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Active Time
25 minutes
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Total Time
25 minutes
Classic salmon patties were a go-to main dish in “many a hardworking Black household in the middle of the twentieth century,” note authors Alice Randall and Caroline Randall Williams in their bookSoul Food Love. Made from canned salmon, which they say “had the advantage over other proteins of being relatively non-perishable and inexpensive,” these salmon patties are quick to make, highly adaptable, and can be enjoyed any time of day.
This recipe for salmon croquettes is lighter than the old-school version. Unlike most recipes forcrab cakes和鲑鱼蛋糕,它没有任何面粉cornmeal, saltine cracker crumbs, or other binders traditionally used to hold the flaked salmon together (which, yes, means they’re gluten-free). Instead, the mother-daughter duo call for mixing the canned fish (though you could also use leftover salmon fillets) with chopped onion, celery, and a few eggs. If you’d care to play around, you can swap out some of the diced vegetables for bell pepper or green onions, add in some Old Bay seasoning, or fold in a heap of fresh herbs. You’ll pan-fry the patties in alarge skilletuntil they develop a slightly crispy, golden-brown crust.
The result makes for a filling weeknight dinner—especially if you put each patty onto a bun to makesalmon burgers—but they’re equally good with a small salad or set on abed of grainswith just a spritz of lemon juice. You could also make smaller patties and serve them as an appetizer at your next party. The recipe includes instructions for making a delightfully tangy and fresh yogurt-based dill sauce, but you could also serve these salmon patties withtartar sauce, lemon wedges,hot sauce, Worcestershire sauce, orrémoulade.
This recipe was excerpted from ‘Soul Food Love’ by Alice Randall and Caroline Randall Williams. Buy the full book onAmazon.
Ingredients
8 servings
Step 1
To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
Step 2
Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a large bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
Step 3
Put a dollop of the dill sauce on top of each patty and serve.
Editor’s note:This recipe first appeared on Epicurious in May 2021. Head this way for more of ourbest salmon recipes→
如果你想要一个稍微老派炸丸子with a firmer texture, add ¾ cup plain dry breadcrumbs or some panko breadcrumbs to this salmon patties recipe. If you want to make a big batch for a party, store the patties in an airtight container and reheat them in the oven on a lightly oiled baking sheet.
Leave a Review
Reviews (20)
Back to TopI thought these were pretty good. I do wish I had known that eating most of the bones in the canned salmon would have been safe before spending quite a bit of time trying to get each one.
Rachel G
Houston, TX
6/27/2023
They were the best Salmon patties ever thank you Randall Girl's.
Stormy Granzig
Orlando Florida
4/27/2023
I'm with the "keep the skin & bones" crew, more from (ahem) laziness than nutrition science. I made these last night and they were a hit! I ended up with a ton of leftover dill sauce, though. I may have to repeat these later this week. Shall I say that last night's dinner were croquettes and the next effort will be patties? It's a great use for the "tower of canned salmon" I picked up at Costco.
JHYum
Tucson, AZ
4/16/2023
So... where is the recipe???
Anonymous
Lake Tahoe, CA
8/26/2022
I agree with Molly. The skin and bones are the way to get calcium in your diet! I will be trying these that way.
Katie
Wrentham, MA
5/12/2022
A family favorite! When I make this, my husband says it reminds him of his childhood. I must object to the instruction to discard the skin and bones, though. Doing so would waste valuable nutrition. Just mash them along the rest of the salmon (with a fork) and mix them in. The bones in canned salmon are super-soft.
Molly
Great Falls, Virginia
1/17/2022
Great recipe! My mom used smashed potatoes and eggs to bind them. You could always used smashed cauliflower “potatoes”
Ann
Rhode Island
8/31/2021
I had trouble flipping the first two cakes, so I stirred in a dollop of the sauce (I used "light" sour cream) and the remaining cakes held together nicely. They were delicious.
Anonymous
San Diego
7/8/2021
These were good. Halved the recipe, which yielded nine 1/4 cup scoops of croquettes. I opted to add about 1/3 cup of breadcrumbs and a couple tablespoons of mayo. Refrigerated croquettes to ensure they would hold together well during the cook. I will def cook these again, but will use my homemade grilled smoke/roasted salmon fillets instead of canned. I felt something was missing in this recipe so I'll play with it next time; jalapeños will be the first add in that I'll try.
dmunone
Baltimore
6/24/2021
I struggled with pan frying these so I oiled a cookie sheet and oven cooked them. They stayed together and have a delicious crunch. Delicious
Dingobaby4
La Porte, Texas
6/15/2021
My grandmother ( from Kentucky) would make these for breakfast in the winter before we went to school. She always said they would “stick” with us the whole day. I make them for dinner and always think of her when I make them.
Cmonigold
Michigan
6/8/2021
Love these! And they’re so fast and easy to make. It took 2 spatulas to turn them and keep them together but it worked. And the dill sauce is amazing—good on everything!! I used more dill than called for.
carolinetn
Nashville TN
6/8/2021
I grew up on Salmon Croquettes with salmon from cans and just egg, but my mother rolled them in cracker crumbs to give them a crunch. My nephew said when they came to our house they were Salmon Croquettes. At his other Grandmothers, they were Salmon patties......
Anonymous
Charleston SC
6/1/2021
delicious
Anonymous
6/1/2021
This was nice, I only made a half recipe and yielded 9 of them though, so I don't know how big they're supposed to be. Also I added 1 piece of bread's worth of crumbs, just to be safe. They did not need much oil at all, not like other types of patties with a lot of flour which seem to absorb oil like a sponge.
NZcookie
New Zealand
5/22/2021
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