So, we're all supposed to eat salmon for enhanced health. Trouble is, I usually don't like salmon just prepared as a filet - to dank and fishy. But I do like to make pan fried patties with canned salmon.

I usually just throw in:

two cans of salmon
an egg white
Dijon mustard
lemon pepper
Italian seasoned bread crumbs
minced onion

Do you have a good, easy recipe for them?

Mine are about the same with the addition of egg for binding and Old Bay Seasoning , minus mustard.

Armanis once posted a Salmon Loaf recipe that doubles great for patties by the way.

I use finely minced green and/or red bell pepper along with the onion, a touch of garlic and cracker crumbs (saltine or ritz). Sometimes I substitute eggbeaters for "real" egg. Otherwise, all of these are minor variations on the standard recipe you've been using. You can add horseradish for a bit of a kick. Serve em cold with curried mayo or with extra lemon. In a sandwich with thinly sliced avocado. Salmon is good!

Armanis' recipe was the ultimate. I can't find it in my files. I remember I added capers
and made a pimento white sauce with it. I'll keep looking.
Anybody have Armanis' recipe?

full credit to Armanis
Love his Gardetto tip !





I love salmon patties , we prepare them often , in addition to crabcakes and also a tuna version , the fun of these things is that you can tweak them up a bit , add pimento , switch around the onions subbing gree onions or other breeds in , garlic or not garlic depending on the day ...

I make my own as well, but my recipe is VERY basic. I'm a purist you know. ;-)

Can of salmon
1 egg
3/4 cup cracker crumbs
1/2 tsp pepper

Form into patties and fry in small amount of oil in skillet, browning on both sides, turning just once.

Great with catsup, with or without hamburger bun.

When my son comes home to visit from college, he still requests that I make these for him.

My salmon patties are about the same, except I add a dash of Lea Perrins Worcestershire sauce and sometimes finely chopped green pepper.


Armanis recipe for Salmon Loaf is the best! I make make it often and have given copies to friends

Forgive me for saying this, but the words "salmon" and "loaf" don't belong together in my tiny little mind.

Reminds me of Tuna Crunch Pie, which was a delicacy served often in my best friend's house when we were growing up. I lost a lot of weight during that time, and just hearing those three words in that sequence induces urgent nausea.

did the crunch invovle chips ? or was it something even more sinister ?

Loaf harkens alll sorts of dire imagery , but lets put another face on this thing , let's just take this recipe and slap ourselves up some salmon burgers ....

Or croquettes! 1950's retro! Same recipe, smaller shape than a burger...little cones for authentic realism.

Great variations - thanks!

Tuna noodle casserole. I love it to this day. We were all about the casseroles at my house growing up. That and lots of cube steak because we raised our own beef and there is always alot of that tough stuff to be used up when the other cuts are long gone.

The crunch...I forgot what it was. There was tuna and there was raw celery and raw onion, and, God help me it all gets blurry after that. This was some 20+ years ago, and I recall it being so incredibly dire also because they cooked nothing else for the weekend. If it was TCP weekend, that was it. Ewwwww.



little cones? Like mini ice-cream cones? Salmon in a cone? Double-ewwww.

Yes, ice cream cones of salmon and strawberry sauce with onion...and chocolate sprinkles.
Thomas did you have to sit at the table for hours when you were little cause you wouldn't eat your peas? and salmon loaf?
Sounds like somebody didn't know how to cook. The veggies should not be crunchy raw.

The CRUNCH was from potato chips put on top of the tuna casserole - but they would get soggy from the tuna juice - BLECH. My mom loved this recipe and made it all the time - I only have one word - WHY??? For the love of God - WHY?

ack ack ack ! Another cooking challenged mother. The potato chips should be hot and crunchy just like in the Betty Crocker cookbook. Somebody was not draining her tuna and pasta like the recipe says.

Ewww Ewww Ewww!!!!! yuck-doodle! I never liked peas, either, but I seldom sat at the table for hours, largely because my parents didn't really do the discipline thing. I however am a far better cook and do not anticipate having to strong-arm children into eating what is good for them.

Mother's meat loaf was the pits, though, and probably turned me off to the whole idea of meat-based loaf dishes. That is for another thread.



...Potato chips do not belong on the dinner table. Just MHO here, but if a recipe involves Lay's, I discard it immediately.

I do not like hot potato chips or boiled peas - period. No amount of kitchen-witchery can doctor up that recipe - BLECH. I think I have a sensitivity to salt, nitrates, pickled stuff and the only boiled food I like is a boiled egg - In my tiny kingdom, I decree that vegetables and meat should never be boiled!

My mother was really bad. She used to buy that frozen vegetable medly in bags and then boil the bejesus out of it. And...it had lima beans in it. Testify? Anyone else subjected to that stuff?

Vegetables, vegetables, hmmm...I recall hearing about them in my youth, but they seemed to happen to other people.

"It waaas.......the salmon moooousse..." remember that line from the grimp reaper? Something from Monty Python, I think...can't recall.

Meaning of life , LOL, great scene.

I know all about those lima beans , though mum is a great cook some times she would toss this medley on for a spare side , oh lordy, the lima beans HAD TO GO.

My family had this tradition of serving the lima beans in milk, with butter and salt on top - I kind of grew to like 'em like that. Did anyone else have MILK put on their lima beans?

The new way of packing salmon in a foil pouch (as Bumblebee and Starkist offer) is definitely an improvement over canned salmon, which I never liked. I do well prepared salmon croquettes, which were a staple for Southern Catholics during Lent.

This topic inspires me to want to make some salmon croquettes and serve them with a remoulade sauce. It will be an opportunity to use my new 'Lusty Monk original Sin Mustard' in a recipe.

Classic Remoulade

1 servings
1/4 c Spicy Coarse-Ground Mustard
2 ts Paprika
1 ts Tabasco Pepper Sauce
1 ts Salt
1/2 ts Fresh Ground Black Pepper
1/4 c Tarragon Vinegar
1 c Olive Oil
1/2 c Coarsely Chopped Green Onion
1/2 c Finely Chopped Celery
1/4 c Finely Chopped Fresh Parsley

Remoulade sauce is another Louisiana specialty that varies with the
cook. A piquant mustard-based sauce, it is excellent on cold shrimp
or crab meat, and also goes nicely with hot, crisp fried fish or
shellfish. Try it spooned over hard-boiled egg halves as an
appetizer, or use it as a dip for cooked artichokes.
~---------------------------------------------------------------------
~-- In a medium bowl, whisk together the mustard, paprika, Tabasco
sauce, salt, and pepper. Beat in the vinegar and then, whisking
constantly, add the oil in a slow, thin stream, continuing to beat
until the sauce is thick and smooth. Stir in the green onions,
celery, and parsley and mix well. Cover the bowl and let the sauce
stand for at least 2 hours before serving to allow the flavors to
blend. Makes 2 cups.

Lagniappe - One-quarter teaspoon of Tabasco sauce gives a pleasing
tang to Hollandaise, Bearnaise, or white sauce.

From: The Tabasco Cookbook.

I have been using oatmeal instead of bread crumbs. I also like larger chunks of bell pepper (rather than fine) I just bought a jar of pureed ginger and will add a dollop to my next batch of of "croakays"

Thanks for the remoulade recipe, MA!

for crumb I have been caught without basic bread crumbs and have used on different occasions crackers , oatmeal , cornflakes , hickory stick , Bits & Bites , Gardetto and Bhel Puri , and the subbing has been fun , I think the winner was Bits and Bites

I have always made them like my mother, with crackers, egg, salt and pepper. Lots of new ideas that I am excited to try, thanks for posting, all.

My mother used to can carp and make patties out of it.

egg,salt,pepper, self rising flour and a little cornmeal, add water and mix. Then fry them. The flour with cornmeal gives them just a little crunch.

Amusing syncronicity: I started watching Good Eats a while ago and Alton Brown demonstrated his method of making tuna croquettes. It looks simple and good. I'm sure the recipe would work with salmon, too.

Tuna Croquette

Show: Good Eats
Episode: Tuna, Surprise!

1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
2 green onions, chopped fine
2 teaspoons Dijon mustard
2 large eggs, beaten
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup panko bread crumbs, divided
Olive oil, for sauteing
Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

Tuna, corn, onions, green onions, garlic, a handful of bread crumbs, a bit of mayonnaise, an egg. Lemon juice, salt and pepper to taste.