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Hi copperfrogcook, I love Salmon patties. You do need to remember that most likely no recipe will be like your Mom's,she may of added different things and Memory usually is a little better then the real thing.  Here is my recipe, it dosen't use cornmeal but you could try it both ways. this is per can of Salmon: drain water from Salmon but save it. Put Salmon in a bowl, remove skin and bones( I don't remove the bones) add 1 egg ( if you use two cans, only add 1 egg),crush 8 crackers and add, 1/4 c. flour, *1t. lemon juice, mash and blend all together,if it seems to dry and some of the Salmon water--if to moist ad a few more crushed crackers, shape into a ball and divide into 4 parts and form patties, melt a little oil and margarine in a skillet, cook untill brown on both side. *the lemon juice helps the fishy smell some, but if you don't have any, thats O.K.  Let me know if you try it and how you liked it. Granna2

hi,granna2-- my moms recipe was alot like yours-- only she added a finely chopped onion-- (can't have fish without onion)-- enjoy-- nanny129

We asked your question on Twitter and Facebook. Here was a response:

mom2_2bamababes
2:37pm, Jan 10 from Web
@BettyCrocker 1 can pink salmon...1 egg...2 T lemon juice, 1 T seasoned salt, 2 T mayonnaise, 12 crushed saltines....Stir together and fry!!

Andi Smail Evans This recipe came from a Crisco label years ago:
Quick 'n Easy Salmon Patties:
1 can (15-16 ounces) pink salmon
1 egg
1/3 cup minced onion
1/2 cup flour
1-1/2 teaspoons baking powder
1-1/2 cups Crisco
Drain salmon, reserving 2 tablespoons of juice. Mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice; stir into mixture. Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco. Serve with tartar sauce or Caesar salad dressing. Serves 4-6.

I would probably use canola oil instead... Hope this helps!
about an hour ago · 

Elizabeth Herndon Dennington My mom made her salmon patties with crushed up cracker crumbs and a beaten egg and salt and pepper. She mixed that with the salmon well and then formed patties. Once she had the skillet hot w/oil, she cooked the patties until they were done, but her secret was this white sauce that I have never been able to make. It was made with corn starch and flour, but wasn't white gravy. It was much thinner and very tasty. I might've once known how to make it, but didn't write it in one of my many cookbooks and my mom is in Heaven now, baking up 'angel cookies'!!! I hope you figure how how to duplicate your mom's salmon patties.....my mom would sometimes add bread crumbs instead of crackers, but I think that was the only substitution she ever made.
52 minutes ago · 

Ah. Two more:

Jennifer Caruso salmon patties ... one can of salon drained and bones took out one egg small onion half a green pepper a little garlic powder pepper and some soul seasoning ...to your taste .. mix all together and then roll a small amount into white corn meal..hot pan with veggie oil and cook on both sided till golden brown and crispy ... yummy enjoy ..

Elaine Carroll Embree My salmon patties have 1 can of salmon (drained), about 1/4 c. of flour, 1 egg, 1/4 c. chopped onion and about 1/4 c. bread crumbs. Salt and pepper to taste. Make into patties and cook in hot oil (I use Canola) until golden brown. You can adjust the amount of flour if they are too fragile to manage but the less flour the better they are. Enjoy!

Hi, Cate -- I found this on another post here (Salmon Loaf Recipe circa 1940) -- it mentioned white sauce, and I thought of the posts you made from Elizabeth Herndon Dennington regarding the sauce.  I copied it here -- I don't have facebook, so I wondered if maybe this could be passed on??  I wonder if it's what her mom used to make?

From the Betty Crocker Picture Cookbook 1950

Baked Fish Loaf
(Salmon, tuna, or other fish)

Combine:
2 cups (13 oz. can) drained cooked salmon, tuna, or other fish
2 cups Thin White Sauce**
2 cups soft bread crumbs
2 eggs
1 tbsp lemon juice

Bake in 9x5x3" greased loaf pan at 350F (moderate oven)
for 35 to 45 minutes. Serve hot with Mushroom Sauce, if desired.
Serves 8.

Note: Sliced mushrooms, minced pimiento, or green pepper (sauteed in butter) may be added.


**Thin White Sauce

2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk

Melt butter over low heat in a heavy saucepan.

Blend in flour, seasonings. Cook over low heat,
stirring until bubbly.

Remove from heat. Stir in Milk. Bring to boil;
boil 1 minute, stirring constantly.

Cook until thickened (for best flavor cook 10 minutes).

zephaniah317:

Hi, Cate -- I found this on another post here (Salmon Loaf Recipe circa 1940) -- it mentioned white sauce, and I thought of the posts you made from Elizabeth Herndon Dennington regarding the sauce.  I copied it here -- I don't have facebook, so I wondered if maybe this could be passed on??  I wonder if it's what her mom used to make?

Hi zephaniah317

Thank you for taking the time to post the recipe. The question was asked in the community- so you've posted in the right place! We reached out to our Facebook Fan Group also to see if they had ideas also.

So glad you've joined our boards!

Sincerely, Cate

Hi nanny129, I never thought about adding onion, I might try that the next time, thanks granna2

     Hello Granna2, I found your recipe on this site, Ive been trying to figure out how to make my exboyfriends Salmon Patties................ for MONTHS!  and I found yours and I do believe this is it or way way close... thankyou! Going to make it today, I will let you know...

granna2:

Hi copperfrogcook, I love Salmon patties. You do need to remember that most likely no recipe will be like your Mom's,she may of added different things and Memory usually is a little better then the real thing.  Here is my recipe, it dosen't use cornmeal but you could try it both ways. this is per can of Salmon: drain water from Salmon but save it. Put Salmon in a bowl, remove skin and bones( I don't remove the bones) add 1 egg ( if you use two cans, only add 1 egg),crush 8 crackers and add, 1/4 c. flour, *1t. lemon juice, mash and blend all together,if it seems to dry and some of the Salmon water--if to moist ad a few more crushed crackers, shape into a ball and divide into 4 parts and form patties, melt a little oil and margarine in a skillet, cook untill brown on both side. *the lemon juice helps the fishy smell some, but if you don't have any, thats O.K.  Let me know if you try it and how you liked it. Granna2

Ok G, they turned out very good, I used a squeeze of real lemon, insted of the lemon juice... Just super tastey and easy .... I will have to make this again. thanks!

                  Which is better?  Bread crumbs or crackers?   I have always used crackers.

I make mine very close to yours but i use an egg and old bay seasoning. Some time i even chop up some bread and butter pickles and add them. Also along with the cracker i add a small amount of plain bread crumbs a tsp at a time depending on how wet the mixture is. Good luck and if you make to the point were you really enjoy them run with that because some day someone will want to duplicate your recipe!

Well, this is how I do it. 2 cans salmon, 2 eggs, salt, pepper, 2 shakes of tabasco sauce, 1/2 cup flour, mix all together and shape into patties. Get 1 inch of vegetable oil screaming hot in cast iron skillet and cook till desired doneness.

afternoon copper, easiest and tastiest i have found was by accident.

2 cans salmon drained, 2 eggs, a tsp liquid smoke, a dash celery salt, and left over stovetop stuffing instead of crackers fry in oil and butter.

have also put finely chopped cucumber in it sounds weird but it does work

I ate a lot of salmon cakes or mackerel cakes while growing up.  I have made them many times for my children and grandchildren.  This remains a very simple meal to prepare, even my teenagers learned to fix them when I couldn't get home to prepare dinner myself.

1 can of salmon

2 eggs

8 or 10 saltine crackers or bread crumbs

parsley flakes or fresh chopped parsley

a few drops of Crystal hot sauce

Take the bone out of the salmon.  Add the rest of the ingredients and mix well.  Shape into 6 to 8 patties and fry in a little olive oil over med-high heat until golden brown. 

This goes great with rice pilaf or rice a roni and a simple vegetable or salad.  

Hope this helps.

Just read all the reply's about making salmon patties. My mom made them alot too while growing up in Indiana but she always used onion minced up real fine. 1 egg, and cracker crumbs. A little salt since its already salty and pepper. She never used lemon just because we were too poor to buy it but that sounds like a good idea to add maybe some zest of a lemon or 1 tsp of juice. I add a sprinkle of garlic powder too. I might try rolling them in cornmeal next time sounds like a winner!

Not sure if this recipe is exactly like your moms but it makes really taty salmon patties. My husband loves them.

Salmon Patties

1 – 14 oz Can Salmon

¼ tsp salt

Pepper to taste

½ cup cracker crumbs

½ tsp onion flakes

1 egg, beaten

1 cup cornbread crumbs 

Remove skin and bones from salmon, flake.

Combine all of the ingredients above and shape into patties.

Fry in a little oil until done.

                              I have been reading all the comments about Salmon patties and what you said at the bottom about childhood memories was so beautiful.  My Mom and Dad had very little money but my Mom was a great cook.  She made great salmon patties and I wish I could walk in a kitchen and see her there.  She died way to early (71)  and I miss her everyday.

      I use cracker crumbs in my patties...but yet they fall apart...what am I doing wrong?

Tweeky:

                              I have been reading all the comments about Salmon patties and what you said at the bottom about childhood memories was so beautiful.  My Mom and Dad had very little money but my Mom was a great cook.  She made great salmon patties and I wish I could walk in a kitchen and see her there.  She died way to early (71)  and I miss her everyday.

 

      I use cracker crumbs in my patties...but yet they fall apart...what am I doing wrong?

Maybe the mixture is too wet?  If so, use a few more cracker crumbs and be sure they are crushed fine enough.  And a large beaten egg (or two small eggs) will help bind the ingredients.  Another thought is to let the patties cook well one one side before turning - that will help keep them from breaking apart when turning. 

Well, copperfrogcook, I will insert one more.  Mine is basically like most of the others with just a slight variation or two.  You mentioned rolling them in something, which is what I do.  I can't give accurate measurements as I don't measure anything.  So you will have to go with your own judgement.  You don't have to remove the bones as they have been pressure-cooked and are soft.  They cook up in the patty and are actually healthy for you.

• 1 can salmon-drained


• 1 beaten egg


• 1/2 onion-chopped


• lemon juice


• a few dashes of garlic powder


• a few squirts ketchup (adds a little zing)-hot sauce would be good also if you like heat


• salt/pepper if you use


• 1/4 to 1/2 C flour or cracker crumbs, or a combination


• additonal cracker crumbs


• oil for frying-(I wonder if your Mom may have used bacon drippings to fry in-I have, but use oil now)

Mix the first 7 items together, adding flour and/or cracker crumbs till it holds together but is still moist.  Shape into patties and then coat with more cracker crumbs before frying.  You might try using cracker crumbs mixed with a little corn meal.