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These are great! Reminds me of crab cakes, they are excellent, I got my 3 kids to eat them and that’s a plus!
As another reviewer said, this has way too much liquid. It just doesn’t work. I am in disbelief of those accompanying pictures because I don’t think it has been worked out correctly. I tried making this for an easy dinner and ended up having to throw out the patties and start over. The patties are goopy and don’t fry up easily. I used a very simple recipe from Allrecipes (1 egg, onion, bread crumbs, can of salmon, seasoning) that resulted in a much better texture.
Elise, we are Traditional Catholics and attend the Latin rite. We still eat fish every Friday and add Wednesday in Lent. I have been reading your blog for years and truly I can say it has been a huge influence on my learning to cook! I send so many friends to your blog as it is such a well organized and reliable cooking resource. Keep up the good work and we love these patties!
Delicious! Used 2/3 C Panko crumbs. Made into 6 patties. Will definitely make again!! Thank you for an easy, tasty and healthy recipe!
Taste was good. Very soupy. Didn’t want to stick together in skillet. Recipe said undrained salmon? Hoping that was a misprint.
Hi, Glenda! I’m glad you liked the flavor of the salmon patties, I’m sorry they didn’t quite stick together. If the salmon is completely drained the patties can be too dry. If you make them again, increase the amount of bread crumbs or drain the salmon, but add the liquid back in a little at a time until the patties stick together. Good Luck!
First of all your recipe is awesome, it took me back to my childhood days. I just have never figured out why people try the recipe, maybe tweak a few things, then go on to describe how theirs are better. Some people seem they pretty much tweaked the WHOLE ingredients list. Then why post? Start your own recipe site and tell everybody about it.
Hi Robert, I’m so glad you like the recipe! I generally encourage people to think of recipes as guidelines, and bases off of which to experiment. I do like reading about the changes or substitutions they’ve made. Of course when they’ve made a bunch of changes and then it doesn’t work and they give us a bad rating, well that’s not exactly fair. But I do like reading about the tweaks!
How do you make the sauce everyone is talking about? I’m going to try these soon.
Hi, Gayla! It sounds like most people are talking about a simple bechamel sauce, which is made by making a roux (cooking together equal parts flour and butter) and then whisking in warm milk to make a creamy sauce. We don’t have a straight bechamel recipe on the site, but you can make one by following this recipe and omitting the cheese at the end. (Or keep the cheese! It would be tasty!)
I never made salmon patties and it was very easy,I didnt have lemon,but I did use panko bread crumbs,I took a picture how do i hastag,yours truly Elena F. From chicago
Hi Elena, I’m so glad you liked the salmon patties! Regarding hashtagging, if you share your photo on Instagram, include “@simplyrecipes” in the text of the description of the photo (without the quotation marks).
I used left over cooked salmon fillets and they worked great. I just adjusted the amount of the other ingredients down because I had less than 14 oz of salmon. Very yummy!
I made this tonight, however, it didn’t turn out quite right. The ingredient combination is very good. Yet still, if you are using a cast iron skillet on an electric stove (like I did), the procedure is way off. At 4 minutes per side on medium heat, the patties were barely browned and quite mushy, although I had allowed my skillet and oil to pre-heat for a full 10 minutes during prep work. I recommend cooking these at a moderately high heat setting and using bread crumbs instead of a shredded fresh piece of bread. This recipe required a considerable amount of adjustment.
Hi Eric, stovetops vary widely in their heat, so for many recipes you’ll need to make adjustments to suit your particular stovetop.
I always drain my salmon. Maybe there was too much liquid.
How do I make this with frozen salmon fillets we bought at Costco. They were very dry and tasteless when we just grilled them, so we need to make them into something. Thank you in advance
Hi, Lee! Check out this recipe for salmon cakes made with fresh salmon! I think this is what you’re looking for. Enjoy!
OMG!!!! (drool…drool…) This outdid my grandmother ‘s salmon patties!!! PERFECT!
I grew up eating salmon patties and hadn’t had them in years. I made a batch recently and it brought back images of when I ate them as a child. My grandma always used Ritz crackers rather than bread,bread crumbs or saltine crackers. I used the garlic Ritz and they were even better. Now everyone wants me to make some for them,freeze them and ship them to them.
I made these this afternoon (minus the dill) and they were yummy! We are gluten free, so I substituted 4 pieces of Udi’s GF bread (the slices are smaller than regular bread) I found also, by adding a little more (GF) flour and cooking them on a very low flame, they held together better without sticking. The lemon really game them a nice flavor! Thank you for the recipe!
I’m so glad you liked them Carla!
Made these for my wife she is the salmon lover in the house, she said they were the best salmon patties she had ever ate. So in her words she would highly recommend this recipe.
Grew up on salmon n patties even if Though we were a family of 8 and I’ve changed the basic recipe we used then that now includes paprika, dill, onions, celery, seasonings to taste, mustard, bread or cornflake crumbs. I read someone tried using cornmeal, might try that. For the bones, we would keep them for the added calcium by crushing them up and mixing in, where you never “taste” them. Love salmon patties and crab cakes too.
Delicious; will definitely make again.
Made 2 minor changes based on other comments:Did not use any salmon liquid. They were a little dry and a couple of them came apart in the skillet. Will use a little of the liquid next time.Used only half the salt. It was just right for us.
We made a little mayo-lemon-dill sauce for the patties. Excellent.
bread lay them in flour coat before frying for a crispy outside
Mine fell apart and stick to the skillet!HELP. But we liked the flavor
I live by myself so probably wouldn’t want to eat these 4 nights in a row (as delicious as they are…….I took a batch to a potluck), so I’m wondering if they can be frozen before frying? and if so, should I cook them straight from frozen?
Hi Orthohawk, great question! I haven’t tried freezing them so don’t know what to tell you. Perhaps someone else reading can offer a suggestion?
Yes! absolutely you can freeze salmon patties. I do all the time
yeah. I was smart enough to add the salmon to the other ingredients without draining it. Became a liquid mess. Had to add like a cup of breadcrumps to make it right. lol.