Salmon seems to be one of those foods that you either love or despise. In my family, we are pretty split down the middle with regards to salmon-love. It is always a personal goal of mine to get someone to like something they thought they didn’t and with this recipe, everyone in this household happily eats salmon!
Do you realize what a big deal this is? We all get all of the goodness of a nutrient dense fish in an everyone-friendly, affordable, easy-to-prepare dish. If you’re still unsure about what to expect, think crab cakes (a personal favorite of yours truly–I am always in search of the perfect crab cake). Somehow, the ingredients take away the strong taste of salmon that some folks just don’t appreciate.
Now, I’ll tell you that this is one of those recipes that I adjust amounts all the way through. And you will probably need to as well. It is also very forgiving so don’t worry too much about messing it up. It’s never happened here, so just play around with it until it works for you.
I use salmon that I canned myself, but I’ve also used canned salmon from the store. That’s where our amounts may vary. My quart jar is probably about the same as 2 cans from the store. I get about 10-12 patties from one quart of salmon so that is how I will base the amounts in this recipe. Easy to cut in half to serve fewer people.
In a large bowl, mix together the following ingredients:
1 small finely chopped onion
1 T. dried parsley
1-2 tsp. fresh lemon juice
1/2 tsp. pepper
1/2-1 tsp. hot sauce
1/4 tsp. garlic powder
Now, drain the juice from 2 cans of salmon, but reserve the juice in case you need it to moisten the mixture.
Beat one egg and add it with the salmon to the rest of the ingredients.
I use my food processor to finely chop up around leftover bread or crackers to make something similar to bread crumbs. You can also use already prepared bread crumbs if you’d like. You’ll need 1 cup’s worth of crumbs.
Add these to the mixture and stir to combine everything. Heat up a large skillet to medium high and get it good and hot. Make up a patty with your hands and see if the mixture holds together well enough. If not, first add another beaten egg. You can also add in some of the salmon juice, but the egg is a great binder.
When the pan is hot, add in 1 T. of butter and about 3-4 patties. Cook for 3-4 minutes or until the underside in nice and browned. Flip and cook another 3–4 minutes. Remove to a platter and keep them warm in a 150 degree oven until the rest are ready.
Serve with fresh lemon wedges.
There you have it! An easy lunch or dinner from pantry ingredients that is nourishing and super yummy, too!
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