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Thread: Salmon patty suggestions?

  1. #1
    KenK Guest

    Default Salmon patty suggestions?

    I've been making salmon patties for years the way my mother did - canned
    salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    good but I'm getting a bit tired of them. Can someone suggest an addition
    or ingredient change to brighten them up a little?

    TIA

    Ken


    --
    "When you choose the lesser of two evils, always
    remember that it is still an evil." - Max Lerner







  2. #2
    Steve Pope Guest

    Default Re: Salmon patty suggestions?

    KenK <[email protected]> wrote:

    > I've been making salmon patties for years the way my mother
    > did - canned salmon, egg and crumbled up saltines, mix, form
    > patties and fry. Pretty good but I'm getting a bit tired of
    > them. Can someone suggest an addition or ingredient change to
    > brighten them up a little?


    Finely diced green bell pepper (perhaps lightly pre-sauteed);
    seasonings such as Bay Seasoning.

    And here's a trick, the results of which you may or may not
    like: put a capful of lemon extract into the mixture.

    Steve

  3. #3
    Wayne Boatwright Guest

    Default Re: Salmon patty suggestions?

    On Wed 18 Mar 2009 10:05:55a, KenK told us...

    > I've been making salmon patties for years the way my mother did - canned
    > salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > good but I'm getting a bit tired of them. Can someone suggest an addition
    > or ingredient change to brighten them up a little?
    >
    > TIA
    >
    > Ken
    >
    >


    My mom always added a bit of fresh lemon juice and finely chopped scallions
    to the salmon mix. The patties were always served with a white sauce that
    contained finely diced cucumber and dill weed.

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

  4. #4
    [email protected] Guest

    Default Re: Salmon patty suggestions?

    On Mar 18, 9:05*am, KenK <inva...@invalid.com> wrote:
    > I've been making salmon patties for years the way my mother did - canned
    > salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > good but I'm getting a bit tired of them. Can someone suggest an addition
    > or ingredient change to brighten them up a little?
    >

    Melt a little butter, cook some minced shallots or minced red onion
    for a couple of minutes, adding a bit of dill after the first minute.
    Stir that in with the salmon, egg and crumbs. Add a few drops of a
    good hot Louisiana red hot sauce. Chill patties in fridge for a while
    to help them resist breaking apart. Fry the patties in the same pan
    you cooked the shallots in. Serve with lemon wedges. -aem

  5. #5
    Donna Rzesiewicz Guest

    Default Re: Salmon patty suggestions?

    do you have the recipe for the white sauce she put on the patties?


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.247...
    > On Wed 18 Mar 2009 10:05:55a, KenK told us...
    >
    >> I've been making salmon patties for years the way my mother did - canned
    >> salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    >> good but I'm getting a bit tired of them. Can someone suggest an addition
    >> or ingredient change to brighten them up a little?
    >>
    >> TIA
    >>
    >> Ken
    >>
    >>

    >
    > My mom always added a bit of fresh lemon juice and finely chopped
    > scallions
    > to the salmon mix. The patties were always served with a white sauce that
    > contained finely diced cucumber and dill weed.
    >
    > --
    > Wayne Boatwright
    >
    > "One man's meat is another man's poison"
    > - Oswald Dykes, English writer, 1709.




  6. #6
    [email protected] Guest

    Default Re: Salmon patty suggestions?

    On Mar 18, 10:44*am, "Donna Rzesiewicz" <don...@buffalo.edu> wrote:
    > do you have the recipe for the white sauce she put on the patties?
    >
    > "Wayne Boatwright" <wayneboatwri...@arizona.usa.com> wrote in message
    >
    > news:[email protected] 5.247...
    >
    >
    >
    > > On Wed 18 Mar 2009 10:05:55a, KenK told us...

    >
    > >> I've been making salmon patties for years the way my mother did - canned
    > >> salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > >> good but I'm getting a bit tired of them. Can someone suggest an addition
    > >> or ingredient change to brighten them up a little?

    >
    > >> TIA

    >
    > >> Ken

    >
    > > My mom always added a bit of fresh lemon juice and finely chopped
    > > scallions
    > > to the salmon mix. *The patties were always served with a white saucethat
    > > contained finely diced cucumber and dill weed.

    >
    > > --
    > > Wayne Boatwright

    >
    > > "One man's meat is another man's poison"
    > > * * * * * * - Oswald Dykes, English writer, 1709.- Hide quoted text -

    >
    > - Show quoted text -


    I always serve my salmon load/patties with this dill sauce.

    TARTER SAUCE (DILL)

    ¼ cup Mayo
    ¼ Cup Yogurt (plain)
    1 green onion, finely chopped
    1 TBL lemon juice (optional)
    1 dill pickle, chopped fine
    1 TBL chopped dill

    Mix together – refrigerate 1 hr to blend flavors

  7. #7
    Pete C. Guest

    Default Re: Salmon patty suggestions?


    KenK wrote:
    >
    > I've been making salmon patties for years the way my mother did - canned
    > salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > good but I'm getting a bit tired of them. Can someone suggest an addition
    > or ingredient change to brighten them up a little?
    >


    I use fresh raw salmon, stripped off the skin and rough chopped. I add
    instant potato flakes, a bit of flour, chopped onion, Old Bay seasoning
    and a bit of milk and process it in a food processor or with a stick
    blender until it's suitably chopped and mixed, adding more milk or
    potato flakes as needed to get a decent texture. I then form the
    patties, coat them in bread crumbs and pan fry them. I typically make a
    big batch and then vac bag and freeze the extras in pairs (cooked) for
    quick reheating in the future. It's a bit different than most recipes,
    but it works well and I like the results. I do use canned salmon for
    "salmon pie" however.

  8. #8
    Pete C. Guest

    Default Re: Salmon patty suggestions?


    "Pete C." wrote:
    >
    > KenK wrote:
    > >
    > > I've been making salmon patties for years the way my mother did - canned
    > > salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > > good but I'm getting a bit tired of them. Can someone suggest an addition
    > > or ingredient change to brighten them up a little?
    > >

    >
    > I use fresh raw salmon, stripped off the skin and rough chopped. I add
    > instant potato flakes, a bit of flour, chopped onion, Old Bay seasoning
    > and a bit of milk and process it in a food processor or with a stick
    > blender until it's suitably chopped and mixed, adding more milk or
    > potato flakes as needed to get a decent texture. I then form the
    > patties, coat them in bread crumbs and pan fry them. I typically make a
    > big batch and then vac bag and freeze the extras in pairs (cooked) for
    > quick reheating in the future. It's a bit different than most recipes,
    > but it works well and I like the results. I do use canned salmon for
    > "salmon pie" however.


    Duh, I forgot the egg in my list.

  9. #9
    Dimitri Guest

    Default Re: Salmon patty suggestions?


    "KenK" <[email protected]> wrote in message
    news:[email protected]..
    > I've been making salmon patties for years the way my mother did - canned
    > salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > good but I'm getting a bit tired of them. Can someone suggest an addition
    > or ingredient change to brighten them up a little?
    >
    > TIA
    >
    > Ken


    Zest from a lemon.


    A spot of Malt vinegar.


    Chives


    Dimitri



  10. #10
    Joseph Littleshoes Guest

    Default Re: Salmon patty suggestions?



    KenK wrote:
    > I've been making salmon patties for years the way my mother did - canned
    > salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > good but I'm getting a bit tired of them. Can someone suggest an addition
    > or ingredient change to brighten them up a little?
    >
    > TIA
    >
    > Ken
    >
    >


    Try using some very dry mashed potatoes (no milk added) instead of
    crackers, a soupon of nutmeg wont hurt. Chives, parsley, chervil are
    often used. A bit of lemon juice add to the patties and then fried in
    butter and garlic is nice.

    Course if you want to make a major improvement use fresh fish and not
    canned. Grind your own if you have to but fresh is best.

    A combo of ground chicken and shrimp with garlic, butter and white wine
    is excellent and can be poached or sautŽed.

    Are you familiar with gefelte fish?

    I sometimes cheat and use lobster or crab to make it with.

    http://www.jewishrecipes.org/recipes...ish/index.html
    --
    JL


  11. #11
    Nancy2 Guest

    Default Re: Salmon patty suggestions?

    On Mar 18, 12:44*pm, "Donna Rzesiewicz" <don...@buffalo.edu> wrote:
    > do you have the recipe for the white sauce she put on the patties?
    >
    > "Wayne Boatwright" <wayneboatwri...@arizona.usa.com> wrote in message
    >
    > news:[email protected] 5.247...
    >
    >
    >
    > > On Wed 18 Mar 2009 10:05:55a, KenK told us...

    >
    > >> I've been making salmon patties for years the way my mother did - canned
    > >> salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > >> good but I'm getting a bit tired of them. Can someone suggest an addition
    > >> or ingredient change to brighten them up a little?

    >
    > >> TIA

    >
    > >> Ken

    >
    > > My mom always added a bit of fresh lemon juice and finely chopped
    > > scallions
    > > to the salmon mix. *The patties were always served with a white saucethat
    > > contained finely diced cucumber and dill weed.

    >
    > > --
    > > Wayne Boatwright

    >
    > > "One man's meat is another man's poison"
    > > * * * * * * - Oswald Dykes, English writer, 1709.- Hide quoted text -

    >
    > - Show quoted text -


    White sauce is white sauce. It can be made thin, medium or thick -
    from BH & G - this looks to be medium.

    Makes: 1-1/2 cups sauce
    Start to Finish: 15 minutes

    2 tablespoons butter or margarine
    2 tablespoons all-purpose flour
    1/4 teaspoon salt
    Dash black pepper
    1-1/2 cups milk
    Directions
    1. In a small saucepan melt butter. Stir in flour, salt, and pepper.
    Stir in milk all at once. Cook and stir over medium heat until
    thickened and bubbly . Cook and stir 1 minute more. Makes 1-1/2 cups
    sauce.


  12. #12
    Nancy2 Guest

    Default Re: Salmon patty suggestions?

    On Mar 18, 12:44*pm, "Donna Rzesiewicz" <don...@buffalo.edu> wrote:
    > do you have the recipe for the white sauce she put on the patties?
    >
    > "Wayne Boatwright" <wayneboatwri...@arizona.usa.com> wrote in message
    >
    > news:[email protected] 5.247...
    >
    >
    >
    > > On Wed 18 Mar 2009 10:05:55a, KenK told us...

    >
    > >> I've been making salmon patties for years the way my mother did - canned
    > >> salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > >> good but I'm getting a bit tired of them. Can someone suggest an addition
    > >> or ingredient change to brighten them up a little?

    >
    > >> TIA

    >
    > >> Ken

    >
    > > My mom always added a bit of fresh lemon juice and finely chopped
    > > scallions
    > > to the salmon mix. *The patties were always served with a white saucethat
    > > contained finely diced cucumber and dill weed.

    >
    > > --
    > > Wayne Boatwright

    >
    > > "One man's meat is another man's poison"
    > > * * * * * * - Oswald Dykes, English writer, 1709.- Hide quoted text -

    >
    > - Show quoted text -


    You can add different stuff to the White Sauce - I like hard-boiled
    eggs in White Sauce over salmon - either croquettes or patties. Of
    course, the basic use of White Sauce (other than saucing casseroles)
    is dried-beef-on-toast.

    N.

  13. #13
    Nancy2 Guest

    Default Re: Salmon patty suggestions?

    On Mar 18, 2:17*pm, Joseph Littleshoes <jpsti...@isp.com> wrote:
    > KenK wrote:
    > > I've been making salmon patties for years the way my mother did - canned
    > > salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > > good but I'm getting a bit tired of them. Can someone suggest an addition
    > > or ingredient change to brighten them up a little?

    >
    > > TIA

    >
    > > Ken

    >
    > Try using some very dry mashed potatoes (no milk added) instead of
    > crackers, a soup on of nutmeg wont hurt. *Chives, parsley, chervil are
    > often used. A bit of lemon juice add to the patties and then fried in
    > butter and garlic is nice.
    >
    > Course if you want to make a major improvement use fresh fish and not
    > canned. *Grind your own if you have to but fresh is best.
    >
    > A combo of ground chicken and shrimp with garlic, butter and white wine
    > is excellent and can be poached or sautŽed.
    >
    > Are you familiar with gefelte fish?
    >
    > I sometimes cheat and use lobster or crab to make it with.
    >
    > http://www.jewishrecipes.org/recipes...ish/index.html
    > --
    > JL


    I couldn't get into blended, beaten or pureed raw fish - ick. I like
    recognizable salmon bits in my patties and "fish pie."

    N.

  14. #14
    rosie Guest

    Default Re: Salmon patty suggestions?

    On Mar 18, 12:05�pm, KenK <inva...@invalid.com> wrote:
    > I've been making salmon patties for years the way my mother did - canned
    > salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > good but I'm getting a bit tired of them. Can someone suggest an addition
    > or ingredient change to brighten them up a little?
    >
    > TIA
    >
    > Ken
    >
    > --
    > "When you choose the lesser of two evils, always
    > remember that it is still an evil." - Max Lerner


    Well, I love salmon patties, I have found if I use LO fresh salmon it
    improves the whole thing.
    However, no matter if I use canned or fresh I put these things in,
    chopped red onion, fresh parsley, mayo,lemon juice, tobasco, an egg or
    two,Fresh parsley makes a big difference Fresh grtound pepper too... I
    think thats about it.

    Rosie


  15. #15
    Joseph Littleshoes Guest

    Default Re: Salmon patty suggestions?



    Nancy2 wrote:
    > On Mar 18, 2:17 pm, Joseph Littleshoes <jpsti...@isp.com> wrote:
    >
    >>KenK wrote:
    >>
    >>>I've been making salmon patties for years the way my mother did - canned
    >>>salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    >>>good but I'm getting a bit tired of them. Can someone suggest an addition
    >>>or ingredient change to brighten them up a little?

    >>
    >>>TIA

    >>
    >>>Ken

    >>
    >>Try using some very dry mashed potatoes (no milk added) instead of
    >>crackers, a soup on of nutmeg wont hurt. Chives, parsley, chervil are
    >>often used. A bit of lemon juice add to the patties and then fried in
    >>butter and garlic is nice.
    >>
    >>Course if you want to make a major improvement use fresh fish and not
    >>canned. Grind your own if you have to but fresh is best.
    >>
    >>A combo of ground chicken and shrimp with garlic, butter and white wine
    >>is excellent and can be poached or sautŽed.
    >>
    >>Are you familiar with gefelte fish?
    >>
    >>I sometimes cheat and use lobster or crab to make it with.
    >>
    >>http://www.jewishrecipes.org/recipes...ish/index.html
    >>--
    >>JL

    >
    >
    > I couldn't get into blended, beaten or pureed raw fish - ick. I like
    > recognizable salmon bits in my patties and "fish pie."
    >
    > N.


    "Do what thou wilt" but you are missing a treat by not taking advantage
    of the 'blended' flavors of fish & chicken.

    However, just to tempt you, dice up a boneless, skinless breast of
    chicken, sauté it in butter & garlic with an equal amount of shrimp and
    shallots or green onions, finish with some white wine, let reduce a bit
    and serve over pasta or rice.
    --
    JL


  16. #16
    Nancy2 Guest

    Default Re: Salmon patty suggestions?

    On Mar 18, 2:36 pm, Joseph Littleshoes <jpsti...@isp.com> wrote:
    > Nancy2 wrote:
    > > On Mar 18, 2:17 pm, Joseph Littleshoes <jpsti...@isp.com> wrote:

    >
    > >>KenK wrote:

    >
    > >>>I've been making salmon patties for years the way my mother did - canned
    > >>>salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    > >>>good but I'm getting a bit tired of them. Can someone suggest an addition
    > >>>or ingredient change to brighten them up a little?

    >
    > >>>TIA

    >
    > >>>Ken

    >
    > >>Try using some very dry mashed potatoes (no milk added) instead of
    > >>crackers, a soup on of nutmeg wont hurt. Chives, parsley, chervil are
    > >>often used. A bit of lemon juice add to the patties and then fried in
    > >>butter and garlic is nice.

    >
    > >>Course if you want to make a major improvement use fresh fish and not
    > >>canned. Grind your own if you have to but fresh is best.

    >
    > >>A combo of ground chicken and shrimp with garlic, butter and white wine
    > >>is excellent and can be poached or sautŽed.

    >
    > >>Are you familiar with gefelte fish?

    >
    > >>I sometimes cheat and use lobster or crab to make it with.

    >
    > >>http://www.jewishrecipes.org/recipes...ish/index.html
    > >>--
    > >>JL

    >
    > > I couldn't get into blended, beaten or pureed raw fish - ick. I like
    > > recognizable salmon bits in my patties and "fish pie."

    >
    > > N.

    >
    > "Do what thou wilt" but you are missing a treat by not taking advantage
    > of the 'blended' flavors of fish & chicken.
    >
    > However, just to tempt you, dice up a boneless, skinless breast of
    > chicken, sauté it in butter & garlic with an equal amount of shrimp and
    > shallots or green onions, finish with some white wine, let reduce a bit
    > and serve over pasta or rice.
    > --
    > JL


    Well, heck, your little recipe has recognizable chicken bits in it -
    anyway, when are you going to be here to cook? LOL.

    N.

  17. #17
    Mark A.Meggs Guest

    Default Re: Salmon patty suggestions?

    On 18 Mar 2009 17:05:55 GMT, KenK <[email protected]> wrote:

    >I've been making salmon patties for years the way my mother did - canned
    >salmon, egg and crumbled up saltines, mix, form patties and fry. Pretty
    >good but I'm getting a bit tired of them. Can someone suggest an addition
    >or ingredient change to brighten them up a little?
    >
    >TIA
    >
    >Ken


    A dollop of dijon-style mustard adds a nice tang.

    - Mark

  18. #18
    Mr. Bill Guest

    Default Re: Salmon patty suggestions?

    On 18 Mar 2009 17:05:55 GMT, KenK <[email protected]> wrote:

    >I've been making salmon patties for years the way my mother did - canned
    >salmon, egg and crumbled up saltines, mix, form patties and fry.


    There was a time that canned salmon was what was available in the
    50's. Fresh seafood of all types are flown in daily to markets.
    Search out fresh salmon, dice and try a crab cake recipe. This is
    from Ina Garten although it is ten or more years old but still a
    stellar recipe.




    @@@@@ Now You're Cooking! Export Format

    Crab Cakes-Garten

    seafood

    2 tb unsalted butter
    2 tb olive oil
    3/4 c red onion; diced
    1 1/2 c celery; fine dice
    1/2 c red bell pepper; fine dice
    1/2 c yellow bell pepper; fine dice
    1/4 c parsley; minced
    1 tb capers; drained
    1/4 ts Tabasco sauce
    1/2 ts worcestershire sauce
    1 1/2 ts Old Bay Seasoning
    1/2 ts kosher salt
    1/2 ts black pepper; fresh grind
    1/2 lb lump crabmeat
    1/2 c plain dry bread crumbs
    1/2 c mayonnaise
    2 ts dijon mustard
    2 xl eggs; lightly beaten
    4 tablespoons unsalted butter
    1/4 c olive oil

    Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red
    and
    yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire
    sauce, crab boil seasoning, salt, and pepper in a large saute pan over
    medium-low heat and cook until the vegetables are soft, approximately
    15 to
    20 minutes. Cool to room temperature.

    In a large bowl, break the lump crabmeat into small pieces and toss
    with
    the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked
    mixture and
    mix well. Cover and chill in the refrigerator for 30 minutes. Shape
    into
    bite-sized crab cakes.

    Heat the butter and olive oil for frying over medium heat in a large
    saute
    pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until
    browned. Drain on paper towels; keep them warm in a 250 degree oven
    and
    serve hot.

    Notes: Ina Garten 1999

    Yield: 4 servings


    ** Exported from Now You're Cooking! v5.84 **



    The Fine Art of Cooking involves personal choice.
    Many preferences, ingredients, and procedures may not
    be consistent with what you know to be true.
    As with any recipe, you may find your personal
    intervention will be necessary. Bon Appétit!


  19. #19
    [email protected] Guest

    Default Re: Salmon patty suggestions?

    On Mar 18, 2:25*pm, Mr. Bill <bb0...@gmail.com> wrote:
    >
    > There was a time that canned salmon was what was available in the
    > 50's. * * Fresh seafood of all types are flown in daily to markets.
    > Search out fresh salmon, dice and try a crab cake recipe.


    Crab and salmon differ greatly in taste. You can almost be certain
    that seasonings that work well for one will not go well with the
    other.

    >*This is
    > from Ina Garten although it is ten or more years old but still a
    > stellar recipe. *
    >
    > * * @@@@@ Now You're Cooking! Export Format
    >
    > Crab Cakes-Garten
    >
    > seafood
    >
    > 2 tb unsalted butter
    > 2 tb olive oil
    > 3/4 c red onion; diced
    > 1 1/2 c celery; fine dice
    > 1/2 c red bell pepper; fine dice
    > 1/2 c yellow bell pepper; fine dice
    > 1/4 c parsley; minced
    > 1 tb capers; drained
    > 1/4 ts Tabasco sauce
    > 1/2 ts worcestershire sauce
    > 1 1/2 ts Old Bay Seasoning
    > 1/2 ts kosher salt
    > 1/2 ts black pepper; fresh grind
    > 1/2 lb lump crabmeat
    > 1/2 c plain dry bread crumbs
    > 1/2 c mayonnaise
    > 2 ts dijon mustard
    > 2 xl eggs; lightly beaten
    > 4 tablespoons unsalted butter
    > 1/4 c olive oil
    >

    [snip]
    > Yield: 4 servings


    This is a seriously malapportioned recipe. It has 4 cups worth of
    vegetables and fillers and serious quantities of strongly flavored
    seasonings and two eggs -- all for a measly half pound of crabmeat.
    To serve 4. You might as well skip the crab entirely, no one will
    ever taste it. -aem


  20. #20
    Lin Guest

    Default Re: Salmon patty suggestions?

    [email protected] wrote:

    > Crab and salmon differ greatly in taste. You can almost be certain
    > that seasonings that work well for one will not go well with the
    > other.


    I completely agree with you on this.

    >> Crab Cakes-Garten


    > This is a seriously malapportioned recipe. It has 4 cups worth of
    > vegetables and fillers and serious quantities of strongly flavored
    > seasonings and two eggs -- all for a measly half pound of crabmeat.
    > To serve 4. You might as well skip the crab entirely, no one will
    > ever taste it. -aem


    Remember that the veggies will reduce their size after cooking.

    For grins I went to Food Network's write-up on this recipe, and those
    that didn't like it said the same thing -- needs more crab and that it
    should have been called "Vegetable with Crab Cakes." The other complaint
    (even though the recipe still got high marks within the same complaint)
    was that the recipe was too wet. But hey -- if you like wet and gooey,
    go for it.

    http://www.foodnetwork.com/recipes/i...ews/index.html

    I suspect that, like Billy, they were trying to make larger servings
    (Billy says four servings in his rendition) than what the recipe
    actually says -- approx. 26 small cakes, serving 6-8. Party nibble food,
    and not a main course kind of thing.

    --Lin

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