I haven't eaten salmon patties since I was a child. My mother loved canned salmon...me, not so much. I made some crab cakes recently from a recipe of Paula Deen's that had many 5 star reviews...and to me, it tasted more like salmon patties. I was thinking what a waste of crabmeat. I caught them myself, my husband cleaned them for me, and I spent two hours picking out the meat. I wish I had made gumbo instead.

Here's the only way I have ever prepared croquettes. Had to pull it out of my box and the card has been used so much kinda hard to read :o)
Salmon Croquettes
1 can red salmon *I remove the bones
10 soda crackers crushed
2 eggs

Crush crackers - pour salmon and liquid into bowl-add eggs and crackers-combine
Shape into patties, roll in cornmeal-refrigerate until ready to use-roll in cornmeal again and fry until good and brown on both sides. You add about an inch or so of oil to the pan, brown on one side then turn and brown on the other. These are not deep fried.

I make a cheese sauce to serve over mine.

I used to make this when my kids were growing up and I still ate cheese. It was yummy!

Salmon-Cheese Bake

1 can (16 oz.) salmon, drained and flaked
1/2 cup minced onion
2 cups Bisquick
1/2 cup water
4 slices mozzarella
2 tbsp. grated Parmesan (optional)
1 can condensed cream of celery soup
1/4 cup milk
1/4 tsp. dried dill weed

Combine salmon and onion; set aside. Combine Bisquick and water, and divide in half. Pat half of dough into the bottom of a greased 8" square pan. Top with the salmon mixture, then the cheese slices. Roll out remaining dough and place on top. Sprinkle with Parmesan if desired. Bake at 450 for 15 minutes.

Meanwhile, combine soup, milk, and dill. Heat. Serve over squares of casserole.

I don't have any fancy recipe, just the one I made up myself-

Open a can of Salmon & drain it, then toss it in a mixing bowl and pull out any larger bones and that nasty black looing gunk that is in it.

Add a 1/2 cup of finely chopped onion and a cup of Bread crumbs or cracker meal ( I prefer cracker meal), one egg and a 1/2tsp of mixed Italian seasoning.
(sometimes I add about 1/2tsp of minced garlic)

Mix thoroughly-

If the mixture is too loose to form patties add a bit more cracker meal...

If its too dry, add a splash of white wine..

This is as simple as it comes--and may strike some as icky. My husband can't stomach it.

Pour milk in a soup bowl or mug. Add a pat of butter and maybe some onion flakes. Mix in as much or as little salmon as you like, then heat in the microwave.

I think it's supposed to resemble clam chowder. When I have extra time, I make it using potato soup instead of plain milk. Hmmmm. I think I'll make some for lunch!

Jann

This one is sooo easy and delicious.
3 cups whole milk
3 tablespoons all-purpose flour
2 (14.75 ounce) cans salmon, drained and flaked
1 (15 ounce) can baby peas, drained
salt and freshly ground black pepper to taste

Directions

Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.
We serve it on toast.

2 cans salmon
1 egg
1 small onion chopped
leftover mashed potato or microwave 1 small potato and mash
squirt dijon mustard
few drops hot mustard

Combine ingredients, except the salmon. Fold salmon in, and form into 4 patties. Refrigerate for a few minutes to firm up a bit, then fry gently.

Thank you all for the great ideas.

s

SEAFARER'S SALMON PIE IN PARMESAN CRUST
1 15.5-oz can salmon
1 lg. onion, diced
2 tbsp. butter
1 16-oz container sour cream or yogurt
4 eggs
1 1/2 c. shredded cheese
1 tsp. dill weed crumbled
1/4 tsp. salt
Combine all above ingredients and pour into Parmesan crust. Bake at 375 degrees for 65 to 70 minutes. Cool 15 minutes in pan. Serves 6.

PARMESAN CRUST
1 1/2 c. flour
1/2 c. Parmesan cheese
3/4 c. shortening
2 to 4 tbsp. water
Combine flour and cheese, cut in shortening until mixture resembles small peas. Sprinkle with 2 tbsp. water, form into ball, add more water if needed. Press into bottom and up sides of pie pan. Bake at 375 degrees for 10 minutes.

Salmon in Cream Sauce over Pasta

12 ounces fresh linguini or other thin pasta
1/2 cup butter
1 cup fresh or thawed frozen peas
1 cup heavy (whipping) cream
2 cups flaked cooked salmon
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
1 dash nutmeg to taste
1/4 cup minced fresh parsley

Cook the pasta in 4 quarts boiling water (about 12 minutes for dried and 2 minutes for fresh). Meanwhile, melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute (about 3 minutes for fresh peas and 1 minute for thawed). Add the remaining 6 tablespoons butter and cream, reduce the heat to low, and cook, stirring occasionally, about 5 minutes Add the salmon, 1/2 cup of the Parmesan, salt, pepper, and nutmeg to taste. Simmer until the cheese melts and the salmon is heated through, about 2 minutes.The sauce should not boil. Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta, add the parsley, and gently toss to mix. Serve immediately. (The rest of the cheese may be used as a topping at serving time).
This recipe for serves/makes 4

at work I make salmon loaf. I just put eggs garlic powder, finely chopped onion and bread crumbs in it. Then I take some of the broth and add some milk to it and a little bit of jalapeno juice to it to give it a little bit of a zing, bring it to a boil and add cornstarch and water to make a sauce for over it. sometimes I add some of the jalapeno juice to the salmon too. One day I made salmon patties instead and used basically the same recipe but used saltine cracker crumbs instead. I thought they were better than the salmon loaf.

My recipe is close to Jasdips...only I add 2 cups crushed stuffing and only 1 can of salmon, then serve it smothered in tartar sauce.

I make "salmon burgers" that is like lazypup's recipe.I use Italian seasoned breadcrumbs, so don't add additional seasoning. My grandkids LOVE them. I made 2 dozen and froze for my grandson for his birthday -- he nuked them for after school snacks. I make a HUGE batch (many cans of salmon) because they freeze well. When I was in Germany, I had (in 2 restaraunts) a flaked salmon in cream/tomato sauce over pasta to die for. I've not found a recipe that comes close.