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Salmon Patties

Posted by Elise on Nov 7, 2007

Filed under Budget, Comfort Food, Quick, Seafood

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Raising six kids on a teacher's salary, my parents were always cooking on a budget. Being Catholic, with the Lenten requirement of meatless Fridays, this meant that we ate a lot of tuna macaroni salad and fried fish. Frequently mom would make tuna patties for us, and less often, because they were more expensive, salmon patties. For the last 3 years my father and I have been trying to talk my mother into making salmon patties for us again. For some unfathomable reason she has refused, even going as far to claim that she never made them in the first place. So dad finally gave up and made these salmon patties himself, with his own spur-of-the-moment recipe. Salmon patties, or salmon cakes, are wonderfully easy to make. The base is just cooked salmon, shredded bread, bread crumbs or even saltines, chopped onion, and egg to bind it all into patties, which are then quickly fried. In this recipe my father dresses up the patties with garlic, dill, bell pepper, and paprika. You could also use parsley, Old Bay seasoning, lemon zest, Worcestershire sauce, or cilantro.

Salmon Patties Recipe

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Ingredients

1 (14.75 ounce) can salmon, undrained and flaked
1 slice of bread, shredded
3 Tbsp chopped green onion, including the green parts
1 medium garlic clove, minced
1 Tbsp fresh chopped dill weed, or 1 teaspoon dried
3 Tbsp minced green bell pepper
1 Tbsp flour
1 egg
1/2 teaspoon sweet paprika
1 teaspoon salt
Several turns of freshly ground black pepper
3 Tbsp vegetable oil

Method

1 In a large bowl, gently mix together the salmon, bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, salt and pepper. Form into 8 patties; each about 1/2 inch thick.

2 Heat oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.

Serves 4.

Indexed: Salmon, Seafood

64 Comments

My parents too were employed by the state with my mom being a teacher. She too often made Salmon patties. When I need to feel closer to home I make them for my family too. Thanks for sharing this recipe.

Posted by: nicole on November 8, 2007 1:36 AM

My grandmother used to make salmon croquettes, using canned salmon and Old Bay Seasoning. Thanks for your post -- I haven't thought about those wonderful croquettes in years.

Posted by: lydia on November 8, 2007 2:47 AM

These look simply amazing. And being canned salmon, I can even afford to try this out here in TX! (Salmon fillets are a premium item here,as they have to be shipped a very long way)

Posted by: Jerry on November 8, 2007 4:29 AM

I have been making salmon patties for years, having learned how to make them in my family at a young age. Our "family recipe" calls for a full medium-sized onion chopped medium-small and cracker crumbs rather than bread. I really appreciate your ideas about the seasoning varieties and will assuredly be tweaking my old favorite soon.

One thought -- I recently stopped frying the patties in an oiled skillet and have been grilling with a George Foreman grill. It's a lot lower fat and brings more to the flavors of the patties and less from the oils.

Cheers!

Posted by: drew on November 8, 2007 4:45 AM

The single, most favorite comfort food from my childhood is salmon patties with creamed peas. I've also been begging my mom to make them, and while she hasn't done it yet, I think that she'll give up her recipe! ;-)

Posted by: Jodi on November 8, 2007 4:57 AM

My mother used to make salmon croquettes every now and then. Been meaning to look for a recipe and make them sometime, now I have no excuses.

Posted by: Matt0821 on November 8, 2007 4:59 AM

Do you think this recipe would work with fresh Lake salmon? My husband caught a ton and the fish is tasteless (blah). I am looking for a way to dress it up. Any other ideas would be appreciated. I thought it would taste like the salmon from the store but it doesn't.

Note from Elise: Sure, why not? Just poach it or fry it first. You want to use cooked salmon for this recipe.

Posted by: Kathy on November 8, 2007 5:37 AM

I think I saw salmon patties in Cooking Light a few months ago, in their feature on salmon. I'd forgotten that I wanted to try them! I love everything salmon.

Posted by: Caroline on November 8, 2007 5:45 AM

I love salmon cakes/patties/croquettes. I use a recipe for Deviled Salmon Cakes that adds a bit more filler but very tasty. I usually serve them over mixed greens with honey mustard. I also coat mine in Panko and bake in the oven, as the smell of frying them in a skillet tends to permeate my house.
http://www.epicurious.com/recipes/food/views/107546

Posted by: Andi on November 8, 2007 6:50 AM

I sneak about 1/2 can of mashed chick peas into mine too, and sometimes add some shredded cheese as well. Everyone in the house loves them, year round.

Posted by: Peggasus on November 8, 2007 6:56 AM

We have salmon patties at least once a week! I'm not a fan of broiled or baked salmon, but I love these and we have also adapted the recipe for my 'hot' loving hubby; add 1-2 teaspoons of cajun seasoning and one small chopped jalapeno. WOW! Instant "BAM"

Posted by: Karen on November 8, 2007 7:46 AM

To make them even better, try adding finely chopped shallots and green onions as well as the onion. For GF guests, use ground polenta instead of bread. And the mystery ingredient which really makes salmon patties taste fantastically different is galangal. About half a teaspoon for the above quantities.

Note from Elise: Thanks for the tips, Trig!

Posted by: Trig on November 8, 2007 7:53 AM

Undrained salmon? That seems strange to me, but the picture looks great. I always serve my version with a lime-mayonaise.

Posted by: Sarah on November 8, 2007 7:56 AM

I used to make these in college all the time on the George Forman grill. We used garlic and red pepper flakes sometimes to give it an edge. Such a great budget meal.

I think I'll have to make these again tonight. =)

Posted by: Garrett on November 8, 2007 8:06 AM

Oooh, good. I have some salmon frozen in my freezer that I dont' know what to do with. Elise et all, can I make these by unthawing the salmon in my freezer? Do I need to do anything special since the salmon isn't already cooked?

Note from Elise: Yes, cook the salmon first. The easiest way is to poach the salmon in a little white wine or even water.

Posted by: Dena on November 8, 2007 8:06 AM

I have been looking for ways to incorporate seafood into my family's diet. My hubby and I just aren't that into it, but we know what's good for us - and we want our kiddos to have a broader palate than we did as kids!

I need a quick, healthy dinner for tonight...so I'm going to give it a shot! Thanks!

Posted by: jody on November 8, 2007 8:07 AM

My mother wasn't much of an adventurous cook, meaning she had a few standards and rarely deviated. There were so many dishes I'd never heard of that were normal for most other people, and salmon patties was one of those that I needed to seek out a recipe to try. The one I used lacked seasoning, so I will have to try your Dad's version. Now, you've gone and mentioned tuna patties. Would your Mom be averse to admitting that she made those and sharing the how-to?

Note from Elise: Mom tells me that you can swap out the tuna and the salmon interchangeably.

Posted by: Annie on November 8, 2007 8:34 AM

I had my greatest cooking disaster ever once when making salmon patties. I was looking for a way to speed things up, so I just threw everything into the food processor. This led to a lot of liquid being released from the onions I used, and between the water and the bread crumbs, what I made was more of a salmon batter than salmon cake. When I poured it out into the pan and saw that I was in fact making salmon pancakes, I knew it was time to give up for the night.

Posted by: Sara on November 8, 2007 9:10 AM

Can you recommend a good brand of tinned salmon? We moved to Sacto from British Columbia eight years ago and I have yet to find tinned salmon that actually tastes like salmon (to me).

Posted by: Jen on November 8, 2007 9:17 AM

I love salmon patties. I have a lower-carb recipe that uses pulverized Ritz, mayo, red onion and Old Bay. They are great on top of mixed greens with swiss cheese melted on top.

Posted by: Tonya on November 8, 2007 9:19 AM

I learned to make Salmon Patties from my mom. Our recipe uses 1 can of Salmon, drained and the large backbones taken out, 1 egg, a little salt and pepper and enough cornmeal to hold the mixture together. If you accidently use too much cornmeal, add a touch of milk. (I added a few shakes of dried, minced onion, and if I need to stretch the recipe, I add a large can of tuna.)

My mother used a tablespoon on the inside of the bowl to form the patties and was fast enough to get them all in the pan so that it was time to turn the first as soon as the last was placed in the grease.
I also use a tablespoon;however, I have to use my hand to form the little mounds, and I place them on a plate so that I can get them all in the pan at once.

This is the one thing my sons ask for when they come to the house for dinner.

We always have stewed tomatoes over rice and green beans with Salmon Patties. YUM. I think that's what we'll have for supper tonight!

Posted by: C Knight on November 8, 2007 11:30 AM

Salmon patties were a staple in my home growing up and a favorite in my own home now.

Posted by: patchworkofgrace on November 8, 2007 11:32 AM

I've made tuna patties in much the same way, so I'm looking forward to trying your recipe, since my wife has issues with canned tuna.

Thanks, by the way, for the heads up on Michael Ruhlman's book. I've just ordered 3, 2 for Christmas presents, and one for myself.

Posted by: al t on November 8, 2007 11:39 AM

We love salmon patties over here too. We add diced onion and red pepper so it looks like confetti. To keep them gluten-free, we use cooked brown rice or wild/brown rice blends and sometimes an extra egg white; I've also heard of gf variations with rice cakes or almond meal/flour. We use whole foods brand Red Salmon (not Pink Salmon) which tastes better and mush up all the bones for added calcium. Super yummy and healthy!

Posted by: ~M on November 8, 2007 12:31 PM

I never make these without a little rosemary. Thanks for the recipe, it gave me an idea for dinner!

Posted by: Michelle on November 8, 2007 12:35 PM

I've made Salmon-Cakes for years.. I make these
in my Cafe',One hint or two,use the cheapest
can Salmon you can find,remove the skin, bones,and liquid. If one wants to use fresh, then cook first and cool.
I use 2 cans of Salmon and 2 cups cooked and cooled rice..2 eggs and 1 med onion-chopped.
1/2 cup green onion(with greens) mix, add 30
salteen crackers,1 tab.fresh garlic(minced),
1 tsp.black pepper,2 tab.minced celery,1 tsp.
cyanne pepper and the juice of 1 lemon..and
most important,a 1/2 can of corn (about 1/2 cup)
mix together and form into 1/2"thick X 3"diam.
should get about 16 patties.place on plates and
refridgerate for at least 2 hours..the flavors need to meld. Fry in a very small amount of
olive oil, for 3-4 min. on each side. and
WALLA' the best ever!!!
I am forsed to bring these to every family
function!! even cold they are great!!
Enjoy my version.

Posted by: Terry Justterry on November 8, 2007 12:50 PM

I was born in 1952,went to catholic school for all 12 years, need I say more? My family all loves salmon patties with creamed peas and potato patties. It took me a couple of years to like fresh salmon as well as I love it in pattie form. I always have to hope there will be left overs for the next day just for me.

Posted by: Jan in Mi on November 8, 2007 1:00 PM

My fiance is mystified by salmon patties, but when I was a kid we had them about once a week. A less fancy version, though - 1 can salmon, 1-1.5 sleeves saltines, 1 egg, salt, pepper, a little milk. Pan fry thoroughly.

And we ALWAYS ate them with Henri's Tas-Tee dressing, which Amazon calls a "midwest favorite"... I can't imagine eating it with anything else but processed/fried fish products, let alone fruit (!) or greens, as they suggest.

Anyone else familiar with this stuff (or happen to eat it with salmon patties)?

Posted by: Megan on November 8, 2007 2:45 PM

For us, it was frittatas during Lent. Lots of frittatas. I make salmon for my husband but I don't think to make patties, which are a fun alternative. Thanks for the recipe.

Posted by: Susan from Food Blogga on November 8, 2007 3:02 PM

We never had tuna patties, but my mom used to make mackerel patties that were very similar to this, just without the pepper and paprika, and they were the best. I've made them with both mackerel and salmon and I agree with ~M, you want to mash those bones in with the fish. Don't take them out, they're delicious! One of my favorite comfort dinners are these patties with some mashed potatoes and corn. Now I'm craving it - I might have to go buy some salmon and make this tonight.

Posted by: Stacia on November 8, 2007 5:55 PM

My grandmother used to make salmon croquettes on Friday nights (even after Vatican II). Her recipe is almost identical to yours, except that she also rolled them in bread crumbs before she fried them. I haven't thought about them in years. Thanks for the memory!

Posted by: Susan on November 8, 2007 6:33 PM

Dena, I use a recipe which calls for half canned salmon, flaked fine, and half fresh salmon - UNCOOKED - cut into small, maybe half-inch, cubes. You mix the two salmons together with all the other standard ingrdients, and when you fry them, the fresh salmon cooks fine. So I wouldn't poach the salmon first myself - this is one of my favorite recipes because of the combination of textures of the salmon.

Posted by: phillyUKgirl on November 9, 2007 1:59 AM

Salmon cakes are fantastic. I'm glad that they were a part of other people's lifestyles as well. I would talk about them to people, but none of them had eaten them. I personally like them because they are completely extensible. Everyone has their own variation. Contrary to people here, salmon cakes are brunch in my house. Serve them with a side of cheddar grits, and it's very good times.

Posted by: Ace on November 9, 2007 6:41 AM

My 8 years old daughter don't eat fish. I was trying a lot of recipes but on vain. My be your patties will be OK for her, I hope... In any case thanks a lot for this recipe.

Posted by: home cook on November 9, 2007 7:13 AM

Same food, same reasons! I love salmon patties - and have not had them since I was a teenager...wonder if my mother can remember the recipe...
Or I'll just use yours!

Posted by: Katie on November 9, 2007 7:34 AM

My dad made Salmon patties for dinner occasionally. I loved them. He also made some kind of fresh tasting sauce that went with them. I think there might have been cucumber in it, but I really don't know.

I'm craving these now. I may have to call dad, then stop at the grocery store on the way home.

Posted by: Kristy on November 9, 2007 7:42 AM

Now that we live in Alaska, frequently get fresh salmon from people who are trying to lighten their freezer's load. I've been working with leftover fresh salmon to make salmon patties, but i'm not satisfied yet. Any suggestions on how to adapt leftover baked salmon to salmon patties?
thanks, lois in alaska

Posted by: Lois on November 9, 2007 8:31 AM

Thank you so much for posting this recipe. As many have stated, my mom used to make these all the time and I have not had them in years. I tried your recipe last night and WOW...the memories came flooding back. I served them over a green salad with red wine vinagarette and they were sooooo tastey!!! My boyfriend thanks you for the wonderful dinner and has requested them more often. I love this site!

Posted by: Kate on November 9, 2007 9:38 AM

This recipe has been very popular on line, and I'm sorry to say I don't have the name to credit the original poster. It uses RAW salmon that goes into the pan in that state. Try it!

Fresh Salmon Cakes

(This makes a loose, somewhat hard to handle mixture before it's cooked but after it's in the skillet it will hold together, only flip once.)

2 cloves garlic; minced
2 tablespoons minced onion
2 dashes Tabasco (or a pinch of cayenne)
2/3 cup coarse white bread crumbs
2 tablespoons chopped parsley
2 tablespoons real mayonnaise
1 egg yolk (or egg white)
salt and pepper to taste
1 pound fresh salmon
1/2 cup Panko (Japanese bread crumbs)
2 or 3 tablespoons olive oil
Lemon wedges

In a medium bowl, combine garlic, onion Tabasco, bread crumbs, parsley, mayonnaise, egg yolk and salt and pepper. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); gently stir into crumb mixture. Carefully shape salmon mixture into 4 patties and coat the outsides with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.

Posted by: Maureen on November 9, 2007 10:17 AM

Man, that brings back memories. My mom used to make these all the time when I was little. She also did tuna patties, but they weren't near as good.

Posted by: Sprittibee on November 9, 2007 10:51 AM

Katy,
They can be broiled instead of fried if that's what you prefer. I make these ones
http://www.marthastewart.com/salmon-cakes
all the time. As a breastfeeding mom I try to get two servings of fish weekly, and these are a quick and delicous way to meet that goal.
Enjoy!

Posted by: Maggie on November 9, 2007 2:44 PM

Since my mother was clearly 'not in the know' about salmon-patty goodness, I'll just have to try yours, Elise. Those DO look delicious, you really captured their simple beauty.

Posted by: Alanna on November 9, 2007 2:45 PM

Good recipe, took me back to when we had six children, my husband was a school teacher too, so I know the problems your mum had, making the dollar go further. We love salmon so to make a tin go further for sammies I used to do what my mother did when we were growing up in Wales. To a tin of salmon, undrained, but boned, add a cup of fresh white beadcrumbs and about 1tbs lemon juice, add salt and pepper to taste. Mix well. Makes a great sammie filler and goes a long way.

Posted by: Phyllis Pearson on November 10, 2007 2:55 AM

Elise- You've done it again. My mouth is watering. I love that this has brought forth so many warm memories from your readers. I will make them this week. I'm putting it on my kitchen blackboard so it's offcial....and I won't forget to make them. : }

Posted by: irish on November 10, 2007 10:06 AM

Hello, I just found this great site. I'm a cooking beginner so can someone please explain shredded bread to me? Do you just break up a slice of fresh bread into small bits? Do you include the crust? Any help would be appreciated! Thanks :)

Note from Elise: Yes, just break up a slice of bread with your fingers into little pieces, including the crust.

Posted by: Michelle Dawn on November 11, 2007 10:17 AM

Me again! Also I was wondering what the difference is between sweet paprika and regular paprika. I have a dried/ground spice labeled "paprika", but can't seem to find any info re: sweet paprika. Silly questions perhaps -like I said I'm a beginner :)

Note from Elise: The regular paprika should do find, just taste it first to make sure it is still good. Paprika loses its flavor if it gets too old. There are lots of different types of paprika, if you can find it, get a hold of some Hungarian sweet paprika, it comes in a rectangular tin can. It is distinctly different from Hungarian hot paprika, which is much spicier.

Posted by: Michelle Dawn on November 11, 2007 10:24 AM

Thanks so much for the extra information!!! My husband and I made these tonight and they were delicious. Salmon and dill go so well together. We did find them a little too moist in the middle, but maybe that was just a lack of experience. I think next time I might use more bread or drain the salmon first. I've posted a pic of the patties on my blog!

Posted by: Michelle Dawn on November 11, 2007 4:44 PM

You mentioned Tuna patties as well. Can I substitute tuna for the salmon in this recipe? My husband would just love the salmon but I really don't like it. It would be great if I could do a half batch of each for dinner one night.

Note from Elise: Yes, you can substitute tuna.

Posted by: Jennifer on November 12, 2007 9:49 AM

I grew up in the South and salmon patties were a constant in my mom's weekly menu. To this day, when I have salmon patties I'm always reminded of my childhood. Thanks for the walk down memory lane!

Posted by: Susan on November 13, 2007 9:14 AM

Does anyone have any tips for making these ahead of time? Could I freeze the patties uncooked, or could I cook them-freeze them-reheat them? Or do they really need to be served right away? thx

Posted by: Brian on November 19, 2007 6:10 AM

I made these salmon patties for supper tonight. My mother-in-law saw the recipe on my kitchen counter last Sunday and said it looked like it would be good. So tonight I invited her over and we really loved the taste. She thought we should drain the salmon, which I did, and it was delicious! My husband agreed - I could definitely make these again. I served them with a baked potato and cooked fresh asparagus. Very good! I'll be trying more of your recipes.

Posted by: Kathy on November 20, 2007 7:20 PM

I finally got around to making this recipe (with the salmon suggested) and it was a huge hit with everyone. Thankyouthankyouthankyou!!!

Posted by: Jen on December 19, 2007 8:29 PM

I can't wait to try these recipes and ideas...salmon patties were a staple at my home as a child but I haven't had them in years! I have two little boys now, who will eat pretty much anything (lucky me), so we're going to try these tonight! Thanks, again, for the recipe and all of your other ideas!

Posted by: Sandy on January 17, 2008 2:33 PM

My grandmother used to make these for me and she would always use a boiled, mashed potato instead of crackers or bread. They fry up deliciously crispy.

Posted by: Mechelle on February 4, 2008 3:07 PM

My mom always served biscuits and gravy with salmon patties. YUM.

Posted by: Donk on May 22, 2008 12:10 PM

This must be a Catholic Friday night dinner thing !! Our mother used to make Salmon cakes EVERY Friday night !! She had the creamed peas and homemade applesauce---talk about comfort food and memories.
This recipe is wonderful-mother used a sleeve of saltines and large onion. She said if she put anything else in it would be wrong.
Mother passed away at the glorious age of 92-and had made these just the week before--great memories.

Posted by: Rita on June 29, 2008 12:10 PM

Salmon cakes and fried potatoes were a favorite of ours while growing up! My mom used to have to make double batches of these, and she always served them with kale and kidney beans! I love the thought of those four foods on a plate!

Posted by: geaj on August 14, 2008 6:56 PM

My husbands father used to make "salmon patties" but the "secret" is use canned mackerel instead. My sisterinlaw taught me how to make them that according to surveys - are remarkably close to the original. However they all reminisce about the thin flapjacks they always had along with them and no one in the family knows how to make them. Any suggestions? (His father was from alabama if that somehow matters....)

Posted by: trina on August 20, 2008 9:30 AM

If you want to try a truly deep south dish try salmon patties with syrup. Yes, I said syrup. My mama made salmon patties for our family of six at least once a month when I was growing up in the panhandle of Florida. Usually she made them for supper and we had them with dinner-type sides such as sweet peas, another veggie and biscuits. But what we all loved the best was the next morning to have the leftover patties with syrup. The patties were great right out of the fridge and we just sopped up syrup out of our plate with the patties and had a big glass of milk on the side. My kids and husband love this as much as we did growing up. I use Mama's simple recipe which used flour, a little baking powder, milk, egg and onion but I think I will try yours too just for fun.

Posted by: Lisa on September 22, 2008 10:00 AM

I had never made salmon cakes before, and this recipe with a few changes was absolutely perfect. I used saltines instead of bread, a bit of cayenne pepper, red pepper flakes, and a sliver of habanero, roasted garlic from a can, as well as olive oil (didn't have veg oil) along with the rest of the ingredients except paprika and dill. Additionally I used a pinch of ginger and old bay. My wife's mother makes them occasionally, but I had no idea how easy this was! Thanks so much!

Posted by: Collin on December 7, 2008 2:01 PM

Wonderful! I love these!

Posted by: Chloe on January 28, 2009 1:54 PM

I haven't made salmon cakes in quite a while, so I thought I'd pull different recipes up on the internet. Well, this one was the greatest. I followed the recipe to a"t", but instead of bread, I used Panko Bread Crumbs. They are much courser than regular bread crumbs. My husband and I both loved them.!

Posted by: rose on January 29, 2009 3:44 PM

Very disappointing. I had been so looking forward to trying this recipe. To saltly and I didn't add all the salt and didn't care for the flour in it. My husband who is adventerous and will try most everything, said go back to your old recipe. I usually love your recipes.

Posted by: Nancy Long on February 3, 2009 3:41 PM

MmmmMmmm... I fry my salmon patties in olive oil with a tablespoon of butter. It takes them to a whole other level. Also, I live alone so I use leftover salmon in lieu of canned. Besides, I dislike picking out the bones from the canned salmon. Serve with a lemon wedge and tapatio, if you like hot sauce.

Posted by: Beverly Forell on June 21, 2009 9:41 AM

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