This is the highest rated salmon pattie recipe on AllRecipes, but many people like to make these like their family made them. Still, it’s a good basic recipe that you can tweak if you like. See the reviews for ways to change the recipe including sauce ideas.
I never have a problem with the patties sticking to the pan, but I use Pam on a non-stick pan. I also use a lid during the middle of the cooking time to help them cook through faster.
The recipe calls for seasoned bread crumbs (like Italian bread crumbs), but we always used crushed saltines. Some people like a sauce with these, but we like them plain. Any leftover patties are good in a sandwich for lunch the next day.
I always use the canned salmon that comes with the skin & bones in it. Those parts are all edible, but I usually throw away the bones & as most of the skin. I suspect that the soft bones contain most of the calcium in salmon. Sometimes I’d miss one. If one of the kids complained I told them that whoever finds a bone gets a kiss from Mom.
It takes about 5 minutes to take out the bones & skin & some people are grossed out by it. You can get smaller cans of salmon (the size of tuna cans) that have the bones & skin already taken out. It looks prettier, but I don’t think it has as good a flavor or the more “meaty” texture that we like.
Canned salmon is already cooked and can be eaten without further cooking. We do that in summer after cleaning up the salmon into nice-looking chunks. We eat it on crackers and with raw veggies.
Salmon has omega-3 fats–the good fats that are so important for heart health. This is an inexpensive, tasty way to get those good fats. Omega-3 fats are not found much in farm-raised salmon. The canned salmon is always caught wild unlike some salmon fillets for sale.
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