When I make them I just mix the salmon with salt & pepper, stir in a little cornmeal, flatten into patties and fry in a bit of oil. UGH! This is how my Mom has always made them and I swear I can't choke them down most of the time.

Please help.....

Jessie

Linda

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Salmon Patties
==============
2 cans red salmon
1 1/2 cup soft fresh breadcrumbs
1 to 2 tsp of dijon mustard
1/3 cup chopped green onion
2 potatoes mashed
1 tablespoon chopped parsley
Pinch of Thyme
1 egg beaten
1/4 parmesan cheese
salt and pepper
.

Flake salmon in a mixing bowl and add 1/2 cup bread crumbs, green
onions and mustard and mashed potatoes. Mix with fork until well
blended. Add beaten egg, thyme, parmesan cheese, parsley, and salt and
pepper.

Shape mixture into patties. Mixture will be very soft. Add more bread
crumbs if necessary. Cost patties with remaining bread crumbs. Heat
butter and oil in skillet over medium heat. Add salmon cakes and fry 5
minutes on each side or until nicely browned.

Fresh Salmon Cakes

2 cloves garlic; minced
2 tablespoons minced onion
2 dashes Tabasco (or 1 teaspoon Old Bay)
1 egg yolk (or egg white)
2 tablespoons chopped parsley
2 tablespoons real mayonnaise
1/2 teaspoon kosher salt (less if table salt)
fresh ground pepper to taste
2/3 cup coarse white bread crumbs
1 pound fresh salmon
1/2 cup Panko (Japanese bread crumbs)
2 or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties.

Carefully coat the outside of each patty 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.

Marilyn

2 pounds can pink salmon -- 2 cans
Milk
1/4 cup butter -- softened
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1/2 teaspoon prepared mustard
1/2 cup seasoned bread crumbs
1/3 cup sweet onions -- diced
1/4 cup green pepper -- diced
1 tablespoon dried parsley

1. Drain salmon, reserve liquid, then remove skin and bones, as desired.
2. Add enough milk to salmon liquid to equal 1 cup. Set aside.
3. Melt butter in saucepan, add flour and stir until smooth. Add milk mixture and cook and stir until thick and smooth. Season with salt and pepper. Stir in lemon juice and mustard. Let cool to room temperature.
4. When cool stir in remaining ingredients. Chill mixture until firm or 12 hours.
5. Heat equal portions of butter and olive oil in a heavy nonstick skillet. Shape salmon mixture in patties, roll in additional bread crumbs and fry over medium heat until golden brown on each side.

We put them on buns and serve like hamburgers sometimes too.

12 ounces canned pink salmon
2 large eggs
1/4 cup onion -- chopped
1/4 cup flour
2 tablespoons cornmeal
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder

Pour all of the ingredients into a large bowl and mix them with a large spoon. Add the flour last to adjust the consistency. Mold the thick mixture into large patties or dip out with the large spoon and drop in oil. Preheat a frying pan with 1/4 inch of Crisco over medium heat. Add the patties to the hot oil, leaving room to turn them. Cook until medium brown on one side, then turn over and brown the other side.

For all of you Pacific Salmon lovers, I just spent 9 weeks in the Northernmost part of California, near the Klamath and Rogue Rivers and the Salmon run is very small this year. They are discussing prohibiting the taking of Salmon the rest of this year. This is due to the argument between the Salmon fisherman and the farmers in the Klamath Valley. The river levels have to be a certain height so the Salmon can run upstream and spawn and the farmers need the water to grow their crops. It has been a real ongoing problem for the past several seasons. It is my understand that the Indian tribes in those areas are still allowed to gill net all the Salmon they want from the Klamath River, which has also caused a rift. Both sides of the issue are trying to work out a solution that can benefit everyone.

SALMON CAKES (serves 4)
1 lb salmon, poached & flaked
1 cup breadcrumbs
2 TBL fresh lemon juice
4 TBL soy sauce
1/2 cup mayonnaise
1/2 tsp salt
1/2 red bell pepper, diced
1/2 onion, finely chopped
2 TBL finely chopped fresh parsley
2 TBL chopped fresh basil
2 TBL Old Bay seasoning
1 egg
Vegetable oil

Combine all ingredients except oil in a large bowl. Form mixture into 4 cakes (about 5 oz each.) Fry in hot oil until golden, turning once.~~

The main difference between my recipe and those above is that I add 1 tablespoon of sugar.

2 eggs
1/4 tsp dried mustard
2 tsp applecider vinegar
1/2 tsp red cayenne pepper
1/2 tsp garlic powder
1 tsp minced onion (dried)
dried parsley (optional)
(mix above thoroughly, I use mixer)
1 can of salmon (deboned and deskinned)
1 cup of bread crumbs (I make in my food processor, can use fresh bread)

I use electric skillet and add canola oil (or olive oil keeping temp below 375 deg) - about 1/2 inch up side of skillet.
Fry patties about 2 1/2 minutes on each side.

Salmon Patties

Mix together to a paste:

1 large slice of cooked salmon
1 med onion minced and browned in pan
2 cups cold, leftover cooked potato, sliced then mashed
2 eggs
1/3 c fine breadcrumbs with parsley, S & P and dried herbs.

Form patties using hands and a soupspoon, then coat them with more fine (like sand) breadcrumbs, fry lightly in a bit of oil about 3 minutes each side. Makes 10 salmon cakes.

This can also be made with a small tin of flaked salmon instead of fresh.

SharonCb

1 pound fresh salmon cooked in microwave for about 4 minutes, skin removed, then chunked or flaked in big pieces about the size of a quarter. It's ok if some of the salmon is still raw.

4 slices "hearty" bread such as Pepperidge Farm type.
I use whatever bread is in the house as long as it's not strongly flavored such as rye. Whiz it in the food processor to get light crumbs. I've used successfully English muffins, Sister Sara's rolls, French baguettes, Bunny white bread...
I don't like crackers. About 2 cups fresh bread crumbs. I've never measured, however.

1 egg
1/4 cup mayonnaise
1 garlic clove minced or 1 heaping teaspoon jarred garlic.
1 tablespoon Dijon mustard
1/2 a medium onion minced
Salt and pepper to taste

Mix everything together loosely. Shape into patties but don't compact and press much. Sauté in several tablespoons evoo at medium high, flipping once.

I'm surprised that more people don't use fresh salmon in these! It truly makes all the difference.

bumbulbeez, I'm wondering why you cook the salmon before using it? You are cooking it twice and it seems that would over cook it??

Marilyn

The ones last night were very plain and I do jazz them up sometimes with lime juice and fresh thyme.

1 can pink salmon-drained & flaked into a bowl-remove soft shell bones.
Add:
1/3 cup small chopped green pepper
1/3 cup small diced sweet onions
2/3 cup of CRACKER CRUMBS
1 heaping TBS parsley flakes
1 tsp Old Bay seasoning
salt & pepper to taste
1/2 cup SOUR CREAM
1/4 tsp paprika
grated lemon rind
2 TBS lemon juice
Mix well with your hands. Shape into balls-packing mixture tightly in your palms, then flattened into coins about 1" thick.

Heat a mix of oil & butter in a frying pan. Fry over med heat for 3 min per side.
I like to serve mine with either chili sauce or a hollendaise sauce.
If making into a loaf-place mixture in a bread loaf pan & place in a 9x13 cake pan which has 1" of water in it. Dot the loaf with butter & Bake for 50-60 min at 350°

Marilyn

*** Recipe from Renée Adler Ascher's kitchen ***

Salmon Cakes with Red Pepper Sauce

Source: Adapted from James NcNair’s Salmon Cookbook
Servings: 2 to 3
Prep and cooking time: 45 minutes
Accompaniments: Rice and Green Peas
Notes: This is a superb recipe and makes wonderful appetizers in smaller size cakes

Ingredients:
For the cakes:
1 1/2 cups breadcrumbs (I used dry), divided
1/3 cup flat-leaf parsley, minced
1 large shallot, diced fine
1 Tbs. lemon juice
1 Tbs. grainy Dijon mustard, or similar brown mustard
1 Tbs. mayonnaise
1 Tbs. melted butter
2 extra large eggs, slightly beaten

About 1 1/2 cups cooked salmon, flaked or chopped

Dash cayenne pepper, or to taste
Salt and Pepper to taste

Canola oil for sautéing

For the Sauce:
2 large, roasted red peppers, peeled
2 Tbs. cream or half & half
1 generous Tbs. plain, non-fat yogurt
Salt & pepper
Cayenne pepper to taste

Instructions:
For the cakes:
• Reserve 3/4-cup breadcrumbs.
• Mix the other 3/4-cup of breadcrumbs with the next 7 ingredients in a bowl.
• Mix in the salmon, season with cayenne, salt & pepper
• Refrigerate at least 30 minutes or as long as overnight, covered
• Heat oven to 200?
• Form into patties (4 large or 6 medium), coat with remaining breadcrumbs, and allow to rest 5 minutes
• Cover ovenproof platter with several thicknesses of paper for draining cakes.
• Heat 1/4-inch of oil in a skillet on medium high. Brown salmon cakes for 1 to 2 minutes per side, or until golden brown. Remove to paper covered platter, and place in oven until ready to serve

For the sauce:
• Purée the peppers in a blender or with an immersion blender along with the cream and yogurt.
• Season to taste with the cayenne, salt, and pepper.
• Serve some alongside the plated salmon cakes and the rest on the side.

I think salmon patties are just "OK". I eat them, for me they are something I have when I just can't think of anything else. I've made them with canned salmon and I've made them with frozen filets from the store, cooked, and I've made them with leftover grilled salmon filets given to me by a local fishing guide and caught wild and locally. They're still salmon patties, no matter which I use, it doesn't make much difference to me.

We put them on buns and eat them like sandwiches because that's the only way I CAN eat them. I don't like them as a "stand alone" main dish but they might be better as an appetizer instead of in a big ole' hunk.

The only way I like salmon pretty well is grilled, sometimes with Jessica's lime-chipotle glaze, but Ashley really likes salmon patties so I keep trying them. I do like the bones in canned salmon, though, I like the crunch.

Annie

Ann

The salmon patties I usually make (from canned salmon) are pretty much as Annie and Ann say, a quick dinner when I could care a less what to eat, one step up from creamed salmon on toast.

However I must say that the Salmon Cakes I made using Marilyn's recipe are delicious and not at all the same as my everyday ones. Like Annie and Ann, I'm not a salmon lover but I surely did like it done this way. I would compare it more to really good crab cakes. Mind you I used the best wild salmon I could find!

I would serve these to company, not as an elegant dinner but for lunch or a light supper.

I put together that recipe because Paul just didn't care much for salmon. With these, I almost have to fight him to get one for myself! Now when I say I making them he gets excited.

I've served them with my Cucumber Dill Sauce:

1 cucumber; unpeeled
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon dill (if fresh use 1 tablespoon)
1/2 teaspoon lemon juice
salt and pepper to taste

Cut cucumber in half and scoop out the seeds. Shred cucumber finely along with the peel and combine with remaining ingredients. Chill to combine flavors. Serve with your favorite grilled or baked fish. Also good with salmon patties or crab cakes.

Marilyn

As I'm watching my carbs, I try to replace some of the breading with either ground almonds or kernels of almonds. They tasted great.

A real hit Marilyn !

SharonCb

Marilyn

I also buy and use finely ground almond in place of flour or breadcrumbs for breading panfried chicken breast or fish fillets. I love the flavour of almond and it's less carb than bread, recommended as good on the GI diet I'm doing again.
(I've lost 5 lbs in the last couple of weeks.) :-)

SharonCb

Is the salmon used raw or precooked in Marilyn's recipe?

s

Ann

Marilyn

Thanks!

Moist and delicious!

SharonCb

I will try some of yours also..We are eating some tonight''
It's an old CDN Living one..I mentioned that..

I make my riced potatoes first..
But this is their recipe..

Salmon Cakes

By The Canadian Living Test Kitchen




Serving(s)
4










General Category : Main Course
Food Group : Potatoes, Fish
Preparation Method : Skillet
Other Criteria : Make It Tonight


Serve with: Tartar Sauce • Creamy Cucumber Salad

Ingredients

•
2 large potatoes (1 lb/500 g)

•
3 green onions, chopped

•
1/4 cup (50 mL) chopped fresh coriander

•
1 tbsp (15 mL) Dijon mustard

•
1/2 tsp (2 mL) salt

•
1/4 tsp (1 mL) each grated lemon rind, pepper and hot pepper sauce

•
1 egg, beaten

•
2 cans (each 7.5 oz/213 g) salmon, drained and flaked

•
2 tbsp (25 mL) vegetable oil

•
4 lemon wedges


Preparation

Peel and cut potatoes in half crosswise. In 6-cup (1.5 L) microwaveable dish, cover and microwave potatoes with 1 cup (250 mL) water at High for 10 minutes or until tender. (Or cover and cook in saucepan of boiling salted water for 15 to 20 minutes or until tender.) Drain.

In large bowl, mash potatoes until smooth; stir in onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes.

Using hands, shape into eight 3/4-inch (2 cm) thick patties.

In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.

Serve with lemon wedges.
More Information

Tip: Mash canned salmon bones into the fish for a calcium boost of more than 30 per cent.
Nutritional information

Per Serving: about 280 cal, 21 g pro, 14 g total fat (2 g sat. fat), 18 g carb, 2 g fibre, 78 mg chol, 709 mg sodium. % RDI: 23% calcium, 11% iron, 5% vit A, 17% vit C, 12% folate.

I am one the rare few who doesn't like Coriander..So I put parsley.

1 15-1/2 OUNCE CAN OF SALMON, DRAINED, RESERVE LIQUID
1/2 cup flour
1 -1/2 teaspoon baking powder
1 egg, slightly beaten

Mix flour, salmon and egg. Mix liquid from salmon with baking powder. Combine two mixtures. Drop by teaspoonfuls into very hot oil. Fry only till golden. This makes about 24 (or more) salmonettes, whick is enough for 4-6 servings.
Drain on paper towels.

The tempura stuff is called 'tenkasu' - or translated as 'tempura garbage'. Its used like croutons in Udon soup in Japan, and I can get it at the local Japanese stores. They look like rice crispies. I think the origin was all the drops of tempura batter in the oil that didn't stick to the item or dripped off the spoon. Our gain! I should have taken a picture. Crunch, crunch!

This is the best picture I could find off Google Images, seaching for 'tenkasu':

Sue