Reviewed: Nov. 19, 2009

I didn't have parsley so I used basil. Very easy to make with a nice flavor. Thanks!

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Paty

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

Living In: Caro, Michigan, USA

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Reviewed: Nov. 13, 2009

Love the dry mustard and parsley in these. I used a bit of olive oil instead of the butter & shortening, and 2 green onions in place of the white onion. Will definitely make again.

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KAIA22

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: El Paso, Texas, USA

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Reviewed: Nov. 9, 2009

I was disappointed in this. I thought it needed some more substance and seasoning. Like many others, I omitted the liquid from can (it was moist enough), and I did try adding some Old Bay seasoning and more mustand. I used canned pink salmon and wonder whether red salmon (more expensive) might have given it more flavor. Did fine they could be either pan-fried or baked at about 400 degrees.

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lizsussman

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Reviewed: Oct. 29, 2009

These salmon patties were delicious. The recipe was also very easy to make. My husband is a non-fish eating person but loved it as well. I'd have to agree with other reviews that said to omit reserving any of the liquid from the salmon can. I used what little liquid there was in the can and it was way to wet. I ended up adding more cracker crumbs. I also added about 2 teaspoons of Oldbay to the mixture. This recipe makes about 10 hamburger sized patties. We ate 4. I'm going to freeze the other 6 for a quick dinner on another night. I topped the cooked salmon patties with a squeeze of lime juice and home made tarter sauce (mayo and relish) and served it with a green salad with honey mustard dresing. Very yummy and balanced meal.

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PLR

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Reviewed: Oct. 23, 2009

I amde these patties last night using leftover salmom steaks and they were wonderful.

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Janell

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Reviewed: Oct. 21, 2009

OMG! these are wonderful and addictive. I have made several variety of these with the same basic recipe and they have all been great. We have eaten them several times this week. I used canned salmon, mixed canned salmon and canned tuna together then tonight I used fresh tuna that i cooked then flaked/broke up and added some cream cheese to the mixture. They were awesome. I have to say though I have never added the reserved liq. Next I'm gonna try baking them instead of frying them and try them with veg. instead of meat just for the fun of it. Thanks for a great recipe!

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nursehuval

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Reviewed: Oct. 21, 2009

Made this once following the recipe exactly and once following the suggestion of upping the cracker crumbs that go into the patties and NOT adding the liquid from the salmon. The changes were a definite improvement, although you do need to refrigerate the formed patties to get them to hold together if you increase the crumbs. I get a craving for salmon patties a couple times a year, and this recipe does the trick.

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DJRM77

Cooking Level: Expert

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Reviewed: Oct. 3, 2009

Been making salmon patties for years and but this is the best recipe I've tried! Cooking the onions first is the kicker. I have often added onions but never cooked. Thanks for the recipe

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bzymom

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Reviewed: Sep. 20, 2009

The base recipe is excellent - and then I started adding other things. Once time I added creole seasoning, another stone ground mustard instead of dry, a third time old bay - anything Ive done has worked and this is so quick and easy for a busy night!

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Jana

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Reviewed: Sep. 16, 2009

Awesome!! There were absolutely no leftovers!!

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Amira

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Reviewed: Sep. 10, 2009

These patties were incredibly easy to make and everyone really enjoyed them! We used the left overs for sandwiches - they turned out great!

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Sheri

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Reviewed: Aug. 29, 2009

Sometimes the simplest things are the very best. Very very nice. I have made these a few times and must say that fresh salmon is a hundred times better. Not to crazy about the canned. Also I have made small ones for appetisers and did not coat them in the extra crumbs - they stayed together fine (because of their size, perhaps) and had a beautiful appearance. I also cooked them in canola oil with a pat of butter for flavour. I was able to freeze these, unfried, ahead of time and cook from frozen when I wanted them. They were great for parties, just 2 bites each. I have also made these with wild caught salmon for my toddler, who loved them and the redder salmon made for an even lovlier presentation.

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lindterbean

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Reviewed: Aug. 27, 2009

Delicious - I added some garlic to the onions as other reviewers suggested, and I omitted the shortening altogether; I just cooked the patties on my George Foreman grill. I think the patties were even better leftover eaten on a small roll with lettuce and mayo. Yum!

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Em

Cooking Level: Intermediate

Home Town: Albany, California, USA

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Reviewed: Aug. 18, 2009

The only thing I changed was I bought frozen wild caught salmon and baked it in the oven . I let it cool off in the fridge before using. It was delicious!

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Maryanne12

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Reviewed: Aug. 10, 2009

I (like others) sauteed garlic with the onion. I didn't need the liquid and used canned salmon with bones, (they mashed up fairly easily), and fried in olive oil and butter. They came out perfectly with no left overs! I wouldn't change anything about these!

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RMCANULTY

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Jul. 28, 2009

These were really good. I sauteed garlic and finely chopped bell pepper along with the onion. I did not have parsley, but I added a little dry dill, sea salt, (salmon I bought was unsalted) and I used aioli garlic mustard sauce (from TJ's) as I did not have dry mustard either; did not add any of the reserved liquid because they were plenty moist. Cooked them in olive oil instead of shortening...whole family loved em!

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GINNY671

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Reviewed: Jul. 19, 2009

These were kind of plain.

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Lynzie

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Reviewed: Jul. 13, 2009

These were fantastic! I took many of the suggestions from "courtney" and utilized them to make it, also did use the "lemon sauce for salmon patties" to drizzle on top from this site. The best part was they weren't too overpowering with salmon that can sometimes happen with canned salmon. I was scrounging for something simple to do with my canned salmon, this was a perfect fit!

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Jul. 13, 2009

These turned out excellent. Better than I thought. I did add some dry dill for an extra boost in the flavor and it was a good choice. I did have to use more cracker crumbs than called for and didn't use any of the extra liquid. I just kept putting in crumbs until they seemed the right consistency to hold together. Oh, also used Dijon mustard instead of the dry. Great recipe.

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