Salmon patties are something I remember from my childhood. My mom made them with canned salmon. I’m sure it was an effort in every mom’s most challenging pastime, trying to get a variety of nutritious food into her children.
I didn’t like them at all. Everything I wanted from the sea came in the form of fish sticks with tartar sauce and butterflied breaded shrimp with ketchup — not very sophisticated, I know.
Have hope, moms, tastes change. I now quite enjoy salmon. (Because Polish is a language with no silent letters, let me just toss this out here for my Polish friends, the l in salmon is silent. It’s pronounced something like sa-men.)
I just returned to Poland after four weeks in the USA. I’m sure some of you picture me returning to an empty refrigerator, but that’s not the case at all. Ed had the fridge stocked and cooked all the meals for the first 24 hours that I was home.
We had some great beef from Argentina, a green salad, and Gordon Ramsey style scrambled eggs with fresh chives. There was also some salmon in the fridge that Ed had cooked earlier in the week, which I used to make salmon patties for our lunch this afternoon.
I topped them with a sauce we could call a lazy woman’s hollandaise, mayo and Dijon mustard mixed together. Garlic toast, a pickle and a couple of sun dried tomatoes on the side, and Ed looked at Benson (our dog) and said, “the Polish Housewife is back.”
Try the salmon patties; I hope you’ll like them. I also hope this has struck a chord for you — reminded you of something your mother wanted you to eat, something you’ve come to enjoy, the state of your kitchen after being away.
Let’s get the conversation started. Maybe my dear sister-in-law, Carol, will share a story about husbands in the kitchen. 😉
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2 - 4 1x
A quick and tasty use for leftover cooked salmon
- 10 ounces cooked salmon, flaked
- 1 small onion, finely diced (1/4 – 1/3 cup)
- 1 egg, beaten
- 1/2 cup bread crumbs, divided
- 2 teaspoons Dijon mustard
- 1 teaspoon dried parsley (1 tablespoon fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil for frying
- chopped chives for garnish (optional)
- In a bowl, combine salmon, onion, egg, 3 tablespoons bread crumbs, mustard, parsley, salt, and pepper
- Without overworking the mixture, form into four patties, flattening to about 3/4 of an inch and also pushing in on the sides to make sure the patties are structurally sound
- Coat the patties with the remaining breadcrumbs
- Add 2 tablespoons olive oil to a frying pan, over medium high heat
- Add the salmon patties, reduce heat to medium, cooking until golden brown, 2 – 3 minutes
- Turn the patties (I like to use two spatulas when turning delicate things, place one underneath, and then a second spatula over the top to gently flip it and ease it back into the pan; it also keeps the oil from splashing because the patty doesn’t plop back into the pan) and add more olive oil if necessary, cooking until the second side is golden
For my “lazy woman’s hollandaise sauce” mix 2 tablespoon mayo (I like Best Foods or Hellmans) with 2 tablespoons Dijon mustard
For dinner last night, we visited the first ever Browar Fest Poznan — a festival featuring craft beers from Poland and other places. A write-up on this, which we hope becomes an annual event soon!
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Yum, these sound great. I can’t wait to try them – you know me, I love the salmon!
I feel like I’ve been away from my kitchen, even though I was right here all along. The health issues, anxiety and fear made cooking just seem like work that I didn’t have the energy for. Since I got the clean bill of health, I have found just how healing it is for me to be back putting grocery lists together for the meals that I’ve planned and then executing them and enjoying real meals again, on a regular basis. I’ve been able to use my skills to help my parents during my mom’s health problem and my neighbor, whose husband just suddenly passed away. I used my cooking ability as a healing and loving prayer to help those who needed nourishment and I was left more whole as well. How do you like that?!
I think food is your love language too! You have learned so much about nutrition during this process, and many, including me, have benefited from that!
Lois, I am a long time hot soup maker and I never thought cold soup was something that I would even like to try, after having eaten American Gazpacho soup and not really caring for it. The workshop that you presented at St. Mark’s was so well organized and enjoyable. All three soups were just delicious, tasty and easy to make. Thank you so much for presenting it.
Salmon was sort of a “staple” in our household in Maine. On Friday nights we had fish chowder, salmon pie , OR salmon cakes. I never learned to make salmon cakes to my satisfaction and they always fell apart. The above recipe sounds perfect for me; simple, quick, and easy to follow. Thank You, thank you. I am looking forward making the special hollandaise sauce also.
. YUM!! Jan Hooser
Jan, I’m so glad you came to the cold soup workshop. It was good to see you again and break bread together! Now you won’t have to rule out soups during the long hot summers in Tucson.
I hope these salmon patties turn out well for you. I’m jealous of the Maine fish and seafood experience. I need to visit that part of the country; I’ve yet to have a proper lobster roll!
I remember salmon patties. Haven’t made them for years.
It’s funny how we get out of the habit of making certain things, isn’t it? We’ve started making a lot of favorites that fell by the wayside because our daughters didn’t like them.
On those salmon patties could you sub tuna instead,don’t like salmon?
Can these Salmon Patties be cooked ahead of time and then reheated in oven/pan? Thanks,Mike.
Jeanette Hooser (Jan)
I don’t seem to be able to post a comment.
I’m back !!!
Thanks again for the wonderful salmon patties recipe.
My pleasure, Jan!
Ur salmon patties with lazy girl hollandaise sauce sounds just yummy. Can’t wait to try it! Thank u. Alisa Mezzatesta
Thanks for your kind words, Alisa. I hope you enjoy!
What’s your problem,girl
First person you should please in the table, back in my country,Poland
If you can’t listen mom
Time move on
Polish moms are best cooks
Never disrespect your mother “
Jack, I can assure you that I meant no disrespect for my mother or anyone else’s. My intent was to talk about how tastes change and my unsophisticated my palate was as a child.
Awesome a recipe to try with canned salmon. I can only eat so many can salmon sandwiches like tuna. I cant wait to try this. If anyone has any other good recipes to make with canned salmon id appreciate it a lot. My mom buys me cans of it all the time. I think I told her once I used it to make sandwiches and it was pretty good. now I have a bunch of cans. I need some new ideas lol