Oregon Salmon Patties421 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“Excellent recipe for canned or fresh salmon patties. This recipe is from the Oregon coast.” - by JONNYLEN
Original recipe yields 5 patties
- Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
- In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
- Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.
Amount Per Serving (5 total)
- 441 cal
- 29 g
- 20 g
Based on a 2,000 calorie diet
Reviews (421)Rate This Recipe
"Best salmon patties we've ever had! I followed previous reviewers advice and added a large clove of (chopped) garlic to the onions. The mixture was more than wet enough and I didnt need any of the r..." See moreeserved juice. I used 1/2 cup of crushed crackers in the mix, I found that only 1/3 of 2/3 cup, as the recipe indicated, was not enough. Refrigerating the patties before cooking really helped hold them together. Other changes: dijon mustard for the dry, dried parsley for fresh. I added about 1/4 tsp dried dill also. For the salmon I used pink boneless/skinless canned salmon. I served these with the Lemon Sauce for Salmon Patties posted on this site. Delicious!"
"With the help of some other reviews, I used this recipe to make a meal that could easily be served in a fine restaurant. The end result was fantastic. I began by sauteing some baby bella mushrooms in ..." See morebutter and balsamic vinegar. When it came to the actual patties I, like many others, did not use the 3/4 cup liquid from the salmon. In fact, I didn't use canned salmon at all. I had grilled some salmon in butter and onions two nights before and had some left over. I just picked this apart and used as much as the recipe looked like it could use. I also added a little more than 1/3 cup of the crackers. (I used buttery Ritz crackers and they worked great.) I also chose to add some dill and lemon pepperto the pattie mixture and instead of the butter or shortening, I substituted olive oil. (I saved the butter for the mushrooms and the sauce.) Finally, I made the lemon sauce for salmon patties from this sight like so many others suggested. This sauce made the meal. I will admit that the patties probably would have been a bit dry without it. I put down a bed of the mushrooms, set a pattie on top and then topped the pattie with a generous tablespoon of the sauce. I finished the presentation with a swirl of the sauce around the pattie on the plate to make it look like it belonged on a menu in some upscale restaurant. It looked amazing and had a taste to match. I will make this over and over again."
"The whole family loved these and ate them all up!! I doubled the recipe and made about 15-17 of these. I will *definitely* try and find BONELESS canned salmon next time. That was a bit tedious tryi..." See moreng to remove all the stubborn bones...and just a tad gross. I used other reviewers recommendations and used LEMON JUICE instead of the canned juice--added OLD BAY seasoning [but will add more next time]--added some cayenne pepper--and fried in OLIVE OIL & BUTTER. I also refrigerated these for an hour or two before I fried them so they'd be easier to handle and stay together."
Jim's Salmon Patties
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