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Oregon Salmon Patties

Oregon Salmon Patties

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
JONNYLEN

JONNYLEN

Excellent recipe for canned or fresh salmon patties. This recipe is from the Oregon coast.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.
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Reviews

Courtney
1161

Courtney

6/24/2007

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 reserved 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!

Lisa K
449

Lisa K

7/14/2007

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 butter 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.

shelly8mom
313

shelly8mom

7/20/2006

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 trying 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.

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