Salmon: my all time favorite kind of fish. Bake it, broil it, smoke it (oh yeah!), fry it, and grill it! Doesn't matter what you do to it, I'm gonna eat it. Unless it comes from a can. One time I opened a can and pretty much they had just stuffed a whole fish in there. I know you can eat the skin and bones, but I just don't want to. I steer clear of the canned fish and go for the vacuum packed foil pouch fish. It tastes better anyway.
One way we enjoy salmon at my house is Salmon Patties. Call 'em fish cakes if you want, but I've got a two year old, I don't need to confuse her. For this recipe, you can use foil packed salmon, canned salmon (gag), or cook your own fresh salmon beforehand.
My mouth is watering! Salmon Patties
6-8 Servings with 2 or 3 patties per person
Ingredients:
12 oz. cooked salmon
6 oz. box of cornbread stuffing mix (herb flavored recommend)
3/4 cup water
1/3 cup mayonnaise
1 tbsp. lemon juice
1 cup shredded mozzarella cheese
1/4 cup canola oil (may need more or less depending on your skillet size)
Directions:
In a large mixing bowl, mix together stuffing mix and water. Add salmon, mayo, lemon juice and mozzarella; stir to combine well. Refrigerate for at least 10 minutes.
Heat oil in a skillet on medium , (oil should pretty much cover the bottom). Using the scoop of your choice, (large ice cream scoop, 1/4, or 1/3 cup measuring cup depending on desired size), scoop out mixture and form into slightly flattened patties using your hands. Add to oil and cook about 3 minutes on each side or until golden brown. Move cooked patties to a paper towel lined baking sheet to drain while cooking other patties. (Tip: a slotted spatula is the way to go here)
Special Notes:
To make ahead, form patties and then store in refrigerator freezer. If freezing, let thaw before cooking.
This would also be a good way to use up leftover homemade cornbread dressing. Omit the water and follow other directions using 6 oz. of your own yummy dressing.
Click here for the printable recipe at Tasty Kitchen.
3/4 cup water
1/3 cup mayonnaise
1 tbsp. lemon juice
1 cup shredded mozzarella cheese
1/4 cup canola oil (may need more or less depending on your skillet size)
Directions:
In a large mixing bowl, mix together stuffing mix and water. Add salmon, mayo, lemon juice and mozzarella; stir to combine well. Refrigerate for at least 10 minutes.
Heat oil in a skillet on medium , (oil should pretty much cover the bottom). Using the scoop of your choice, (large ice cream scoop, 1/4, or 1/3 cup measuring cup depending on desired size), scoop out mixture and form into slightly flattened patties using your hands. Add to oil and cook about 3 minutes on each side or until golden brown. Move cooked patties to a paper towel lined baking sheet to drain while cooking other patties. (Tip: a slotted spatula is the way to go here)
Special Notes:
To make ahead, form patties and then store in refrigerator freezer. If freezing, let thaw before cooking.
This would also be a good way to use up leftover homemade cornbread dressing. Omit the water and follow other directions using 6 oz. of your own yummy dressing.
Click here for the printable recipe at Tasty Kitchen.
Creamy and flaky on the inside and a little crunchy on the outside. 
I think I'll have just one more...or two! 
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2 comments:
Those look fantastic Elizabeth...they're making me so hungry!
Mama used to make salmon patties when we were growing up :-)
These look great. They make me hungry! I will have to try this recipe for sure.
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