Tuesday, September 28, 2010

Canned Salmon Patties

As canned salmon goes, these delicate patties are the best I've had and the recipe is easily halved. The corn gives just the right amount of sweetness. I used canned "pink" salmon.

  • 2 cans (7.5 oz. each) salmon, drained.
  • 1/2 cup finely-diced celery
  • 1/2 cup finely-diced onion
  • 1/2 cup corn kernels, canned or frozen
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon drained pickle relish (squeeze on paper towel) and don't omit
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon paprika
  • 2 dashes Tabasco sauce
  • 1 egg
  • 1 1/2 cups crushed cracker crumbs (saltines)*
  • 2 tablespoons butter
  • 2 tablespoons corn oil or light olive oil
  • Salt/pepper to taste

Carefully pick over salmon and place in bowl along with onion, celery, corn, salt and pepper. Fold together with rubber spatula.

In a small bowl, combine the mayo, mustard, drained pickle relish, lemon juice, Worcesteshire and Tabasco sauces, paprika. Gently fold into salmon mixture.

Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place remaining crumbs on sheet of waxed paper or large plate.

Form the salmon mixture into 8, 3-inch patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for one hour.

Melt the butter/oil mixture in a 10-inch non-stick or clean stainless-steel skillet over medium heat. Cook the patties four at a time, 3-4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil if necessary. Remove and drain on paper towel.

Serve with lemon wedges. 

*If using salted crackers, go easy on the salt.

Notes: Yes, it is important to drain the pickle relish. These don't freeze well.


Unknown said...

I love salmon patties! Your recipe is a bit different than mine so I'll have to give it a try.

Hope life is treating you well!

printworks said...

On the Horizon,
I have been making salmon patties since I was ten and I would never use all that crap even though I do add horseradish and dill! OK, maybe Cindy and I will give it a shot. Later.

Cindy said...

Mark thought he was being funny and you would have to figure out who he was!! Hahaha...we are happy to have found you here, though he hasn't set up his blog yet.

Mine is up if you are interested!http://cwags-theviewfromoverthehill.blogspot.com/

Kitchen Bounty said...


We are no long "On the Horizon." We're OVER it! lol....

All that "crap" is what makes them so good...you're such a Hoosier.....

Cwags said...

Gary, we are about to go nuts here...are you only about 45 min. away??? We are in GSBO!!!

Kitchen Bounty said...

Yep...just down the road....small world, isn't it?