Best Canned Salmon Patties Recipes
CANNED SALMON PATTIES (BEST EVER)
We really liked this salmon patty recipe. It's super easy to make which is always a bonus. Fresh veggies add flavor add a bit of texture to the patties. The flavor of salmon is really the star so if you love salmon this recipe is for you. No one will ever guess it was canned. We loved the crust and flavor frying in butter...
Provided by Nancy J. Patrykus
Categories Fish
Time 30m
Number Of Ingredients 8
Steps:
- 1. Drain salmon. Remove bones and skin.
- 2. In a large bowl combine salmon, bread crumbs, onion, celery, mayonnaise, and beaten egg.
- 3. Mix.
- 4. Shape into 4 even-sized patties. Two for dinner. And two the next day for a salmon burger. Condiments of your choice.
- 5. In a large saute pan, melt butter on low.
- 6. Add salmon patties.
- 7. Cook on medium until golden brown on each side and cooked through.
- 8. I like to serve a patty with boiled, and cut up cooked potatoes, a hard-boiled egg, cream gravy, and my Candied Crunchy Dill Pickles on the side. Sprinkle a little dill seed and a splash of lemon juice on the patties.
- 9. My mom and dad.
CANNED SALMON PATTIES RECIPE - (4.5/5)
Provided by cwyorkiex3
Number Of Ingredients 16
Steps:
- Carefully pick over salmon and place in bowl along with onion, celery, corn, salt and pepper. Fold together with rubber spatula. In a small bowl, combine the mayo, mustard, drained pickle relish, lemon juice, Worcesteshire and Tabasco sauces, paprika. Gently fold into salmon mixture. Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place remaining crumbs on sheet of waxed paper or large plate. Form the salmon mixture into 8, 3-inch patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for one hour. Melt the butter/oil mixture in a 10-inch non-stick or clean stainless-steel skillet over medium heat. Cook the patties four at a time, 3-4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil if necessary. Remove and drain on paper towel. Serve with lemon wedges.
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