Tips and recipes for making salmon patties from the ThriftyFun community. Post your own below.
My Mom made these when I was a kid. I love them.
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.
This is my mom's recipe that my husband has learned to like after 31 years. LOL
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.
You can use either left over cooked salmon or canned salmon for this recipe. Mix salmon with leftover or instant mashed potatoes, you want the potatoes firm. You can add an egg if you like. Roll the patties into a ball then roll the ball in a flour/Old Bay seasoning mix. Have your oil hot, put the ball in the oil then carefully flatten with your hand. Flip once and serve.
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
I make mine just like my mom did
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.
I use the same recipe for salmon patties that my mom used when I was small.
One can of salmon, one egg and enough crushed crackers to hold a form. Then fry until golden brown. Yummy!
This recipe makes about 8 good sized salmon patties.
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 Dana Sipe
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.
I use something called Old Bay. It is a seasoning for seafood. Been around for years. Still comes in a yellow can and has recipes on the sides and back. I also add fresh herbs and bread crumbs. They have to be fried in an old black cast iron frying pan!
As a young bride, I asked my mother how she made these patties and mine never were as good as hers. One day, I watched her fixing dinner and realize what she put in them. I have been doing it her way ever since.
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.
Rinse and drain a 14 3/4 oz. can of salmon. Add 1/2 cup bread crumbs ( I always use leftover bread made into crumbs in mini food processor ), 1/4 cup minced red, yellow, or green bell pepper, 1/4 cup minced onion, 1 egg, 1 Tbsp. lemon or lime juice, 1 tsp. minced garlic, a pinch of sea salt and several turns of ground fresh pepper. Mix all together and form into three or four patties depending the size you like. Add a little light olive oil to a non stick frying pan and brown patties turning several times for about 7 to 8 minutes, until nicely browned.
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
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I use oatmeal instead of cracker crumbs or cornmeal. It's a little better for you I think, and I can't taste the difference. Otherwise the same, except sometimes I put in a splash of milk. Just because my Mom always did. I think they're best if you chop half an onion and saute it while putting the rest together, then add it last. Also, I read that you should throw out the skin, so I do that but I mash the bones, they are good for you. I do drain off most of the liquid. Salmon goes on sale for $1 a can so this is a great frugal meal, I do it often and like it with canned peas and noodles, again like Mom did!
Salmon patties are the yummiest made with 1 can of salmon, don't drain, 1 egg, and crushed soda crackers to thicken ( about 8-10) mix together and then form into patties and brown on each side in small amt of oil. Serve with a baked potato /butter and creamed peas ( draining 1 can of peas and adding evaportated milk with about 2 teas. of cornstarch) Cook milk until thickened and add the peas along with a tabl. of butter. I then open up the baked potato and add some butter on top and add the creamed peas to the top of the baked potato...yum yum
I USE A CAN OF SALMON WHICH HAS BEEN DRAINED AND RINSED; I CRUMBLE IT AND ADD 1 SMALL CHOPPED ONION, 1 LARGE CLOVE OF CHOPPED GARLIC, 1 BEATEN EGG, 1/2 SLEEVE OF CRUSHED UNSALTED CRACKERS, 1 SMALL RED APPLE DICED FINELY, 1/4 TEASPOON CURRY POWDER AND A DASH OF EVAPORATED MILK. I FORM THE PATTIES AND PLACE THEM IN SEASONED CORN MEAL (USE ANY SEASONING YOU WANT - OLD BAY IS A NICE SEASONING TO USE).....PAN FRY IN OLIVE OIL; DRAIN ON PAPER TOWELS. SERVE WARM.
I use mayonnaise instead of egg for binding. Still has the egg in it AND it adds more flavor.
The easiest, quickest and the recipe the kids LOVE
1 can of Chicken of the Sea boneless salmon with juice
about a 1/4 cup of mayo
Stove Top stuffing mix with herbs- eyeball how much according to how much mayo or size egg you use.
No other seasoning is needed, make sure you mash everything until a paste is formed and put them on the griddle, fry with butter.
I make my Salmon Patties the same way my mom did, too; just the salmon, an egg (Eggbeaters work, too!) and crushed saltines. I add some of the crackers to the mixture in addition to the outside of the patties and fry them in oil until a nice golden brown. Pork n' Beans (or baked beans) and Mac & Cheese or Augratin Potatoes make good side dishes.
I make them like my mother did; a can of salmon, drained (reserve the liquid), mash up the salmon with bones, add minced onion, and Drake's Seafood Coating in place of flour, add just enough for filler, and 1 egg. If the mix is too dry, then I add a little of the drained oil from the salmon. Make patties and fry in oil, drain on paper towel. Serve with tarter sauce, or ketchup. Serve with potato pancakes made up from leftover mashed potatoes. And creamed peas or broccoli/cheese casserole.
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