The first time I ever had a salmon patty was about 10 years ago in a Cajun inspired restaurant in the Richmond Virginia. My husband and I were seated at a little table near the window in the very dimly lit and ambiance filled dining room. I was sort of perplexed when Yankee Bill chose Salmon Patties with a Cajun Remoulade. I guess I just equated salmon patties somehow with the unappealing tuna wiggle they used to serve us in grade school. It’s funny how those sorts of things stick with you. Canned fish=gross was embedded deeply in my psyche
Well, I am willing to admit when I am wrong. And I was wrong. The salmon patties were delicious! Of course the fact that they are fried didn’t hurt.Even a non fish lover will like these-to me they taste more like a stuffing patty than a fish patty. Even my mom-who INSISTED that she hates salmon-but when strong armed into trying these admitted that they were very good.
Canned salmon is more expensive than tuna fish, but very inexpensive when compared to most main dish proteins. My favorite way to serve these patties is reminiscent of the first time I tried them. I make a hollandaise sauce (from one of those little packages) and then add either Old Bay Seasoning or some of the Chef Paul Prudhomme Cajun Fish Seasoning.
16oz of Canned Salmon
1/2 small onion, minced
1/2 C flour
1 1/2 tsp Baking Powder
Drain Salmon. Reserve 2TBS of liquid.
Mix egg, onion, Salmon & flour.
Just before cooking, combine reserved salmon liquid and baking powder. Mix into Salmon mixture.
Form into patties and fry about 5 min each~or until golden brown.
Use any type of canned meat. I frequently substitute less expensive tuna.
Use bread or cracker crumbs in place of flour.
Add spices of your choice. “Old Bay” style seasoning is a personal favorite.
Serve with tartar sauce, cocktail sauce or hollandaise sauce.
Photo by Jypsygen