April 11, 2009
Category: 
I’ll get right to the point. My wife hates fish but she ate these salmon patties that I came up with. I was shocked. I need this recipe immortalized here so I can make it again. They’re low carb too and really cheap to make!
Salmon Patties
- 1 can of salmon, drained
- 1T chopped parsley (fresh or dried)
- 2t herbs de provence
- 1t onion powder
- 3T mayonnaise
- 2 eggs
- salt and pepper
- oil
Mix everything together. It’s going to seem a little too wet. Just let it sit for 15min to thicken up. I measured these out and dropped into a nonstick skillet using a standard ice cream scoop. It made 7 patties. I bought the salmon on sale for under $3 for the can. That probably made these about 50 cents each. Yikes! What a bargain!
Now, there’s a ton you could do with this recipe. I’d keep the salmon and eggs but you could go crazy with the rest. For a more traditional, crab cake-style recipe you could go with Old Bay instead of the herbs de provence. If you don’t have Old Bay, it’s mainly celery salt with a few other minor seasonings. I bet a Jamaican jerk seasoning would also be really tasty in this.
I served this with a sauce that didn’t really go that well, but was super tasty. It was kind of like a chipotle mayo but with a more subtle and refined flavor from the use of Spanish smoked paprika instead of chipotle. It would probably be better with something else- not sure what, though. Maybe someone can figure out what to serve it with:
Pimenton dip
- 3T mayo
- 2T sour cream
- 2T cream
- 1t Spanish smoked paprika
- 1t onion powder
- salt and pepper
Mix it up and let sit for 30min for flavors to mingle. Add more or less cream to change the thickness.
You could make this with ground or canned chipotle and it would be really tasty. Adjusting ratios of mayo, sour cream and cream to suit the purpose. More or less cream will make it thicker or thinner. You could actually use water too. I just used cream because I had it handy. This would be awesome with some plain potato chips.
Have fun and let me know if you do something delicious with this.
Horaayy..there are 6 comment(s) for me so far ;)
I love Salmon Cakes, but I can’t believe a non-fish eater could do it. They have a pretty strong smell.
I have added your blog as a link on mine at http://www.cheapfoodhere.com. Let me know if you’re willing to do the same. Thanks!
Ashley
She pretended they were crab cakes, which she likes! The sauce also helped.
I was going to comment on your brown rice post (August 19, 2008) but didn’t know if you would ever see it, or how that works if someone posts a comment on an older post. So I picked the newest one, even though it has nothing to do with brown rice!
I really recommend GBR-germinated brown rice. You soak your brown rice for 16-24 hours, at at least 70 degrees, then cook as normal, but for less time, maybe about the same as white rice. My husband says that it “eats like white rice” and it is definitely more palatable for getting used to brown rice. The thing I noticed is that it smells different when it is soaking and when it is cooking. A very good kind of different. If you research it, you find that GBR actually makes more nutrients to feed the germinating plant, and it is therefore much better for you even than unsoaked brown rice. One try, and I was personally hooked. You just need to plan ahead by a day when you want to serve rice.
Thanks for that really cool tip. I have never heard of GBR but will definitely try it! I’ll go ahead and add that part of your note to the brown rice post. I do see any comments made on any posts no matter how old they are so feel free to comment on any post at any time.
I make a sauce that we use for broiled salmon or tuna and it might be good on salmon patties as well. I use 4 or 5 T butter or margerine, 2 T yellow mustard and either fresh chopped dill or a dill mix I buy from Pampered Chef. My nieces even like it on potatoes and vegetables. I just put in the microwave, stir and serve. Amnounts can be adjusted for personal taste or number of people to be served.
I think it’s great and she’s lucky – it’s rare for a man to cook around here….