My mom used to make salmon patties all the time when I was growing up and even though I didn’t care much for fish, I absolutely loved them. Something about the crispiness of the patties and the zesty tartar sauce – yum. I decided to try to come up with my own version of them as I remembered from childhood and I’m pretty sure I nailed it – these are delicious.
I did use fresh salmon filets for this recipe, but you can use canned if you’d like – just make sure it’s very well drained. I also think my mom used Ritz crackers, and I loved the buttery flavor they add, you can absolutely substitute them for the saltines, or use a mix. I am actually serving these on my food truck right now with a Sriracha tartar sauce for some extra spice. I just whisk Sriracha into store bought tartar sauce, and it’s delicious.
(This recipe was originally published here on 02/06/2015)
check out our latest videos
Ingredients
- salmon - 1/2 lb, skin on - fresh
- olive oil - 4 tbsp
- salt and pepper - to taste
- butter - 4 tbsp
- red onion - 3/4 cup, diced
- celery - 1/2 cup, diced
- red bell pepper - 1/2 cup, diced
- parsley - 1/4 cup, minced - fresh
- tabasco - 1/2 tsp
- worcestershire sauce - 1/2 tsp
- old bay seasoning - 1 1/2 tsp
- saltine crackers - 1 cup, crushed
- eggs - 2 large, lightly beaten
- mayonnaise - 1/2 cup
- dijon - 2 tsp
how to
- Place the salmon on a sheet pan, skin side down. Brush with 2 tbsp of the olive oil and salt and pepper and bake at 350 F for about 15 - 20 mins, or until just cooked. Cover tightly with aluminum foil and allow to rest for 10 minutes before putting in the fridge and allowing to cool completely.
- Melt 2 tbsp of the butter in a large skillet and cook the onion, celery and bell pepper until just beginning to soften - about 5 minutes. Stir in the parsley, Tabasco, Worcestershire sauce and Old Bay seasoning and cook for a few minutes more. Remove from heat and allow to cool to room temperature.
- When the salmon is cooled, flake it into a large bowl, then add ⅓ of the cracker crumbs, the beaten eggs, mayonnaise, Dijon mustard and the cooled onion and pepper mix. Mix together until well blended, then form into 6 patties. Coat the patties in the remaining cracker crumbs.
- Heat the remaining 2 tbsp of butter and olive oil in a heavy bottomed skillet (preferably cast iron) over medium heat. Cook the patties in batches for about 3 - 4 minutes per side, until browned. Keep warm in the oven until ready to serve.
I second that comment. Excellent for those with trouble swallowing.
Ben, you are back and helping me again! You were missed and welcomed back. Your Mom taught you well, and now you are guiding me into feeding a beloved partner, with Alzheimer’s, and a common swallowing problem, food he enjoys, eats safely, and actually looks forward to! I am grateful. These salmon patties are delicious, full of flavor, healthy, and who could ask for more! Thank you. Please don’t go away again!