i am trying to cook salmon patties or cakes for dinner...does anybody have a good recipe?

Question

Please consider that I am using salmon from a can...not fresh...do I need to fry them or can I bake them?

Answer 1

SALMON PATTIES

16 ounces pink salmon, canned
1 egg
1/3 cup onion, minced
1/2 cup flour
1 1/2 teaspoons baking powder
1 1/2 cups vegetable oil, for frying

Drain salmon. Set aside 2 Tablespoons juice in mixing bowl. Mix together salmon, egg, and onions until sticky. Stir in flour. Add baking powder to juice, then stir into salmon mixture. Form into small patties. Fry until golden brown (about 5 minutes).

Serving Size: 4

Answer 2

I will admit that I have never made these, but I got the recipe from the food channel web site (Check there anytime you need a recipe. It is a great site since you can sort by difficulty and ordinary people give reviews) it is from Rachael Ray 30 minute meals. I thought it sounded pretty good.
Salmon Cakes
Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.

Answer 3

Hi !!!
Here you go...

Salmon Cakes II

Original recipe yield:
4 patties

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 40 Min

INGREDIENTS
1 (14.75 ounce) can salmon, drained and flaked
1 small onion, minced
1 egg
1/2 cup fresh bread crumbs
1 tablespoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
1/4 cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour for coating
1/4 cup butter
3 tablespoons olive oil

DIRECTIONS
Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese and parsley; mix well. Shape into four patties. Dust lightly with flour. Chill for 20 minutes.
In a large skillet heat butter and olive oil over medium high heat. Cook the patties until browned on both sides, about 10 minutes. Drain briefly on paper towels before serving.

Answer 4

One can pink salmon - do not drain - use entire can with liquid
One egg, stirred
One small onion, chopped, or heavy sprinkling of Ms. Dash
One entire sleeve of saltine crackers, crushed

Mix all ingredients in a large bowl. Form into patties.

Fry in lightly oiled pan (a cast iron pan works especially well.)

Cook for several minutes each side, until golden brown and crispy.

To double recipe, use 2 cans salmon and 1 and 1 half sleeves of saltine crackers.

To triple recipe, use 3 cans salmon and 2 sleeves of saltine crackers.

Very cheap recipe, and easy to make. And very yummy. Makes great leftovers, too, so make extra patties.

Answer 5

Hi. The greatest recipe I have ever found for fried salmon patties was on the site www.recipezaar.com. It is recipe #137575-titled "Southern Fried Salmon Patties".
I don't always add the chopped onions, and you can always add your own seasonings! I have added minced garlic, and salmon seasoning, plus a little salt and pepper. They turned out fantastic! My husband enjoyed them so much he ate the cold left-overs for breakfast the next morning!
Good luck!

Answer 6

Salmon Patties ala Remoulade

1 (14.75 ounce) can canned salmon (bones removed)
1 egg beaten
1/2 cup italian seasoned dry bread crumbs
1/8 cup parmesan cheese (Kraft is fine)
1/4 cup chopped onion
1T prepared horseradish
1 tablespoon olive oil

Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
Make into patty's. If mixture is too dry to form into patties, add reserved liquid from salmon.
In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve with remoulade.

If you prefer to bake them you can. Coat the patties in the seasoned bread crumbs, place on a lightly greased baking sheet. Bake at 400 degrees for 30 minutes.

Remoulade

1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper (can be omitted)
2 teaspoons prepared horseradish
4 anchovies, minced
1 tablespoon minced capers (can be omitted)
2 tablespoons minced celery
3 tablespoons red wine vinegar
2/3 cup olive oil

Combine all ingredients; whisk together until well blended.
Makes about 1 1/2 cups of remoulade sauce.