Thanks to my Mom-in-law
When I first traveled to Indiana to visit my husband’s parents for the very first time, everyone told me they loved my mother-in-law’s (Chris’s) salmon patties. Especially my father-in-law! They were his favorite. She also had a shrimp dip recipe that people insisted she make and bring to any party. If she didn’t bring that dip to every baptism, christening, wedding, potluck, first holy communion or bowling league night, people were literally upset and disappointed! Especially my father-in-law. Ha! I am not really a seafood lover so those types of recipes have never held much appeal for me personally. But I think it’s important to save those heritage recipes. A lot of people have a handful of recipes they are known for. And Chris was known for her shrimp dip and salmon patties. 
Write them down – please.
Unfortunately, Chris passed away suddenly at the tender age of 52 and we were never given those recipes. No one else knew how to make them. Most of our parents and older generations just made these things and didn’t write them down because it was “a little bit of this” or a “little bit of that.” I get it. But maybe take the time to sit down with Grandma or Papaw and try to figure out measurements as best as possible. And if you’re a grandparent, be patient with those who want to know how to make it. Because one day, you won’t be here. And folks will want to remember you by using your recipes.
Salmon Patties recipe
I have made it my mission to try to re-create my mother-in-laws famous recipes so there will at least be some record of her special eats. And, in turn, it will be a record of her and her life. We all know these recipes are shared with love. And we make them because we know people love them. So it’s our little gift of love to the people we love. I hope you enjoy this recipe as much as Chris’ family and friends did. And I hope everyone will beg you to make more! P.S. I’m working on that shrimp dip!
Ingredients:
1 (16 oz) can pink salmon
1 Eggland’s Best egg, beaten
1/3 cup minced onion
salt and pepper, to taste
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 1/2 cups Crisco shortening
Directions:
Drain salmon (reserving 2 tbsp of juice). Also, if you prefer, remove any skin or bone pieces. In a medium bowl, mix together salmon, egg, onion and salt and pepper (until sticky). Stir in flour. Add baking powder to reserved salmon juice and stir. Stir into salmon mixture. Form into small patties.
Heat shortening in a large skillet until melted and hot. Cook patties until golden brown (about 5 minutes).
Serve with tartar sauce.
Enjoy!
Homemade Tater Tots with Dipping Sauce
- 1 (16 oz) can pink salmon
- 1 egg beaten
- 1/3 cup minced onion
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 cups Crisco shortening
Drain salmon (reserving 2 tbsp of juice). Remove any skin or bones (see notes)
- In a medium bowl, mix together salmon, egg, onion and salt and pepper (until sticky).
- Stir in flour.
- Add baking powder to reserved salmon juice and stir.
- Stir into salmon mixture.
- Form into small patties.
- Heat shortening in a large skillet until melted and hot.
- Cook patties until golden brown (about 5 minutes)
- Serve with tartar sauce.
Some folks like to eat the skin and bones. The bones are very tender and can be eaten. But if you don't enjoy that, then simply remove them from the meat. Sprinkle some dried parsley flakes into the mixture to add a bit of color
What? Salmon patties are retro?! Good golly, I’m trendy. It took almost 6 decades. LOL Guess what we had last night. Yup, salmon patties. I also like them cold the next day , with ketchup, in a sandwich. Thanks for posting the recipe for the next generation.
Can I use 1 lb. freshly cooked salmon?
I don’t see why not. I haven’t tried it with that though.
I buy a large filet of fresh salmon and bake in oven. If any left over I use it for patties the next day. Just add a bit of oil or butter and they won’t dry out as much.
I also add green bell pepper. Got that from my Mom.
I’m with you, i make the whole can for myself and eat all of them cold. My mama only used flour to coat them, if she did. She used the whole can, liquid an all, added an egg or 2 and sesoning, parsley flakes..like orig. Mrs dash.. she used bread crumbs or Ritz crackers or saltines ….whatever she had and fresh onion.. I have loved them all my life and it just so happens I just bought a can , and guess what I’ll be having? I use veg oil or olive oil, all tastes good to me.! A cheap meal for a family of 7.
My mother also used saltine crumbs, not flour. She left no recipe, but this one looks close, except for the flour and baking powder.. I loved them, and I’ll certainly try this recipe.
I’ve always made them using crushed saltines to bind them together. No flour or baking powder either. Another note I would make for anyone making them for the first time is to drain the salmon, remove bones & skin before adding the egg & crackers. This is how my mother & grandmother made them & I’m over 80 & still do it their way. I sometimes add a bit of onion but never thought about green peppers. Sound good & I’ll give that a try.
Your way is also the way my Grandmother made them and so do I. Love them the next day cold on fresh Mrs Bairds bread with ketchup. If There are any left. ????
I agree with you Sue this is how I make them too…..I take out the bones and the black skin….can’t stand it in there 🙂 I don’t use flour either….wonder what the purpose of the baking powder is ? And I use very little olive oil too…..I also love them cold the next day too or warmed up either way is good….
That’s how I learned to make them from my mother in law. A sleeve of crushed saltines, a can of salmon (cleaned up), one egg, some parsley and chopped onion. If it seemed a bit dry she added a little bit of milk. I’ve made them like this for 50 yrs. I know some people do use flour but I’ve never tried that.
My mother also used crumbled saltine crackers instead of flour. That’s all I can remember about hers since it’s been several decades since I was a child! Now I want to try these myself, maybe tomorrow.
Brandie, thanks for publishing these “oldies but goodies” recipes. My mother could make the best yeast rolls ever and everyone raved about them. After I married, I asked her to teach me how to make them. Her recipe was in her head and not on paper, so it was pretty hopeless. At one point, she said to add some flour. How much? Well, just till it feels right. All righty, then. She took her recipe to her grave. I am now a pretty good cook and I have documented all our family favorites for our kids and grandkids to enjoy.
I loved reading this comment because I could totally relate! I asked my Grandma how she made her sausage one time and she said, “Oh, I don’t know really. Just til it looks right.” LOL! I know everyone has their own special way of doing things but I really believe these recipes deserve their time to shine!
How can a simple recipe be “close, except for flour and baking powder”? It always gets me when people change a recipe and call it “close”.
Well Cliff, I believe the reason they call these recipes “close” is because crackers already contain baking powder which makes them rise. If you use plain flour then you must add the baking powder yourself to compensate!
My Mom and Grandma made these. I have too,by their recipe.
I’ve always taken the small round bones out of canned Salmon. I also used bread crumbs, egg, onion, salt, pepper and celery w/leaves and fresh parsley. Enjoy, we love Salmon patties. Grace
My mom used Ritz or saltines also! It’s been years! Tonight
This recipe was on a salmon can many years ago.
I am from the Deep South and we use corn meal instead of flour.
Why do you use crisco instead of veg oil? Does it make them crispy?
Just staying true to her recipe. 🙂
I use rolled oats instead of flour. I make little ones for parties.
I’m with you, i make the whole can for myself and eat all of them cold. My mama only used flour to coat them, if she did. She used the whole can, liquid an all, added an egg or 2 and sesoning, parsley flakes..like orig. Mrs dash.. she used bread crumbs or Ritz crackers or saltines ….whatever she had and fresh onion.. I have loved them all my life and it just so happens I just bought a can , and guess what I’ll be having? I use veg oil or olive oil, all tastes good to me.! A cheap meal for a family of 7..
I am 50 something and our mom made these for us when we were kids!
Been looking for this recipe for so long, my Mom use to make these as well and like you said, no one ever wrote them down, Thank you so very much for this awesome Recipe….
Hi Colleen! I hope this is close to what you remember!
My grandmother. Made them with an egg a little. Pepper.onion panko bread. Crumbs. Flattened them out like a burger and drained them on a paper towel. They were great we ate them hot , cold the next day. I still make them like she did. My. Husband had never had them and he will eat the whole plate in two days. He loves them. I have to make two cans.lol
I love salmon patties, these look great. I use crackers but I’m intrigued by the flour and baking powder. Gonna get your mother-in-law’s a try! Thanks Brandie!
Love that you’re open to trying a new recipe. Let me know what you think Mary! 🙂
Soooo where’s the shrimp dip recipe?? Got my mouth all watering for it and can’t find it anywhere on your website! 🙂
I’m working on it! Trying to get it just right. I’ll be sharing VERY soon!!
Brandie—the Shrimp Dip was it hot or cold? Thanks! Charlie
Interesting recipe, my mother also made a salmon patty out of canned salmon. Her recipe calls for one egg per can, Instead of flour she used one sleeve of saltine crackers crushed for two cans of salmon. She would pour off liquid from can, flake up salmon with fingers or fork. We did not discard the skin and bones which are crushable between your fingers. This way, you do not lose out on the extra calcium from the bones. The little bit of skin left there does not change the flavor. She then fried them with a little oil until golden brown. We frequently served them with cooked dry pink beans. We all still love these cakes. She would get a total of eight cakes from two cans of salmon.
This is how my mom (Canadian) made them… never wrote down the recipe either!
My Grandma’s neighbor used to make Salmon Patties for us when would visited her. She used a can of Salmon (undrained), a full sleeve of saltine crackers, an egg and a little pepper. We loved them
I also am a big fan of Salmon patties. To me my Mom’s were outstanding. Like some of the others that have commented, she used crushed saltines in hers. I sure wish you would see about the making the shrimp dip and posting it as well.
Your recipe is my recipe….we serve them with creamed peas……glad that you found your mil’s recipe….
Oooooh, creamed peas sound so good!
Like some of the others, I love salmon croquettes, as my Mom called them. Like some of the others, she also used crushed crackers in hers. I wish you could see if you could replicate the shrimp dip and post it also.
I am definitely working on Susan. I am super close to getting it right!
As I hale from the little village of Nashville, Indiana and my hubby loves Salmon Patties. This will be on the menu tonight, along with Creamed Peas, New Potatoes, and Cantaloupe. Thanks for sharing. We too do not discard Bones or Skin. Just a personal choice.
I’ve always made them with a boiled potato cut in small chunks (used to stretch them further), 2 eggs, green onion and Tony’s Creole seasoning and a few bread crumbs if too moist. Made into parties and dredged in flour/bread crumb mixture. Got 8-10 parties this way. Note: always took out bones and dark skin but that is a preference
Can you grill these as well
Hi Terry! I don’t see why not. I would put down a layer of nonstick aluminum foil on the grill first though. 🙂
I have been making these for 6 decades and serve them with chive gravy. A white sauce with chopped chives added after sauce is removed from heat. Serve with mashed potatoes and peas and carrots. A very cheap dinner!
I love salmon croquettes and cook them often….I, also, use the crushed saltines and just a squirt of mustard…very good!!!
My mom made these at least once a month and called them salmon croquettes She too never wrote any of her recipes down but I do remember her picking out the skin and bones. and I believe she mixed hers accordingly to your mother in laws except she added just a little of cornmeal mixed with the flour after forming into patties to help bind and then cooked in shortening. Sometimes she added a little milk and crushed saltines to the mixture to help make more patties.
She also made a delicious cheese sauce to be served on top instead of tartar sauce.
Yes, I’m excited about the shrimp dip too. I’m thrilled you are taking the time needed to perfect your version of the recipe! And Dena, are you going to publish the recipe for the cheese sauce? I hate tartar sauce. <3
I have made these for years! I use Ritz Crackers or Italian Bread Crumbs along with diced onion , green pepper, and one egg. I also remove the skin and bones. These are great with rumalode sauce
Ritz crackers are very nice to use! However, my mother-in-laws were light in texture and not heavy like meatballs. Which is why I went with the flour and baking powder. They came out very tender and flaky!
I have made these for 60 years, sometimes using the flour, sometimes crushed saltine crackers. We often make them to fit a hamburger bun and call them salmon burgers with all the burger trimmings, onions, lettuce, tomato, pickle! I have also made tuna burgers from canned tuna. Delish!
I am trying that next time I make them Gin!
When I grew up in rural Indiana 70 years ago, these were regularly on our kitchen table for supper. My mom’s recipe includes what she called “the magic ingredient” – white vinegar! Always put in 1-2 tsp. and mix well – it takes out some of the “fishy” taste. She used a large can of salmon WITH the liquid. She added 2 eggs, the vinegar, and saltine cracker crumbs. By using the liquid, you need more crackers, which enables you to stretch it a little farther. She could feed a family of 5 with just one large can. Pretty amazing! We always served it with catsup and made fried potatoes to go along with it. There’s nothing better than a Hoosier cook – – -Wonderful memories!!!…..
What a great tip! And amazing memories! I am loving everyone’s special memory of this dish. This is why these heritage recipes are SO important to keep around!
My Mom always added lemon juice to spice up the flavor
Like many of the above, my Mom made/makes these and I use the same method. Can of salmon, an egg or two, onion, salt and pepper, crushed saltines or Ritz crackers or if those weren’t hand, she would use instant oatmeal for a binder. She took the big pieces of skin but left the bones as they are soft and can be mixed in easily. Good for calcium!! Need to make them again soon. Thanks for the reminder!
My Mom made / makes Salmon Patties as does my grandmother (and now me). I use the same ingredients as stated above except I add a couple of tbsp’s of Dukes Mayo and omit the baking powder. Crisco is definitely the best for a crispy outside.
i can our own fresh caught fish, those beautiful orange fleshed rainbows. this makes wonderful fish pattys. remembering my mom making salmon pattys. I loved picking out the bones and eating them first as a treat.
I am in love with salmon patties..I like to add a little shredded cheddar..it melts inside and makes them really special!
My mom made these as well with bread crumbs. I used to love to eat the little bones they are tender and taste just like the salmon. She would also make a white sauce with peas and this was delicious over the patties!
Never have heard of using baking powder; what does it do to the salmon?
With 4 kids in our family my Mom would always make us whatever we wanted for our birthday dinner. My pick was always salmon patties and mashed potatoes. My Mom passed away almost 3 years ago and this post brought tears to my eyes. Thank you for posting this so I can make them myself. I know they will never be as good as my Mom’s but I’ll still think of her and smile when I eat them!
p.s. We would pick out the skin but we ate the bones right out of the can, I loved the texture of them as a kid!
This 70 something gal grew up eating salmon patties. My mother used crushed saltines, and I remember sometimes having creamed peas or if it was spring or summer creamed peas and new potatoes. Being married to an avowed nonfish eater for over 50 years, I don’t get to eat these as often as I would like to but do occasionally make them just for myself. Next time I make them, I am going to try your recipe. Thanks for sharing a great, economical recipe that people should know about.
Have been making this recipe for years! We are lucky enough to be able to catch and can our own salmon/kokanee. We treat them like hamburgers – place on burger buns, lettuce, onion – whatever + fries or chips. The baking powder and Crisco – creates a great crunchy outside – the inside stays moist. Try this recipe – you will love it! Great cold, too!
We love salmon patties. I found long dated canned pink salmon for .59 a can not long ago and bought every can the store had. Nothing wrong with it and long expiration dates. The store was putting on clearance what was not selling fast enough. I think I got 13 or 15 cans.
I have always removed the black skin and given it to the cat. I leave the soft bones because they add nutrients. My mother removed both the skin and the bones and I would eat the bones. Mom used cornmeal in her salmon patties along with an egg. No onion. She fried them thin, crispy and golden brown. I use saltines and an egg. I want to try your Mother’s recipe the next time I make them. I love to try new ways for old favorites.
Salmon patties brought back memories. Would love to try the shrimp dip recipe!!
Coming soon!! I think I got it perfect now!
Brandie, Thank you so much for sharing this recipe. I have enjoyed reading all the comments. My mother and grandmother made them often. My mother made a sauce to go with them using mayonnaise, lemon juice, creole mustard, and black pepper. No recipe though, I just make it and adjust. Some time I use a little yellow mustard but just a drop. I look forward to the Shrimp Dip, too! Thanks again.
Thank you so much for all of your receipes, especially the vintage ones. My Grandma and Mother-in-love always seemed to cook without any directions as they were taught by their mothers or by trial and error. Everything they cooked was always so very good. I wrote some of the receipes of hers and mine in a journal for both of my sons when they were getting married. That way they always had a little remembrance of past loves who have passed on. You are greatly appreciated.
yum how does this recipe have 506 calories? sounds strange to me. waiting for shrimp dip. thank you in advance
Try it sometime using cornmeal instead of flour and 3 or 3 saltiness crushed up.
That’s how I was taught to make them by my grandmother.
My mother always made these as well, always had macroni and cheese and spinach as sides, she used a few crackers and flour in mix , along with coating the outside with flour, gives it a nice crispy texture, I’ve tweaked mine by using white pepper and dried cilantro , minced onions, eggs, Italian bread crumbs and flour, salt. chill in refrigerator helps patties form and fry. Yum
This is soooo retro. I have been making these for at least 45 years. This is the recipe from the Crisco can. Unbelievable!!