Salmon Cakes on Mixed Vegetables


How to make Salmon Cakes With Salad

Video taken from the channel: Recipe Zone


How We Make Fried Salmon Patties, Best Old Fashioned Southern Cooks

Video taken from the channel: Collard Valley Cooks


How To Make Keto Salmon Patties Low Carb Salmon Cakes Keto Recipes

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Low Carb SALMON PATTIES EASY Keto Salmon Croquettes Recipe!

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Crispy Salmon CakesHealthy Appetite with Shira Bocar

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Salmon Cakes Gluten-Free Recipe Cooking with Schar feat. Sarah Green

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Fresh Salmon Cakes Recipe Salmon Patties with Fresh Wild Salmon

Video taken from the channel: Food Wishes

Salmon cakes are done when firm when pressed and browned on the bottom; transfer to a plate. For the salad, place the greens, cucumber and carrot in a large bowl. In a jar or small bowl mix the oil and lemon juice. Pour over the greens and toss to coat. Divide the greens among four plates, and top each with a salmon cake.

Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Toss greens with your favorite dressing; divide salad among 4 plates.

Top each with 2 salmon cakes (or if preferred you can serve them on the side). Step 1. Brush the bottom of a large deep frying pan with 1 tablespoon of the oil. Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt.

Top with the onion and then the salmon. Salmon Cakes with Mixed Greens + Sriracha Aioli $ 11.00 Perfectly crisp on the outside and deliciously tender on the inside! Made with Atlantic salmon, white potato, scallions, bell pepper + egg, rolled in gluten free breadcrumbs and pan-seared, served over mixed greens with homemade Sriracha Aioli. These luscious salmon cakes are so easy to make. It is a good alternative to traditional crab cakes.

In my neck of the woods, crab can be very expensive because it comes from back east. Salmon is a good option as it is rich in omega fatty acids and a great source of protein. Here it is served with tender spring greens and lemon aioli. Working in batches if necessary, cook the salmon patties about 3 minutes on each side or until lightly browned.

Remove from the skillet; if desired, serve on a bed of salad greens. Top with tzatziki. Canned wild salmon is the base for these fast, delicious salmon cakes. Serve them over mixed greens or with sauteed bell peppers and a piece of toasty focaccia.

The Best Mixed Green Salad With Salmon Recipes on Yummly | Peaches And Mixed Green Salad, Easy Mixed Green Salad With Fruit & Chicken, Mixed Green Salad With Fig, Prosciutto, Walnut And Parmesan. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Yummly Pro Guided Recipes New Smart Thermometer. Heat oil in a large nonstick skillet over medium heat.

Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Toss greens with half the buttermilk.

List of related literature:

To prep the salmon cakes, use a plastic cutting board and cut the salmon into large cubes and then chop until the texture is fine.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

The salmon is good on its own with just lemon wedges, or you can serve it with Horseradish Cream Sauce with Chives (recipe follows).

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Upend one ramekin on the bed of greens to remove the salmon mixture and garnish with cherry tomatoes and dill.

“Dadgum That's Good” by McLemore, John
from Dadgum That’s Good
by McLemore, John
Oxmoor House, 2017

In Step 2, add 2 tablespoons minced shallot and ¼ cup chopped fresh parsley or basil leaves or 2 tablespoons chopped freshtarragon, thyme, or dill leaves to the pan along with the salmon.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

Rub the salmon on both sides with 1 tablespoon of avocado oil, and season to taste with sea salt and lemon pepper.

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
from Complete Keto: A Guide to Transforming Your Body and Your Mind for Life
by Drew Manning
Hay House, 2019

Then arrange them on a large dish, with 125 g (4 oz) of smoked salmon cut into strips in the centre.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Combine salmon, green onions, ginger, garlic, and salt in a large bowl and mix well.

“Racing Weight Cookbook: Lean, Light Recipes for Athletes” by Matt Fitzgerald, Georgie Fear
from Racing Weight Cookbook: Lean, Light Recipes for Athletes
by Matt Fitzgerald, Georgie Fear
VeloPress, 2014

Dredge both sides of the salmon cakes in the remaining breadcrumb mixture.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Sprinkle the brown sugar, mustard seeds, and black pepper over the salmon, then cover the fish with the dill, parsley, shallot, lemon, lime, and orange, distributing and layering the ingredients as evenly as you can along the length of the fish.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I normally hate sea creatures, and my fish cakes turn out bad, but these were resteraunt quality. Always fun to watch/try your recipes. You have a knack, thank you.

  • Register me under the “party of patty “. You will never hear me refer to this product as “cake “.

    I used to be a pastry chef, therefore I am in the school of thought of “salmon” and “cake” never being put together, in any manner, for any reason����‍♀️ Looks really good, however. Look forward to trying it out, thanks.

  • Could it be that the difference between salmon patties and salmon cakes is…(drum roll)…a TABLECLOTH?
    (Salmon patties are served with tartar sauce, salmon cakes with remoulade.)

  • Omgosh your cadence is so mmmkay…i like it. American accents aren’t so sing songy as you did reminds me of my culture of origin….thanks for the videoooooh.:)

  • I made these for my husband and he loves them because they are DELICIOUS!�� And my father just asked me to send him the recipe. Stay tune for his input.

  • Just made this for my family with the remoulade sauce and broccoli and sweet potato. It was superb! They loved it. Thanks for helping me go from a scared cook to a confident one!

  • You know now you have to make a cake. As the children’s rhyme goes.
    Patty cake, patty cake…LoL
    No seriously was these invented in Ireland.
    The trinity has green peppers. Wouldn’t this be more Spanish trinity. I think my wife would love these. I always wondered how the real thing would look and taste like.

  • Take that skin that still has a little flesh on it and fry it in a very small amount of oil until it turns golden brown. And then make a salmon skin roll! So good! Be patient. It takes a long time to get that classic crispy skin. Oh, and, if possible, do this outside so that your kitchen doesn’t smell like fried salmon skin for 5 days.

  • You should know this: Besides parasites inside the salmon (which is killed by putting the salmon in the freezer for 24-36 hours), there are bacteria on the surface of the lax.

    4:56 You say “Don’t be afraid to leave them a little medium inside, just like a salmon filet”. Well, that’s the thing. It’s completely different compared to a filet since the filet is cooked on all sides. That way, it’s ok to leave the filet a little medium inside because all the bacteria dies from the heat when you cook the surface of the filet. And the parasites (if there’s any) are killed in the freezing process.

    Minced salmon is therefore completely different. Since you’ve chopped the salmon up there’s bacteria inside the patty and therefore you must cook it all the way through!

    Exactly the same applies to minced meat a hamburger patty must be cooked all the way through. Even if beef and whole meat pieces can be cooked to raw, medium and so on. And even if a lot of (not very intelligent) people would like their hamburger patty to be cooked to medium/medium well, It’s wrong. But hey, if you like bacteria, go for it.
    Other than that, nice video.

    Btw, Google it if you don’t believe me!

  • Googled salmon cakes with fresh salmon… totally surprised & delighted to find it was my favorite Chef John! These are on for night.

  • Oh, this looks so good (capers!). I like how you let your personality come out. Now, where is that white sauce recipe so I can use my white tablecloth! ☺

  • LMAO!! when you opened the bag you know its hot!! But i gotta say i really want to try this!! looks really good! LMAO!! His head dont fit.:) seasoning sounds good!! great cook brother!

  • If we were introducted to “fake” mayonaise right from when mayonaise was invented, “real” mayonaise would be called “fake” mayonaise in modern times. So essentially you calling mayonaise fake is totally unwarranted. Its just that science and food technology has developed to provide healthier mayo options that were not known before. Your recipe is great though. I’m using real mayo btw. But I know that I have a valid argument. ❤️ ya food bitches. Oops. I meant wishes ��

  • I’m buying my salmon at a place that also sells tires and socks because 1) I’m a pleb and 2) Coronavirus makes us all grateful to find protein that doesn’t cause immediate vomiting.

  • I made these and these are my GO TO! I would seriously eat these if I wasn’t in Keto. So delish and makes you feel like you’re eating something with a crispy breading! 10/10 recommend!!!

  • Yum…My Mom made salmon cakes.
    Not as Fancy as these but delicious none the less.

    What is Fake Mayonnaise anyway?

    Thanks for this next level recipe of William Blake of Salmon Cakes, hehehe.

  • I tried this in lieu of my own but didn’t have capers so used Tartar Sauce (funny name that). It went well with a dry white and a salad.. Delicious. Thanks, Chef.

  • I followed the the recipe but used regular mustard instead of dijon. I did not use great quality salmon but it was not out of the can. Full of flavor and it taste really good.
    I will definitely make this again.

  • A particular nationwide chain that sells tires and socks is currently selling previously frozen wild sockeye salmon fillets from Russia. I’ve made salmon cakes using those and this recipe on two separate occasions this month and they were big hits each time!

  • As a viewer from Baltimore, I honestly can’t tell you how much I appreciate you using authentic Old Bay, and not just some “Chesapeake” seafood seasoning crap. It’s really not the same and anyone who knows, knows.

  • Grate recipe as usual. You rock not just in the kitchen but as a person. Humble and joyful as always. I enjoy watching you videos

  • I’ve never seen pretzels used for breading. It looked really good. Also like idea of not a lot of other ingredients used. I like to taste the salmon! Nice easy recipe. My Mom used can of celery soup in hers, & crackers for the breading. They were quite tasty. Thanks.

  • First video from this lady that I have seen… hope she has, or makes, a video about making delicious tuna cakes from canned tuna!

  • These look amazing! And if you have leftovers they could go in school lunch (which we live for over on our channel). We make these with panko or breadcrumbs but the pretzel idea is great. Plus, thanks for thinking of ways to clean fewer bowls! Mom approved!

  • Hi there Shira, this recipe that you demonstrated how to make sure looked like something so delicious and easy to make. Thanks for sharing this recipe.

  • I love salmon patties, but I’ve never made them this way. It really looks good, and I’m going to give this recipe a try this week. I am happy to see you back and doing videos again Shira. Keep up the great work.

  • Mmmm! Can’t wait to try…ground pretzels!?! I wouldn’t have thought that up..nor the dill…I’m not used to using…wow…I don’t think I have ever used fresh dill…I will for this recipe of goodness. Thank you!!!

  • As someone who grew up eating salmon and tuna croquettes frequently, this was a spot on recipe. Served it with some white rice and corn. Damn… brings back good memories!

  • i’ll be substituting the salmon with either hearts of palm or jackfruit.

  • Welcome back Shira! My wife and I were just talking the other day about how we missed your videos. Looking forward to more healthy recipes!

  • I’m definitely going to try these! Love salmon croquettes!! I have been trying many different keto recipes and most are bad or no taste BUT, I tried keto taco salad casserole from keto connect. OH MY GOSH!!! I could have eaten the whole damn casserole right there! (My very biggest problem is portion size, so I’m proud I only ate two servings… baby steps…) Do you know of other Mexican type things? I love Mexican, Asian… etc… absolutely love your channel. I just found it yesterday.

  • Your facial expressions tell us long before you speak how good or bad something tastes. If you ever try to be a professional gambler you will starve.

  • I am a LLP so from the south and love bell pepper with salmon or crab. I also add a tablespoon of Worcestershire sauce that really helps the flavor.

  • Just wondering WHEN are you getting your own segment on FoodNetwork?!?!??! I’m just saying ��and I’d love to be a guest test taster��just want to help you carb your calories ��

  • Who else is here at 1 AM about 13 videos in and you now have $100 less in your pocket because you’ve bought the keto salted caramel from the coffee video and the really expensive sugar from his pecan pie video ����‍♀️

  • fooled me. came here to see something about salmon croquettes. could do that commercial somewhere close to the end of your video. well maybe next time.

  • Wes how in the world do you eat those bones!!!!�� I got a small bone one time YEARS AGO from a piece of perch stuck in my throat.. it was awful!! My dear Mother always made these, I have always loved them.. but we always took out all those bones and especially that long round one lol!! Love your videos!! I laugh at your humor all the time!!��

  • My mother, Texan, rolled the formed patties in oil, then bread crumbs and baked them in the oven. They were crispy and we ate them with lemon, ketchup, or tartar sauce. Yes to the mashed potatoes, and salad

  • Pulling out an entire salmon filet from deep in the freezer to make this! My mom used to make this ALL the time growing up in Mississippi from canned salmon, and because siblings do not eat seafood, I always got 2 extra croquettes and they got to pretend they ate all their dinner. Good memories and glad I can repeat this with keto.

  • Wow, your techniques for doing this have really really helped! I think I did all the mistakes you mentioned…cant wait to try again… got all these ‘quarentene’ cans of tuna…so will try with that. Thank you!!

  • Oh my goodness!!! Growing up in the South, this was a quick meal my Mom would put together often. I haven’t made them in years. I follow a low-carb diet and tried this recipe last night, and let me tell you….almost cried. The nostalgia that swept over me was unreal. These salmon patties were sooooo delicious and easy to make! I called my Mom and we laughed over eating them so much back in the day and how good they always were. Thank you so much for this excellent recipe!

  • Mom’s was always extremely simple(mostly out of necessity). 1 can of salmon(what she bought was processed enough it never had skin/bones that I recall. maybe bones, def not skin), 1 egg, corn meal, maybe some salt/pepper. She always went light on the salt back then since her first mistake(*ahem* husband) would always put extra salt on everything regardless.

  • Made these for dinner and added relish for my “crunchy” veggies because that was what I had. These come the closest of any keto ones I’ve tried to the old saltine ones that mom made when I was growing up.

  • My mother never made them the same way every time. She used what she had, left over potatoes, onion, and lots more and they were always awesome. Love it! ❤️❤️❤️❤️

  • Made these last night. Fantastic. Called mom and to tell her all about them. I used canned salmon. Can’t wait to try with tuna and chicken. Got lots of them in the cabinet. Yum yum. Thanks Wes!

  • Could they just rebuild the Food Netwoek around this guy? All the cooks over there are so serious and tense, and it’s all so fraught! I get anxious just watching them, and one night, a guy did cut his own finger. It’s only food, people. Thanks, Chef John, I’m gonna try this.

  • I made these quarantine salmon patties today and they were delicious. I figure with 1/2 cup almond flour that’s 6 net carbs. Making each patty 1 carb. Hope I figured that correctly as salmon had no carbs. Great recipe.

  • THANK-YOU for making me this childhood memory! Quarantine Patties! I love it and your crazy sense of humor! You could pour me a cup of cream and I’d really appreciate it now! Being a foodie and on lockdown is a dangerous and difficult thing! Seeing you cook relaxes me, so please, don’t stop! I need you more than ever! Video tape you doing the dishes! I’ll love it! And I’m going to get them cookies!!!….God bless you and Happy Easter!…Diana Lynn in Milwaukee Wisconsin ������‍♀️��������

  • I use lard and peanut oil for frying things like this. Cheap, so I can use more if I want. And served them with asparagus (also from a can).

  • I just made these last week, didn’t see this video before then, but I made them almost exactly the same. They were delicious!! Thank you for bringing us these awesome recipes.

  • Good to see you are doing well during these times we are in. My mom made salmon cakes all the time when I was growing up…she left the bone and skin in too. When I was old enough to make my own I took the time to remove the bone and skin because I didn’t care for the texture the bone imparted…it was too gritty for me. Nowadays I use wild salmon (frozen) cut up into small bitesize pieces to make my salmon cakes…they are so much better to me when using salmon filets.
    Thank you for sharing your quarantine recipe with us.:)

  • My momma in law, an Arkansawyer, loved sal-mon (say that L loud and proud) croquettes. I was a bit of a snob, growing up in the Pacific Northwest and having fresh salmon available. Now I’m older and more appreciative of her and nostalgic. What a perfect recipe conversion! (And, I love you, too, back…)

  • Thank you dude! I made these this week as part of my pantry clearing challenge video they were delicious and have frozen the leftovers

  • Just saw this. This sounds great. I love your videos. I’ve been doing a lot more cooking since I’m off work and I’ve rewatched a lot of your videos

  • Yes, yes! I love the croquettes. I grew up on them, too. Great idea to sub with the almond flour. Good post! Now, here’s what i learned one time when I was short on oil. Use your 6″ cast iron instead (some folks call it the egg skillet). The oil will be much deeper that way. You can comfortably cook 2 patties at a time. Like you said, it only takes 3 or 4 minutes and you’re only frying 1 more batch. Anyway, that’s the way I do it. Love your channel, huni! Keep ’em coming.

  • Soooo good! I served mine with a teaspoon of avocado mayo sprinkled with Tabasco and a half of an avocado. Thank you! Perfect timing

  • YT brought me here. I thought they knew me better than myself but no. Failure. I can’t rely on a guy that size when it comes to healthy food.

  • Wes your channel is becoming a favorite of mine these days! So glad I found it. Love your excitement, experiments and humor! Thank you for the wonderful idea with the Salmon! Now that FL Gov DeSantis’s issued our Stay at home Order, We have to get creative with what is in our pantries for breakfast, lunch and dinner for the next 30 days! Thanks again, be safe and stay healthy!

  • I make salmon croquettes. We used a muffin tin in my family and baked them. That was a pain to clean so I just form them into balls and cook on a cookie sheet. I use riced cauliflower instead of crumbs. Oddly, the egg is unnecessary. If I want a coating, I roll it in ground hemp seeds.A sauce of mayonnaise and a little ketchup is yummy with salmon croquettes. I’ll have to try your recipe sometime.��

  • Wes! I made these for dinner tonight totally according to your recipe and they were absolutely delicious! I couldn’t find Old Bay seasoning at either grocery store yesterday, so I mixed up a homemade version I found on, and it was so good. My mama used to make salmon or tuna patties when I was growing up, but those never tasted as elegant as your version! I definitely recommend these!

  • I mistakenly called these crab cakes a few times in the video… Keto Friendly Homemade Tartar Sauce Recipe:

  • Thank you for incorporating Keto ideas with your amazing channel���� I love it!! Happy New Year to you and your family…Blessings����

  • You thought you were going to get Heady Van Halen with the heat but you raised that fellow right. A little bit of heat don’t scare him, he liked it.

  • These look great.
    Really happy you are posting Keto recipes Lyle.
    I am not sure i will go all Keto. But atleast strict to moderate LCHF i think. Just slightly easier to follow for me.

  • those don’t look like the ones my mom made us when we were kids! i was also fearing the worst on the taste test, thinking it might be too hot! looked perfect!!

  • Great looking salmon Lyle! I was laughing my butt off when you started coughing. I think it Cooks in well. Hope you enjoy the seasoning. Thanks Lyle!

  • Chef, you’ve never steered me wrong yet but I HAVE to do fried granny smith apples with salmon whether it is canned or fresh wild-caught. I spent a few summers working for a tea room and that lil old woman was an absolute angel in the kitchen. Her roast beef, chicken salad, quiche, her turkey divan and salmon patties were life-changing.

    God love my mother, truly the only thing she cooked that was really great was chicken and dumplins. So I learned a LOT of cooking from various women in my life and now the occasional male *winkwink*. But back to Ms. Bernie Holman’s salmon patties, I had always hated salmon as a kid. Mom didn’t pick the skin or the bones out of the canned mackerel she faked for salmon 9 times out of 10. It totally skeeved me out BUT, watching Bernie make her’s were like I mentioned, life-changing. She always used canned salmon but was meticulous about picking the skin and bones and esp the vertebrae out. She dredged her patties in cracker crumbs which I had never seen done before either. She always served Salmon, purple hull peas, fried apples, greens, corn muffins and fruit salad with homemade poppy seed dressing which always came with a slice of her famous zucchini bread. I’ve done a minor change in her menu with the peas, I prefer lady peas or cream peas as they are sometimes called. It is truly one of my favorite comfort meals. We had them last night for supper and my daughter and I were discussing doing them next time with filets instead of canned so of course when I saw Chef John had a recipe I watched his first.

    Thanks Chef John, you have truly improved my cooking game and your gingersnap cookies (with only a teensy variation of using powdered, candied AND minced fresh ginger) is my most requested item to bring for the holidays and even in July I get requests for them.

  • Extra, extra, extra HOT huh? I see your production bro. Nice! The flip showed they’re cooking perfect. This was a great 2 part series.

  • Lyle, lovin’ your Keto recipes bro!
    Thanks for being so versatile. You are reaching a broader audience for sure ��
    Those Salmon Croquettes looks delicious!
    Thanks for sharing ����

  • My mom made them just like you did.. I make them close to this. But I saulte the onion bell pepper before I mix the Salmon Patties up…. And yes Clean off the silver Skin and bones. Also Chicken flavored Bullion. For seasoning is delicious. Also onion and garlic powder. Paprika… Black pepper. To season with.

  • Thank you for sharing to momma ‘s spoken with us. Momma’s spoken is better than any chef. I still can’t get chicken. My mom was well known around our kneck of the woods for her fried chicken.

  • Tammy your salmon patties are way better than my momma’s. This is the only way I make them now and they are delish!! I have already made them twice this week. I am a subscriber and love your channel. Happy cooking y’all!

  • I cut up a potato (diced) and add it to my fish and it is good and instead of mash potatoes I fix mac &cheese and a can of bake bean goes good with this

  • I use tuna…can’t tell the difference. I also use Ritz crackers, crushed to go in the Patty’s as well as roll them in the same for a great crust and flavor.

  • I made these for my children and I added a tablespoon of Worcestershire sauce. It takes it over the top! My mother made them for me. I’m now a 76 and I hope my children continue making this. This works good with canned crab as well

  • oH MY…I think it is so precious to see you tear up while thinking of your mom making these patties. To me, the recipes my mom and grandmas made connect me to them through the veil of lost time. One year I even made a little cookbook for my kids detailing the recipes that I made for them that were passed to me by my grandma. I bet that people could really “connect” with each other by sharing their family versions of familiar recipes. Anyway, thanks for posting, and my family made salmon patties almost the same way.

  • Hello Polk County Georgia girl! ☺Greetings from Fulton County Georgia! Love your southern accent and of course that good ol’ southern cooking you do.

    Didn’t know what to eat for lunch today and what do you know…I have a can of Salmon in my pantry. Definitetly making these right now!!
    Thank you, many blessings to you and your family, and please do stay safe!

  • I grew up on Salmon patties and LOVE them. I worked with a lady who told me she mixed tuna and salmon together to make more b/c tuna was cheaper… she had several children. She said her kids never knew the difference!!!!!

  • My neighbor gave me 2 cans of that exact kind of salmon and I had no idea what to do with them. This video definitely helped. I’m gonna try this recipe tomorrow ����

  • I am a single woman and thus not cooking for a family. I would love to try this recipe but would end up having to throw away half of it. Can the cooked patty or the mixed batter be successfully frozen? Thank you.

  • Here’s one for y’all to try! I use one can of salmon add one egg and crackers crushed up, fry til brown then take out and make a gravy! Flour in the oil to thicken then add a can of evaporated milk then the can filled again with water! Serve over biscuits. This is my 12 year old daughters favorite meal.

  • Oh my gosh! We grew up eating these. They were the way my Grandmother made them. Many of my Mother’s family were coal miners from outside of Pittsburgh and they were dirt poor. Mom would make them all of the time, and my brother and I would hope to get some bones in ours. We used a sleeve of crushed saltines in the mix to stretch the can of salmon and no flour or cornmeal, and definitely no cayenne (I don’t think Mom even knew what that was) just dropped right into the hot oil. And if there were leftover patties, we would eat them cold as a snack later. I love them! We always had fried sliced potatoes with diced onions and peppers, and applesauce with them. I don’t make them now as my hubby doesn’t like salmon, but I should make them just for me.

  • I’ve watched your channel for a while, love your videos, My mom used to make salmon and rice when we were growing up, Can you please make a video of that? I haven’t had this since i was 16. Thank you..

  • Aw maaaaaaaan, now I am seriously craving some good ol’ fried salmon patties for supper and naturally I don’t have any canned salmon in the cupboard at the moment����! Nevertheless I love to eat ’em with hot buttered cornbread with some dark Karo syrup on it, baked beans, mustard greens, mac ‘n’ cheese (regardless of whether it is homemade or Walmart brand out of the box I’m not that picky here, folks) and usually there will also be a lemon icebox or a peanut butter pie chilling away in the fridge for dessert as well. Unsolicited testimonial and thank you kindly again for your videos and the wonderful food that you throw down in your kitchen…✌��

  • I love to hear you talk about your cooking salmon croquettes and husband too you make it sound so good!!! Keep up the good work enjoyed!!!��������

  • My mother made this exactly like this, except she rolled the patties in bread crumbs too…extra crispy. Served with cocktail sauce.

  • I love salmon patties, my momma raised me and my two siblings by herself so we had to eat on a budget. She would buy a can of salmon and fry up some salmon patties and make some mashed taters or white beans with them and of-course we washed it down with sweet tea. This was a cheap meal that we had often as we were growing up and I still love it to this very day. So yummy!

  • I remember having salmon patties served with peas on the side, but they were somewhat pureed peas, or like a pea sauce. They were so good, I have never been able to find that recipe. ��

  • How use the drippings to make milk gravy, saving the crusty bits. 4 tablespoons flour, 4 tablespoons drippings, cook a minute, then slowly whisk in milk till you get a creamy gravy. So good with hot biscuits.

  • This is the way I make them, just like my momma did. Mom put about a tablespoon of lemon juice in also. Sometimes I do, sometimes I don’t. Gives them just the tiniest kick. Yum!

  • You can use a wooden spoon to hot oil to see if it’s ready. When the wooden spoon starts to have bubbles on it it’s ready to start frying.����

  • I did not know you are from polk county! I’m from Rome (Armuchee technically)! Love your channel and am purchasing your Cook book now!

  • My nanny always cooked them outside in an electric skillet they were the best but no one wanted to smell them in the house for three days lol

  • I love salmon patties…I have even crushed up garlic butter croutons plus just enough flour to hold them together and lord it adds so much flavor!.I make mashed potatoes or stewed potatoes with baby Lima’s..I love that combo..

  • My meemaw use to cook salmon patties for breakfast with scrambled eggs, homemade brown gravy and biscuits. Oh my lord it was always so good and made the house smell amazing ��

  • I get it if you want to remove the bones, but the canned salmon is completely cooked, so the bones are very soft. You can literally mash them into mush with no effort with a fork & mix it in, & you’ll never even see a sign of them, & get all that calcium. I tend to want to remove the skin, but that can be mashed up thoroughly too. But… if I saw a piece of skin in the cooked patty I would be put off by it, so I just remove it. I pour off the juice too & give it & the chopped skin to my pets.

    Also, as with any recipe with egg in it, please crack your eggs one at a time in a small bowl, in case there’s a bad one. It happens. I saw it happen recently to a home cook on YouTube. She was using her own eggs, so trusted that the eggs were fresh, but one surely had been found which was much older. You could tell she had been upset that she had to toss out her entire frittata mixture, which included sauteed veggies, maybe homemade sausage too fresh herbs, so all great ingredients, including several fresh eggs in the bowl already.

    She said it stunk up her whole house. You could tell she was still nauseated & disgusted by what she’d been through. My mom always told me to do that crack one egg at a time in a test bowl, look at it & sniff it before adding it to the big bowl, or risk losing every other ingredient.

    I love salmon cakes & for a simple sauce, I scoop out about a cup of fresh mayonnaise Hellman’s Original is my choice, but whatever you like, & simply add in fresh squeezed lemon juice to taste. I like using herbs when I can, so I’d likely add some dried parsley or maybe an herb blend, like Herbe De Provence, or an Italian blend, or maybe some fresh or dried dill. It tastes tangy & creamy & so fresh, if you use fresh lemon juice, rather than bottled lemon juice, unless you like it.

    There’s now a fresh unsweetened lemon juice, dried/crystallized, that might work too. I like it in my 1/2 glass of cold tea with a T. of sugar & fill the glass to the top with water. Very refreshing & so much better than soda. Ice cubes optional. It’s even good used in a glass with water & a shot of vodka. Can’t always have fresh lemons around, though some can just run out to the yard & pick one off their tree.

  • We eat salmon patties with fried potatoes cooked with onions, pork and beans, and biscuits. I grew up off of Booze mtn rd in Lindale, GA. I know exactly where Collard Valley is in Polk County, Ga. Most of my father’s family was from Polk/Cedartown, Ga. Glad I found your channel. ��

  • Lovem, my mom made these. I never tried the mackerel. But I will. I used flour, but I’ll try the different kinds of crackers, even the corn meal. Anything once I say. I like with Mac & cheese. Maybe fries. And pork n beans cold. Pattie style might be best, but who knows I’ll try the spooned. Onion for sure & egg. S&P onion & garlic powder. Maybe I’ll throw in some ranch seasoning. I love old Bay, no cye Cayenne for me. I’ll even try out the mustard, I’m game. I love hearing all yalls memories. My mom’s from Atlanta, I was born in Maine, but raised back and forth to Florida my whole life. My dad was from Maine. So yes I’mma transplant. I cook with both styles. I lived in NC once, loved it there. People were so kind. And most cook amazing! Love hearing about the old days, like family’s palleting on the living room floor. We did that at Christmas and when my mom’s aunt Kathleen & nine kids visited. We ate pot fulls of corn on the cob then & speggetti to feed an army. Great times!

  • There is nothing in that can you can’t eat and the bones are soft and mix right in with the salmon… You must like to wash a lot of dishes! One small mixing bowl would have done the job!

  • 2,015,973 views! This must be your top YouTube video! I don’t think I’ve ever seen one with this many views! Woohoo! I use crackers and small amount of cornmeal in mine but I love how fluffy yours are. Mine look like thin hamburger patties. I have got to try this but I think I’m going to cook mine on the grill. It smells up my house for days!!

  • I try to get as much of the fishy flavor out as I can. I use garlic, lots of onion and a can of drained peas added to my salmon. Almost everything but the kitchen sink.

  • This looks good! There are a couple adjustments you could do to make this good for you as well. You can add bell pepper into it. And replace the flour with a processed slice of whole wheat bread. You can also put 1 tbsp of oil in a pan and flip them. Since they are already cooked and there is no raw flour, they wont need to be deep fried! I look forward to seeing more of your cooking:)

  • I love your accent. My mom was from Tennessee. I made my husband, (he’s my second husband) salmon patties, tonight. I took out them nasty bones and skin and brown gunk…yuck. I made them, like my mom did. Onions, cornmeal and flour, egg and a little milk. I didn’t put any salt and pepper. I was using a recipe, because I couldn’t remember everything. The recipe didn’t call for it. Should have. Anyway, I hate salmon, so it’s not something I would normally make, but he likes it. So I thought I would try. I wasn’t sure how long, to cook them. Surely not the 3 to 4 minutes that recipe said. I browned on one side, turned them…etc. I took one out to test done ness. It still looked a little wet, so I cooked them a little more. I thought they looked really nice. I made mashed potatoes, gravy corn and Lima beans. Im a southern cook and I know I’m a good cook. He’s such a plain eater. He kept asking me what I put in them. Said they didn’t have any taste. Said they were overcooked. Ok I said put salt on them. And I if cooked them any less, they wouldn’t be done. I decided to try them and remember I hate salmon. So, I put a little gravy on the piece of patty and took a bite. It was crispy on the outside, nice and moist and FLAVORFUL! on the inside. Not he flavor I care for, but I recognized it. I was so mad. I did all that work and he didn’t like it. He ate two! Now, we’re older. 60’s and 70’s. Not kids and I’m ready to kick him in the rear! Lol. I’m still not speaking to him. He’ll never get a salmon patty out of me. Even though I hate to let anything get the best of me. I was so happy to hear you say you fix creamed potatoes with yours sometimes. He never heard of anyone eating mashed or gravy even with salmon patties. Well he just don’t know. He’ll be eating at McDonalds for the next few days. That’ll teach him. Thanks for your videos.

  • I love salmon patties, skin, bones, and all. When I am in a hurry, I open a pan of pinto beans, put half in a bowl with a chunk of salmon and stick it in the microwave! Simple, but i love it!

  • Mom would fix Cornmeal gravy with the salmon cakes. When the salmin cakes get done and the gravy is done, put the gravy on top of the patties. It is delicious.

  • I love salmon patties and your’s look delicious! You’re right about it being an economical meal. I fed our family of six salmon patties (one can) and they loved them. I made mine like yours except I dusted mine in flour. I want to try your recipe now. Thanks for sharing.

  • I think this channel and your recipes will make me a better southern cook here in NC. I’m from upstate New York with Norwegian parents I love fish and enjoyed Salmon cakes when I was young thank you! What ‘green’ vegetables would you suggest for this meal?

  • Great salmon cakes, yum! Will start making seafood dishes on my channel soon, love this recipe!:) Keep the content going, always watching.