My parents too were employed by the state with my mom being a teacher. She too often made Salmon patties. When I need to feel closer to home I make them for my family too. Thanks for sharing this recipe.

My grandmother used to make salmon croquettes, using canned salmon and Old Bay Seasoning. Thanks for your post -- I haven't thought about those wonderful croquettes in years.

These look simply amazing. And being canned salmon, I can even afford to try this out here in TX! (Salmon fillets are a premium item here,as they have to be shipped a very long way)

I have been making salmon patties for years, having learned how to make them in my family at a young age. Our "family recipe" calls for a full medium-sized onion chopped medium-small and cracker crumbs rather than bread. I really appreciate your ideas about the seasoning varieties and will assuredly be tweaking my old favorite soon.

One thought -- I recently stopped frying the patties in an oiled skillet and have been grilling with a George Foreman grill. It's a lot lower fat and brings more to the flavors of the patties and less from the oils.

Cheers!

The single, most favorite comfort food from my childhood is salmon patties with creamed peas. I've also been begging my mom to make them, and while she hasn't done it yet, I think that she'll give up her recipe! ;-)

My mother used to make salmon croquettes every now and then. Been meaning to look for a recipe and make them sometime, now I have no excuses.

Do you think this recipe would work with fresh Lake salmon? My husband caught a ton and the fish is tasteless (blah). I am looking for a way to dress it up. Any other ideas would be appreciated. I thought it would taste like the salmon from the store but it doesn't.

Note from Elise: Sure, why not? Just poach it or fry it first. You want to use cooked salmon for this recipe.

I think I saw salmon patties in Cooking Light a few months ago, in their feature on salmon. I'd forgotten that I wanted to try them! I love everything salmon.

I love salmon cakes/patties/croquettes. I use a recipe for Deviled Salmon Cakes that adds a bit more filler but very tasty. I usually serve them over mixed greens with honey mustard. I also coat mine in Panko and bake in the oven, as the smell of frying them in a skillet tends to permeate my house.
http://www.epicurious.com/recipes/food/views/107546

I sneak about 1/2 can of mashed chick peas into mine too, and sometimes add some shredded cheese as well. Everyone in the house loves them, year round.

We have salmon patties at least once a week! I'm not a fan of broiled or baked salmon, but I love these and we have also adapted the recipe for my 'hot' loving hubby; add 1-2 teaspoons of cajun seasoning and one small chopped jalapeno. WOW! Instant "BAM"

To make them even better, try adding finely chopped shallots and green onions as well as the onion. For GF guests, use ground polenta instead of bread. And the mystery ingredient which really makes salmon patties taste fantastically different is galangal. About half a teaspoon for the above quantities.

Note from Elise: Thanks for the tips, Trig!

Undrained salmon? That seems strange to me, but the picture looks great. I always serve my version with a lime-mayonaise.

I used to make these in college all the time on the George Forman grill. We used garlic and red pepper flakes sometimes to give it an edge. Such a great budget meal.

I think I'll have to make these again tonight. =)

Oooh, good. I have some salmon frozen in my freezer that I dont' know what to do with. Elise et all, can I make these by unthawing the salmon in my freezer? Do I need to do anything special since the salmon isn't already cooked?

Note from Elise: Yes, cook the salmon first. The easiest way is to poach the salmon in a little white wine or even water.

I have been looking for ways to incorporate seafood into my family's diet. My hubby and I just aren't that into it, but we know what's good for us - and we want our kiddos to have a broader palate than we did as kids!

I need a quick, healthy dinner for tonight...so I'm going to give it a shot! Thanks!

My mother wasn't much of an adventurous cook, meaning she had a few standards and rarely deviated. There were so many dishes I'd never heard of that were normal for most other people, and salmon patties was one of those that I needed to seek out a recipe to try. The one I used lacked seasoning, so I will have to try your Dad's version. Now, you've gone and mentioned tuna patties. Would your Mom be averse to admitting that she made those and sharing the how-to?

Note from Elise: Mom tells me that you can swap out the tuna and the salmon interchangeably.

I had my greatest cooking disaster ever once when making salmon patties. I was looking for a way to speed things up, so I just threw everything into the food processor. This led to a lot of liquid being released from the onions I used, and between the water and the bread crumbs, what I made was more of a salmon batter than salmon cake. When I poured it out into the pan and saw that I was in fact making salmon pancakes, I knew it was time to give up for the night.

Can you recommend a good brand of tinned salmon? We moved to Sacto from British Columbia eight years ago and I have yet to find tinned salmon that actually tastes like salmon (to me).

I love salmon patties. I have a lower-carb recipe that uses pulverized Ritz, mayo, red onion and Old Bay. They are great on top of mixed greens with swiss cheese melted on top.

I learned to make Salmon Patties from my mom. Our recipe uses 1 can of Salmon, drained and the large backbones taken out, 1 egg, a little salt and pepper and enough cornmeal to hold the mixture together. If you accidently use too much cornmeal, add a touch of milk. (I added a few shakes of dried, minced onion, and if I need to stretch the recipe, I add a large can of tuna.)

My mother used a tablespoon on the inside of the bowl to form the patties and was fast enough to get them all in the pan so that it was time to turn the first as soon as the last was placed in the grease.
I also use a tablespoon;however, I have to use my hand to form the little mounds, and I place them on a plate so that I can get them all in the pan at once.

This is the one thing my sons ask for when they come to the house for dinner.

We always have stewed tomatoes over rice and green beans with Salmon Patties. YUM. I think that's what we'll have for supper tonight!

Salmon patties were a staple in my home growing up and a favorite in my own home now.

I've made tuna patties in much the same way, so I'm looking forward to trying your recipe, since my wife has issues with canned tuna.

Thanks, by the way, for the heads up on Michael Ruhlman's book. I've just ordered 3, 2 for Christmas presents, and one for myself.

We love salmon patties over here too. We add diced onion and red pepper so it looks like confetti. To keep them gluten-free, we use cooked brown rice or wild/brown rice blends and sometimes an extra egg white; I've also heard of gf variations with rice cakes or almond meal/flour. We use whole foods brand Red Salmon (not Pink Salmon) which tastes better and mush up all the bones for added calcium. Super yummy and healthy!

I never make these without a little rosemary. Thanks for the recipe, it gave me an idea for dinner!

I've made Salmon-Cakes for years.. I make these
in my Cafe',One hint or two,use the cheapest
can Salmon you can find,remove the skin, bones,and liquid. If one wants to use fresh, then cook first and cool.
I use 2 cans of Salmon and 2 cups cooked and cooled rice..2 eggs and 1 med onion-chopped.
1/2 cup green onion(with greens) mix, add 30
salteen crackers,1 tab.fresh garlic(minced),
1 tsp.black pepper,2 tab.minced celery,1 tsp.
cyanne pepper and the juice of 1 lemon..and
most important,a 1/2 can of corn (about 1/2 cup)
mix together and form into 1/2"thick X 3"diam.
should get about 16 patties.place on plates and
refridgerate for at least 2 hours..the flavors need to meld. Fry in a very small amount of
olive oil, for 3-4 min. on each side. and
WALLA' the best ever!!!
I am forsed to bring these to every family
function!! even cold they are great!!
Enjoy my version.

I was born in 1952,went to catholic school for all 12 years, need I say more? My family all loves salmon patties with creamed peas and potato patties. It took me a couple of years to like fresh salmon as well as I love it in pattie form. I always have to hope there will be left overs for the next day just for me.

My fiance is mystified by salmon patties, but when I was a kid we had them about once a week. A less fancy version, though - 1 can salmon, 1-1.5 sleeves saltines, 1 egg, salt, pepper, a little milk. Pan fry thoroughly.

And we ALWAYS ate them with Henri's Tas-Tee dressing, which Amazon calls a "midwest favorite"... I can't imagine eating it with anything else but processed/fried fish products, let alone fruit (!) or greens, as they suggest.

Anyone else familiar with this stuff (or happen to eat it with salmon patties)?

For us, it was frittatas during Lent. Lots of frittatas. I make salmon for my husband but I don't think to make patties, which are a fun alternative. Thanks for the recipe.

We never had tuna patties, but my mom used to make mackerel patties that were very similar to this, just without the pepper and paprika, and they were the best. I've made them with both mackerel and salmon and I agree with ~M, you want to mash those bones in with the fish. Don't take them out, they're delicious! One of my favorite comfort dinners are these patties with some mashed potatoes and corn. Now I'm craving it - I might have to go buy some salmon and make this tonight.

My grandmother used to make salmon croquettes on Friday nights (even after Vatican II). Her recipe is almost identical to yours, except that she also rolled them in bread crumbs before she fried them. I haven't thought about them in years. Thanks for the memory!

Dena, I use a recipe which calls for half canned salmon, flaked fine, and half fresh salmon - UNCOOKED - cut into small, maybe half-inch, cubes. You mix the two salmons together with all the other standard ingrdients, and when you fry them, the fresh salmon cooks fine. So I wouldn't poach the salmon first myself - this is one of my favorite recipes because of the combination of textures of the salmon.

Salmon cakes are fantastic. I'm glad that they were a part of other people's lifestyles as well. I would talk about them to people, but none of them had eaten them. I personally like them because they are completely extensible. Everyone has their own variation. Contrary to people here, salmon cakes are brunch in my house. Serve them with a side of cheddar grits, and it's very good times.

My 8 years old daughter don't eat fish. I was trying a lot of recipes but on vain. My be your patties will be OK for her, I hope... In any case thanks a lot for this recipe.

Same food, same reasons! I love salmon patties - and have not had them since I was a teenager...wonder if my mother can remember the recipe...
Or I'll just use yours!

My dad made Salmon patties for dinner occasionally. I loved them. He also made some kind of fresh tasting sauce that went with them. I think there might have been cucumber in it, but I really don't know.

I'm craving these now. I may have to call dad, then stop at the grocery store on the way home.

Now that we live in Alaska, frequently get fresh salmon from people who are trying to lighten their freezer's load. I've been working with leftover fresh salmon to make salmon patties, but i'm not satisfied yet. Any suggestions on how to adapt leftover baked salmon to salmon patties?
thanks, lois in alaska

Thank you so much for posting this recipe. As many have stated, my mom used to make these all the time and I have not had them in years. I tried your recipe last night and WOW...the memories came flooding back. I served them over a green salad with red wine vinagarette and they were sooooo tastey!!! My boyfriend thanks you for the wonderful dinner and has requested them more often. I love this site!

This recipe has been very popular on line, and I'm sorry to say I don't have the name to credit the original poster. It uses RAW salmon that goes into the pan in that state. Try it!

Fresh Salmon Cakes

(This makes a loose, somewhat hard to handle mixture before it's cooked but after it's in the skillet it will hold together, only flip once.)

2 cloves garlic; minced
2 tablespoons minced onion
2 dashes Tabasco (or a pinch of cayenne)
2/3 cup coarse white bread crumbs
2 tablespoons chopped parsley
2 tablespoons real mayonnaise
1 egg yolk (or egg white)
salt and pepper to taste
1 pound fresh salmon
1/2 cup Panko (Japanese bread crumbs)
2 or 3 tablespoons olive oil
Lemon wedges

In a medium bowl, combine garlic, onion Tabasco, bread crumbs, parsley, mayonnaise, egg yolk and salt and pepper. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); gently stir into crumb mixture. Carefully shape salmon mixture into 4 patties and coat the outsides with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.

Man, that brings back memories. My mom used to make these all the time when I was little. She also did tuna patties, but they weren't near as good.

Katy,
They can be broiled instead of fried if that's what you prefer. I make these ones
http://www.marthastewart.com/salmon-cakes
all the time. As a breastfeeding mom I try to get two servings of fish weekly, and these are a quick and delicous way to meet that goal.
Enjoy!

Since my mother was clearly 'not in the know' about salmon-patty goodness, I'll just have to try yours, Elise. Those DO look delicious, you really captured their simple beauty.

Good recipe, took me back to when we had six children, my husband was a school teacher too, so I know the problems your mum had, making the dollar go further. We love salmon so to make a tin go further for sammies I used to do what my mother did when we were growing up in Wales. To a tin of salmon, undrained, but boned, add a cup of fresh white beadcrumbs and about 1tbs lemon juice, add salt and pepper to taste. Mix well. Makes a great sammie filler and goes a long way.

Elise- You've done it again. My mouth is watering. I love that this has brought forth so many warm memories from your readers. I will make them this week. I'm putting it on my kitchen blackboard so it's offcial....and I won't forget to make them. : }

Hello, I just found this great site. I'm a cooking beginner so can someone please explain shredded bread to me? Do you just break up a slice of fresh bread into small bits? Do you include the crust? Any help would be appreciated! Thanks :)

Note from Elise: Yes, just break up a slice of bread with your fingers into little pieces, including the crust.

Me again! Also I was wondering what the difference is between sweet paprika and regular paprika. I have a dried/ground spice labeled "paprika", but can't seem to find any info re: sweet paprika. Silly questions perhaps -like I said I'm a beginner :)

Note from Elise: The regular paprika should do find, just taste it first to make sure it is still good. Paprika loses its flavor if it gets too old. There are lots of different types of paprika, if you can find it, get a hold of some Hungarian sweet paprika, it comes in a rectangular tin can. It is distinctly different from Hungarian hot paprika, which is much spicier.

Thanks so much for the extra information!!! My husband and I made these tonight and they were delicious. Salmon and dill go so well together. We did find them a little too moist in the middle, but maybe that was just a lack of experience. I think next time I might use more bread or drain the salmon first. I've posted a pic of the patties on my blog!

You mentioned Tuna patties as well. Can I substitute tuna for the salmon in this recipe? My husband would just love the salmon but I really don't like it. It would be great if I could do a half batch of each for dinner one night.

Note from Elise: Yes, you can substitute tuna.

I grew up in the South and salmon patties were a constant in my mom's weekly menu. To this day, when I have salmon patties I'm always reminded of my childhood. Thanks for the walk down memory lane!

Does anyone have any tips for making these ahead of time? Could I freeze the patties uncooked, or could I cook them-freeze them-reheat them? Or do they really need to be served right away? thx

I made these salmon patties for supper tonight. My mother-in-law saw the recipe on my kitchen counter last Sunday and said it looked like it would be good. So tonight I invited her over and we really loved the taste. She thought we should drain the salmon, which I did, and it was delicious! My husband agreed - I could definitely make these again. I served them with a baked potato and cooked fresh asparagus. Very good! I'll be trying more of your recipes.

I finally got around to making this recipe (with the salmon suggested) and it was a huge hit with everyone. Thankyouthankyouthankyou!!!

I can't wait to try these recipes and ideas...salmon patties were a staple at my home as a child but I haven't had them in years! I have two little boys now, who will eat pretty much anything (lucky me), so we're going to try these tonight! Thanks, again, for the recipe and all of your other ideas!

My grandmother used to make these for me and she would always use a boiled, mashed potato instead of crackers or bread. They fry up deliciously crispy.