|Nutritional Guidelines (per serving)|
|Servings: 4 patties (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can serve these Salmon Patties with mashed potatoes and peas for the ultimate old-fashioned comfort food dinner. This recipe is very easy to make, even for beginning cooks. Just follow the directions and you'll soon sit down to a savory and satisfying meal.
There's something so wonderful about a simple recipe like this that was made a lot before the fancy food movement started. I remember my mother making this recipe when I was young. There's nothing wrong with using canned salmon and saltine crackers; in fact, if you are used to eating restaurant fare such as poached sea bass with grape salsa, this recipe will come as a pleasant surprise. This is true old-fashioned comfort food.
I always buy canned red sockeye salmon; canned pink salmon is cheaper, but the flavor and texture of the lighter salmon are just not as good. Drain the salmon and remove the bones and skin (or crush the bones and leave them in for more calcium), then flake and proceed with the recipe. You can also use leftover salmon fillets or steaks if you have any on hand. Just flake the salmon with your fingers until it's fairly fine, then make the patties. This recipe can also be made with canned tuna.
I often make this recipe on a cold fall or winter night for a delicious old-fashioned meal. You can serve these patties as-is, with tartar sauce or some mayonnaise mixed with honey mustard, or place them on toasted English muffins or ciabatta rolls with some mustard and mayonnaise for salmon burgers.
- 1 (14-ounce) can salmon, drained
- 3/4 cup saltine cracker crumbs
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon dried dill weed
- 1 egg, beaten
- 1 tablespoon lemon juice
- 1 tablespoon butter
In a large bowl, place the salmon and cracker crumbs; set aside.
In a heavy skillet over medium heat, cook onion and red bell pepper in olive oil until tender.
Add the vegetables to the salmon and cracker crumbs in bowl and mix gently. Add dill weed, egg, and lemon juice and mix gently.
Form the salmon mixture into four patties using your hands. At this point, you can cover the patties and refrigerate for a couple of hours before you finish cooking them.
Add 1 tablespoon olive oil and a bit of butter to the same skillet and reheat over medium heat.
Add the cold salmon patties to the skillet when butter melts. Cook patties for 3-4 minutes on each side until golden brown and hot. Serve immediately.