Salmon Patties

all mixed up

all mixed up

My mom used to make salmon patties all the time and admittedly I didn’t really care for them (sorry Mom!).  They were a little too on the fishy tasting side for me.  A little potent.  Once I left and was on my own for meals I forgot about them.

And then I picked them back up again.  I’m not sure how it happened.  If I was watching a cooking show maybe and saw someone make something simliar or what, but my interest was renewed.  I realized I didn’t have to make them the way my mom had, I could make them however I wanted and jazz them up a bit.

Sometimes it is really interesting to see the differences in the types of foods Scott and I each grew up with.  He did not have salmon patties as a staple growing up or even had them before I started making them.  This was something totally new for him.  He loves fish, so I was sure he was going to like it.  Over the years I have come up with a standard salmon patty recipe that isn’t overly fishy tasting and results in a light flavor not leaving you weighted down.

Andrea’s Salmon Patties

  • 1-6oz pouch skinless, boneless salmon
  • 1 egg
  • 1 TBSP of dijon mustard or a grainy mustard of your choice
  • 1/4 of a medium yellow onion, chopped
  • 1 TBSP of prepared horseradish
  • 2 C of fresh chopped spinach
  • 1/4 C of a combo of grated parm and asiago (shredded is also fine)
  • 1/4C of cornmeal
  • 1/4C of breadcrumbs
  • 2 TBSP of butter + 1/2 TBSP of olive oil

In a large mixing bowl, combine:

  • Salmon
  • Spinach
  • Egg
  • Mustard
  • Onion
  • Horseradish
  • Cheese

Mix until everything is in corporated.  Then add in the cornmeal and breadcrumbs and mix again (all by hand).  In a medium sized skillet (if you have cast iron, that would be preferable), heat the butter and 1/2 TBSP of olive oil over medium heat.  While that is heating, form the salmon mixture into four equal size patties.  These are going to be medium sized.  Place each patty in the skillet and cook for about 3-5 minutes on each side, till crispy.  Mostly wanting the outside to be crispy and the egg on the inside to firm up a bit.

Salmon Patties

Salmon Patties

I’ve fallen back in love with salmon patties.  And in this current economic phase that the US is in, these make for a great cheap meal.  Salmon typically isn’t too expensive and you can always used canned instead, just remember to drain it first.  And frozen spinach (again, be sure to drain it well) can be used in place of fresh.

What I also like about these salmon patties is that they are really a blank slate waiting for anything to be added to them.  Shredded carrots maybe?  Some buffalo sauce instead of the mustard.  Some black beans or mashed chickpeas?  It’s all up to you what you want to do with them.  Just remember, if you add something to the mix that has more liquid, then you’ll need to probably add more breadcrumbs.

And feel free to reduce the butter amount if you want or omit it entirely and use olive oil.  It’s up to you!

Ready to eat

Ready to eat

Have fun guys!  And remember, always play with your food!  Enjoy!

9 thoughts on “Salmon Patties

  1. I was never a big fan of salmon patties when I was a kid either, but the Mom-unit’s version was canned salmon, egg and some breadcrumbs served with boiled till flabby veg.

    This is kind of like the patties I make now. but the horseradish? That sounds damn tasty

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