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Easy 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, or 1 can of Mackerel.

Salmon Patties

My Salmon Patties

  1. Drain and dump 1 can of salmon in a bowl and remove the skin and bones.
  2. Crush a pkg. of crackers while it's still in the package. Just crunch it with your fingers.
  3. Dump the crackers in the bowl
  4. Add an egg.
  5. Add half a chopped onion (optional)
  6. Mix it all together with your hands like you are making a meatloaf.
  7. Form into patties.

Heat 1/4 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

  • 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.
Recipe from a 1961 Cookbook

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 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 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

    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.
Recipe from 1961

Blender Salmon Puffs

    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.
Recipe from 1961

Stuffed Salmon, Halibut or Fish Fillets

  • 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.
Recipe from 1927

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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