Heavenly Recipes Old Fashioned Salmon Patties – This post may contain links. See full disclosure policy for details. As an AMAZON Partner, I earn on qualifying purchases.
Smoked Salmon Fritters are delicious fish cakes stuffed with smoked salmon, dill, and a touch of Parmesan cheese. They have a pleasant aroma and taste on the inside with a crispy texture and crunch on the outside. You can serve it with fresh lemon or parsley. For a complete meal, serve it with Parmesan potatoes and a simple salad or vinaigrette coleslaw.
Heavenly Recipes Old Fashioned Salmon Patties
This is one of our favorite dishes because it’s so delicious and so easy to make! These delicious dumplings are made with grilled salmon. My mother-in-law used to make canned salmon and was loyal to you. I love the taste of clean, smoked and smeared fish. However, you can make these muffins using canned pink salmon. Just be sure to drain the can well and pick it up to remove the bones and skin.
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Now mix your delicious salmon with bread, onion, garlic, mini split, egg, pepper and Parmesan and fry it in a little bit of olive oil. Then it becomes a little piece of heaven in an otherwise crazy world.
Combine smoked salmon, onion, garlic, red onion, parsley, parsley, egg, herbs, dill, fresh black pepper, and fresh Parmesan cheese in a large bowl. Stir well and chop the mixture by hand into small pieces.
Now heat the oil in a frying pan on medium heat. Add the patties and cook until golden brown on both sides. It only takes 2-3 minutes per side. Try to resist the urge to come back more than once, as they can loosen up if they come back too quickly.
You can serve salmon cakes with homemade oleoresin tartar sauce or honey mustard sauce. We love dill mayonnaise with pancakes. To make it, mix mayonnaise, fresh lemon juice, dill herb, and garlic powder in a small bowl. Serve dill mayonnaise with hot salmon pancakes.
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Smoked Salmon Fritters are delicious fish cakes stuffed with smoked salmon, dill, and a touch of Parmesan cheese. Serve it as a dumpling or on top of a salmon burger. This recipe is a reader favorite. I’ve done this dozens of times, if not hundreds of times. This post is full of information on how to make a delicious salmon cake with canned salmon and a few simple ingredients.
For a full list of ingredients with quantities, scroll down to the recipe card below. For variations, scroll down to see how you can change the components.
If you’ve never used canned salmon, I feel it is my duty to educate you first. And based on the huge number of readers this recipe has received from people
Depending on where you shop, you may find one of two varieties. Both will work in this format. I used red salmon for the photos and pink salmon for the recipe videos and processing photos.
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Canned red salmon is usually more expensive. It is considered to be of higher quality and better taste. However, the texture is harder and a bit drier.
Pink salmon is more effective. The flavor of salmon is not as strong, so you may want to choose this type if you are feeding someone who does not like to eat fish. It is also the most well formed and beautiful in pies.
All of the canned salmon I’ve been buying has been wild. I wouldn’t recommend using it if it says farm.
If you buy boneless salmon, it looks like canned tuna. You just have to dry it and follow the recipe. This is what I use now and I bought an 8 ounce can from Costco.
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If you buy canned salmon with skin and bones at the grocery store, the meat is cooked with skin and bones low in fat, including the backbone and ribs. You can choose to eat everything in the can or you can carefully select the skin, bones and fat to separate from the meat. The bone is really soft because it’s soaked in a liquid under pressure. The lightest pressure between your fingers hits them. The bones, skin, and dark gray flesh are rich in nutrients, though they can alter the overall taste.
Bottom line: you can eat the skin/bones/fat or you can leave it out. They are completely edible and are 100% a matter of taste.
Throughout the year, I constantly change this formula to add contrast. My readers made some good suggestions too!
Instead of using panko bread crumbs, you have many different options. Pretzel works great. When I make Southern salmon patties, I add cornstarch for a crunchy texture. I’ve made it before (but used a cornstarch and baking mix) and it gave my salmon cake a nice texture. You can also make it using crushed biscuits. If you need a gluten-free alternative, almond flour or hazelnut meal works as a great substitute.
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I always use eggs as an ingredient to keep the salmon mixture together. Many readers recommend mayonnaise. It gives them moisture and flavour. Mayonnaise is basically eggs and oil so it works. I have to do the eggless version due to an allergy. A good alternative to eggs is to mix flaxseeds with water and they will work well as a binder.
I like to add scallions to my salmon skillet because I usually have them on hand, they’re easy to use and they add great flavor. You can also cook yellow onions and sauté them in oil over medium heat before mixing them with the other ingredients. Fried onions, like the ones you add to green tea, also taste delicious. You can also add a pinch of pepper and stir.
Lime tastes great with salmon recipes, but you can easily substitute it with lemon juice. For a lemon flavor, you can also blend lemon.
There are many other ingredients that you can mix with your salmon to give it a delicious taste. Fresh herbs including basil, thyme and especially fresh dill taste great. You can mix in powdered Dijon mustard or a little hot sauce to enhance the flavour. Old Bay seasoning is great in recipes like salmon cakes as well as crab cakes. Of course, salt and black pepper can always be added.
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I think these flavors are best when fried in oil on the stove, but you can also bake or cook them in a skillet.
Line a baking tray with parchment paper and place the pancakes on top. Brush with olive oil. Bake in a preheated oven at 400°F for 5-10 minutes, tossing or brushing with additional olive oil and baking for another 5 minutes. It won’t be as crispy, but you can fry it side by side before turning it over to keep it juicy.
Drizzle or brush both sides of each board with olive oil. Place in a basket and fry over 400°F until dry, about 10 minutes.
We usually serve these dishes with brown rice or potatoes as well as vegetables such as salads or spinach. I always double or triple the recipe because I love having leftover salmon on a green salad for lunch the next day.
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You can turn salmon into a salmon burger. This is how my husband eats salmon. I serve it on a bun with tartar sauce and chopped salad. Other delicious sauces we used were the Garlic Basil Aioli or the Cajun Remoulade.
Leftover salmon should be stored in an airtight container in the refrigerator or freezer. It is best taken within 3-5 days.
It can be eaten cold and is delicious on top of a green salad with avocado, sunflower seeds, and a light vinaigrette dressing.
To reheat it, it can be heated on the stove in a little oil over low heat or in the microwave for a minute, increasing the power by half.
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Due to the popularity of this recipe, I get a lot of comments, suggestions, and questions from my readers. Here are some tips to help you make the best salmon recipe.
I get asked all the time if this stuff can be made with fresh salmon. My answer is yes – you can make these dishes with fresh salmon if you want to cook fresh salmon first. But I’ve only been using canned salmon, and because of the taste and convenience, that’s what I recommend.
I have to ask this all the time. Yes, you can prepare the salmon mixture in the form of dumplings wrapped separately in plastic bags or separately in parchment paper, then refrigerated or frozen for later boiling. This is a good option if you have to deal with the night rush and have to make dinner in advance. Make sure to mix completely
