Salmon Patties - Recipes and Tips

Salmon Patties I

Ingredients:

• 1 can of salmon (keep the liquid and bones, the bones are very soft and a good source of calcium)
• 1 egg
• enough self rising flour to make a good batter
• Pepper to taste

Directions:

Mix all together and fry in a small amount of olive oil or canola oil until golden brown, turn over and brown the other side. Drain on paper towels.

I like these with mashed potatoes, early peas and homemade biscuits.

By Susie

Salmon Patties II

Ingredients:

• 1 can salmon
• Medium onion, chopped
• 1 egg
• 1/2 cup cornmeal

Directions:

Mix all ingredients together until you can form salmon patties. You may need to add some extra cornmeal to make them hold together. Fry in hot canola oil to brown on each side. Drain on a paper towel until ready to serve.

By Tbird1051

Salmon Patties III

I can at least 12 cases of salmon a year, so my kids are used to every recipe on the planet for salmon, and THIS one is their favorite!

By Susan from Alaska

Salmon Patties IV

Ingredients:

• 1 can of salmon (do not drain or pick out bones)
• 1 egg
• a little chopped onion and green pepper
• enough saltine crackers to keep together

Directions:

Mix everything together and put in greased muffin tins (or use cupcake papers). Bake at 350 degrees F for 30 minutes. I usually serve this with peas and coleslaw.

By Janet

Salmon Patties V

One can of salmon, one egg and enough crushed crackers to hold a form. Then fry until golden brown. Yummy!

By Alica

Salmon Patties VI

Ingredients:

• 2 cans Salmon
• 1 medium onion
• 2 eggs
• 1 pack of saltine crackers
• Vegetable Oil

Directions:

Put your salmon in a large bowl. Don't drain it. This makes the patties more moist. Be sure you get out all the bones. Cut up your onion in small pieces and add to salmon. Add eggs and smashed up crackers. Mix it up well. Shape into patties. Fry in a skillet until lightly browned on both sides (a few minutes). You can finish them in the skillet (fry them longer) but I bake them in the oven on a cookie sheet for about 30 minutes until they're nice and brown. That way I don't have to stand over them until they're cooked. I can pop them in the oven and make whatever else we're having for supper that night.

By luv2craft

Salmon Patties VII

Ingredients:

• 1 can salmon (sockeye)
• 1 egg
• bread crumbs (Japanese Panko breadcrumbs are especially good.)
• lemon juice
• fresh parsley
• scallions (green onions)

Directions:

I drain the salmon and break it up so that it is as mashed up as possible. I generally use about 4-5 green onions for a large can. I use the entire onion, chopping it finely. I add egg, finely chopped fresh parsley (I prefer the Italian type), and bread crumbs. There are no hard and fast rules about quantities. You can judge by the way the mixture feels. You want them dry enough so that they don't fall apart, but moist enough so that they have a nice texture, consistency and flavor. I mix it together thoroughly, and add lemon juice as needed to flavor and moisten it. I add enough bread crumbs to make the mixture stick together. Form into patties (a large can makes about 4 patties.) I like to refrigerate them for a couple of hours before cooking. Use Canola or Olive Oil and coat the bottom of a pan with the oil, and heat the oil. Add the salmon patties, and cook until lightly browned and fully cooked on each side. If you want the patties to be crispier on the outside, you can coat them with corn meal. These are wonderful left over or cold, as well. I learned this recipe from my mother, who actually made it up. It's a real favorite, too.

By skbeal

Use Old Bay Seasoning

By April

Add Cornbread

I usually have cornbread with my salmon so I make up a larger batch of cornbread batter and add some of this to the salmon, stirring until you get the correct consistency, add a tablespoon of dehydrated onion and then fry as usual. Bake or fry the cornbread batter that is left. Sounds funny but is really good.

By Drucilla

Salmon Patties VIII

I serve these on lightly toasted whole wheat buns with homemade tarter sauce. I make my own tarter sauce with lite miracle whip, a little minced onion to taste, drained sweet relish to taste. Then top with romaine lettuce or greens you have on hand and a slice of tomato.

If you have any leftover, you can serve the patty cold the next day crumbled in a tossed salad with your choice of salad ingredients and dressing of your choice. This is a great recipe to get a serving of fish into your weekly menu.

Source: This is a recipe my mother in law gave me when we were first married for a small salmon loaf. Instead I make it into salmon patties.

By Bobbie from Rockwall, TX