I make them with mashed potatoes, onions, panko, egg, seasoning. Served with tons of tartar sauce.

I make them pretty much like scott does. Love em

Who makes their own tartar sauce? I do.

My aunt who lived not far from our house when I was a child would make a huge platter of salmon croquettes but curiously, she shaped them in a pyramidal shape! I remember they were softly pointed at the top and she would not have served them without white sauce. Is this a traditional thing? I always have thought that they probably, at some point, got the name 'croquette' from that shape. And I thought I was probably making them incorrectly, making patties. Would like to know if she dreamt this up or if there is a precedent for that shape.

Agree with previous comment that Costco's patties are delicious, very few additional ingredients are added and they are very versatile. No thawing needed, directions state to cook from frozen state.

I used to make them a lot and used almost your same recipe. We have grilled salmon every Thursday, so I eat over a half pound a week. But now I'll need to buy some canned salmon and make the patties again. It's been years.

I prefer tuna, but salmon patties are OK. Here we make them with mashed potato instead of bread crumbs.

Lovemrmewey, croquettes of other kinds are traditionally finger shaped. Perhaps your aunt was intending to make balls but since the mixture was very soft they got flattened on each side as she cooked them. That happens with my meatballs sometimes :-)

Lovemrmewey, I felt like I had seen pyramid shaped ones before as well. So I googled and found some. So you didn't dream it and she wasn't strange.

http://www.recipelink.com/cookbooks/2000/074320204X_5.html

Like Gardengal, I make mine in a casserole dish. I could not get the patties to stay together, yes I made salmon crumbs. So I mix it up & put in in a casserole & bake it.

Wonder how many have just put a can of salmon on their grocery list?!!

No. :0) Not buying any salmon right now. I have brats and a pot roast on next weeks menu.

Yes, I believe croquettes were always pyramidal shaped and I think they were baked, patties were flat and fried. I make my own tartar sauce but don't use it on salmon patties. I just eat mine plain. Not to say it wouldn't be good with other things. The crackers I used were the round buttery ones and they had the roasted vegetables in them and that made for a great flavor. I have used up the only can I had on hand, so will put down for another can on my shopping list. Thanks everyone for replying. I have trouble at times even commenting to others posts and sometimes I can not even thank ones that have replied to my post.

Sue

Salmon croquette pictures on google reveal mostly flat. I think "croquettes" in general, are fat cigar shaped. Never seen any pyramid shaped? Wonder if that is regional?

I make croquettes like my mother did., round and thick with white sauce on the side.

Glenda great pic. Those look nice and neat and delicious. Mine arnt so perfect looking.

This is a pic of Chef Sandra Lee's salmon croquettes with remoulade sauce. You can find her recipe: Sandra Lee's salmon croquettes with remoulade sauce.

Gosh, that picture posted by Glenda makes me want to make some. Alas, too busy.

I love salmon patties and always have. As kids, we loved it when Mom made salmon patties. And, I make my own tartar sauce to go with them, too. Sometimes, I make a dill sauce. Also make my own breadcrumbs to add to the salmon mixture - so much better than storebought bread crumbs IMO.

We also love fresh salmon baked in the oven.

I grew up knowing "croquettes" as pyrimid or cone shaped, and patties were always considered the round, flat shaped mixture.

Must say that now we usually have fresh baked salmon. It is a lot less trouble to prepare.

Yes, had them recently at my mom's house. She uses a can of salmon, diced onion, s&p, egg, with a little flour stirred in, too. When I make them (it's been awhile) I dip them in egg and crushed saltines. Served with cole slaw, macaroni & cheese, & cornbread. I don't care for fresh salmon.

Mother used to make ham timbales (cone shaped) using leftover ham served with a cheese sauce.

I was at my DM one time and she had made some salmon salad with hard boiled eggs in it just like tuna salad for sandwiches, I thought that didn't sound good, but I sure changed my mind after eating it. It was very good.

Growing up in the forties my Mother had salmon "croquettes" lot on Saturday lunches with her own cheese sauce. She always served cole slaw and fried potatoes with hers. I followed along fixing them for my family just like she did and they all loved them. Glenda_a's picture looked just like hers with cheese sauce added. Have a new menu idea to add to the list.....

My mother used to make them from canned salmon and I never liked them. They had these little bits of cartilage that made me gag. I do like fresh salmon though. Maybe I will have to try them again.

My mother used to make them from canned salmon and I never liked them. They had these little bits of cartilage that made me gag. I do like fresh salmon though. Maybe I will have to try them again.

Lot of response and my first. Bought ONE can of salmon in my entire 65+ year life... never went back on my shopping list. Fran's comment is pretty much exactly what I would have said. That gritty thing with the BONES in canned salmon is NOT something I could remotely get past. Salmon isn't my favorite fist to begin with, but when I do cook it, I cook it "to death"... at least by standards of what "they" say. Have made it with a teriyaki glaze... and cooked to "well-done".

Have made left-over salmon (from fresh) into cakes... basically the same as a crab cake recipe for me.

The bones in canned disintegrate, though I do crush the biggest of the vertebrae between my fingers. I have never bitten into a crunchy bone in all my years of using canned salmon for patties, casseroles, and salads. Those dissolved bones are a terrific source of dietary calcium!

I actually prefer salmon over tuna for a casserole in white sauce with mushrooms, chopped onions and celery, and peas!

Well, h@llsbells, ladies - I always remove the bones when I drain my canned salmon! They're easy to sort out. :)

In my very limited experience... ONE can... those vertebrae are easy to see and pick out... EW! But the other little bones that cause the grit, thought "good for you"... not worth the work. NOW I'm starting to crazy salmon cakes! What kind of sauce for you prefer with yours.. cocktail or tartar... or something entirely different?.

Rob333... chicken croquettes are "diner food" here in NJ. Always cone shaped... like the shape made any difference in flavor. Chicken croquettes with mashed potatoes and gravy... talk about comfort food!

My SO couldn't eat the tiny bones either, according to him the texture of them drove him nuts. I don't even notice them. And I never dug them out for him, he either ate the patties or soup, or he went without. Thankfully we never lived together. : )

gardengal, would you mind sharing your mushroom sauce recipe, please. This sounds like something we would really like to try. TIA.

Morz8, would love to have your recipe for salmon quiche. Sounds wonderful.

One of my favorite "go to home cooking" restaurants serves chicken croquettes often. When I seen them on the menu, I have them with their delicious cream sauces.

You always get two thick round croquettes.

Salmon croquettes were a staple in our school lunchroom every other Friday in the 60s and early 70s and I loved them. Ours were ball shaped or a bit ovoid. After some experimentation, I was able to duplicate the recipe with just flaked salmon, eggs, salt and pepper, and enough flour to make it easy to form and then lightly rolling in a bit more flour for a bit of a crust, then frying. Not the healthiest recipe, but since we now usually serve with fresh spinach and no additional bread, it makes for a reasonably healthy meal. Also it's a comfort food for me, quick and I usually have all the ingredients handy so it's an easy "go to" for a fast dinner.

Now I am thinking of making Chicken Croquettes. Does anyone make those routinely?

Glenda, you asked who makes their own tartar sauce. I do....just not for salmon (which I don't care for.). I make my own cocktail sauce too. I like it on boiled shrimp and sometimes oysters. I love homemade tartar sauce and use it instead of mayo on sandwiches. I've been known to eat it on crackers for a snack.

I make my own tartar sauce too. This recipe from my old (1966) 12-volume Woman's Day Encyclopedia of Cookery is delicious, even if I don't have chervil on hand. Sometimes I add capers.

1 cup mayonnaise

1 teaspoon each of prepared mustard, crumbled dried chervil, crumbled dried tarragon, and minced parsley

1 sweet pickle chopped

1 teaspoon chopped chives or scallions

Dash of garlic powder

Combine all ingredients and chill.

Marilyn, what's in yours?

I've zeroed in on Martha Stewart's cocktail sauce and really like it.

• 1/2 cup ketchup
• 1 1/2+ Tbsp. prepared horseradish (keep the bottle on hand to taste and add more if desired)
• 2 Tbsp. fresh squeezed lemon juice
• 1/8 tsp. hot pepper sauce
• 1/4 tsp. coarse salt
• Cracked black pepper

Combine all in a small bowl, cover and refrigerate several hours

I always make my own tartar sauce and salad dressings.

I never measured my tartar sauce, only by taste testing. My preference is always Hellmans mayo, minced dill pickles, grated onion, maybe a dash of lemon juice.

I never remove any of the bones, just mash them up with a fork. They are a good source of calcium. They are pressure cooked until they are tender when canned. If you don't like salmon, try making your patties out of a couple of cans of tuna. I do that sometimes.

Sue

I know the bones are a good source of calcium. It's just the "ick" factor if I'm the cook.

I remember a cold salmon salad sandwich I used to get in a department store cafeteria in the Netherlands. It was canned salmon mixed with mayonnaise and diced apple on a ciabatta style roll with leaf lettuce. Surprisingly good. Never detected any bones - wouldn't bother me if they were in there.

I'm with you seagrass! I pick out the bones before mixing with the other ingredients.

The bones never make it to my patties. The big ones anyway, they are my special treat for cooking hubby his salmon patties!

It takes less than a minute to make your own mayo from scratch, then add the ingredients for a tartar sauce and let it chill. Homemade mayo is soooo much better than the commercial product.....when flavor really counts, make it yourself.

I use my immersion blender and a tall glass; no blender, mixer, food processor, or hand beating required.

Do you worry about salmonella from the raw eggs? I don't know what to do about that. I have my late father's recipe for eggnog but am afraid to make it, as well as mayonnaise. I'm one of those people with "compromised immune systems".

I used to make my own mayo, but Hellman's is my preferred choice now.

Wow, what a long thread on the subject! This title made me think of my dad who loved to make salmon patties. Thanks for that, Sue. :)

The bones and skin in canned salmon disturb me, emotionally, l. I always spend a great deal of time removing both. Besides I thought I was supposed to, I never realized they were edible. I will continue removing them though expecially the skin. This thread has made me crave salmon patties, big time, I'll have to make them soon.

My mother used to make these when I was young. I honestly never cared for them. She also made Salmon Pie, similar to a French meat pie. Both used canned salmon. I remember her making them like a lot of people mentioned above egg, diced onion, flour and cooked in oil with a little butter.

She used to make cornbread pancakes and potato pancakes with left over mashed potatoes. Now those I could get behind.

Mamapinky, that is exactly why I have a hard time with canned salmon. I am not a fish lover anyway.

Though more expensive, the pouches of salmon are skinless and boneless. Find the them next to the canned products at the grocery. I've tried the pouches of both salmon and tuna, but personally find the flavor lacking.....no icky parts, though, for those of you who don't like it!

Fresh salmon filet in no way resemble canned salmon. When it is fresh, filleted and marinated; I grill it 3 or 4 minutes per side and it is mild, sweet and out of this world good. Canned salmon by comparison is strong, fishy and oily. I do used the canned for the patties and sometimes I make salmon salad sandwiches with the same recipe as tuna salad.