgreens often has canned salmon on sale with a coupon every couple of weeks, I buy it for Mister to use in his lunches, now you've got me interested in trying it for myself.

Lately I've been using matzo for bread crumbs, just putting the sheets in the blender to crumble. I'm trying to eliminate extra artificial ingredients from our diets and packaged bread crumbs and many crackers have all sorts of things I'd rather avoid. Has anyone tried using matzo in their salmon patties? You can also buy it pre-crumbled as matzo meal.
 

Hotwings

Songster
Jan 27, 2007
833
5
161
southwestern Michigan
Salmon patties! Wow I can remember my Mom making these! Unfortunately my mother never wrote any recipes down and she is gone now. If I remember she used to make it with mackeral cause salmon was to exspensive. I will definately check out these recipes and try one thank you!
 

juliect

Songster
Jul 9, 2009
606
3
131
Niota, TN
Quote:Yes, I use the canned salmon with the skin and bones in. They are processed so well that they are extremely soft and smush up easily with a fork. Its what my mom always used...I just have to completely smash it in, so that I can't see anything recognizable.
Mom always said it was better for you because of the calcium, I've never checked her nutritional info though.
 

ranchhand

Rest in Peace 1956-2011
Aug 25, 2008
13,295
49
291
SC
I got a bone stuck in my throat once- so I always remove all bones and the slimy skin parts. I don't mash it up, I toss it lightly so it's more like a crab cake in texture. I did use panko instead of the crackers once, but the lacked the richness of the butter crackers.
 

neferset

Songster
Aug 23, 2009
748
2
131
Western North Carolina
Mine is like Ranchhand's probably comes out. Can of Salmon, Chopped Onion, Worchestershire, Italian Bread Crumbs, Egg, fry in olive oil. (No, I don't know the measurements, sadly. It's just something I do.)

I serve with catsup/horse radish cocktail sauce or as sandwiches. I usually make multiple cans worth and freeze them after frying. They keep very well and make nice lunch food.

Sometimes I remove the bones and sometimes I don't.
 
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