Looking for a good salmon patties recipe
- Thread starter Catch 22
- Start date
Hi, this is the salmon patty recipe that we use all the time.
Keep in mind that our salmon is processed through canning. We use one pint jar of salmon for recipe.
1 jar of canned salmon
1 egg
1/2 cup of milk
1/2 tsp salt
2 tbsp of pickle relish
1 cup of bread crumbs (reserve 1/4 cup of crumbs)
pinch of sage (don't leave this out....delicious)
2 oz butter.
Mix all together
roll in leftover bread crumbs
Fry patties in butter
Keep in mind that our salmon is processed through canning. We use one pint jar of salmon for recipe.
1 jar of canned salmon
1 egg
1/2 cup of milk
1/2 tsp salt
2 tbsp of pickle relish
1 cup of bread crumbs (reserve 1/4 cup of crumbs)
pinch of sage (don't leave this out....delicious)
2 oz butter.
Mix all together
roll in leftover bread crumbs
Fry patties in butter
Catch 22":2nhy9spd said:
You've got unbelievable timing...
I just typed up the email below, sent it to my sister and mother in law. We're all big salmon/crab cake fans, and swap recipes back and forth for them - salmon or crab work great in the same recipes, we've found.
Just made these two days ago, and they're my favorite so far. Unfortunately, I've a bad habit of eyeballing quantities, going more off smell and taste - so as mentioned in the cut/paste email below, consider this a guideline - not an exact recipe. It should be pretty close, though.
------------------------------------------
Thought you two might enjoy this. I have each of your salmon cake recipes, but just had to come up with one of my own...
This came to be, in a roundabout way - I sauteed up some salmon on Christmas eve, but we had too much food. So, I tossed the fillet in the fridge, and experimented yesterday. They turned out terrific...one of my favorites so far. My goal was to give them a southwestern flair, with a bit of a bite. No recipe with exact amounts, so let's just call this a guideline...
In a non-stick pan, I sauteed a 1.5-2 lb. salmon fillet in a small amount of olive and sesame oil, leaving the skin on. Small amount of salt on the fillet, generous amount of pepper. Cook skin side last. Kept poking at the salmon with a fork, and pulled it out of the pan before it was 100% done. Basically, it flaked most of the way through, but the middle was still pretty soft. Figured It would finish cooking when cooking the cakes. Pulled the skin off, and stuck it in the fridge overnight.
Next morning, I broke it apart by hand into very small chunks, pulling out any bones as I went. Last time I made salmon cakes, I used the Cuisinart - never again. Don't care for them when they turn to mush.
After busting up the salmon, I added the following - rough guess on the amounts:
- 2 TB Mexican Oregano (Penzeys - ground up fine with pestle)
- 1/2 TB smoked Spanish Paprika (Penzeys)
- 1 finely diced dried Arbol chile (Penzeys - hot!)
- 3 garlic cloves, chopped fine
Mixed all the above by hand, and tossed it back in the fridge. Stayed there for about 6 hours.
Just before cooking, I added the following to the mix:
- 1/2 diced red bell pepper (would have liked to mix in yellow/orange bell pepper as well, didn't have any)
- 1/2 diced sweet white onion (would have preferred green, but didn't have any)
- 1 egg
- 1/2 cup Triscuit Rosemary/olive oil flavored crackers (crush fine in a baggie)
Form patties, sauteed in small amount of butter.
Man...'twas something to behold. Had a mild bite to it form the garlic/chile, but not too hot, and didn't overwhelm the salmon. We've bought the Rosemary Triscuits a few times now, and love the flavor - they worked quite well instead of bread crumbs. I really like the flavor the Arbol chiles, and one could probably go to 1.5 or 2 without things getting "super hot" - but Dana's not a spicy fan. The patties were a little delicate - fell apart easily, as one egg wasn't quite enough to bind the mixture. Probably could have added a bit of milk or cream to help with this.
Enjoy!
Alyssa Jean
New member
Since we are sharing recipes here is my recipe for crab cakes. It would work find with salmon also.
Mix:
Crab 6 C
Bread crumbs ¾ C
Bay Seasoning 1 ½ tspn
Korean Chili Flakes 1 ½ tspn (these are a mild chili flake)
Red Bell Pepper ¾ C. finely chopped
Onion finely chopped ½ C
Egg 2
Garlic, minced 5 cloves
Mayo ¾ C
Mix and form into whatever size patty you want and then bread with Panko. You can fry these or I am starting to bake them on a cookie sheet with a little spray of olive oil on both sides. 425 for about 15-20 minutes.
I'll put out my Butter Almond Torte recipe in a few days. So simple a caveman could do it. (Sorry if there are any cavemen offended)
Mix:
Crab 6 C
Bread crumbs ¾ C
Bay Seasoning 1 ½ tspn
Korean Chili Flakes 1 ½ tspn (these are a mild chili flake)
Red Bell Pepper ¾ C. finely chopped
Onion finely chopped ½ C
Egg 2
Garlic, minced 5 cloves
Mayo ¾ C
Mix and form into whatever size patty you want and then bread with Panko. You can fry these or I am starting to bake them on a cookie sheet with a little spray of olive oil on both sides. 425 for about 15-20 minutes.
I'll put out my Butter Almond Torte recipe in a few days. So simple a caveman could do it. (Sorry if there are any cavemen offended)