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Salmon Patties Recipe

| February 20, 2012 | 20 Comments

Salmon Patties serving
Southern Fried Salmon Patties: This is fish even the kids will enjoy eating.  Simple, quick, easy to make and tastes even better between two slices of bread or in a bun.  Add a little mayo or whip up your own special sauce and you’ve got supper on the table in no time flat.

 

This recipe originally appeared February 20, 2012…….

 

We didn’t eat Salmon Patties a lot when I was growing up, but I’ve always enjoyed the taste.  Of course I like pretty much anything that I can slap between two slices of loaf bread.  I’m totally hooked on sandwiches of about any kind, always have been.

As an adult, I’ve learned to enjoy salmon in various ways.  I like it baked in the oven, fried in a skillet, or my favorite…smoked on a grill.  It’s a bit pricey on the fish side of things, but something I enjoy whenever I can. 

The really nice thing about these Salmon Patties is how simple and quick they are to prepare.  I’m using a canned salmon and ingredients that are pretty much a staple in any kitchen.  I try to keep a can or two in the kitchen cabinets all the time.  You’re basically just going to mix it all up in one bowl and fry them up in the skillet.  You can prepare the mixture and refrigerate it for several hours before cooking if need be.  It makes a great main dish meat or a quick and easy sandwich, which ever way you want to go.  So, if you’re ready….Let’s Get Cooking!

 

Salmon patty ingredients
You’ll need these ingredients.  It might look like a lot in the picture, but it’s mostly seasonings.

 

Drain the salmon.
Open up the can of salmon and dump it in a colander in the sink.  Let any liquid drain off for a minute or two.  If you look closely, you’ll see some bones.  They are edible but I like to remove the bigger ones, especially the big round ones from the spine area.  It’s just a little crunch that doesn’t sit right in my mouth sometime so I take them out.  It’s your option, but again, they are edible so you don’t have to be concerned about them.

 

Flake the salmon
Use your hands or a fork and flake the salmon up into large chunks.

 

Chop your onions and bell pepper.
While the salmon is draining, chop up the bell peppers and the onion.

 

Place salmon in a large mixing bowl.
Place the flaked salmon in a large mixing bowl.

 

Add two whole eggs.
Add two whole eggs to the bowl.  We’ll just dump in all the other ingredients and mix it up at the end.  Mixing each ingredient in one at a time will turn the salmon to mush.  You want to try and keep some large chunks in the mixture.

 

Add the onion.
Add the chopped onion to the bowl.

 

Add the chopped bell pepper.
Add the chopped bell pepper.  I’ve mentioned this before, but I buy bell peppers during the summer months and chop and freeze them.  They just get pretty expensive around here during the winter months.  When I can get them 5 for 1.00 during the summer, I buy a few extra, prepare them, then freeze them in plastic bags.  I can usually take out what I need for a recipe and let them thaw for a few minutes and that step is done.  Of course, I love fresh ingredients whenever they are in season.

 

Add the corn meal.
Add the corn meal.  The meal acts as a binder to help hold the ingredients together. 

 

Add the salt.
Add the salt.

 

Add the garlic powder.
Add the garlic powder.

 

Add the mayo.
Add the mayo.  The oil serves as another part of the binder to help hold things together when we shape the patties.

 

Add the Worcestershire sauce
Add the Worcestershire sauce.

 

Add the hot sauce.
Add the Texas Pete Hot Sauce.  It’s not really going to add any heat to the patties, just a little flavor.  Of course, you can add more if you like.

 

Add some black pepper.
Add the ground black pepper.

 

Add the bread pieces.
Break up one slice of regular white loaf bread.  You can crumble it up or leave it in large pieces like I did.  Bread crumbs will work fine.  I don’t recall mama ever using bread crumbs back in her day.  She’d just take a slice or two of bread and break it up into the patties.  She’d do the same with her meatloaf.  Seeing those pieces of bread in the finished product just brings back fond memories for me.  The bread is another binder for the mixture.

 

Gently mix the ingredients together.
Use a fork or spoon and gently mix all the ingredients together.  Don’t over work it, just get it all combined.

 

Add flour.
Add the flour.  I usually adjust this amount depending on how moist the mixture is at this point.  You don’t want it so dry it doesn’t stick together but then again, you don’t want it all mushy wet either.  Just sprinkle in a little flour at a time and mix again until you get a good consistency.

 

Divide the mix and shape into patties.
You should have enough mixture to divide and shape into about 4 patties.  You’ll just scoop out enough in your hand to shape it as you would a hamburger patty.  You can make them larger or smaller as you like.  Just shape them into rounds and set them aside for a few minutes.

 

Sprinkle with paprika.
Go ahead and sprinkle the tops with a little paprika at this point.

 

Add shortening to your skillet.
Preheat your skillet to about medium and then add some shortening or oil to fry the patties.

 

Fry the salmon patties until brown on both sides.
You should be able to get all four patties in the frying pan at one time.  Cook them over medium heat.

Brown the bottoms and then carefully flip them over and brown the other side.  Don’t overcook them, just let them brown well on both sides and you should be good to go.  The more they cook, the drier they’ll be when you serve them.  You’ll also want to serve them pretty soon after you remove them from the pan as they will cool down pretty quick.  Just take them out when done, place on a couple of folded paper towels to drain for a minute, then serve.

 

 

Serve and Enjoy!
Serve and Enjoy!

See how easy that was, just like making home made burgers in the kitchen.  You can serve these as the main course along with some mashed potatoes and another side of your choice.  Or, place them between a couple slices of bread or on a bun for a great sandwich.  You can add a little more mayo or maybe even create your own sauce.  There are lots of choices available as too which sauce to use.  I like my “Secret Sauce” that we used with the Fried Green Tomatoes Recipe as well. 

This is just a basic recipe for Salmon Patties.  Experiment with some other herbs and spices after you’ve tried these and let us know in the Comment Section below what you come up with.

A local restaurant in my area serves them for lunch every Monday.  I’ll pick them up along with some mashed potatoes, pinto beans and cornbread for lunch sometimes.  I hope you’ll give these a try and that you really enjoy them.  Here’s the printable recipe for it all.

Salmon Patties Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 Servings

Salmon Patties Recipe

Southern Fried Salmon Patties: This is fish even the kids will enjoy eating. Simple, quick, easy to make, and tastes even better between two slices of bread or in a bun. Add a little mayo or whip up your own special sauce and you've got supper on the table in no time flat.

Ingredients

  • 1 - 12oz. can of Pink Salmon
  • 2 - whole Eggs
  • 1/4 - cup of chopped Onions
  • 1/4 - cup of chopped Bell Pepper
  • 2 - Tablespoons of Yellow Corn Meal
  • 1/2 - teaspoon Salt
  • 1/2 - teaspoon Garlic Powder
  • 2 - Tablespoons of Mayonnaise
  • 1 - teaspoon of Worcestershire Sauce
  • 1 - teaspoon of Texas Pete Hot Sauce
  • 1/2 - teaspoon of Ground Black Pepper
  • 1 - slice of crumbled up White Bread
  • 1/4 - cup of Flour, added slowly, as needed to adjust consistency.

Instructions

  1. Open the canned Salmon and place in a colander in the sink to drain.
  2. Remove any large bones if not wanted. They are edible however.
  3. Flake the salmon with a fork.
  4. Place the flaked salmon in a large mixing bowl.
  5. Add two whole Eggs
  6. Add the chopped Onions and the chopped Bell Peppers
  7. Add the Corn Meal
  8. Add Salt
  9. Add Garlic Powder
  10. Add Mayonnaise
  11. Add Worcestershire Sauce
  12. Add Texas Pete Hot Sauce
  13. Add Ground Black Pepper
  14. Crumble the slice of bread and toss it in the bowl.
  15. Gently mix the ingredients together, don't over work.
  16. If the mixture is very moist, add flour as needed to adjust consistency.
  17. Divide and shape the mixture into four patties. Set aside.
  18. Heat a skillet to medium heat and add shortening or oil for frying.
  19. Place the patties in the skillet, brown the bottom.
  20. Carefully turn the patties over and brown the other side.
  21. When brown on both sides, remove from skillet and drain on paper towel.
  22. Serve while warm and Enjoy!

Notes

You can make up the patties and refrigerate for up to about 6 hours ahead time if needed. For more crunch on the outside, you might consider rolling the patties in bread crumbs before frying. They should be moist enough to hold the crumbs as they are.

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Your Comments:  As always, I look forward to reading your comments if you try one of my recipes.  Tell me how you did or didn’t like it, or tell me about any changes you made when you prepared them.  I added the note about making them crunchier by rolling them in bread crumbs after I finished the recipe.  I haven’t tried it yet, but thought it sounded like a good idea.  Let me know if you try it OK.

Be Blessed!!!
Steve

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Category: Fish-Seafood, Main Dishes

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Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (20)

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  1. Teddi Holt says:

    On vacation, celebrating 45th anniversary…from Atlanta…in Flagstaff now for nearly a week…and headed to Las Vegas…and west…northwest…and across the north. Fun! Hubby loves salmon croquettes. I just took pic of this recipe on my iphone and planning to cook when we get back from Grand Canyon today. Sounds yummy!!!! :)

    • Steve Gordon says:

      Hi Teddi, Happy 45th Anniversary to you and your husband. Sounds like you’re on a whirlwind trip for sure. I do hope you enjoy your trip, make lots of memories, and that you have safe travels. It DOES sound like a ton of fun.

      Please let me know when you try out the Salmon Patties Recipe, and how it turns out for you. I hope you’ll enjoy them. I do appreciate your VISIT to Taste of Southern today, and trust you’ll stop by to visit with us again… real soon. Be Blessed!!! -Steve

  2. Joseph says:

    I have never made salmon patties in my life. My girlfriend kept telling me she want me to make salmon patties. In your recipe is the one I decided to use. I followed the instructions word for word. When I finished and let my girlfriend eat a pattie. She said it taste just like her dad’s. She said it taste like I been making salmon patties for years. So thank you sir for sharing.

    • Steve Gordon says:

      Hi Joseph, It’s my pleasure to share the recipes. I’m very happy to hear that you tried the Salmon Patties, and I’m delighted that they turned out well for you. Keep up the great work. I’m happy to know your girlfriend liked them, and I wish you both all the best.

      Thank you for your comment, and for your visit today. Be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  3. Dough says:

    I was craving salmon tonight, but didn’t want to eat it out of a can, again, so I looked for an interesting, easy recipe. These are delicious! I hate regular green peppers so I chopped a jalapeño instead, and added cayenne pepper and made a sauce of yellow mustard and Tabasco. Excellent, and now I have lunch, too! Thanks!

    • Steve Gordon says:

      Hi Dough, I appreciate your comments and I’m happy to hear your tried our Salmon Patties Recipe. Sounds like you “spiced” it up pretty good. That might have been a little too warm for my tastes with the Jalapeno pepper and Tabasco, but it sounds good.

      Thank you for your visit. Do be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  4. Yvonne says:

    Hi Steve,

    I use a little fresh dill and parsley but otherwise have a very similar recipe. I usually use just one egg, and sometimes roll the patties in panko bread crumbs. Always use the cornmeal to bind though. It’s just not the same without it. I try to buy enough salmon fillets for a dinner and then leftovers for the patties. Seems the canned salmon is just as pricey as the whole fillets if you get the fillets on sale. Thanks for your blog…I’ve moved from the South to the Midwest, but still enjoy the old standbys, as does my son :)

    • Steve Gordon says:

      Hi Yvonne, Thank you for sharing your comments. I like the idea of using the Panko Bread Crumbs on the outside. Perhaps I can try that one day soon. I appreciate your visit and that you took the time to share your comments with us. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  5. Joy Serena says:

    Just tried this recipe last night – it was so good! Have only made these once before but grew up eating the salmon patties my mom used to make. I like that it is ingredients that I always have. Everyone in my family loved them! Thank you!

    • Steve Gordon says:

      Hi Joy, Thank you for trying the Salmon Patties recipe. I’m happy to hear that your family enjoyed them, and I appreciate you taking the time to share your results and comments with me. I do hope you’ll try some of our other recipes and I’ll be looking forward to you coming back to visit with us again… real soon. Be Blessed!!! -Steve

  6. Jennifer Jenkins says:

    Hi Steve,
    I made the salmon patties and they are wonderful. I did sprinkle on breadcrumbs as you suggested, to add a light crunch….perfect. I had more than we could eat at once so I wrapped the extra patties in waxed paper, placed in a freezer bag and froze. When we are ready to use them I will defrost and coat them with bread crumbs….hoping they turn out as wonderful. A quick note on another post I made recently about the Cheerwine soda (trying to find it in Houston, Tx)….several friends have told me that HEB grocery stores will special order products at customers request so I will certainly try that, thanks for the suggestion. Looking forward to trying another recipe soon. … just need to browse through and pick something. :-)

    • Steve Gordon says:

      Hi Jennifer, I seriously looked at a can of Salmon in the grocery store a couple of nights ago, but I didn’t get it. Now, I’m wishing that I had, so I could make some Salmon Patties for myself, you’ve got me wanting them. Ha!

      Glad to hear that you tried the recipe and liked it. I’ve never had any leftover long enough to freeze so you’ll have to let me know how that turns out. What doesn’t get devoured around here one day, ends up being consumed the next day, and that’s as far as I ever get.

      I do hope you’ll be able to get the Cheerwine Soda in your area very soon. It never hurts to ask and once they start carrying it, we’ll let the Cheerwine company know you were responsible for getting it started in your location. How’s that?

      Thank you again for your comments and as always, do visit with us again… real soon. Be Blessed!!! -Steve

  7. Stephanie M. says:

    These are the best salmon patties ever!! I hate to say it, but they are better than the ones my mother made when I was a kid. My kids love them, which is saying a lot. So glad I found the recipe.

    • Steve Gordon says:

      Hi Stephanie, Now THAT’S a compliment, saying they were better than your moms. Can you see my blushing? I’m glad that you and your children liked them. I’m happy you found the recipe and gave it a try. Thank you for your comments and please visit with us again real soon. Be Blessed!!! -Steve

  8. Glenn says:

    My dad used to make these for me when I was a little fella, I loved them back then. I have made them several times now using this recipe and they are great, I may experiment a bit with different ingredients one day, but for now…if it ain’t broke don’t fix it.
    Thanks for the recipe and the memories,,,

    • Steve Gordon says:

      Hi Glenn, I’m so happy you found the recipe and that you’ve given it a try… several times. Cooking is all about making a recipe your own, I’ll be interested in learning of any changes you might make with it. Thank you for taking the time to share your comments and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  9. Heather says:

    My Mama used to cook these (minus the bell pepper) in mini patties and we would have it with scrambled eggs and cathead (drop) biscuits. Pour some syrup on the patties and wow a delish quick breakfast for supper. Seeing these brought back great memories, thanks!

    • Steve Gordon says:

      Hi Heather, I must admit that I’ve never tried Salmon Patties for breakfast. I can see where they might go good with the scrambled eggs and the biscuits but, I’m just not sure about adding some syrup on top of them. Maybe I’ll get up the nerve to give it a try one day. I mean, I did add syrup to my Fried Grits… so, why not? I’m glad you found the recipe and that it brought back a few memories for you. I do hope you’ll stop by for a visit with us again real soon. Thank you for sharing your comments. Be Blessed!!! –Steve

  10. Frances says:

    Very good!

    • Steve Gordon says:

      Thank You Frances. I have to have these about once a week. Makes a great sandwich as well. Thanks for stopping by. Be Blessed!!! –Steve

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