Oregon Salmon Patties

With the help of some other reviews, I used this recipe to make a meal that could easily be served in a fine restaurant. The end result was fantastic. I began by sauteing some baby bella mushrooms in butter and balsamic vinegar. When it came to the actual patties I, like many others, did not use the 3/4 cup liquid from the salmon. In fact, I didn't use canned salmon at all. I had grilled some salmon in butter and onions two nights before and had some left over. I just picked this apart and used as much as the recipe looked like it could use. I also added a little more than 1/3 cup of the crackers. (I used buttery Ritz crackers and they worked great.) I also chose to add some dill and lemon pepperto the pattie mixture and instead of the butter or shortening, I substituted olive oil. (I saved the butter for the mushrooms and the sauce.) Finally, I made the lemon sauce for salmon patties from this sight like so many others suggested. This sauce made the meal. I will admit that the patties probably would have been a bit dry without it. I put down a bed of the mushrooms, set a pattie on top and then topped the pattie with a generous tablespoon of the sauce. I finished the presentation with a swirl of the sauce around the pattie on the plate to make it look like it belonged on a menu in some upscale restaurant. It looked amazing and had a taste to match. I will make this over and over again.

The whole family loved these and ate them all up!! I doubled the recipe and made about 15-17 of these. I will *definitely* try and find BONELESS canned salmon next time. That was a bit tedious trying to remove all the stubborn bones...and just a tad gross. I used other reviewers recommendations and used LEMON JUICE instead of the canned juice--added OLD BAY seasoning [but will add more next time]--added some cayenne pepper--and fried in OLIVE OIL & BUTTER. I also refrigerated these for an hour or two before I fried them so they'd be easier to handle and stay together.

I used dried parsley flakes. Added dill, garlic powder and pepper. Left out the dried mustard. Cooked the onions in salted butter. I used just a splash of salmon juice even though I doubled the recipe and 2 1/2 cups of ritz cracker crumbs. They were a little soft to handle but they fried up perfect. Very delicous. UPDATE: I made these again and this time I didn't feel like making a mess with coating the patties in the crackers so I just mixed all the crackers right in with the salmon. It was just as good and a lot easier.

I make a version of this but instead of crackers we use Frenches Fried Onions in a can and crush about 1 cup. Add to mixture with Old Bay Seasoning, 1/2 t dill weed, 1/2 t celery salt adn this holds the patties firm. For a topping we make a sauce of Miracle whip, pickle relish and 1 t lemon juice with 1/2 t dill weed mix and top with chees on a toasted bun. Hubby can't stop eating them.

Needed something quick for Fri evening supper and had a can of salmon. These were excellent. Only change I made was to drain the salmon completely for a drier patty. With the 2 eggs, they stayed together fine. Also added a teaspoon of Old Bay seasoning for a little zip. And, served them with creamed peas. Thanks Jonnylen. Will make these again.

Woo hoo! It was a little bland at first but thankfully I tasted the mix first. I added cumin, cayenne and oregano. I did not coat the cakes with the extra breadcrumbs nor did I add the reserved liquid. I also baked them at 375 for 8 minutes on each side instead of frying. Ate them with a spicy french mayonnaise. Tasty!

Easy and tasty. Following reviewers advice I omitted the liquid from the can and added 2 T. lemon juice, but the patties were a bit dry. Next time I'd add a T. or two of can liquid. I also added Old Bay Seasoning and dill, both of which gave the patties great flavor.

This is a great salmon recipe--nothing needed changed, and I used all the reserve liquid and it didn't make the patty too moist. My fresh parsley went bad before I could use it, so I just used dried parsley flakes instead and it still turned out great! I will be making these again!

These were quite delicious, although I was very skeptical after opening the can of salmon! I've never used canned salmon before. I took the advice of others and did not use the extra liquid - definately didn't need it. I also added a clove of garlic and 1/4 tsp of celery salt. We'll definately make these again!

These were almost as good as my mom's. I probably should have just called her to get her recipe but I thought I would try these because of the high rating. I think next time I will leave the onions out. When I formed the patties I noticed how loose they were, so I followed another reviewers advice and put them in the fridge for about an hour to help them come together so they wouldn't fall apart. I feel this is definitely a necessary step. I served these with Dill Sauce, baked potatoes and asparagus.

This recipe was a wonderful foundation for what turned out to be a major hit in our house tonight. I doubled the recipe and tweaked it a bit. I did not use any reserve liquid from the salmon. I doubled all ingredients, and I added 1/4-1/2 tsp dried dill, 1 tsp old bay seasoning, 2 Tbsp lemon juice, 3 dashes worcestershire sauce, and 1-2 tsp frank's red hot sauce. I also suggest adding 1/2 cup freshly chopped cilantro instead of parsley. To the onion mixture I also added 2 cloves of minced garlic after the onion had cooked for about 9 minutes. This recipe was incredibly well-received with my family...even my 2 and 3 year old children loved it. What a great way to get healthy salmon into their diets!!! Thank you!!!

With the exception of the mustard and pre-frying the onions, this recipe is similar to one I use often. It was crispy and had a good flavor. Noted a couple of reviewers deboned the salmon and poured off the liquid. It isnt necessary to do this. Use only one egg and all the liquid. Leaving the small, very soft, bones in the salmon adds calcium to this entree. Chop the onion fine, skip the frying and add them directly to the patty mixture. Finally, I added a tablespoon of salted butter to the fat used for frying the patties to give them a more golden color. These taste great and are a wonderful source of protein.

My patties turned out awesome...but I hit a bump in the road along the way. I 1st want to say, the recipe was liquidy...I followed everything, separated the neccessary ingredients for the prep. But as I opened my can of salmon and poured the reserve liquid, the can seriously only produced 1/4 cup. And of course, was miffed. So I quickly grabbed a can of chicken broth to add the required amount in step 1 of the directions. I minced my onions in my ninja chopper because of the guys in my house and proceeded. But when I got to step 2 that's when it was liquidy. I couldn't shape or form 2 patties to save my life. So...I doubled the batch, but left out the liquid and the 2nd can was also 1/4 cup of liquid...just thought I'd check. But still to liquidy. So I had to adjust my crumbs until it was still soft but able to form patties. Even coating them in extra crumbs they were still soft but held shape and were still very delicate. Followed through with frying the patties. And they were marvelous. Hubby was beyond drewling, my girls all loved them. My son, had to warm up to them. But did however said he liked them. Thank you, even with the adjustments they turned out and I rated 5 star. If I had left alone it would have been 3 but flavor was still great. But I know now, use the quarter cup of liquids and not increase to 3/4 cups.

I've made this recipe quite a few times now, and each time it gets better. The first time I made it, I thought it was a little too liquidy so ignorantly added extra bread crumbs. Needless to say, they came out extremely dry. Followed the recipe the second time around and only added about 1/2 cup of the reserved salmon liquid instead. Each time I just try to get it to the right consistency depending on whether I used cracker crumbs or panko. I also pat a little bit of panko breadcrumbs on each side of the patties before frying in olive oil instead of shortening. I serve with a great homemade tartar sauce recipe that my husband loves. Will be making these many more times to come!

This is a great recipe. I've made it many times for my family; And they love it! Here's some tips from Mr.MoM. Refridgerating the salmon mix will help it stay together when cooking. But, Don't forget to allow your onions and garlic to cool first. For oniony taste sensitive kids (like mine), Caramelize the onions. This brings out the sweetness to them. Crunching up your crackers by hand can be painful; And can leave rather large pieces. Instead use a gallon size ziplock bag and a rolling pin. (This works equally well when using corn flakes as a breading.) When using crackers; use UNSALTED tops in your recipe as Salted tops will send your sodium content thru the roof and perhaps make it too salty.

Just like Mom's, and yes, she's from Oregon! Good stuff! HOWEVER, since I obtained my own kitchen, I have learned to USE GRATED ZUCCHINI (up to equal amounts of zucchini and salmon) to cut calories and/or to use up zucchinis and/or to keep the patties a little more moist. My favorite way of serving these of late is as follows: with a pile of rice or potatoes on one half of the plate (spread thin), topped with two patties and a BAKED ONION, along with a scattering of peas, topped with a light cream sauce - a good green salad on the side. I'll have to try the lemon sauce everyone is talking about! Yummmm... As for fresh salmon, fresh salmon might be better tasting in many ways, but canned salmon is good ol' comfort food, and its easy to keep handy in the pantry..... Ahhhh!

My family loved these! Even my mother in law liked them and she doesn't care for salmon. I did add garlic when cooking the onions and added all the bread crumbs and didnt coat them. I also added 2 tbsp of lemon juice and 1 tsp of dill and didn't add the juice from the salmon. Then I baked them in lightly oiled (with olive oil not shortening) muffin tins at 425 for 15 minutes or until they brown and reach 160. Easy! Will definitely make these again.

Best I ever made.

The ratio of salmon to cracker crumbs and mustard is just right, but I changed the recipe alot. I'm giving it 5 stars because it's hard to get the right ratio of crumb to salmon and egg so it doesn't fall apart when you fry so I give this recipe 5 stars for that. Changes I made: no salmon juice, no parsley, only one egg, sauteed finely diced celery, and green onions instead of regular (not sauteed, just put them in fresh). Seasoned with Old Bay, garlic powder and pepper. Fried in canola oil not crisco. Also CHILL the patties first and they'll hold together much better.

These salmon patties are excellent! Even my I-don't-like-salmon-patties-very-much husband raved about them. As some reviewers suggested, I added a clove of garlic to the onions as I cooked them. I also added a touch of lemon juice to the mixture. I drained the salmon completely, planning to use the liquid as needed, but found that the mixture was quite moist enough without adding any of the liquid back. I also added a bit more cracker crumbs to help the mixture hold together better and then coated the patties in cracker crumbs as the recipe suggested, finding that I needed to crush a few more crackers as I went along. I used a buttery type cracker with wonderful results. The centers were moist and the outsides were crunchy. Perfect! I served with tartar sauce on the side, oven potatoes, broccoli and a green salad - a wonderful meal that my teenage daughter said she could eat every day!

These had really good flavor with the suggestions of other reviewers of dill, garlic and old bay. I did take my onions to almost carmelized and that added a great depth of flavor. I only used 1 egg (according to some reviews that it was too eggy tasting) but definitely should have used 2 for the binding factor. I made 4 patties but should have made about 6 because the bigger patties were too big to stay together properly.

I am challenged when it comes to the kitchen, but these were so easy to make and came out great. I did follow some of the suggestions by others.....didn't add the drained liquid, caramelized the onion and some garlic, and added a teaspoon of old bay. Believe me, if I could make these successfully, they are idiot proof.

I followed some other reviews by adding crushed garlic when the onions are just about done so the garlic doesn't burn. I also used dijon mustard. Used lemon pepper panko bread crumbs by Progresso. Did not need to add liquid. I cooked them using olive oil and a small amont of butter. Delicious! My family ate all of it even my picky child.

Started out to be too much liquid, so I had remembered a recipe that used a russet potato microwaved, peeled and chopped in as binder. I also added about 1/8 tsp of cayenne for some zip. Success! They were soooo good!

My husband's on the Body for Life diet plan, so I'm trying to prepare more healthy stuff for all three of us... As such, I used maybe 6 tablespoons of egg substitute in place of the egg. I used only ½ of a medium-sized onion. I didn't have dry mustard, so I just used a good squeeze of prepared mustard plus some salt and pepper. I used crushed Ritz crackers and fried the patties up in butter-flavored Pam spray. I forgot to coat the patties in crumbs, but my husband loved them as-is. Oh, yeah, and I made the patties in advance and just stuck them in the fridge for an hour until I was ready to make them. :) Quick and easy. One last thing: Unless you like eating bones, you might want to remove as many bones from the canned salmon as you can before mixing the ingredients. I learned that the hard way when I was a little kid. :D

As a quick tip, I found 3/4 of a sleeve of Ritz crackers to be the adequate amount to crush. Since it is salmon fishing season here in Seattle WA and my hubs is quite the fisherman, I baked a fresh salmon at 400 degrees for 15 mins and allowed to cool before flaking and de-boning it by hand. Due to the fact it was fresh, I didn't have any canned liquid, so added a TBS of white wine and a TBS of lemon juice. Added some minced garlic while sauteing the onions, a little paprika along with the mustard powder. Don't bother coating in the crackers, just throw all ingredients into a bowl and shape into patties. **A great tip for a sauce to this....take basic tarter sauce, add some dill (fresh or dried), Miracle Whip and lemon juice with some cracked black pepper. It turns into a gourmet sauce:) Made with roasted garlic dill mashed potatoes and it was out of this world!!!

The one change that I knew I was going to have to make up front was veggie oil instead of shortening but that is it. As written this wouldn't have worked too good and that was well before my one change took place. The mix itself is too wet to start with before adding the 3/4 cup of reserved salmon liquid. I recommend leaving the reserve out altogether. There was also way too much beaten egg leftover so I recommend you start with one. The fresh parsley and mustard was excellent but I think I will even step it up a notch next time by adding a little Old Bay to the mix. It seems to need a bit of tweaking but only minor.

Those who are rating this recipe are rating it with changes, not as written. As written, this recipe is bad. Omit the reserved salmon juice and double the cracker crumbs, and the recipe is good. But as written, the patties don't hold together at all, and they;re way to mushy to even mold into a patty. Not good.

Very good salmon patties. I added a clove of minced garlic to the onion mixture and I used leftover sockeye salmon. Will definitely do this one again.

GREAT!! Even my kids loved this.

These are yummy! There's NO need to add the liquid from the can...if you add any extra liquid at all, chose something with more flavor (a splash of dry sherry, clam juice, or lemon juice). Add some of your fave seafood seasoning (i.e. Old Bay) to the mix for extra zing. Is excellent with Hollandaise Sauce and sprinkled with a bit of fresh dill.

very good, very easy! I served them with a cheddar cheese sauce that I added frozen peas at the end to warm them through. Fantastic with the cheese sauce.

We love this recipe! I always use grilled salmon add some cajun seasoning , 1 T mayo, hot sauce and Old Bay. The patties are easier to handle if they are made and put in the refrig for several hours or over night.

I'm sure this would have been a 5-star recipe as posted, but I made additions to suit our taste (clove garlic, cumin, cayenne), and baked it @375, 8 minutes each side. Wonderful! (I did not need the 3/4 reserved liquid, the texture was perfect w/o it)

These are really good tasting and good for you too. I beat the mixture with my hand mixer and did not pick out any bones, just grind them up. Didn't take long to cook before they had a great crunchy crust to them. Only change was to add 2 tsp lemon juice instead of using the salmon juice. Great recipe.

These were so awesome!! Here are some changes I made to the original recipe. These are suggestions I took from others who had made this recipe. I added a large clove of (chopped) garlic to the onions.( or 1tsp of already prepared garlic) 1/2 cup of crushed crackers in the mix instead of 2/3, 1 tsp of Dijon mustard for the dry, dried parsley for fresh. I added about 1/4 tsp dried dill also. I thought the dill gave it a wonderful flavor. I also made these and refrigerated them in the morning and the fried them in the evening. You can also make them the night before and put them in the fridge. So Yummy!!!

Used some bread crumbs - hand full - dijon mustard and no butter or shortening just olive oil to saute onions and fry salmon burgers. Didn't coat them with crumbs either - they were great!! I paired them up with a salad with Blue cheese dressing - "Bob's" from this site - making it with plain yougert & lt. sour cream - Great Dinner & hopefully a few less calories!! Husband loved them also - Thanks!

This recipe was pretty good. To make the flavour of the salmon stand out, I used some grated lemon rind and added a dash of lemon pepper and oregano. Savory is also a nice touch if you have some.

A recommendation for those who think the bones are 'gross'--they are super soft from the canning process, and a wonderful source of calcium! The get crushed up pretty well in the mixing process, so will largely be unnoticed in the patties.

I've been making salmon patties for years, and thought I'd try a new recipe. This recipe is basically how I make mine, but I really liked the addition of dry mustard. It gave the flavor a bit more "oomph". I, too, usually use fresh parsley, but didn't have any on hand so I used dry. I think I like it even better since they don't taste so "green". I squeezed a slice of lemon over top when they were done. Super! Thanks for the great recipe. Oh, no need to reserve the liquid. They'll never be cohesive if you do.

I was so thrilled after watching the video for these salmon cakes thinking I had finally found an easy great recipe for salmon cakes! Imagine my surprise when following the recipe, I had nothing but a huge soupy mess instead of the nice salmon patties I should have had. The printed recipe is not even close to the recipe that is used in the video! The printed recipe says to reserve 3/4 cup of salmon liquid, of which I didn't get close to from my can of salmon, so I added water to bring it up to 3/4 cup, the first error. The next error said to add 1/3 of the 2/3 cup of cracker crumbs, not 1/3 cup to the mixture of 3/4 cup reserved liquid, onions, salmon, parsley and mustard. So, I now have this soupy mix that will NEVER be salmon patties no matter how hard I try. I guess I will need to crush more crackers until I have the consistency of the ones in the video. I hope I have enough crackers. Next time, I try this recipe, I will watch the video several times to copy down the actual ingredients and amounts before I waste a lot of food. I hope this turns out next time. Please adjust the written recipe before others have the same problems I've had. Oh, and one more thing, no where in the printed recipe does it mention the patties can be baked at 375 degrees for 8 minutes. Thanks....

As an Oregonian, I had to try this recipe. I was not disappointed! It was absolutely wonderful! I had left over fresh salmon, but not enough for another dinner, so used it for these. I followed the recipe exactly, except added a little bit of garlic powder. They were a hit, and I will add them to my list of favorites. We'll be eating these again soon. Thank you for a great recipe!

Very good salmon pattie. I didn't have any parsley but it didn't seem to affect the flavor. Added some garlic to the onions. Used 1/3c. seasoned bread crumbs (not Italian) cause it was easier than crushing crackers. Also added some durkee french fried onions. No salmon juice. Didn't coat patties in extra crumbs and baked them instead of frying (350^ for 25 min). Made 4 nice sized patties. Topped with Lemon Sauce for Salmon Patties from this sight...Excellent! Served with peas.

Delicious! I substituted the crackers for panko and didn't reserve quite so much of the liquid from the salmon but they turned out perfect! Also, the leftovers freeze well. Individually wrap, freeze, straight to 350 oven for 10 min. ea. side and delicious again!

This is the basic recipe I use whenever I need to bring an item to a party and its always a hit! Instead of using the reserved salmon juice I just juice a lemon, it really brings out the flavor of the dill and parsley. *I also add a dash of cheyenne pepper for kick.

I made these for my husband, since I don't like salmon patties. He hadn't had any for over 20 years and I had never attempted to makee any. He absolutely loved these. He said they tasted better than his mom's (yes!!). I did add some chopped green onions to the salmon and a little Old Bay seasoning and a little garlic powder.

Made this on a Sunday afternoon with very few of my staples in the house, including onions . In a large bowl I put the drained canned salmon, eggs, dried onions (sorry, purists ... I thought dried was better than none), and because I didn't read the recipe correctly, all the crumbs (you know, when the kids are all about the kitchen & you think you're reading it correctly, yet you're not). Moistened & seasoned it according to the recipe. Tasting the 1st finished batch, I added my own sea salt & homemade "season salt". I did not add additional crumbs on the outside, but they fried up perfectly crispy & held together great. Looked just like the picture:) Everyone loved them, including the picky eater, and that is saying a lot (there are 7 of us!). It's a great recipe that can be seasoned according to taste & is flexible enough for adaptation (or mistakes!)

I had a hard time forming the patties -- they were very soft and fell apart. The flavor was good though. I'll make them again, but I'll leave out the liquid from the salmon next time.

wonderful recipe, although I did not follow it exactly, used dried parsely, small amount of dried dillweed and put all ingredients together and divided into 12 muffin cups with about 1/2 tsp. olive in the bottom of each and baked alot less trouble

Added lots of herbs. More salmon is better. Baked @ 375 for 8 min each side & then broiled 3 min each side.

Wonderful! I'm trying to make myself like fish....this recipe is a keeper! Very tasty!

Used Panko instead of cracker crumbs (had them) - I love these and will definitely make again!

VERY good! I made a few alterations (including NOT using any of the liquid from the salmon) and baked instead of fried, but they were fabulous. For those who have trouble with the patties falling apart, try mixing the ingredients and then refrigerating the mixture for about an hour. It makes the patties easier to handle and clling together better.

Excellent taste and texture. Patties held their shape well and the taste of the salmon wasn't overwhelmed by the other ingredients.

These are soooo good!!! I made these at work today for my clients, and they loved them, so did all the staff. My clients are developmentally disabled adults and they were able to help with the prep, because it was easy enough for them. The staff wants to know when they will be back on the menu. Thanx for sharing this wonderful recipe.

Even a very picky husband raved about this one - and he never likes any kind of fish patties. Took advice of a couple other reviews - used 1/2 cup of crackers, used olive oil instead of shortening, added a little cayenne and dill to the mix and perfect. Also, used two 6oz cans of boneless, skinless salmon - made prep time a breeze. Did not refrigerate ahead of time but came out perfect as far as moistness. This will definitely be on the menu again.

These are the best salmon patties I have ever had! I didn't use the liquid or onion but added onion powder and garlic powder. I also cooked them in cooking spray instead of shortening to make them healthier.

These were decent. I added fresh parsley, cilantro and dill to the mixture, and substituted whole wheat panko bread crumbs (way healthier than ritz). I also baked them rather than fry them. I served them with yogurt mixed with parsley, cilantro and lemon juice.

Awesome recipe. Yes they seem very moist, but they cook up perfectly. They didn't dry out or fall apart. My husband who, "Hates Salmon" Loved them and my daughter went back for seconds. I changed nothing and served them with a sour cream, dill and lemon sauce, asparagus, and quartered boiled potatoes dressed in butter, dill and parsley. Really fantastic recipe. It's in my save it folder. Yum.

I am originally from Maryland, so I am a huge crab cake fan. Essentially, this is a "poor man's crab cake," and surprisingly very good. Once everything is mixed the patties are hard to keep together, don't worry once you put the patties in the frying pan they firm up nicely. I added a little lemon juice and a tablespoon of Old Bay. Thanks for the great recipe.

Delicious - I added some garlic to the onions as other reviewers suggested, and I omitted the shortening altogether; I just cooked the patties on my George Foreman grill. I think the patties were even better leftover eaten on a small roll with lettuce and mayo. Yum!

Could not be happier with how simple and tasty these turned out. Cannot wait to make again. May even make in bulk and freeze for future dinner solutions.

These were wonderful, just like my mother used to make. After mixing, I only needed to add about 1/4 cup of liquid to make them come out perfect. Also threw in a bit of black pepper and hot sauce, just because. I didn't bread the patties, just fried them right up. They were crispy outside, moist inside. Drizzled a little lemon juice over the finished product and dug right in. Thanks, JONNYLEN, for bringing back a favorite childhood comfort food.

I had this on a whole wheat sandwich thin with some lemon mayonnaise. Delicious!

My husband said these were the best salmon patties I've ever made...and I've made lots. This was my favorite recipe also. I did not use the salmon juice, just the juice of about 1/2 a lemon. I also cooked them in olive oil, no need for shortening when they taste just as good using the healthy stuff. I didn't have fresh parsley so I substituted dried. I'm sure the fresh would make them even better. I served them with the lemon sauce for salmon patties (found on this site) and a side of steamed broccoli. Delicious! This will go into the family dinner rotation for sure. Thanks for sharing.

Be sure to taste and adjust seasonings before you cook. I made little balls, and soaked toothpicks in water before I grilled them. Then made a spicey sauce for dipping for a potluck, and they stole the show

Good flavor! I followed other poster's advice to use no liquid from the salmon. Instead, I added 2 tbsp of lemon juice. I also used Old Bay seasoning & garlic instead of the seasoning indicated in the recipe. Chilling the patties for a half hour helped prevent them from falling apart, but they were still a little crumbly. I fried them in the same pan I had sauteed the onions in for extra flavor. I would make these again!

Outstanding recipe! I have never used canned salmon and tried this recipe after reading reviews. I cooked it exactly as written, and everything worked out perfectly,

I added the lemon juice and 1/4 cup of mayo and some onion flakes.. it made it all moist and yummy! wil def do this again.

I too kind of adapted the recipe. I used italian bread crumbs instead of cracker crumbs. I also added some minced garlic to the onions. I used granulated garlic and oregeno in the mix, and didn't use the dry mustard or the parsley. They were absolutely excellent!

I'd do 4 1/2 stars. I skipped the shortening. I used Ritz whole wheat crackers, added the dill and some lemon pepper, yum! I also made a gluten free version using Crunchmaster multi-grain gluten free crackers. When I made the lemon sauce for salmon patties to go with it, I used a multipurpose gluten free flour and lactaid and it turned out delicious! We served it with sautéd in garlic and Olive oil Spinach. My kids and husband said it was like a dish from a restaurant. My daughter said it was her favorite meal she's had in a while. :)

Great starter recipe. Used bread crumbs instead of crackers. Added a can of green chiles, cilantro, and some lemon herb seasoning and garlic powder. Baked in the oven @ 400F. These were great. Very moist. Husband and daughter loved it. Will make again.

This is a great basic recipe for salmon patties. Like others, I added Old Bay, cayenne, reduced the salmon liquid to 1/3 cup and included the juice of 1/2 lemon. I substituted Dijon mustard which gave it some added zing. Cooking the patties in olive oil and butter made the outside crispy while the inside stayed very tender. I will definitely make this again.

Update: The amount of liquid you will want to add back in will depend on the salmon you use. I used none last time but could have probably added a bit as the end result was a little dry. Original review: Be very careful with the 3/4 cup of reserved salmon liquid called for. I decided to mix everything up without the liquid and then add what was needed since so many reviewers seemed to use less and 3/4 cup of any liquid in salmon patties seemed like far too much. I ended up using NONE of the reserved liquid even though I added all of the crushed crackers (2/3 cup) into the pattie mix since I prefer to dredge the formed patties in flour before frying in olive oil. I followed the recipe ingredients except for the mustard (had none) which I replaced with 1/2 tsp Old Bay seasoning and 1/4 tsp lemon pepper. With the changes this ended up being the best salmon cake I have ever made or eaten and would easily rate 5 stars.

I'm not a big canned salmon fan but this was really, really good. I added a clove of fresh garlic to the onion. I used fresh ground pepper and kosher salt too but no other seasonings. I fried the patties in real butter and served with mashed potatoes and peas. I am very full and satisfied!

No need to remove the bones, they are a great sorse of calcium. They are really so soft, you can crush them with your fingers. These Salmon cakes were very good. We love Salmon cakes in our home too!

These were really good. I sauteed garlic and finely chopped bell pepper along with the onion. I did not have parsley, but I added a little dry dill, sea salt, (salmon I bought was unsalted) and I used aioli garlic mustard sauce (from TJ's) as I did not have dry mustard either; did not add any of the reserved liquid because they were plenty moist. Cooked them in olive oil instead of shortening...whole family loved em!

My local store only had bone-in and skin-on salmon in a can, so I ended up using tuna in a can - which tasted great with this recipe. I had to add more cracker crumbs in order to make the patties, but they fried up perfectly.

these were awesome! so moist! i haven't had them in over 20 years. we'll be making them again soon! we did the dijon mustard instead of dry since that's what we had but it was great and we added garlic powder as well. yumm!

Great recipe. I find that it does not need the cracker crumb coating- one less step to an easy delicious meal! Went with one reviewers' comment to make Lemon sauce for Salmon Patties to go with it. Perfect combo! Adds much more to an already great dinner!

Tried the recipe as posted, no fudging, and I can say that I will never again use dry mustard in my salmon.

These were amazing. I had salmon in pouch so there was no liquid so I added a little milk with the egg. I didn't have dry mustard so I added a little dijon mustard and dipped the patties in panko bread crumbs with old bay seasoning since I didn't have that many crackers. I thought the mixture was too wet, but they cooked up fine. I cooked the onion in pam spray and also used pam to fry the patties for health reasons...amazing. I will make these often.

Very good. We really enjoyed these and will keep this recipe as my go-to for Salmon Patties. These were much more flavorful than what I remember eating as a child. I used less butter to saute the onions and only used a few tablespoonfuls of the reserved liquid - and probably didn't really need that. I added a nice squeeze of garlic paste - about 2 tsp. Other than that, I followed the directions exactly. Next time I'll try a garlicy mayo instead of the hollandaise I made tonite. Hubby really liked this. I did get 6 nice sized patties out of the recipe. Thanks again Jonnylen!

Great comfort food! I added a crushed clove of garlic to the onion when I sauteed it. I did use the liquid from the salmon, but it only came to about 1/4 cup and, as previous cooks noted, it wasn't necessary-- I had to add more crumbs to firm the mixture up enough to make it into patties. I also added a few dashes of Old Bay and a healthy squeeze of lemon juice. These were especially good with the garlic mayo listed with another salmon cake recipe (1/2 cup mayo, 1 crushed clove of garlic, 1/2 tsp paprika, 2 Tbl lemon juice). I really think cooking the onion makes the difference in this recipe... yummy!

A decent recipe as written for an every day meal - very taste especially with some good dijon mustard on top. Rather than parsely we prefer dill but other than that make as directed.

This recipe really works for me and my son. I found that if you prepare the mixture in the morning and let if refridgerate until dinner time, it is easier to form into patties.

Very good and easy to make. I used ritz crackers. Will make these again.

These are awesome!! I followed the recipe to a T. But after I cooked them, and tasted, I sprinkled a little seasoning salt over them. Then they had that little oompf they were missing. Might also try adding a little garlic to the recipe next time. But I loved the moist patties from leaving in the juice!

I served this with rice, steamed carrots, and the "Lemon Sauce for Salmon Patties" recipe from this site. My husband was like, "I could just eat the salmon and leave the rice!" I think sauteing the onion really makes a huge difference! I made the following changes: (1) Added 1 tsp minced garlic (jarred) near the end of cooking the onion (2) Added 1/4 tsp dill (3) Subbed about 1 Tbsp dried parsley for the fresh (4) Used 20 Ritz crackers and added all of them to the salmon mix and skipped breading (5) Didn't add any extra salmon juice (although next time I'll add maybe 2-4 Tbsp) They were DELICIOUS!!!!

Made these about a dozen times now any everyone that I make them for LOVES them. Once I ran out of regular crackers and substitued zesty cheese crackers to make the crumbs...It was great! I've made it a permanent change now. Thanks for a tasty recipe!

Good, but needs a bit more flavor. Might add lemon juice next time. Was a bit wary of adding the reserve juice from the can, but I do think it needed it in the end. First time I have used butter in a while, and I got to say butter makes everything better!

Only problem - Should have doubled the recipe! Family loved these! Didn't use shortening. Used olive oil w/a little butter instead. Used green onions for taste.

These were pretty good. I added a clove of chopped garlic to the onions when I sauteed them, and I let them cool a bit before I mixed them with everything else. I omitted the liquid from the can, and I'm glad I did because it wasn't needed. The mixture was plenty gooey without it. After rolling in the cracker crumbs, I put the patties on a plate in the freezer for a few minutes to firm up. I think this made a huge difference in keeping them together in the pan. I think these could have benefited from some more flavor (Old Bay, as others suggested, etc.), but they were still pretty good. I didn't think hubby would like them, but he helped himself to seconds and then asked me what brand of patties I'd bought, remarking that he wanted me to "get" them again. :)

They tasted good, that is, the ones that didn't end up burnt on the outside and undercooked on the inside. I have never cooked with crisco shortening before but it burns really easily as I discovered. After I turned the heat way down it still burned up little bits that fell off so the last batch still had hurnedbits stuck to them. Next time I wil try with olive oil.

Very good. My husband and I really liked these. I didn't use any of the juice, and they were still very moist. Will definitely be making again.

This was really tasty. I left out the salmon liquid from the can. Added 1/2 stalk of celery chopped, and a 3 inch piece of green pepper chopped to the onion mix. Also added 1 tsp of Old Bay for a more East coast feel.

The taste is 5 stars but I am a little on the fence with that because I had to add a lot more cracker crumbs for these to hold a shape. These are the best salmon patties I've ever made. My family said they taste like crab cakes from a high end restaurant. I used boneless and skinless canned salmon. I needed a second skillet as I couldn't fit 6 in one.

These were quite good. I'd happily make them again (if I can find canned salmon that's not as disturbing--a word on that later). The spicing was nice, the flavors nice, everything. I did bake instead of fry them (10 minutes each side at 350F), and I used dijon mustard instead of dry mustard. Regarding the disturbing salmon, this was my first time buying canned salmon. It was FILLED with bones, and the actual spine with vertebrae. It was annoying to pick out, and I was actually really grossed out by the vertebrae. I don't think I could make this again if it meant having to sort the salmon again.. so maybe there's canned salmon out there that is skinless and boneless like canned tuna? Obviously not a comment on the recipe, but just a note in case there are other first-time canned salmon buyers out there.

I followed the recipe exactly except I added 1 tablespoon of Old Bay and my can of salmon had only 1/4 cup liquid. The patties were so loose & wet, I can't imagine adding 3/4 liquid. I chilled mine for about an hour but it didn't really help. After sauteing to a golden brown, the interior remained too mushy. But the flavor was wonderful especially with the Lemon Sauce for Salmon Patties from this site which was recommended by others. Next time, I will not add the liquid.