I'm not Lou. I'm an imposter.

But I can tell you that every can of salmon I have ever bought had skin, bones and vertibrae in it. No problem. It's all easy to slip off with a fingertip. Canned pink salmon is nice for making salmon patties. Canned red salmon is attractive and tasty in a salmon/spinach quiche.

Leftover cooked salmon, or other fish, can replace canned fish in a recipe and is even better.

Jim

We buy red canned salmon. The bones are supposedly (they really are) soft and easily digested, I can't stand the thought of the skin so I discard it. I take the bones out because hubbydubbydoo doesn't want to know they're there. We have great salmon scalloped casserole and salmon patties.

I buy my salmon at Costco and have never had bones included. They do have a new Wild Salmon I tasted the other day...it puts the one I buy to shame!

deborah, are you talking about canned salmon or fresh?

Jim

All the canned salmon I've ever seem had bones. The canning process makes the bones so soft that if you're mashing up the salmon for patties anyway, the bones crumble up into dust and are a good source of natural calcium.

I'm Lou : Not the imposter.

Jim : You imposter !!!!!
Thanks for answering Foodona's Question.You are more
Qualified than I, on this subject.
I haven't found a overwhelming amount of bones and skin,
I just pick a few out.
After what I read on that other Post about "Odd Foods ",
I wouldn't think this should bother anyone here.

Have to check out what Deborah said, about Wild Salmon.

I've used Omega 3, Imitation Crabmeat for this also.
You had said in the other Post that fake Crabmeat is a Paste of some sort.
On the Ingredients Label,it mentioned Salmon, Haddock,
2%Crabmeat, Shrimp ,Oils, Etc.
Also said it might reduce Coranary Heart Disease.
I just glanced thru it. Have to read it again and get back to you.
Could this brand have some fish it it's Ingredients.
I made these Cakes with fresh also. Think it was Haddock.

Foodonastump:
Be a little picky and try the Salmon Cakes. Let us know how you made out.

I bought some wild canned salmon at Whole Foods last week and it tasted very different from the bumble bee or the costco brand. Both of them got tossed, uneaten I found them really fishy. The WF salmon tasted wonderful but had skin and bones. I was starving and desperate, I picked through and ate it.
However I won't be buying it again WITH bones.

Foodonastump:
From what you are reading here, I guess you are totally confused.
Just try it and get your own opinion. If it too Fishy or Wishy, Use another fish that you like.

This is the same recipe that I used for the ,
" I Baked a School of Fishes "
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Here is one feedback that I saved. Hope she don't mind me
using it.
I don't even know if I answered her, because it was one month after my wife passed away.
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RE: Feast of the seven fishes clip this post email this post what is this?
see most clipped and recent clippings

Posted by shambo (My Page) on
Sun, Nov 25, 07 at 13:32
I can vouch for Lou's salmon cake recipe. I made it last week and my husband loved it. We both did. In fact, we ate the entire recipe's worth of salmon patties in one sitting. Since they're baked, they might work really well for a larger gathering. And, of course, you could make smaller patties or whatever size would work best for your meal.

The red salmon has much more flavor than the pink canned salmon. Do a taste test if you don't believe me. There is a reason one costs more than the other.

They both have skin and bones, which are nourishing. If you don't like to look at them mash them up with the rest and you'll be fine.

This was a staple on meatless Friday meals when I was growing up. (1950's) One large can (14 oz?) of red salmon, an egg some green onions and a bunch of saltine crackers all worked together with your hands, fed a family of 5...salmon patties. We used to fight each other for bones when the can was dumped into a bowl. Those bones are full of calcium and are so soft they will squish between your fingers when you mix it. Back then my mom probably used a lot of saltines and maybe two eggs to stretch it out to feed us.

I keep 3 cans in my pantry at all times for "earthquake" food. Something you can eat straight out of the can w/o cooking. Nice for lunch on a bed of spinach too.

-Babka

I also buy Costco (Kirkland brand) salmon in cans and never seen bones or skin, not that I would mind :)

Could someone post the recipe again pretty please?

Thanks!

LOUÂS - Baked Salmon or Crab Cakes

Chopped small , 1/3 cup each of : Onion, Celery , Red Bell Pepper and
Micro wave for 2 minutes. With 2 tbsp of water Let it cool .

In a Bowl , put 1 - 14 ¾ oz. can of Pink Salmon or Crab Meat and
break up larger pieces. ( You can substitute Imitation Crab meat )
Sprinkle with : Black pepper and add:
½ teasp. of Garlic Powder , Onion Powder and ¼ level teasp.of Old Bay Seasoning.
2 level teasp. of Parsley flakes
2 Tablespoons of Parmesan Cheese
½ teaspoon of Mustard
3 heaping tablespoons of Mayonnaise
Fold and Blend this together with the Onions, Celery and Peppers
add: 1 cup of Italian Bread Crumbs.

Beat 1 egg and add 1 teaspoon of Baking Powder, beat well.
Add this to the Salmon mix and blend with a fork ( Just enough to mix it through.)
If the mix is too wet add a little more Bread Crumbs

Make 6 Balls ( work easy ) and flatten slightly to 4 inches round and ¾ inches thick.

You can leave them with a rounded top.

I baked them on a cookie tin , lined with Aluminum Foil, that was sprayed with Pam.

Bake 20 to 25 minutes at 320 Degrees. Then brush with melted butter and
Broil on Low for 5 minutes or until a Golden Tan.
Serve Hot or freeze separated w Plastic wrap , in a Zip Lock or container.

I haven't bought canned salmon in years, but I do remember the bones. They are edible, but I can see where they could bother someone as they are not very aesthetic!

Remember, you can use fresh salmon for any recipe that calls for canned and I think the results would be superior. I always found canned to be a littel "fishy", too.

I don't have Lou's recipe, but here is Marilyn's which is the one I make and can personally vouch for.

Fresh Salmon Cakes
posted by Marilyn (danain)

2 cloves garlic; minced
2 tablespoons minced onion
2 dashes Tabasco (or 1 teaspoon Old Bay)
1 egg yolk (or egg white)
2 tablespoons chopped parsley
2 tablespoons real mayonnaise
1/2 teaspoon kosher salt (less if table salt)
fresh ground pepper to taste
2/3 cup coarse white bread crumbs
1 pound fresh salmon
1/2 cup Panko (Japanese bread crumbs)
2 or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties.

Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.

Linda

linda:
Lou's Recipe is in there now.

I never buy canned salmon for that very reason. I don't like the bones, don't want to pick them out or crush them, don't care that they add calcium. In addition, I can get fresh salmon here pretty easily so as Linda (doucanoe) suggests, why not use the fresh stuff instead?

I do sometimes buy canned salmon because Ashley loves salmon cakes for sandwiches. The kind I buy always has bones and skin in it, I take the skin out but I eat the vertebrae myself because I like it, it's a crunchy little high calcium snack!

I also use freshly cooked and flaked salmon or other fish for fish cakes but by the time I add the eggs, the seasonings, the bread crumbs, whatever I'm adding that strikes me at the moment, I really don't see a whole bunch of difference. A fish cake is a fish cake, whether made with fresh or canned, and it is what it is. To me salmon is a stronger fish anyway.

I like them, though, and I've not met much fish I don't like (including the gefilte fish dishesdone sent me), so maybe it's just me.

Annie

I use canned salmon for salmon salad sandwiches and creamed salmon with peas on toast (a favourite growing up and a dish I still love).

I always buy red, I much prefer it over pink, and yes there is skin , bones and vertebrae. I pick out all the skin, and the vertebrae, but I just smash the small bones in with the flesh.

For salmon cakes I use fresh salmon , I just like the texture better.

I didn't post again about this on Thursday and I'm glad I didn't. Here's what happened:

I opened my second can of pink salmon, held my nose and picked through the bones as much as I could and then made Lou's recipe. Suffice it to say that I decided I have absolutely no love for canned salmon.

But MORE importantly:

From the few bites that I did eat, I could tell there was a good underlying recipe there which I wanted to give a fair shot. So today I bought some fresh (albeit farm-raised) salmon and did a bit of an experiment: I cut it in half and baked one half until it was just barely done then flaked it. The other half I skinned and diced pretty small. Refrigerated both and then followed Lou's recipe, treating both halves EXACTLY the same.

The end result surprised me a bit in that there was very little difference between the two. The pre-cooked salmon had a slight advantage by having a finer, more cohesive texture. Active time for the pre-cooked was shorter, inactive time was longer, simply because it was easier to flake the cooked salmon than skin and dice the raw.

And MOST importantly:

Both were delicious. My wife and I agreed it was a definite do-over and I can't wait for salmon to go on sale again.

The only variation I did on the recipe was to use fresh breadcrumbs and therefore I upped the herbs and cheese just slightly, and brushed with EVOO rather than butter.

Thanks a lot Lou, for a great recipe!!!

p.s. Maybe I'll give red canned salmon a shot some day, but I need some time first.

Foodonastump
This is strange. I just said on another Post to use the Baked Salmon Recipe,
for Baked Chicken Cakes and freeze them.

I don't mind the stronger fish smell but maybe there is a way to take some of it out.
Never thought of doing that. I'll experiment.

I've used Haddock and other fishes also.
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If you want to try something really Great,
Lay about 4 or 5 Filets in an oiled Baking Pan, in the shape of a fish.
Mix some of the Crabcake Recipe, lay it on top, then lay more filets on that.
Spoon on some Sauce, or Italian Dressing and bake in a 350 oven ,
for about 20 minutes or until it looks done.( flakey )

You can use thin slices of Onion to make Scales. And olives for eyes.
I don't know what to call this yet,I'll have to name it.
but it is Delicious.

I've put it in a Post a year ago but the fish looked ugly.
They loved in in my Local News paper.
Have fun Cooking.
Lou

I'm doubling the recipe for Marilyn's salmon cakes for tonight's dinner. I have to be out later today, so like the idea that flavors can meld for 2 hrs. while I'm away.

That means I'll need to cut 2 lbs of fresh salmon into 1/2" pieces.

Do you think it would be okay to put the salmon (in small batches) in the food processor and pulse a couple few times until I get pieces around 1/2 inch? Or would that completely destroy the texture of the fish?

Your thoughts?

Oh I would think it would destroy it for sure. Fresh salmon is so delicate. I cut it by hand into long strips and then the strips into cubes.

Marilyn's is the best recipe I've ever seen for salmon cakes!

Thanks, Sharon, for confirming what I was pretty sure was the answer. I've got several things going today, and was looking for a shortcut. Seeing the picture you posted makes me realize that with a good, sharp knife it won't take too long to do the job right.

Ladies: Give me a break , will you ?
LOU