I modified a recipe for salmon patties from 'The Ultimate Gullah Cookbook'.
There was nothing wrong with the original recipe but I like to fiddle with
recipes The results were awesome and definitely a keeper.

Salmon Patties

1 (16 oz) can pink salmon, drained and small round bones removed
1/2 small yellow onion, minced
1/2 small green bell pepper, minced
1 clove garlic, minced
1 egg (lightly beaten)
dash cayenne (ground red) pepper
1 tsp. each salt & black pepper
1 Tbs. prepared mayonnaise (if I'd had sour cream I'd have used it instead)
2-3 Tbs. flour
2-3 Tbs. vegetable oil (I used Canola)

In a large skillet, saute the onion, bell pepper and garlic in oil until
soft. Strain and set aside, reserving the oil.

Drain water from salmon; pick out the small round bones. (The bones really
don't matter as they are very soft and crush easily; they won't hurt you.)
Transfer the salmon to a mixing bowl. Break up the salmon with a fork until
it flakes. Add salt, pepper, cayenne and the beaten egg to the salmon.
Stir in the sauteed onion, pepper and garlic. Mix well. Blend in the mayo
or sour cream. Form into 6-8 patties. Dust lightly with flour on each
side.

Heat the oil over medium high-heat (add more as needed for pan-frying).
Brown the salmon patties about 5 minutes on each side until golden brown.

[Allegedly serves 6. Since I can (and do) eat 3 salmon patties all by my
120 lb. self I sincerely doubt this "serves 6" claim. LOL]

The cookbook recommends serving with grits. I didn't make grits. I like
grits just fine but to me they don't seem to go with salmon patties. Shrimp
& grits, sure. Salmon patties & grits, not so sure. I steamed some yellow
(crookneck) squash instead

Jill

On Jan 6, 9:35*am, "jmcquown" > wrote:
> I modified a recipe for salmon patties from 'The Ultimate Gullah Cookbook'.
> There was nothing wrong with the original recipe but I like to fiddle with
> recipes *The results were awesome and definitely a keeper.
>
> Salmon Patties
>
> 1 (16 oz) can pink salmon, drained and small round bones removed
> 1/2 small yellow onion, minced
> 1/2 small green bell pepper, minced
> 1 clove garlic, minced
> 1 egg (lightly beaten)
> dash cayenne (ground red) pepper
> 1 tsp. each salt & black pepper
> 1 Tbs. prepared mayonnaise (if I'd had sour cream I'd have used it instead)
> 2-3 Tbs. flour
> 2-3 Tbs. vegetable oil (I used Canola)
>
> In a large skillet, saute the onion, bell pepper and garlic in oil until
> soft. *Strain and set aside, reserving the oil.
>
> Drain water from salmon; pick out the small round bones. *(The bones really
> don't matter as they are very soft and crush easily; they won't hurt you.)
> Transfer the salmon to a mixing bowl. *Break up the salmon with a fork until
> it flakes. *Add salt, pepper, cayenne and the beaten egg to the salmon.
> Stir in the sauteed onion, pepper and garlic. *Mix well. *Blend in the mayo
> or sour cream. *Form into 6-8 patties. *Dust lightly with flour on each
> side.
>
> Heat the oil over medium high-heat (add more as needed for pan-frying).
> Brown the salmon patties about 5 minutes on each side until golden brown.
>



I like to add a dab of prepared mustard and a dollop of mashed
potatoes to salmon patties.
I would never go to the trouble of removing those tiny bones. Tor me,
that's added nutrition.

wrote:

> I like to add a dab of prepared mustard and a dollop of mashed
> potatoes to salmon patties.
> I would never go to the trouble of removing those tiny bones. Tor me,
> that's added nutrition.

Like you, I add a little mustard to mine, but just a touch. Either
mustard powder or Dijon mustard.

Becca

"jmcquown" > wrote in message
...
>I modified a recipe for salmon patties from 'The Ultimate Gullah Cookbook'.
>There was nothing wrong with the original recipe but I like to fiddle with
>recipes The results were awesome and definitely a keeper.
>
> Salmon Patties
>
> 1 (16 oz) can pink salmon, drained and small round bones removed
> 1/2 small yellow onion, minced
> 1/2 small green bell pepper, minced
> 1 clove garlic, minced
> 1 egg (lightly beaten)
> dash cayenne (ground red) pepper
> 1 tsp. each salt & black pepper
> 1 Tbs. prepared mayonnaise (if I'd had sour cream I'd have used it
> instead)
> 2-3 Tbs. flour
> 2-3 Tbs. vegetable oil (I used Canola)
>
> In a large skillet, saute the onion, bell pepper and garlic in oil until
> soft. Strain and set aside, reserving the oil.
>
> Drain water from salmon; pick out the small round bones. (The bones
> really don't matter as they are very soft and crush easily; they won't
> hurt you.) Transfer the salmon to a mixing bowl. Break up the salmon with
> a fork until it flakes. Add salt, pepper, cayenne and the beaten egg to
> the salmon. Stir in the sauteed onion, pepper and garlic. Mix well.
> Blend in the mayo or sour cream. Form into 6-8 patties. Dust lightly
> with flour on each side.
>
> Heat the oil over medium high-heat (add more as needed for pan-frying).
> Brown the salmon patties about 5 minutes on each side until golden brown.
>
> [Allegedly serves 6. Since I can (and do) eat 3 salmon patties all by my
> 120 lb. self I sincerely doubt this "serves 6" claim. LOL]
>
> Jill

That sounds exactly the way my mother made hers except that she did not use
cayenne pepper. On occasion, she would use crushed corn flakes instead of
flour. As children, we loved salmon bones right out of the can, so Mother
would dig them out and give them to us while she made the salmon patties (or
sometimes salmon croquettes).

MaryL

jmcquown wrote:
>
> I modified a recipe for salmon patties from 'The Ultimate Gullah Cookbook'.
> There was nothing wrong with the original recipe but I like to fiddle with
> recipes The results were awesome and definitely a keeper.
>
> Salmon Patties
>
> 1 (16 oz) can pink salmon, drained and small round bones removed
> 1/2 small yellow onion, minced
> 1/2 small green bell pepper, minced
> 1 clove garlic, minced
> 1 egg (lightly beaten)
> dash cayenne (ground red) pepper
> 1 tsp. each salt & black pepper
> 1 Tbs. prepared mayonnaise (if I'd had sour cream I'd have used it instead)
> 2-3 Tbs. flour
> 2-3 Tbs. vegetable oil (I used Canola)
>
> In a large skillet, saute the onion, bell pepper and garlic in oil until
> soft. Strain and set aside, reserving the oil.
>
> Drain water from salmon; pick out the small round bones. (The bones really
> don't matter as they are very soft and crush easily; they won't hurt you.)
> Transfer the salmon to a mixing bowl. Break up the salmon with a fork until
> it flakes. Add salt, pepper, cayenne and the beaten egg to the salmon.
> Stir in the sauteed onion, pepper and garlic. Mix well. Blend in the mayo
> or sour cream. Form into 6-8 patties. Dust lightly with flour on each
> side.
>
> Heat the oil over medium high-heat (add more as needed for pan-frying).
> Brown the salmon patties about 5 minutes on each side until golden brown.
>
> [Allegedly serves 6. Since I can (and do) eat 3 salmon patties all by my
> 120 lb. self I sincerely doubt this "serves 6" claim. LOL]
>
> The cookbook recommends serving with grits. I didn't make grits. I like
> grits just fine but to me they don't seem to go with salmon patties. Shrimp
> & grits, sure. Salmon patties & grits, not so sure. I steamed some yellow
> (crookneck) squash instead
>
> Jill

I make salmon patties quite a bit differently, using raw salmon, potato
flakes, onion, old bay seasoning, egg and a bit of flour and milk as
needed to get the right texture. I process in a food processor or with a
stick blender and after forming the patties I dredge them in bread
crumbs before pan frying them. They come out very good and the cooked
ones freeze and reheat well.

On Jan 6, 8:47*am, wrote:
> On Jan 6, 9:35*am, "jmcquown" > wrote:
>
>
>
>
>
> > I modified a recipe for salmon patties from 'The Ultimate Gullah Cookbook'.
> > There was nothing wrong with the original recipe but I like to fiddle with
> > recipes *The results were awesome and definitely a keeper.
>
> > Salmon Patties
>
> > 1 (16 oz) can pink salmon, drained and small round bones removed
> > 1/2 small yellow onion, minced
> > 1/2 small green bell pepper, minced
> > 1 clove garlic, minced
> > 1 egg (lightly beaten)
> > dash cayenne (ground red) pepper
> > 1 tsp. each salt & black pepper
> > 1 Tbs. prepared mayonnaise (if I'd had sour cream I'd have used it instead)
> > 2-3 Tbs. flour
> > 2-3 Tbs. vegetable oil (I used Canola)
>
> > In a large skillet, saute the onion, bell pepper and garlic in oil until
> > soft. *Strain and set aside, reserving the oil.
>
> > Drain water from salmon; pick out the small round bones. *(The bones really
> > don't matter as they are very soft and crush easily; they won't hurt you.)
> > Transfer the salmon to a mixing bowl. *Break up the salmon with a fork until
> > it flakes. *Add salt, pepper, cayenne and the beaten egg to the salmon.

On Jan 6, 11:02*am, "Pete C." > wrote:
> jmcquown wrote:
>
> > I modified a recipe for salmon patties from 'The Ultimate Gullah Cookbook'.
> > There was nothing wrong with the original recipe but I like to fiddle with
> > recipes *The results were awesome and definitely a keeper.
>
> > Salmon Patties
>
> > 1 (16 oz) can pink salmon, drained and small round bones removed
> > 1/2 small yellow onion, minced
> > 1/2 small green bell pepper, minced
> > 1 clove garlic, minced
> > 1 egg (lightly beaten)
> > dash cayenne (ground red) pepper
> > 1 tsp. each salt & black pepper
> > 1 Tbs. prepared mayonnaise (if I'd had sour cream I'd have used it instead)
> > 2-3 Tbs. flour
> > 2-3 Tbs. vegetable oil (I used Canola)
>
> > In a large skillet, saute the onion, bell pepper and garlic in oil until
> > soft. *Strain and set aside, reserving the oil.
>
> > Drain water from salmon; pick out the small round bones. *(The bones really
> > don't matter as they are very soft and crush easily; they won't hurt you.)
> > Transfer the salmon to a mixing bowl. *Break up the salmon with a fork until
> > it flakes. *Add salt, pepper, cayenne and the beaten egg to the salmon.

jmcquown > wrote:

> [snip]

Sounds good but I'd call these salmon cakes, analogous to
crab cakes. A salmon pattie is entirely or nearly entirely ground
salmon, analogous to a hamburger pattie.

I like using oat bran instead of flour in these, otherwise
mine are very similar.

Steve

"Pete C." > wrote in message
ster.com...
>
> jmcquown wrote:
>>
>> I modified a recipe for salmon patties from 'The Ultimate Gullah
>> Cookbook'.
>> There was nothing wrong with the original recipe but I like to fiddle
>> with
>> recipes The results were awesome and definitely a keeper.
>>
>> Salmon Patties
>>
>> 1 (16 oz) can pink salmon, drained and small round bones removed
>> 1/2 small yellow onion, minced
>> 1/2 small green bell pepper, minced
>> 1 clove garlic, minced
>> 1 egg (lightly beaten)
>> dash cayenne (ground red) pepper
>> 1 tsp. each salt & black pepper
>> 1 Tbs. prepared mayonnaise (if I'd had sour cream I'd have used it
>> instead)
>> 2-3 Tbs. flour
>> 2-3 Tbs. vegetable oil (I used Canola)
>>
>> In a large skillet, saute the onion, bell pepper and garlic in oil until
>> soft. Strain and set aside, reserving the oil.
>>
>> Drain water from salmon; pick out the small round bones. (The bones
>> really
>> don't matter as they are very soft and crush easily; they won't hurt
>> you.)
>> Transfer the salmon to a mixing bowl. Break up the salmon with a fork
>> until
>> it flakes. Add salt, pepper, cayenne and the beaten egg to the salmon.
>> Stir in the sauteed onion, pepper and garlic. Mix well. Blend in the
>> mayo
>> or sour cream. Form into 6-8 patties. Dust lightly with flour on each
>> side.
>>
>> Heat the oil over medium high-heat (add more as needed for pan-frying).
>> Brown the salmon patties about 5 minutes on each side until golden brown.
>>
>> [Allegedly serves 6. Since I can (and do) eat 3 salmon patties all by my
>> 120 lb. self I sincerely doubt this "serves 6" claim. LOL]
>>
>> The cookbook recommends serving with grits. I didn't make grits. I like
>> grits just fine but to me they don't seem to go with salmon patties.
>> Shrimp
>> & grits, sure. Salmon patties & grits, not so sure. I steamed some
>> yellow
>> (crookneck) squash instead
>>
>> Jill
>
> I make salmon patties quite a bit differently, using raw salmon, potato
> flakes, onion, old bay seasoning, egg and a bit of flour and milk as
> needed to get the right texture. I process in a food processor or with a
> stick blender and after forming the patties I dredge them in bread
> crumbs before pan frying them. They come out very good and the cooked
> ones freeze and reheat well.



These would freeze well if there were any left. I can't see (given the
price) using raw salmon to make something like this. I'm hell and gone away
from anywhere near fresh raw salmon. But certainly, carry on

Jill

jmcquown wrote:
> I modified a recipe for salmon patties from 'The Ultimate Gullah
> Cookbook'. There was nothing wrong with the original recipe but I like
> to fiddle with recipes The results were awesome and definitely a
> keeper.
>
> Salmon Patties
>
> 1 (16 oz) can pink salmon, drained and small round bones removed
> 1/2 small yellow onion, minced
> 1/2 small green bell pepper, minced
> 1 clove garlic, minced
> 1 egg (lightly beaten)
> dash cayenne (ground red) pepper
> 1 tsp. each salt & black pepper
> 1 Tbs. prepared mayonnaise (if I'd had sour cream I'd have used it instead)
> 2-3 Tbs. flour
> 2-3 Tbs. vegetable oil (I used Canola)
>
> In a large skillet, saute the onion, bell pepper and garlic in oil until
> soft. Strain and set aside, reserving the oil.
>
> Drain water from salmon; pick out the small round bones. (The bones
> really don't matter as they are very soft and crush easily; they won't
> hurt you.) Transfer the salmon to a mixing bowl. Break up the salmon
> with a fork until it flakes. Add salt, pepper, cayenne and the beaten
> egg to the salmon. Stir in the sauteed onion, pepper and garlic. Mix
> well. Blend in the mayo or sour cream. Form into 6-8 patties. Dust
> lightly with flour on each side.
>
> Heat the oil over medium high-heat (add more as needed for pan-frying).
> Brown the salmon patties about 5 minutes on each side until golden brown.
>
> [Allegedly serves 6. Since I can (and do) eat 3 salmon patties all by
> my 120 lb. self I sincerely doubt this "serves 6" claim. LOL]
>
> The cookbook recommends serving with grits. I didn't make grits. I
> like grits just fine but to me they don't seem to go with salmon
> patties. Shrimp & grits, sure. Salmon patties & grits, not so sure. I
> steamed some yellow (crookneck) squash instead
>
> Jill


My mom used to make something like this, but she added grated "rat
cheese" (sharp cheddar) and crushed saltines, and didn't dust them with
flour.

Bob

On Tue, 6 Jan 2009 09:47:42 -0800 (PST), Nancy2
> wrote:


>PLUS, when you smash it up with a fork, the bones smash, too, and you
>can't taste or identify them anyway.
>
>N. (I'll eat canned salmon with a fork, right out of the can.)

LOL.. It's hard to resist any salmon. As a kid I hated it.

Lou

Lou Decruss wrote:
> On Tue, 6 Jan 2009 09:47:42 -0800 (PST), Nancy2
> > wrote:
>
>
>> PLUS, when you smash it up with a fork, the bones smash, too, and you
>> can't taste or identify them anyway.
>>
>> N. (I'll eat canned salmon with a fork, right out of the can.)
>
> LOL.. It's hard to resist any salmon. As a kid I hated it.
>
> Lou

My youngest son would not eat salmon, until he dated a girl who liked
it. Then, salmon became his favorite fish.

Becca

On Wed, 07 Jan 2009 16:00:03 -0600, Becca >
wrote:

>Lou Decruss wrote:
>> On Tue, 6 Jan 2009 09:47:42 -0800 (PST), Nancy2
>> > wrote:
>>
>>
>>> PLUS, when you smash it up with a fork, the bones smash, too, and you
>>> can't taste or identify them anyway.
>>>
>>> N. (I'll eat canned salmon with a fork, right out of the can.)
>>
>> LOL.. It's hard to resist any salmon. As a kid I hated it.
>>
>> Lou
>
>My youngest son would not eat salmon, until he dated a girl who liked
>it. Then, salmon became his favorite fish.

Our youngest hated veggies and could eat a pound of bacon in one
sitting. She went to a school function and came home ranting that
they had ordered too many veggie pizzas and only one meat pizza. A
month or two later she started dating a boy whose parents were some
sort of goofy animal rights activists and the whole family was
vegetarian. Even though she hated veggies she was shamed into not
eating animals. Then boyfriend slept with daughters best friend and
she started sneaking a burger or two but made an attempt at not eating
meat. She's leaving in a few days for a 3 month school project in
Venezuela and says it won't be fair to her host families so she's
taking a break from the fad. In other words she's back to being a
full blown omnivore. It's funny how kids are influenced by others.

Lou

Reading from news:rec.food.cooking,
"jmcquown" > posted:

> I modified a recipe for salmon patties from 'The Ultimate Gullah Cookbook'.
> There was nothing wrong with the original recipe but I like to fiddle with
> recipes The results were awesome and definitely a keeper.
>
> Salmon Patties
>
> 1 (16 oz) can pink salmon, drained and small round bones removed

I like the recipe, but I always use the canned "fancy white albacore" tuna
from Starkist in place of the salmon. Something about canned salmon just
made me gag when I had them last. the little "cassette reel" bones that
come with them are disgusting to know I'm chewing on them. To me, if it's
canned salmon, it looks like the head goes in the can and the good part goes
elsewhere.

As for the breading, I use a mixture of flour, baking soda, baking powder, a
little cornstarch, and whatever seasonings I throw in. That makes a more
"interesting" crust around the tuna, in my experience.

Damaeus

On Sat, 10 Jan 2009 05:46:21 -0600, Damaeus
> wrote:

>Reading from news:rec.food.cooking,
>"jmcquown" > posted:
>
>> I modified a recipe for salmon patties from 'The Ultimate Gullah Cookbook'.
>> There was nothing wrong with the original recipe but I like to fiddle with
>> recipes The results were awesome and definitely a keeper.
>>
>> Salmon Patties
>>
>> 1 (16 oz) can pink salmon, drained and small round bones removed
>
>I like the recipe, but I always use the canned "fancy white albacore" tuna
>from Starkist in place of the salmon. Something about canned salmon just
>made me gag when I had them last. the little "cassette reel" bones that
>come with them are disgusting to know I'm chewing on them. To me, if it's
>canned salmon, it looks like the head goes in the can and the good part goes
>elsewhere.

Costco has canned salmon in tins the same size as tuna and it's
nothing like what you describe. You're describing the stuff that
comes in the slightly tapered cans. Like you I don't care for the
crunchy bones either.

Lou

Reading from news:rec.food.cooking,
Lou Decruss > posted:

> On Sat, 10 Jan 2009 05:46:21 -0600, Damaeus
> > wrote:
>
> >Reading from news:rec.food.cooking,
> >"jmcquown" > posted:
> >
> >> Salmon Patties
> >>
> >> 1 (16 oz) can pink salmon, drained and small round bones removed
> >
> > I like the recipe, but I always use the canned "fancy white albacore"
> > tuna from Starkist in place of the salmon. Something about canned
> > salmon just made me gag when I had them last. the little "cassette
> > reel" bones that come with them are disgusting to know I'm chewing on
> > them. To me, if it's canned salmon, it looks like the head goes in the
> > can and the good part goes elsewhere.
>
> Costco has canned salmon in tins the same size as tuna and it's
> nothing like what you describe. You're describing the stuff that
> comes in the slightly tapered cans. Like you I don't care for the
> crunchy bones either.

I found some small cans of salmon, which, when opened was not pink. It
was also skinless, which was nice. The Honey Boy salmon is what was so
gross. This other salmon in a small tuna-sized can was the color of white
albacore.

I made some patties that were a mixture of a large can of Starkist fancy
white albacore in spring water, a small can of salmon, and a small can of
white meat chicken. Added some diced onion, some dill weed, a couple of
eggs and the crumbs of about six slices of bread, and it was a mixture
that held together well when being dredged in flour and seasonings. And
there were no bones in any of it. I was impressed.

Damaeus