I saw this easy peasy recipe on Paula Deen’s show on Food Network (I don’t recall what her show is called), and had to try it. Well, I modified it ever so slightly, but it’s still the same basic. With only a few ingredients, seriously, how can you go wrong???
- good canned salmon (I used Kirkland- CostCo brand- whatever was in the house)
- seasoned bread crumbs- I love 4C
- eggs (about one per can of salmon, although I used 2 eggs for 3 cans, and it was almost too much)
- dried dill (you could use fresh, but you’d need more, and I find dried works just as well and keeps better)
This is really the kind of recipe you just rummage around in your cupboard and find these ingredients so you decided to make it. I wouldn’t make a special shopping trip just for this- although if you don’t normally stock canned salmon, next time you’re out grocery shopping, grab a few cans, you don’t know when you’ll want to make this. It’s easy, inexpensive, and fairly impressive-sounding, which is important for any girl or guy trying to impress a date.
First, you drain the salmon into the sink, and put the salmon in a large bowl. Using a fork, break the salmon up, then add generous amounts of dill, a smattering (NOT a lot!) of breadcrumbs, and eggs. Mix well; form patties with hands, then dip into a separate bowl of breadcrumbs just to coat. (Picture at left is pre-cooking!)
Heat oil in skillet; I used olive oil because that’s all we had, though I vastly prefer canola for frying. Actually, with the olive oil, it came out fairly un-greasy, yet still crispy, so that was cool. Fry for a few minutes on each side, until desired level of golden brownness. They shouldn’t take that long at all.
Remove from frying pan; set onto paper towels (or napkins) to drain oil. They will be hot, but you don’t want to let them cool completely or they won’t taste quite as good. Then again, three of the people who ate them and loved them (enough to ask me for the recipe, and eat 3 of them!) ate them over a half hour after they were cooked.
Optional tartar sauce for dipping: (this is my recipe… modified from what my dad taught me when I was young)
- small onion, minced
- pickle relish
- dried dill
- low fat/light mayo
- lemon juice
Mix ingredients well. Set aside to let flavors develop. This complements many fried fishes well, since the flavor is smooth but slightly tart, to stand up against stronger fishes as well.
Serving suggestion: I made fries on the side with these, and dipped those into the tartar sauce as well. That was really freaking good. I suggest that, I did make the fries from scratch, but you could certainly use frozen ones as well. I had help cutting the potatoes while I made the salmon croquettes, so I wasn’t as pressed for time to make everything quickly (plus it was a Saturday!).
Play with the seasonings and sides for what you like, though. Enjoy!!!
(Yes, I need veggies with my meal, so my mom made some choi to go on the side. Oh, and this was at my mom’s house, hence the different, greasier [cough Annie cough] kitchen.)
SkippyMom says
Hi! I don’t know if you will see this comment – I have been reading the archives and love your blog!
I had to comment on this tho’ – too funny that Paula Dean had this recipe on…I thought everyone knew how to make these!! (we call the Salmon Cakes in our house)…and have been eating them for [me]over 35 years!
A good hint – if you need to you can place them in the oven [on WARM] on a plate [uncovered] and keep them moist and warm until dinnertime if your sides don’t quite end at the same time.
We really enjoy Mac&cheese and peas with these.
Also, my Dad loved it when they had chopped green pepper and onion in them – try it, it is delish!
Love the blog!