How
to Make Salmon Patties
Easy Salmon Recipes
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Salmon Recipes
I have been making Salmon Patties for years and this
recipe is so easy you won't believe it.
Plus you don't have to use salmon.
You can use two cans of drained tuna also.
Salmon Patties
Drain
and dump 1 can of salmon in a bowl and remove the skin and bones.
Crush
a pkg. of crackers while it's still in the package. Just crunch it with your
fingers.
Dump the crackers in the bowl
Add an egg, and mix
it all up together with your hands like you are making a meatloaf.
Add half
a chopped onion (optional)
Form into patties. Heat 1/2 inch oil
in a skillet on Medium High heat.
Place each pattie in the skillet Brown on one side then turn over with 2 forks And brown on the other side. Remove to paper toweling to drain Makes about 9 patties
Make your own Tartar Sauce
Just
mix some pickle relish with mayonnaise
Salmon Loaf (Recipe from 1961)
2
cups canned salmon, drained and flaked
1 egg, slightly beaten
1 tablespoon
chopped parsley
2 tablespoons chopped onion
2/3 cup soft or dry bread crumbs
2/3
cups milk
1 teaspoon salt
1/4 teaspoon pepper
Place all ingredients in a mixing bowl and mix well. Press into a greased loaf pan. Bake in a moderate oven 350 for 20 to 30 minutes. Serve with medium white sauce containing chopped parsley or chopped hard cooked egg.
Barbecue Salmon
Salmon Steaks, 1 to 1 1/2 inch thick
Juice of one half lemon
4
tbsp butter, melted
2 tbsp dill weed, ground
Rinse the salmon well and place in glass bowl. Juice the lemon over the fish and refrigerate for a half hour or so. Meanwhile, melt the butter and add the dill weed. Prepare a hot BBQ fire (or preheat oven to 400) and grease the rack with a non-stick spray (or prepare baking dish in the same manner). Rinse the salmon again, and cover liberally with the dill-butter mixture. Bake for 20 minutes or grill. If you grill, usually grill four minutes per side.
Dijon Salmon
1/4 cup butter, melted
3
tbsp prepared Dijon-style mustard
1 1/2 tbsp honey
1/4 cup dry bread crumbs
1/4
cup finely chopped pecans
4 tsp chopped fresh parsley
4 (4 ounce) filets
salmon
1 lemon, for garnish
salt and pepper to taste
Preheat oven to 400 degrees. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon filet lightly with honey mustard mixture, and sprinkle the top of the filets with the bread crumb mixture. Bake in preheated oven until it flakes with a fork, approximately 20 minutes. Season with salt and pepper and garnish with a wedge of lemon.
Salmon Ball
1 16 oz can red salmon, deboned
and deskinned
8 oz cream cheese softened
1 sm. onion minced
2 T lemon
juice
1/2 parsley, minced
1/4 cup nuts, chopped
Flake salmon into a bowl, blend in soft cream cheese, add onion, add lemon juice. Mix well and shape into a ball, wrap in wax paper or saran wrap. Chill until firm. Roll ball in parsley and chopped nuts before serving. Serves 10 to 20
Blender Salmon Dip (Recipe from 1961)
Into container put
1/4 cup cream
3
drops Tabasco
1 tablespoon coarsely cut chives or green onion tops
1/2 teaspoon
dill weed
1/2 teaspoon paprika
Dash salt and pepper
8 oz cottage cheese
1
7 3/4 oz can salmon drained
Cover and blend at high speed for 40 seconds, stopping to stir down if necessary. Makes 2 cups.
Blender Salmon Puffs (Recipe from 1961)
Into container tear
4 slices of white bread, trimmed
Add
1
cup milk
4 eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
1 thin
slice medium onion
1 7 3/4 can salmon drained
Cover and blend on high speed for 20 seconds. Pour into 4 buttered individual 10 oz casseroles and bake in preheated 325 oven for 30 min. Serves 4
Barbecue Salmon
Salmon
Steaks, 1 to 1 ½ inch thick
Juice of one half lemon
4 tbsp butter,
melted
2 tbsp dill weed, ground
Rinse the salmon well and place in glass bowl. Juice the lemon over the fish and refrigerate for a half hour or so. Meanwhile, melt the butter and add the dill weed. Prepare a hot BBQ fire (or preheat oven to 400) and grease the rack with a nonstick spray (or prepare baking dish in the same manner). Rinse the salmon again, and cover liberally with the dill-butter mixture. Bake for 20 minutes or grill. If you grill, usually grill four minutes per side.
Dijon Salmon
1/4
cup butter, melted
3 tbsp prepared Dijon-style mustard
1 ½ tbsp honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 tsp. chopped fresh
parsley
4 (4 ounce) filets salmon
1 lemon, for garnish
salt and pepper
to taste
Preheat oven to 400 degrees. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon filet lightly with honey mustard mixture, and sprinkle the top of the filets with the bread crumb mixture. Bake in preheated oven until it flakes with a fork, approximately 20 minutes. Season with salt and pepper and garnish with a wedge of lemon
Stuffed Salmon, Halibut or Fish
Fillets
(recipe from 1927)
1 1/2 pounds fish sliced 1/2 inch thick
or 2 med. sized fish fillets
Celery or tomato bread stuffing
Salt and pepper
1/2
tablespoon Karo Blue Label
1/4 cup Mazola (mayonnaise)
Remove the bones and skin. If sliced fish is being used cut in halves. Put one in a baking pan well oiled with Mazola, dust with salt and pepper, put on a layer of dressing, then one of fish, then a layer of dressing, and bake in a hot oven forty to fifty minutes according to thickness of the fish, basting often with the Mazola and Karo, combined with one-half cup boiling water.
Serve on a platter with a garnish of sliced lemon and accompany with French Fried Egg Plant, Squash or Cucumbers.
Salmon Salad
Flake remnants of cold boiled salmon. Mix
with French, Mayonnaise, or Cream
Dressing. Arrange on nests of lettuce leaves. Garnish with the yolk of a “hard-boiled”
egg forced through a potato ricer, and white of egg cut in strips.
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