Tuesday, August 23, 2011

Salmon Patties with Lemon Sauce

I used to eat a whole lot of salmon when I lived in Oregon and then in San Diego.  But now that we're in Atlanta, we rarely eat it.  Major sad face :(  Atlantic salmon just doesn't taste as good as that from the Pacific Ocean, and it's nearly always frozen by the time it hits our grocery stores.  So, when I bumped into this recipe - using canned salmon - my salmon cravings kicked back into high gear.

This combo of the salmon patties with a hollandaise-like lemon sauce is yum!  I'll admit that it's still not as amazingly delicious as a fresh salmon patty from a restaurant sitting right on the Pacific Ocean, but it will definitely tide me over until my next trip home to Oregon :)


Oregon Salmon Patties
adapted from Allrecipes
12 - 14 oz. canned salmon, boneless and skinless
1/2 c. cracker crumbs
2 eggs, beaten
1 Tbsp. dried parsley
1 tsp. dry mustard
1/2 tsp. dried dill
1/4 tsp. celery salt

1 Tbsp. butter
1 shallot, finely chopped
salt & pepper, to taste

Drain the salmon, reserving 1/4 cup of the liquid. Flake the salmon in a large bowl and add the reserved salmon liquid, cracker crumbs, eggs, parsley, mustard, dill, and celery salt.

Melt the butter in a small skillet over medium-high heat. Add shallot, and cook until tender.  Pour the shallot and butter into the mixing bowl with the salmon and stir until combined.  Shape into six patties, using a 1/4 cup measure.  Placed on a lightly greased baking sheet, cover, and refrigerate for an hour.  Pan fry in a large skillet over medium heat, or bake in a 375 degree oven for 8 minutes each side.  Makes 6-8 patties.

Lemon Sauce
adapted Allrecipes
2 Tbsp. butter
1 clove garlic
4 tsp. all-purpose flour
3/4 c. milk (I used almond milk)
juice of 1 lemon
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. dried dill

Melt butter in a small saucepan over medium heat. Whisk in the flour to form a smooth paste. Gradually whisk in milk and bring to a boil over medium heat, whisking constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, cayenne pepper, and dill.  Makes about 1 cup, enough for the salmon patties plus extra to top a veggie side.

Salmon Patties Ingredient Lineup:

Measure out by 1/4 cups and shape into patties and place on a greased baking sheet.

Lemon Sauce Ingredient Lineup:

I baked these in the oven (as opposed to pan frying) and they turned out perfectly golden!

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  1. I sure would like to have one of these toasty patties for lunch! I have not had any seafood cakes/patties in such a long time, you have inspired me. Bookmarked this recipe. Amazing pictures-yum!

  2. @Tina, I hope you like them!

    I should have also noted that this recipe can definitely be made with fresh or leftover salmon - not just canned. But again, we don't access to the greatest salmon here, so I opted for canned.

  3. My family loves salmon cakes and I am pretty sure I have all the ingredients on hand to try this sauce. Looks like they'll be on our weekend menu if Irene doesn't knock out our power. Thanks for sharing.


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