Patty Cake, Patty Cake – Pan fried Salmon Patties with Spicy Remo Sauce

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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.

Salmon Patties:

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
1 egg
2 T lemon juice
1/4 tsp. Tabasco
salt/pepper
AP Flour
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.

Meanwhile, mix all ingredients for remo sauce in a bowl and set aside or put in fridge ( will keep for 1 day).

In a large skillet, heat oil and butter over medium heat. Fry patties until golden brown on both sides, about 4 minutes per side.


This makes about 6 patties which is good for about 3 people or 2 grown ups and 2 toddlers. I recommend that you double the patty recipe for a hungrier crowd.

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

This Post Has 10 Comments
  1. This looks amazing. I love salmon patties. My mom used to make them and I have never made them. Your Remo sauce uts them over the top.

  2. wow! those look amazing! sure wish hubby liked salmon πŸ™

    I will just have to live vicariously through you, I guess LOL.

    My mom made these all the time when I was a kid…makes me nostalgic.

  3. Jodie, thanks for commenting over at mine! Hope the series is fun for you!

    I just ate salmon patties today — they are such a good option for my school lunches. When I’m feelin’ fancy, I call ’em “salmon croquettes.” πŸ˜‰ I mixed mine up with some leftover falafel mix I had and it was dynamite.

  4. That was just amazing, just made them, they tasted great, only problem is i couldnt get to stick together very well

    1. Thanks for giving them a try! Salmon patties and tuna patties are pretty fragile, especially before they hit the hot oil. You have to be fairly gentle with them. Try using a spatula and the back of a fork to flip them in the pan so that they don’t fall apart.

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