This recipe is a favorite way to get more fish into my diet. You can used canned red salmon or buy it fresh from your local fishmonger. See also Salmon Cakes Two Ways which are Weight Watcher recipes. This recipe got the “thumbs up” response and a request to make it often. It makes 8 patties and they are good to freeze. Obviously, if you are in a hurry use the canned salmon, but if you plan ahead buy the fresh salmon, poach it and then make your patties. A little extra time but worth it.
See also Salmon Cakes Two Ways (Weight Watcher’s)
Spicy Salmon Patties
- 2 cans red salmon, drained, remove the dark skin and flake it (or use 1 to 1-1/2 lbs. fresh salmon, poached – see recipe below)
- 3/4 cup seasoned bread crumbs
- fresh parsley, minced to taste
- 2 green onions, chopped
- 2 tsp. Old Bay (seafood seasoning)
- 1-1/2 tsp. black pepper
- 1-1/2 tsp. garlic powder
- 3 tbsp. Worcestershire sauce
- 4-6 tbsp. Parmesan cheese, grated (I always add more)
- 2 tbsp. Dijon mustard
- 8-12 tbsp. Hellmann’s mayonnaise, lowfat
Put the canned salmon in a strainer and remove the dark portions, skin and bones if you prefer. I usually just crunch them up with my fingers as they do provide some protein! Combine the above ingredients and add enough mayonnaise to hold the 8 patties together.
Heat just enough oil or you can use a non-stick cooking spray. Fry about 5 minutes per side or until heated through. Serve with your favorite remoulade sauce or go here for mine. Tartar sauces are also great with these salmon patties.
- big pieces of fresh salmon
- 3 quarts water
- 2 cups dry white wine
- 2 carrots, sliced
- 1 large onion, sliced
- couple sprigs of parsley
- celery leaves
- 1 bay leaf
- 1 sprig thyme
- small handful of peppercorns
- 1 lemon, sliced
Combine all of the ingredients except the salmon in a poaching pan and bring to a boil. Simmer, uncovered, for about 30 minutes and strain if desired. I never do… Pour the broth over the salmon. If the broth does not cover the salmon add more water or wine! Cover the pan and bring slowly to a boil. Lower the heat and poach for about 10 minutes per inch thickness of fish or however you like your salmon. I like mine cooked, some tend to under cook it (especially restaurants) which I do not care for. So, now I never order it in a restaurant!
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/03/18/spicy-salmon-cakes/