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Ah…the salmon patty. That famous concoction of the 1950’s that still graces the menu of every meat and 3 diner in the South. I’m sure the salmon patty was a created in order to work some seafood into a 1950’s diet without spending a fortune on fresh fish and without eating canned tuna again. Fifty years later, it seems that times haven’t changed that much, at least not in my house. I love fresh fish and seafood, but I find it difficult to work in a $20 piece of fish for dinner. The only problem with the traditional salmon patty is that it isn’t very tasty and hardly gives any impression of fresh. Well ladies and gentlemen, this recipe solves that problem!
I have found that when forced to use canned or packaged fish it is very important that the other ingredients be as fresh as possible. Adding some heat doesn’t hurt either. A couple shots of Tabasco and a pinch of cayenne and any strong fishy taste is gone. These would also be great as a burger or a po’boy.
So here it is. The new salmon patties.
By the way, I’d like to thank my brother for the suggestion. Your the best bro.
2 packages of pink salmon ( the kind in a pouch)
1/2 cup breadcrumbs
1/2 cup heavy cream or half and half
3 T. minced onion
1 clove garlic, minced
2 T chopped fresh herbs such as parsley and dill ( if you can’t find fresh dill I recommend you use about a teas. of dried along with the fresh parsley)
1 T dijon mustard
2 T lemon juice
1/4 tsp. Tabasco
1/2 cup vegetable oil
2 T butter
For Spicy Remo Sauce:
1/3 cup mayo
2 T sour cream
3 T chopped dill pickle
1 T chopped fresh parsley
1/2 tsp. minced onion
1 tsp. capers, drained and chopped
1 tsp. stone ground mustard
1/4 – 1/2 tsp cayenne pepper
1 tsp. lemon juice
In a bowl combine first 10 ingredients until well combined.
In a shallow dish mix together flour and salt/pepper. Form salmon mix into patties about 2 inches in diameter and about 1/2 inch thick. Dredge in flour mixture and set on a wire rack. Let the patties stand for at least 10 minutes.