Salmon Patties

Coincidentally I made my mom’s version of these, the one I grew up with and that still evokes waves of nostalgia, last night. She always used canned sockeye salmon—bones, skin, and all, a large, grated onion, beaten egg, parsley, matzah meal, and a secret ingredient—this will sound weird, but I promise it works—a dash of cinnamon, which subtly neutralizes any fishiness while not calling attention to itself. She called them croquettes and they never failed to come out crispy and light.

No need to avoid canned salmon with skin and bones unless you, or someone you're feeding, doesn't care for it. It's more nutritious and tastier than the skinless, boneless stuff.

My mother made these known in England as salmon cutlets. She used matzoh meal instead of panko which was unknown then. Importantly, you should use the salmon with bone in because whilst it disintegrates thoroughly the bone is recommended for our own bone strengthening and osteoporosis.

When I make my patties, I mix two beaten eggs with a finely minced hard boiled egg - acts as a binder when mixed with other ingredients - never use mayo.

Serious mistake to avoid the skin and bones, they disappear in patties and add much flavor. Likewise, don’t drain the can. Use appropriate amount of flour and/or bread crumbs to keep the taste of the salmon. (Also, as Dan points out, the most nutritious parts: calcium and essential fatty acids.)

My mother used to make these. We called them Salmon Croquettes. She used onion, celery and saltine crackers. I still make them to this day using various ingredients like Worcestershire sauce and different kinds of crackers. All usually delicious.

Made these yesterday with fresh wild-caught sockeye salmon fillet from Costco. Quick-broiled the skin side to get easy release, chopped up the raw salmon, everything else the same as the recipe. They are perfect, and much better than using canned salmon.

Why use skinless boneless salmon? There is lots of good nutrition in them.

When we were kids, Friday dinner was often, Salmon Loaf and Mac n Cheese. I love Salmon patties and Crab Cakes. Baking instead of cooking in oil works for me. I love Salmon Salad as much as Tuna Salad and Sardine salad with mayo and some form of onions for flavoring. Just saying. However, if someone makes Salmon Patties, I am all in. Lemon and a layered, tossed side salad a must with croutons. Add a Balsamic or Raspberry Vinegar or Dijon Dressing. Skinny Girl Brand best. Smiles all day.

I am going to try this, which is saying a lot considering that I grew up with dry, flavorless salmon patties on Friday nights for our Catholic household dinners. I usually refused them. I suspect my poor mother was doing her best to put a relatively wholesome dinner on the table for 8 people, without repeating fishsticks every week. Honestly, my mom's salmon patties were better than her creamed tuna on anything. So, Lidey, thank you. I will make these and think of my mom.

My husband and I love our version of these, we use left over grilled salmon. I use beaten egg and whole milk to bind and moisten, instead of mayo, and crushed saltines instead of Panko. Use what you have! Instead of the tartar sauce, serve them alongside a Caesar salad.

Whole Foods has gluten-free panko

I grew up on salmon patties for dinner (or salmon loaf if Mom didn't feel like making that many patties). She always served them with a hard boiled egg white sauce. Loved that dinner night!

Go by the weight. A filet size can vary widely depending on which end of the fish and the size of the fish. 18 oz = about 2 1/4 cups.

There is. Check in the area of the grocery store where bread crumbs are. You can also make your own with some dried and grated GF bread. Even crushed GF crackers would work.