A New Twist on a Favorite Salmon Recipe
Did you grow up with salmon patties from canned salmon like I did? It was an easy recipe that my mother created that I had not had since I had my feet under her table. My husband is truly not a salmon fan. Recently I found myself craving them and thought what a great appetizer or a simple summer lunch this would create.
A new twist on the salmon croquettes or patties from my childhood days was in order.
My mother always drained a large can of salmon and removed the bones and then added cracker crumbs and an egg to hers. She shaped hers into patties and fried them–probably in crisco–until golden brown and served to us. A familiar odor and not a favorite, but we simply ate them with whatever vegetables she added to the table.
A New Twist on the Salmon Patties was needed.
Creating new versions is always a favorite for me, so I was up for the task.
Cans of water packed salmon was found and purchased at Sam’s Club.
Ready for a new creation.
Lemon always is the ingredient to enhance fish and remove a “fishy” flavor so I knew that fresh lemon juice needed to be added.
Although I would keep the crushed saltine crackers–perhaps a little bit of bread crumbs or panko might help with the consistency of this new recipe.
The egg couldn’t be omitted so that it would have a great binding agent.
Mayo, dijon mustard, and chopped green onion would be the perfect compliment to the water packed canned salmon, along with a bit of my savory spice salt and pepper tableside seasoning.
Favorite Salmon Patties Recipe
New Twist on Salmon Patties Recipe
Equipment
- 1 cutting board
- 1 chef's knife
- 1 colander
- 1 Skillet
- 1 Mixing bowl
- Stove
Ingredients
- 2 7 oz. cans salmon, water packed and drained
- 1 T fresh lemon juice
- 2 green onions, sliced thinly
- 1 egg
- 1 t dijon mustard
- 1/4 C mayonnaise
- 1/4 C bread crumbs or panko
- 10 saltine crackers- crumbs
- salt and pepper to taste
- 2 T olive oil
- thousand island dressing for topping
Instructions
- Drain salmon in colander and add to large bowl.
- Whisk egg and add to salmon.
- Crumble saltines in a ziploc and add to mixture.
- Juice lemon and add to salmon mixture.
- Add bread crumbs or panko, mayo, green onions and salt and pepper and mix well.
- Form into patties. Small ones for appetizers, larger for entree.
- Heat olive oil in skillet and add patties–browning on each side.
- Serve with slices of lemons, thousand island dressing and slices of tomatoes for lunch or appetizer tray. **Feel free to add a bit of chives and parsley for garnish.
Notes
Fresh twist on salmon patties for sure.
These are a great make ahead recipe when I need something quick for lunch. A simple serving of salmon patties with fresh lettuce, crackers and tomato makes a lovely summer lunch.
The thousand island dressing was an accidental new addition, as well. I love the mix of the flavor to complement the salmon. Feel free to add your favorite aioli or dip to serve with yours.
I love the new and fresh twist that just elevates this old family favorite that has been left off of my menu for years.
Adding it back in has been a refreshing new recipe.
Hope you love it! It truly is a new favorite.
Enjoy!
11 Comments
Crystal
Looks absolutely delicious! I love how great cooks know just the right thing to tweak!
Melanie Crisp Chapman
Oh wow that looks DELICIOUS!! I remember eating the bones out of the can when she made this! Your version looks yummy. Gotta try it! Love you!!
Leslie J Watkins
What?! You ate the bones? That’s hilarious, Melanie! I think you will love this version.
Leslie J Watkins
You are too sweet, Crystal! I think a little lemon zest may happen the next time! Hope you enjoy it!
Stacy Ling
This looks delicious!
Leslie J Watkins
Thank you! a new version for summer…
Tammy
It looks delicious!
Cindy
Another great recipe. I’m going to make and you’re so right, perfect for summer.
Pinned
Leslie J Watkins
Thank you so very much! I hope you love it
Martha+Wallace
I love salmon patties too. BW doesn’t like them that much so it’s been a while since I’ve made them. The boys love the fresh salmon. But I have to admit, no tomato or Thousand Island, just mustard and horseradish! I guess I’m stuck in a rut.
Leslie J Watkins
I think our depression era parents made us not a fan…and your German roots are in full view with that mustard and horseradish! I’m with the boys…fresh salmon is always a favorite…but, this new version may take the lead this summer.