Salmon Patties

[Laurian]

Does anyone have a good recipe for salmon patties? I really like them and they're good for a quick meal, but mine are pretty bland. I think I need to add more seasoning. What seasonings do you use for salmon patties?

[Silver Gaia]

1. I use my Mom's old recipe, but I add seasonings she didn't.

I add onion and garlic powder, a little cumin, and much more pepper than Mom used. Mom's recipe also calls for cornflake crumbs and that adds some flavor, too. My kids always loved these. Daughter still thinks of them as "comfort food." Nothing fancy, but satisfying.

[bif]

2. My mother-in-law adds Kalamata (Greek) olives to them.

That gives them a nice bite and lots of flavor!

[Laurian]

5. I love Kalamata olives!

I'll try this when I make them for my husband and myself. I'm afraid the kiddos wouldn't like them, so why waste the good olives, right? Interesting addition.....

[bif]

11. You could put them in the ones you guys eat

And leave the kid's patties plain.

[madinmaryland]

3. My mom made them when I was a kid. I actually liked them.

I think she used breadcrumbs, with salt, pepper, garlic/onion powder. I'm sure there are some more things you can add to spice it up a bit more. What about a sauce for them?

[Laurian]

7. The sauce in cbayer's post below looks yummy. I think it would be a good

addition to any salmon recipe.

[Lugnut]

9. That sounds like the patties my mother used to make.

I think she chopped up fresh onion in them too. I don't care for salmon so I never ate them. Our cat used to go bonkers when Mother would open a can of salmon.

[madinmaryland]

13. Yes. Fresh chopped onion would be better. She may have used that. It's been close to

40 years since she made them.

[cbayer]

4. These are rich, but oh so good

Salmon Burgers with Herb Aïoli

Looking to change up your beef burger routine right about now? Fresh salmon makes a great burger. You'll need to remove the salmon's pin bones with small tweezers or pliers, or ask your fishmonger to remove the bones before you leave the market. Ripe tomato slices sprinkled with salt and pepper would be a colorful addition to these burgers.
Serves 4

2 small cloves garlic
Kosher salt
1-1/2 cups mayonnaise
1/3 cup finely chopped fresh chives
2 Tbs. finely chopped fresh dill
1-1/2 Tbs. Dijon mustard
1 Tbs. fresh lemon juice
1/8 tsp. cayenne
Freshly ground black pepper
1 brioche or hamburger buns, cut into large cubes (or other breadcrumbs)
1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups)
2 oz. (4 Tbs.) unsalted butter

Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.

In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.

Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.

Serve the burgers with or without buns, spread with the remaining aïoli.

[Laurian]

6. Thanks! This really does look good.

[bif]

12. Thanks. I think I'll make these tonight. With Greek olives.

[cbayer]

14. Let me know what you think.

I am not a great lover of (cooked) fish, but I really loved theses.

[bif]

15. I decided to go with Chicken Marsala. However

I bought a can of salmon and will make them either Sunday or Monday.

[cbayer]

16. I used fresh salmon so will be interested in how they come out with canned.

Made chicken marsala last week and it was excellent. Hope yours comes out as well as mine did - time intensive but worth it.

[bif]

17. My chicken Marsala is real simple and quick

I'll post it in a couple days, here and on my cooking blog.

[eridani]

8. I got the following informal recipe online

I think you could probably get by with canned salmon. I make them when I get a large whole fish on sale. I have it filleted (saving trimmings for court bouillion if I'm low on it), slice off a few piences for the next couple of days, and with the remainder make patties because they freeze very well. This is essential if the fish has been previously frozen--refreezing filets will make them mushy.

Salmon Picnic Patties

For these you need fresh, not tinned salmon, about one pound in weight (500 grams). This is pouched. You can either use a fish stock cube or make up your own liquid using one cup of white wine to 4 of water. To this add herbs as you like -- dill and parsley are both good. Add a little tarragon if you have any. Mix in one teaspoon of salt and some pepper. Some people would add a chopped chili. Bring the liquid to the boil and then simmer. Add the salmon and cook until the flesh flakes easily -- this only takes about 8 minutes. Remove the fish with a slatted fish slice and let it cool. Remove any skin an d bones and flake the fish

To make the patties combine 1 cup of breadcrumbs -- stale bread is probably best, whatever herbs you want - again dill and parsley are good, or oregano and thyme. You could also add a little dry mustard or a pinch of cayenne. Mix in --cup of finely chopped onion, half a stick of celery finely chopped, 1 egg, beaten, 1 cup or slightly less of mayonnaise, a few sprinkles of Worcester sauce. Mix in the flaked salmon. Place another -- cup of bread crumbs in a dish (You could use cracker crumbs at this point.). You should now make the mixture up into patties. You will get about 8 -10. Dredge these with the extra crumbs. Place in a single layer on a dish and cool in fridge to set for at least 30 minutes. Heat some oil in a non stick pan or skillet. Fry the patties over medium heat, turning after about 3 minutes. Drain. Serve with a dollop of tartare sauce or with coleslaw. For a picnic wrap them in foil and place in a wide necked food Thermos flask.

They also are good for breakfast or brunch food. If you brush them with oil they can be baked in a medium oven for about10-12 minutes or cooked on a barbecue by making them up into foil parcels. I also like them with sweet-corn relish. But whichever way they are good and well worth making. I’ve never tried making this with tinned salmon, but well drained it should work very well.

[TheManInTheMac]

10. I haven't made those in decades, but I think some bold cajun seasoning would be good in them.

It would be difficult to overpower canned salmon (I assume you are using canned salmon, not fresh).

[pinto]

18. (aside) I still love and make a childhood staple - tuna burgers.

Though today I use - Canned solid white albacore in oil, bread crumbs, spices, tartar & hot sauce mix, on toasted buns...

[GoCubsGo]

19. A couple of my favorites, neither of them bland.

This is my favorite--salmon sausage patties: http://www.dietandfitnesstoday.com/recipe.php?recipeid=326
You can adjust the herbs and spices according to taste. I like extra sage in mine.

Spicy Thai salmon cakes: http://www.alaskaseafood.org/canned/recipes/Thai_Salmon_Cakes.html
You can use sweet chili sauce from a bottle instead of the sweet-sour sauce.

[sad-cafe]

20. we love them

we put celery, onions, crumbled ritz crackers, salt and pepper and sometimes cajun seasoning. The other half always needs fried potatoes and kidney beans with them.

[Laurian]

21. You must be from my old stomping grounds in the Midwest.

Fried potatoes were a staple when I was growing up in Ohio.

[sad-cafe]

23. grew up in the center of the midwest. Potatoes at every meal

baked,fried, masshed,roasted twicebaked.. The better half could live off good varieties oh and I would be remiss if I neglected french fries.

[guardian]

22. lemon pepper

I like lemon pepper on all types of fish, including salmon patties.