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.
Recipe by cookingwithauntjuju.com
Poached Salmon
- 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 cookingwithauntjuju.com
Love the salmon cutlets Judi, I make something similar, and it’s good to know that you can freeze some up too. Great recipe!
Thanks Loretta – I make a batch and freeze them individually so when I want a quick dinner i have something on hand 🙂
Ooooh this looks delicious! I love anything that can be frozen, too! Thanks so much for sharing! xo
The salmon cakes are delicious Tracy and now I always have some in the freezer 🙂
Hi Judi, love salmon-oh I just love Seafood! Have a great weekend.
I know you do Cheryl – you live in seafood country 🙂 Enjoy your weekend.
I love salmon in all forms and this one looks like a sure-fire way to make it even more delicious Judi! Making these soon!! Thank you!
Hi Naina – poaching the salmon is the long way but using canned is very good too 🙂
I love salmon cakes! We were just gifted with some salmon that a friend caught in Alaska. I’ll have to pry some it out of my hubbys greedy little hands and make up some cakes!
Salmon and crab cakes – I love them both. Good luck getting your hubby to give up some of that salmon, Gene did not care for these cakes. He preferred just the salmon itself , not all spiced up 🙂
I think John would like either. Might have the fillets one day and leftovers in cakes!
I haven’t had salmon cakes in years…my mom made them often (though she called them salmon patties). Yours look fabulous, Judi! The remoulade recipe you linked to sounds great too. 🙂 Together they add up to a delicious meal! Thanks for bringing them along to Fiesta Friday!
I just started to make them regularly in the past few years. Gene did not care for them, he just wanted his salmon poached, grilled, baked – anything but these cakes. My mom never made them – her thing was shrimp! I make them for convenience so I am always getting some salmon in my diet 🙂 My sister and I made 4 different versions of the sauce and those are the two we liked the best.
The salmon looks delicious! But,can i substitute white wine with something else ?
Sure – I would dilute fresh lemon juice in the 2 cups of water instead of using wine – just do it to taste 🙂
Thanks a lot Judi. I am a seafood lover and this recipe I am raring to try 🙂
Hi Skd – I just posted a recipe for making poached salmon in the oven 🙂
Whoa! I am rushing there ………
This looks amazing Ju, love all the flavours in there!
Thanks – My family really liked the flavors in these cakes – said they did not need a sauce 🙂
These sound great. We make a couple of versions of salmon cakes fairly regularly but they are a bit different from this. Always good to try new ways!
Thanks – My family now prefers these over the two Weight Watcher’s recipes that I mentioned above. It is always fun to experiment with new flavors 🙂
What a lovely dish you’ve shared with us! Thanks!
Thanks very much Margy!
They look lovely and I’m inspired to make salmon cakes now – never made them before! Thanks! 🙂
Thanks Lili – you should give them a try. I like them not only because they are good to eat but the fact that I can freeze them and pull one out for a quick dinner 🙂
Judi, the salmon cakes look absolutely amazing! Great to know that they can be frozen too!
Thanks so much Sandhya – I always have some salmon cakes in the freezer.
I love Salmon cakes or fish cakes in general. I use coriander powder, cumin powder, green chillies in mine. Yours looks delicious!
Thank you – your version sounds really good too! I thought the ones I made would have too much seasoning but a nephew sure loved them!
Mmm, your salmon cakes are a winner, Judi!
Thanks – these have replaced my Weight Watcher’s recipe – the flavors are just too good in this new recipe!
These remind me of the tuna cakes I used to make all the time, sans the spiciness.
I make crab cakes too that have a lot of great flavor. Tuna is delicious too I’m sure!
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