An unexpected pantry find that ticks a lot of boxes.
I must admit to some trepidation when I came across this recipe in Southern Living. My experience with canned salmon was limited to our Nanny of not-too-fond memory. Her idea of a perfect lunch was a can of salmon dumped whole on a piece of iceberg lettuce. This was endured five days a week. But I put aside these childhood memories when I read “Simple and straightforward without being boring, salmon patties can be on the table in minutes. The sizzling golden brown cakes are crisp on the outside and tender on the inside when served hot from the skillet.” Then I read on…
“Canned salmon is an often overlooked and underappreciated choice …
when selecting budget-friendly fish” (mine cost 3.29 a can) “and wild-caught varieties are a sustainable choice as well. (YIPPEE Trader Joe’s is wild-caught!). “It lasts seemingly forever in your pantry” (good point but I bought ours strictly for this recipe). “The salmon nutrition facts list only 60 calories a serving” (though not when the mayo, Ritz Crackers, egg and butter are factored in). “Even when I add this to a salad,” the Trader Joe Salmon Reviewer went on, “or indulge in some cake or ice cream after, I don’t feel as guilty knowing I ate a healthy meal. Sometimes I put this wild canned salmon on a wedge of iceberg lettuce(!!! Egads! This woman is Nanny reincarnate!). “If you add some citrus dressing, it cuts the salmon taste just a bit” (Was that really what Nanny’ Salmon platter lacked???.).
All I can add is this is a really simple and speedy dish
All it needs on the side is some tartar sauce. And leave out the iceberg lettuce. You can say you gave up Iceberg for Lent. Here’s the recipe:
Classic Salmon Patties
A Southern Classic that's one of the quickest and easiest things you can whip up. Chances are you may have already everything in your pantry to make these.
- 1 ½ cups boneless and skinless salmon, drained if water-packed (about 10 ounces)
- 1 cup finely crushed Ritz Crackers (about 24 crackers)
- ¼ cup mayonnaise
- 1 large egg
- 1 teaspoon Old Bay
- ¼ teaspoon ground black pepper
- A generous pat of butter and splash of oil, for pan-frying
- Step 1 Stir together the salmon, cracker crumbs, mayonnaise, egg, Old Bay (if using), and pepper in a medium-size bowl. Let stand a couple of minutes, and then stir until the mixture comes together and holds its shape on a large spoon.
- Step 2 Divide the mixture into 4 patties just a little smaller than a hamburger patty.
- Step 3 Warm the butter and oil in a large skillet over medium-high heat. When the butter bubbles, add the patties in a single layer, spacing them evenly. Cook until the patties are nicely browned and sizzling, flipping once, about 3 minutes per side. Serve warm, although refrigerated leftovers are good, too.