Adapted From 'The Ultimate Gullah' cookbook. Nothing special about
these, just a quick easy way to use canned salmon. We both love salmon
patties.

one large (15-1/2 oz.) can salmon
1/2 small onion, finely chopped
1/2 small bell pepper, finely chopped
1 clove garlic, minced
1 Tbs. sour cream or prepared mayonnaise
1 large egg, beaten
dash of salt
1/2 tsp. pepper*
dash of cayenne pepper
3-4 Tbs. flour
oil for pan frying

Drain salmon and place in a large mixing bowl. Remove the round bones.
Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
Mash well with a fork.

In a skillet, saute onion, garlic and bell pepper in a little neutral
oil. Remove with a slotted spoon. Add sauteed vegetables to the mashed
salmon. Reserve the remaining oil.

Add the beaten egg and sour cream or mayonnaise to the mashed salmon.
Add the flour a little at a time until desired consistency is reached.
The mixture should be moist but not too soupy and not too stiff.

Shape into 6 patties and allow to set on waxed paper for about 10
minutes. If too moist sprinkle patties with flour.

Reheat the oil from sauteing the vegetables. Cook the patties until
golden brown on each side, about 5 minutes. Serve hot. Your choice of
sauces: chili sauce, cocktail sauce, hot sauce, etc.

Jill

On 2013-04-22, jmcquown > wrote:

> these, just a quick easy way to use canned salmon.

Gag, wretch, barf, heave, blow chunks, etc!!

Sorry, but that's one of my hated childhood foodstuffs. Musta ate
about a semi-truck load of 'em. (shudder) It's what kept me from even
trying fresh salmon till I was almost 30 yrs old. Whoa! Surprise.
This stuff is good.

Now I eat salmon almost any way. Lox, almost raw, smoked, dried, you
name it. I even prefer canned salmon over tuna for *fish* salad
sammies. Jes don't mention a "salmon patty". (urk!)

nb

On Apr 22, 4:52*pm, notbob > wrote:
> On 2013-04-22, jmcquown > wrote:
>
> > these, just a quick easy way to use canned salmon.
>
> Gag, wretch, barf, heave, blow chunks, etc!!
>
> Sorry, but that's one of my hated childhood foodstuffs. *Musta ate
> about a semi-truck load of 'em. *(shudder) It's what kept me from even
> trying fresh salmon till I was almost 30 yrs old. *Whoa! *Surprise.
> This stuff is good. *
> nb


We must have grown up in the same house. Every Friday night supper
would rotate between salmon patties, Mrs. Paul's fish, and tuna noodle
casserole. The salmon patties were only good if they were smothered
in ketchup.

OI was no fan of salmon patties either, but I absolutely hated Tuna Noodle Casserole. I was sort of like you, in that I hated those two fish for many years until I had the fresh versions.n Monday, April 22, 2013 4:42:59 PM UTC-4, jmcquown wrote:
> Adapted From 'The Ultimate Gullah' cookbook. Nothing special about
>
> these, just a quick easy way to use canned salmon. We both love salmon
>
> patties.
>
>
>
> one large (15-1/2 oz.) can salmon
>
> 1/2 small onion, finely chopped
>
> 1/2 small bell pepper, finely chopped
>
> 1 clove garlic, minced
>
> 1 Tbs. sour cream or prepared mayonnaise
>
> 1 large egg, beaten
>
> dash of salt
>
> 1/2 tsp. pepper*
>
> dash of cayenne pepper
>
> 3-4 Tbs. flour
>
> oil for pan frying
>
>
>
> Drain salmon and place in a large mixing bowl. Remove the round bones.
>
> Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
>
> Mash well with a fork.
>
>
>
> In a skillet, saute onion, garlic and bell pepper in a little neutral
>
> oil. Remove with a slotted spoon. Add sauteed vegetables to the mashed
>
> salmon. Reserve the remaining oil.
>
>
>
> Add the beaten egg and sour cream or mayonnaise to the mashed salmon.
>
> Add the flour a little at a time until desired consistency is reached.
>
> The mixture should be moist but not too soupy and not too stiff.
>
>
>
> Shape into 6 patties and allow to set on waxed paper for about 10
>
> minutes. If too moist sprinkle patties with flour.
>
>
>
> Reheat the oil from sauteing the vegetables. Cook the patties until
>
> golden brown on each side, about 5 minutes. Serve hot. Your choice of
>
> sauces: chili sauce, cocktail sauce, hot sauce, etc.
>
>
>
> Jill

On Apr 22, 1:42*pm, jmcquown > wrote:
> Adapted From 'The Ultimate Gullah' cookbook. *Nothing special about
> these, just a quick easy way to use canned salmon. *We both love salmon
> patties.
>
> one large (15-1/2 oz.) can salmon
> 1/2 small onion, finely chopped
> 1/2 small bell pepper, finely chopped
> 1 clove garlic, minced
> 1 Tbs. sour cream or prepared mayonnaise
> 1 large egg, beaten
> dash of salt
> 1/2 tsp. pepper*
> dash of cayenne pepper
> 3-4 Tbs. flour
> oil for pan frying
>
> Drain salmon and place in a large mixing bowl. *Remove the round bones.
> * Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
> * Mash well with a fork.
>
> In a skillet, saute onion, garlic and bell pepper in a little neutral
> oil. *Remove with a slotted spoon. *Add sauteed vegetables to the mashed
> salmon. *Reserve the remaining oil.
>
> Add the beaten egg and sour cream or mayonnaise to the mashed salmon.
> Add the flour a little at a time until desired consistency is reached.
> The mixture should be moist but not too soupy and not too stiff.
>
> Shape into 6 patties and allow to set on waxed paper for about 10
> minutes. *If too moist sprinkle patties with flour.
>
> Reheat the oil from sauteing the vegetables. *Cook the patties until
> golden brown on each side, about 5 minutes. *Serve hot. *Your choice of
> sauces: chili sauce, cocktail sauce, hot sauce, etc.
>
> Jill

Use fresh salmon....

On Monday, April 22, 2013 5:41:16 PM UTC-4, Chemo wrote:
> On Apr 22, 1:42*pm, jmcquown > wrote:
>
> > Adapted From 'The Ultimate Gullah' cookbook. *Nothing special about
>
> > these, just a quick easy way to use canned salmon. *We both love salmon
>
> > patties.
>
> >
>
> > one large (15-1/2 oz.) can salmon
>
> > 1/2 small onion, finely chopped
>
> > 1/2 small bell pepper, finely chopped
>
> > 1 clove garlic, minced
>
> > 1 Tbs. sour cream or prepared mayonnaise
>
> > 1 large egg, beaten
>
> > dash of salt
>
> > 1/2 tsp. pepper*
>
> > dash of cayenne pepper
>
> > 3-4 Tbs. flour
>
> > oil for pan frying
>
> >
>
> > Drain salmon and place in a large mixing bowl. *Remove the round bones.
>
> > * Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
>
> > * Mash well with a fork.
>
> >
>
> > In a skillet, saute onion, garlic and bell pepper in a little neutral
>
> > oil. *Remove with a slotted spoon. *Add sauteed vegetables to the mashed
>
> > salmon. *Reserve the remaining oil.
>
> >
>
> > Add the beaten egg and sour cream or mayonnaise to the mashed salmon.
>
> > Add the flour a little at a time until desired consistency is reached.
>
> > The mixture should be moist but not too soupy and not too stiff.
>
> >
>
> > Shape into 6 patties and allow to set on waxed paper for about 10
>
> > minutes. *If too moist sprinkle patties with flour.
>
> >
>
> > Reheat the oil from sauteing the vegetables. *Cook the patties until
>
> > golden brown on each side, about 5 minutes. *Serve hot. *Your choice of
>
> > sauces: chili sauce, cocktail sauce, hot sauce, etc.
>
> >
>
> > Jill
>
>
>
> Use fresh salmon....

I've had salmon patties made from fresh salmon. Very nice! It still hurt my heart to see perfectly good salmon used that way.

On 4/22/2013 4:52 PM, notbob wrote:
> On 2013-04-22, jmcquown > wrote:
>
>> these, just a quick easy way to use canned salmon.
>
> Gag, wretch, barf, heave, blow chunks, etc!!
>
> Sorry, but that's one of my hated childhood foodstuffs.

Good thing it's me and John who are eating them then, isn't it?

Jill

On Monday, April 22, 2013 3:54:13 PM UTC-6, wrote:
> On Monday, April 22, 2013 5:41:16 PM UTC-4, Chemo wrote:
>
> > On Apr 22, 1:42*pm, jmcquown > wrote:
>
> >
>
> > > Adapted From 'The Ultimate Gullah' cookbook. *Nothing special about
>
> >
>
> > > these, just a quick easy way to use canned salmon. *We both love salmon
>
> >
>
> > > patties.
>
> >
>
> > >
>
> >
>
> > > one large (15-1/2 oz.) can salmon
>
> >
>
> > > 1/2 small onion, finely chopped
>
> >
>
> > > 1/2 small bell pepper, finely chopped
>
> >
>
> > > 1 clove garlic, minced
>
> >
>
> > > 1 Tbs. sour cream or prepared mayonnaise
>
> >
>
> > > 1 large egg, beaten
>
> >
>
> > > dash of salt
>
> >
>
> > > 1/2 tsp. pepper*
>
> >
>
> > > dash of cayenne pepper
>
> >
>
> > > 3-4 Tbs. flour
>
> >
>
> > > oil for pan frying
>
> >
>
> > >
>
> >
>
> > > Drain salmon and place in a large mixing bowl. *Remove the round bones.
>
> >
>
> > > * Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
>
> >
>
> > > * Mash well with a fork.
>
> >
>
> > >
>
> >
>
> > > In a skillet, saute onion, garlic and bell pepper in a little neutral
>
> >
>
> > > oil. *Remove with a slotted spoon. *Add sauteed vegetables to the mashed
>
> >
>
> > > salmon. *Reserve the remaining oil.
>
> >
>
> > >
>
> >
>
> > > Add the beaten egg and sour cream or mayonnaise to the mashed salmon.
>
> >
>
> > > Add the flour a little at a time until desired consistency is reached..
>
> >
>
> > > The mixture should be moist but not too soupy and not too stiff.
>
> >
>
> > >
>
> >
>
> > > Shape into 6 patties and allow to set on waxed paper for about 10
>
> >
>
> > > minutes. *If too moist sprinkle patties with flour.
>
> >
>
> > >
>
> >
>
> > > Reheat the oil from sauteing the vegetables. *Cook the patties until
>
> >
>
> > > golden brown on each side, about 5 minutes. *Serve hot. *Your choice of
>
> >
>
> > > sauces: chili sauce, cocktail sauce, hot sauce, etc.
>
> >
>
> > >
>
> >
>
> > > Jill
>
> >
>
> >
>
> >
>
> > Use fresh salmon....
>
> I've had salmon patties made from fresh salmon. Very nice! It still hurt my heart to see perfectly good salmon used that way.

I'm sure that your stomach could care less if it came from canned or fresh
salmon. Salmon is good any way you cook it.

On 4/22/2013 4:52 PM, notbob wrote:
> On 2013-04-22, jmcquown > wrote:
>
>> these, just a quick easy way to use canned salmon.
>
> Gag, wretch, barf, heave, blow chunks, etc!!
>
BTW, you may keep your pork rinds. LOL

Jill

On Apr 22, 5:11*pm, Leroy > wrote:
> On Monday, April 22, 2013 3:54:13 PM UTC-6, wrote:
> > On Monday, April 22, 2013 5:41:16 PM UTC-4, Chemo wrote:
>
> > > On Apr 22, 1:42*pm, jmcquown > wrote:
>
> > > > Adapted From 'The Ultimate Gullah' cookbook. *Nothing special about
>
> > > > these, just a quick easy way to use canned salmon. *We both love salmon
>
> > > > patties.
>
> > > > one large (15-1/2 oz.) can salmon
>
> > > > 1/2 small onion, finely chopped
>
> > > > 1/2 small bell pepper, finely chopped
>
> > > > 1 clove garlic, minced
>
> > > > 1 Tbs. sour cream or prepared mayonnaise
>
> > > > 1 large egg, beaten
>
> > > > dash of salt
>
> > > > 1/2 tsp. pepper*
>
> > > > dash of cayenne pepper
>
> > > > 3-4 Tbs. flour
>
> > > > oil for pan frying
>
> > > > Drain salmon and place in a large mixing bowl. *Remove the round bones.
>
> > > > * Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
>
> > > > * Mash well with a fork.
>
> > > > In a skillet, saute onion, garlic and bell pepper in a little neutral
>
> > > > oil. *Remove with a slotted spoon. *Add sauteed vegetables to the mashed
>
> > > > salmon. *Reserve the remaining oil.
>
> > > > Add the beaten egg and sour cream or mayonnaise to the mashed salmon.

On Apr 22, 5:35*pm, Libby > wrote:
> OI was no fan of salmon patties either, but I absolutely hated Tuna Noodle Casserole. *I was sort of like you, in that I hated those two fish for many years until I had the fresh versions.n Monday, April 22, 2013 4:42:59 PM UTC-4, jmcquown wrote:


Now I actually like tuna noodle casserole. I don't want peas in it
though. I like peas but I don't want them in my tuna noodle casserole.

On Apr 22, 1:42*pm, jmcquown > wrote:

I love them too. Had them as a kid, but my Mom just did egg and
maybe a bit of onion. They were pretty plain.

Here's my favorite recipe.


http://www.hizzoners.com/index.php/r...s-salmon-cakes

Sqwertz wrote:
> On Mon, 22 Apr 2013 16:42:59 -0400, jmcquown wrote:
>
>> Drain salmon and place in a large mixing bowl. Remove the round bones.
>> Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
>> Mash well with a fork.
>
> Don't mash the salmon! You want it to keep some of it's texture so
> it's not like dog food! Add the salmon last and mix gently.
>
> -sw

If you properly cook a nonfarmed salmon it will separate into variously
sized shingles which can then be effortlessly broken down to the size
that suits you, all with your fingers. I make salmon salad out of pinks
regularly now. Sure beats trying to debone the ****er before I cook it.

On Tue, 23 Apr 2013 04:32:14 +0000 (UTC), tert in seattle
> wrote:

> If you properly cook a nonfarmed salmon it will separate into variously
> sized shingles which can then be effortlessly broken down to the size
> that suits you, all with your fingers. I make salmon salad out of pinks
> regularly now. Sure beats trying to debone the ****er before I cook it.

I've never come across a bone in salmon filet.

--
Food is an important part of a balanced diet.

On Mon, 22 Apr 2013 19:29:07 -0700 (PDT), "
> wrote:

> On Apr 22, 5:35*pm, Libby > wrote:
> > OI was no fan of salmon patties either, but I absolutely hated Tuna Noodle Casserole. *I was sort of like you, in that I hated those two fish for many years until I had the fresh versions.n Monday, April 22, 2013 4:42:59 PM UTC-4, jmcquown wrote:
>
>
> Now I actually like tuna noodle casserole. I don't want peas in it
> though. I like peas but I don't want them in my tuna noodle casserole.

I don't make/eat tuna noodle casserole, but I do like peas in creamed
tuna on toast. Haven't made it in a couple of decades, so I'm hopeful
that it tastes just as good as I remember.

--
Food is an important part of a balanced diet.

On Tue, 23 Apr 2013 00:48:26 +0000 (UTC), gregz >
wrote:

> I always hated moms dry salmon patties. Creating some kind of good sauce
> works for me. I'm thinking white creamy. Fish sticks, oh my.

My mother never made that stuff, probably because she didn't like it,
so I have no childhood memories to fall back on... but what you're
talking about sounds good to me!

--
Food is an important part of a balanced diet.

"jmcquown" wrote in message ...

Adapted From 'The Ultimate Gullah' cookbook. Nothing special about
these, just a quick easy way to use canned salmon. We both love salmon
patties.

<snip>
Jill

~~~~~~~~
Sounds good! This brings memories of the salmon patties my mother made when
I was growing up. We all loved them.

MaryL

"sf" > wrote in message
news
> On Tue, 23 Apr 2013 00:48:26 +0000 (UTC), gregz >
> wrote:
>
>> I always hated moms dry salmon patties. Creating some kind of good sauce
>> works for me. I'm thinking white creamy. Fish sticks, oh my.
>
> My mother never made that stuff, probably because she didn't like it,
> so I have no childhood memories to fall back on... but what you're
> talking about sounds good to me!

My mom made salmon patties off and on. Yuk! I don't know what all she put
in them but they were made of canned salmon and the end result was mush.
And there were no seasonings that I can remember. Hers weren't dry. They
were pretty moist. Almost beyond moist. More like wet and mushy.

"MaryL" wrote:
>"jmcquown" wrote:
>
>Adapted From 'The Ultimate Gullah' cookbook. Nothing special about
>these, just a quick easy way to use canned salmon. We both love salmon
>patties.
>
>Sounds good! This brings memories of the salmon patties my mother made when
>I was growing up. We all loved them.

Canned salmon patties were once a very popular dish because some fifty
years ago canned fish was about the least expensive meat at the
grocery... in fact fresh seafood was very inexpensive as well. Canned
fish was also popular because it took the least time to prepare.
Instead of pattys my mom would often make a salmon loaf, baked it cut
back on fat calories. Nowadays canned fish costs more than fresh.

Thanks for the recipe. I was raised on those things and still love them to death. First I heard of putting mayo in em but should work good. We typically roll ours in corn meal prior to frying but strange folks have strange habits ya know..lol.

On 4/23/2013 1:51 AM, Sqwertz wrote:
> On Tue, 23 Apr 2013 04:32:14 +0000 (UTC), tert in seattle wrote:
>
>> Sqwertz wrote:
>>> On Mon, 22 Apr 2013 16:42:59 -0400, jmcquown wrote:
>>>
>>>> Drain salmon and place in a large mixing bowl. Remove the round bones.
>>>> Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
>>>> Mash well with a fork.
>>>
>>> Don't mash the salmon! You want it to keep some of it's texture so
>>> it's not like dog food! Add the salmon last and mix gently.
>>
>> If you properly cook a nonfarmed salmon it will separate into variously
>> sized shingles which can then be effortlessly broken down ...
>
> That also works just as well with farmed salmon, believe it or not.
>
>> to the size
>> that suits you, all with your fingers. I make salmon salad out of pinks
>> regularly now. Sure beats trying to debone the ****er before I cook it.
>
> The whole idea here is to use cheap canned salmon and turn it into
> something tasty. Whole fresh salmon deserves better treatment and
> presentation than salmon cakes.
>
> -sw
>
On that we agree. Fresh salmon is far too costly to use for making fish
cakes.

Jill

jmcquown wrote:
> Sqwertz wrote:
>> tert in seattle wrote:
>>> Sqwertz wrote:
>>>> jmcquown wrote:
>>>>
>>>>> Drain salmon and place in a large mixing bowl. Remove the round bones.
>>>>> Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
>>>>> Mash well with a fork.
>>>>
>>>> Don't mash the salmon! You want it to keep some of it's texture so
>>>> it's not like dog food! Add the salmon last and mix gently.
>>>
>>> If you properly cook a nonfarmed salmon it will separate into variously
>>> sized shingles which can then be effortlessly broken down ...
>>
>> That also works just as well with farmed salmon, believe it or not.
>>
>>> to the size
>>> that suits you, all with your fingers. I make salmon salad out of pinks
>>> regularly now. Sure beats trying to debone the ****er before I cook it.
>>
>> The whole idea here is to use cheap canned salmon and turn it into
>> something tasty. Whole fresh salmon deserves better treatment and
>> presentation than salmon cakes.
>>
>On that we agree. Fresh salmon is far too costly to use for making fish
>cakes.

I don't know about that costly part, nowadays good canned salmon costs
as much if not more than fresh... there is no more "cheap canned
salmon". But I don't compare the two, canned and fresh fish are very
different products. I think it's strictly a matter of personal taste
(what one is used to), I think pattys made with canned salmon taste
much better than made with fresh. I like pattys made with canned tuna
also, about the only thing that chunk light is good for... canned
mackerel makes good pattys too. I like to put mixed veg in fish
patties. There are as many different recipes for fish pattys as those
who prepare them... I never prepare them exactly the same twice.

On 2013-04-23, Sqwertz > wrote:

> Canned pink salmon is $2.35/lb ($2/14.5oz can). Fresh pink salmon
> costs $7-$8/lb. Canned Red salmon is $3.75/lb. Fresh Red salmon is
> $9-$15/lb.

I buy wild Alaskan canned salmon, about $5-6 can, but sooo worth it.

nb

On 4/22/2013 9:05 PM, Polly Esther wrote:
> The salmon cakes are even jazzier with some Chacheres and a hefty splat
> of lemon juice. Polly

I like Old Bay better than Chacheres. I didn't add any this time
around. I did have a lemon.

Jill

jmcquown wrote:
> Polly Esther wrote:
>> The salmon cakes are even jazzier with some Chacheres and a hefty splat
>> of lemon juice.
>
>I like Old Bay better than Chacheres. I didn't add any this time
>around. I did have a lemon.

Fish cakes are good with tartar sauce and/or horseradish.

On 4/23/2013 10:40 AM, Sqwertz wrote:
> On Tue, 23 Apr 2013 10:21:34 -0400, Brooklyn1 wrote:
>
>> I don't know about that costly part, nowadays good canned salmon costs
>> as much if not more than fresh... there is no more "cheap canned
>> salmon".
>
> Canned pink salmon is $2.35/lb ($2/14.5oz can). Fresh pink salmon
> costs $7-$8/lb. Canned Red salmon is $3.75/lb. Fresh Red salmon is
> $9-$15/lb.
>
Yup. I buy canned salmon at the dollar store. It's never more than
$2.50 for a 15.5 oz. can, if that.

>> But I don't compare the two, canned and fresh fish are very
>> different products. I think it's strictly a matter of personal taste
>> (what one is used to), I think pattys made with canned salmon taste
>> much better than made with fresh. I like pattys made with canned tuna
>> also, about the only thing that chunk light is good for... canned
>> mackerel makes good pattys too. I like to put mixed veg in fish
>> patties. There are as many different recipes for fish pattys as those
>> who prepare them... I never prepare them exactly the same twice.
>
> Pattys? Don't you mean patty's?
>
> -sw
>
Well, he typed "pattys" several times, then typed "patties". The word
as I know it is "patties". Or just call them fish cakes.

Jill

On 4/23/2013 11:39 AM, Brooklyn1 wrote:
> jmcquown wrote:
>> Polly Esther wrote:
>>> The salmon cakes are even jazzier with some Chacheres and a hefty splat
>>> of lemon juice.
>>
>> I like Old Bay better than Chacheres. I didn't add any this time
>> around. I did have a lemon.
>
> Fish cakes are good with tartar sauce and/or horseradish.
>
Yep, or cocktail sauce. I'm not really a condiments type person but I
have a bottle of cocktail sauce so John used that.

Jill

Libby wrote:

>OI was no fan of salmon patties either,
> but I absolutely hated Tuna Noodle
> Casserole. I was sort of like you, in that
> I hated those two fish for many years
> until I had the fresh versions.

I really like salmon patties the way I learned to make them from my
mother..using fresh salmon (baked or boiled) mixed with warm mashed
potatoes (not leftover ones) and add chopped onion and the celery
leaves, Worcestershire sauce, garlic powder, celery seed and salt and
pepper to taste. Brown till crispy brown on both sides in hot oil.

I love my own Tuna Noodle Casserole, but not that yucky stuff with cream
of mushroom soup and peas (and crushed potato chips on top). I make my
own medium white sauce, using 4 cups milk. I use lots of tuna, chopped
hard boiled eggs and 12 oz. pkg. cooked egg noodles. I mix melted butter
with fresh bread crumbs for the top. Can eat that till it's practically
coming out my ears!

Judy

Leroy wrote:

>I'm sure that your stomach could care
> less if it came from canned or fresh
> salmon. Salmon is good any way you
> cook it.

My dad was a commercial fisherman, so we had plenty of fresh salmon. Mom
would can some to use for making a spread for sandwiches and also for
salmon loaves.....yummo!

Judy

jmcquown > wrote in
:

> Adapted From 'The Ultimate Gullah' cookbook. Nothing special about
> these, just a quick easy way to use canned salmon. We both love
> salmon patties.
>
> one large (15-1/2 oz.) can salmon
> 1/2 small onion, finely chopped
> 1/2 small bell pepper, finely chopped
> 1 clove garlic, minced
> 1 Tbs. sour cream or prepared mayonnaise
> 1 large egg, beaten
> dash of salt
> 1/2 tsp. pepper*
> dash of cayenne pepper
> 3-4 Tbs. flour
> oil for pan frying
>
> Drain salmon and place in a large mixing bowl. Remove the round
> bones.
> Add salt and pepper (*I used Penzey's Florida pepper blend),
> cayenne. Mash well with a fork.
>
> In a skillet, saute onion, garlic and bell pepper in a little neutral
> oil. Remove with a slotted spoon. Add sauteed vegetables to the
> mashed salmon. Reserve the remaining oil.
>
> Add the beaten egg and sour cream or mayonnaise to the mashed salmon.
> Add the flour a little at a time until desired consistency is reached.
> The mixture should be moist but not too soupy and not too stiff.
>
> Shape into 6 patties and allow to set on waxed paper for about 10
> minutes. If too moist sprinkle patties with flour.
>
> Reheat the oil from sauteing the vegetables. Cook the patties until
> golden brown on each side, about 5 minutes. Serve hot. Your choice
> of sauces: chili sauce, cocktail sauce, hot sauce, etc.
>
> Jill
>


In addition, here's a recipe my sister sent me that I like.

Salmon Patties

1 can salmon
1 C breadcrumbs (I use unflavored)
1/2 onion chopped finely
3 T mayo (I dislike mayo but it's ok in this recipe)
2 eggs
2 tsp lemon juice
1/4 tsp garlic salt (I use powdered garlic)
1 - 2 T oil in pan for cooking.

Makes 8 patties - uncooked or cooked patties freeze nicely.

--
"Where there's smoke there's toast!" Anon

Sqwertz wrote:
> On Tue, 23 Apr 2013 10:21:34 -0400, Brooklyn1 wrote:
>
>> I don't know about that costly part, nowadays good canned salmon costs
>> as much if not more than fresh... there is no more "cheap canned
>> salmon".
>
> Canned pink salmon is $2.35/lb ($2/14.5oz can). Fresh pink salmon
> costs $7-$8/lb. Canned Red salmon is $3.75/lb. Fresh Red salmon is
> $9-$15/lb.

my wife picks them up at the warehouse - $5/lb for a whole pink

http://www.lokifish.com/store-wholefish-local.html

I stuff em with lemon & garlic and bake or grill

for me the pinks still needs some help and that's why I prefer the
salmon salad ... and, texture

I'll also smoke them - that's definitely cheaper than buying smoked
salmon

"Judy Haffner" > wrote in message
...
>
> Leroy wrote:
>
>>I'm sure that your stomach could care
>> less if it came from canned or fresh
>> salmon. Salmon is good any way you
>> cook it.
>
> My dad was a commercial fisherman, so we had plenty of fresh salmon. Mom
> would can some to use for making a spread for sandwiches and also for
> salmon loaves.....yummo!
>
> Judy


My mom used to make canned salmon in a cream type gravy, added peas, and
served over biscuits. I used to love that. I tried making it for my kids now
and then, but they never cared much for it.

Cheri

On 4/23/2013 1:08 PM, Cheri wrote:
> "Judy Haffner" > wrote in message
> ...
>>
>> Leroy wrote:
>>
>>> I'm sure that your stomach could care
>>> less if it came from canned or fresh
>>> salmon. Salmon is good any way you
>>> cook it.
>>
>> My dad was a commercial fisherman, so we had plenty of fresh salmon. Mom
>> would can some to use for making a spread for sandwiches and also for
>> salmon loaves.....yummo!
>>
>> Judy
>
>
> My mom used to make canned salmon in a cream type gravy, added peas, and
> served over biscuits. I used to love that. I tried making it for my kids
> now and then, but they never cared much for it.
>
> Cheri

The ones I grew up with came from some magazine ad for "Dipsy Doodles'
corn chips circa the 1950's. Yes, Mom added crushed corn chips to the
salmon patties. My brothers hated them. I loved them. But I haven't
made them with crushed corn chips (Fritos) in many years.

Jill

On Tue, 23 Apr 2013 13:31:40 -0400, jmcquown >
wrote:

> The ones I grew up with came from some magazine ad for "Dipsy Doodles'
> corn chips circa the 1950's. Yes, Mom added crushed corn chips to the
> salmon patties. My brothers hated them. I loved them. But I haven't
> made them with crushed corn chips (Fritos) in many years.

She put them in the mix or coated the patties with crushed chips?

--
Food is an important part of a balanced diet.

On Tue, 23 Apr 2013 08:42:24 -0800, (Judy Haffner)
wrote:

>
>Leroy wrote:
>
>>I'm sure that your stomach could care
>> less if it came from canned or fresh
>> salmon. Salmon is good any way you
>> cook it.
>
>My dad was a commercial fisherman, so we had plenty of fresh salmon. Mom
>would can some to use for making a spread for sandwiches and also for
>salmon loaves.....yummo!
>
>Judy
I just don't like the taste of commercially canned salmon. My friend
and husband fish salmon and she cans it. Her canned salmon is
wonderdful.
Janet US

On Apr 23, 10:02*am, tert in seattle > wrote:

> I'll also smoke them - that's definitely cheaper than buying smoked
> salmon

I tried that. How do you keep those puppies lit? ;-)

"Brooklyn1" wrote in message
...

"MaryL" wrote:
>"jmcquown" wrote:
>
>Adapted From 'The Ultimate Gullah' cookbook. Nothing special about
>these, just a quick easy way to use canned salmon. We both love salmon
>patties.
>
>Sounds good! This brings memories of the salmon patties my mother made
>when
>I was growing up. We all loved them.

Canned salmon patties were once a very popular dish because some fifty
years ago canned fish was about the least expensive meat at the
grocery... in fact fresh seafood was very inexpensive as well. Canned
fish was also popular because it took the least time to prepare.
Instead of pattys my mom would often make a salmon loaf, baked it cut
back on fat calories. Nowadays canned fish costs more than fresh.

~~~~~~
Interesting point. It's true that my mother would have been very conscious
of the cost of preparing meals. If I remember correctly, she also crushed
up some saltines in her salmon patties--probably to absorb moisture but also
to extend the amount of the product. And they were very good!

MaryL

On Tuesday, April 23, 2013 10:41:56 AM UTC-4, Sqwertz wrote:
> On Tue, 23 Apr 2013 09:34:49 -0400, Brooklyn1 wrote:
>
>
>
> > Nowadays canned fish costs more than fresh.
>
>
>
> On what planet does canned fish cost more than fresh fish? WHere do
>
> you come up with this shit?
>
>
>
> -sw

The same planet where veal used to cost more than chicken. The guy is a nutless wonder.

On Tuesday, April 23, 2013 5:17:48 PM UTC-4, wrote:
> On Tuesday, April 23, 2013 10:41:56 AM UTC-4, Sqwertz wrote:
>
> > On Tue, 23 Apr 2013 09:34:49 -0400, Brooklyn1 wrote:
>
> >
>
> >
>
> >
>
> > > Nowadays canned fish costs more than fresh.
>
> >
>
> >
>
> >
>
> > On what planet does canned fish cost more than fresh fish? WHere do
>
> >
>
> > you come up with this shit?
>
> >
>
> >
>
> >
>
> > -sw
>
>
>
> The same planet where veal used to cost more than chicken. The guy is a nutless wonder.

Excuse me, I meant to say, the same planet where chicken used to cost more than veal.

On 4/23/2013 2:40 PM, sf wrote:
> On Tue, 23 Apr 2013 13:31:40 -0400, jmcquown >
> wrote:
>
>> The ones I grew up with came from some magazine ad for "Dipsy Doodles'
>> corn chips circa the 1950's. Yes, Mom added crushed corn chips to the
>> salmon patties. My brothers hated them. I loved them. But I haven't
>> made them with crushed corn chips (Fritos) in many years.
>
> She put them in the mix or coated the patties with crushed chips?
>
She crushed them and mixed them in. They were surprisingly tasty.

Jill