Recipes

[ScrapHappy]

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@Carmie wrote:

@ScrapHappy   What type of salmon are you using?  You must use cooked salmon or canned salmon, which is already cooked.  All you need to do is cook the outside to a golden color.  The inside will be warm, but never undercooked.

I saute my onions first because I do not want to bite into a raw onion.  You can make them whatever size you want..appetizer or entree size.

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Yes, I've used canned salmon.  I may try them again.  Maybe next time in an air fryer?

[RedTop]

I only make salmon cakes when I have leftover mashed potatoes in the refrigerator to use as a filler, along with chopped onion and egg.   

I preheat my iron skillet with about 2 Tbsp oil, then add butter when I add the patties to the skillet.   

[Etoile308]

Old Bay makes specific packets of Salmon cake seasoning. 

[ECBG]

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@ScrapHappy wrote:

My husband likes salmon patties.  I've made them twice but I have trouble cooking them.  They come out over done on the outside and seems undercooked on this inside.  I don't make them too thick, actually husband says mine are small compared to his mom's.  What am I doing wrong?

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@ScrapHappy I just saw this.  Apparently, your heat is too high.  The outside shoild be golden, and the inside will be warm since it isn't touching the pan.

[AnnaGabbyMama]

goldensrbest~may I ask what the measurements are for the ingredients? Yes, I'm one of those. 😉

[Zhills]

@AnnaGabbyMama  I'm not @goldensrbest but maybe I can answer your question.  I do understand, "I'm one of those."

You need a balance of "liquid" and bread crumbs to make the pattie form a ball and flatten to fry."

Drain the salmon.  There will still be lots of juice in the salmon that will show up when you break it up small.  No actual measurment.

Add 1 beaten egg.  No actual measurment.

Add enough bread crumbs to make it all hold together so it will roll into a ball and flatten to make patties about 3/4-1 inch thin.  If they are too wet, it won't work, if it is too dry, it won't work.  I think you can figure it out.

Actually the amount of liquid from the salmon and the egg are not measurable.  Both will vary. 

Just add bread crumbs slowly, mix and decide when they are ready. 

You can add a small amount of bread crumbs and salmon juice or water without changing the finished product. 

Just so it makes a pattie that holds together on a spatule to put into the frying pan.

Good luck.  Hope this helps.

[tiny 2]

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@RedTop wrote:

I only make salmon cakes when I have leftover mashed potatoes in the refrigerator to use as a filler, along with chopped onion and egg.   

I preheat my iron skillet with about 2 Tbsp oil, then add butter when I add the patties to the skillet.   

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@RedTop 

Do you add any breadcrumbs/anything on the outside of the patties before adding it to the pan? I haven't used potatoes before but this sounds good.

[RedTop]

@tiny 2 

No, I do not coat the salmon patties with bread crumbs before frying.  I have tried that before, but my family was not happy with the extra breading.   

[Sapphiregal]

I like to keep mine simple. 

one large can salmon

1 egg

2 tbsp. finely chopped onion

salt and black pepper

2 tbsp. flour,

make patties and coat in cornmeal

fry in small amount of canola oil till golden on both sides

[Tinkrbl44]

Recipes look good, but I noticed a few had no beaten egg in them.   I thought egg was necessary to hold all the ingredients together .... is some other ingredient doing that?