Recipe by JONNYLEN
"Excellent recipe for canned or fresh salmon patties. This recipe is from the Oregon coast."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14.75 ounce) can
chopped fresh parsley
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!
These were almost as good as my mom's. I probably should have just called her to get her recipe but I thought I would try these because of the high rating. I think next time I will leave the onions out. When I formed the patties I noticed how loose they were, so I followed another reviewers advice and put them in the fridge for about an hour to help them come together so they wouldn't fall apart. I feel this is definitely a necessary step. I served these with Dill Sauce, baked potatoes and asparagus.
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.
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.
I used dried parsley flakes. Added dill, garlic powder and pepper. Left out the dried mustard. Cooked the onions in salted butter. I used just a splash of salmon juice even though I doubled the recipe and 2 1/2 cups of ritz cracker crumbs. They were a little soft to handle but they fried up perfect. Very delicous. UPDATE: I made these again and this time I didn't feel like making a mess with coating the patties in the crackers so I just mixed all the crackers right in with the salmon. It was just as good and a lot easier.
I make a version of this but instead of crackers we use Frenches Fried Onions in a can and crush about 1 cup. Add to mixture with Old Bay Seasoning, 1/2 t dill weed, 1/2 t celery salt adn this holds the patties firm. For a topping we make a sauce of Miracle whip, pickle relish and 1 t lemon juice with 1/2 t dill weed mix and top with chees on a toasted bun. Hubby can't stop eating them.
Needed something quick for Fri evening supper and had a can of salmon. These were excellent. Only change I made was to drain the salmon completely for a drier patty. With the 2 eggs, they stayed together fine. Also added a teaspoon of Old Bay seasoning for a little zip. And, served them with creamed peas. Thanks Jonnylen. Will make these again.
Woo hoo! It was a little bland at first but thankfully I tasted the mix first. I added cumin, cayenne and oregano. I did not coat the cakes with the extra breadcrumbs nor did I add the reserved liquid. I also baked them at 375 for 8 minutes on each side instead of frying. Ate them with a spicy french mayonnaise. Tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Oregon Salmon Patties
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 261
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make simple cracker crumb-breaded salmon patties.
What's cooking in Seattle? Jonae's delicious "flying fish."
See how to make quick-and-easy fish cakes with fresh salmon.