Jalapeño salmon patties
When I was in college, a friend went over to a guy’s house one night after a party. They were hungry and he offered to make her dinner. After a quick survey of his kitchen, however, he discovered he only had a can of salmon, a couple of eggs, and some bread crumbs. “How do you feel about salmon patties?” he asked.
The next day when she was telling our group of friends this story, we laughed. Why? Because there is probably nothing less romantic than a salmon patty. My friend, however, disagreed.
She explained that she not only encouraged him to whip up a batch, but they were just as delicious as the ones her family made. While their relationship didn’t go very far, she always felt fondly towards that guy because he was welcoming and genuine, much like a patty made from canned seafood.
Now, if you grew up in Texas or the South, chances are that you have also had a patty made from canned salmon. Or perhaps, it was given the fancier name of salmon croquette. No matter what you call it, however, most will agree that this dish prepared with humble ingredients is satisfying and good. In fact, they were my grandfather’s favorite meal.
For those who are unfamiliar, salmon patties are similar to crab cakes in that you take cooked, flaked seafood and bind it together with egg, bread crumbs, and seasonings before cooking. While you could make salmon patties with freshly cooked salmon (which I’ve been known to do myself), in a pinch using good quality canned salmon can be just as fulfilling, especially if you spice it just right.
For instance, for mine, I add plenty of dill, onion, lime juice, and garlic. I also dice up some jalapeños for a pop of heat. So, while they’re not quite as simple as the ones your great-grandmother probably made, they’re still familiar yet fresh.
To serve, you can present them on their own, or plate them with a salad or potatoes. Though I’m all about placing my patty on a bun along with slices of juicy tart pickles, shredded iceberg lettuce, and a creamy, tangy remoulade or buttermilk dressing to bind it all together. It’s crisp, cool, and refreshing.
Jalapeño salmon patties may not be the most romantic meal, but serving this welcoming and genuine dish is a wonderful way to show how much you care.
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Jalapeño salmon patties
Ingredients
- 2 (6-ounce) cans boneless, skinless salmon, drained
- 1/4 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1 or 2 jalapeños, seeded and finely chopped
- 2 tablespoons chopped cilantro
- 2 teaspoons dried dill weed
- 1 teaspoon ground cumin
- Pinch cayenne
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup bread crumbs, crushed crackers, or crushed tortilla chips
- 2 large eggs, beaten
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons unsalted butter
- Lime wedges, for serving
- Remoulade, for serving (optional)
- Buttermilk dressing, for serving (optional)
- Buns, for serving (optional)
- Hamburger fixings such as pickles and lettuce (optional)
Instructions
- Mix the salmon, onion, garlic, jalapeño, cilantro, dill weed, cumin, cayenne, salt, pepper, bread crumbs, and egg until well combined.
- To assemble the salmon patties, form into 4 to 8 balls (depending on how large you want them) and then lightly press until it’s a hockey-puck shape.
- To cook the salmon patties, melt the butter in a skillet set on medium-low heat. Add the salmon patties to the skillet using a spatula, and cook for 5 minutes on each side or until each side is golden brown.
- Serve warm with limes and your preferred dressing such as remoulade or poblano ranch. Can also serve on buns with hamburger fixings.
Those of us of a certain age remember with fondness the salmon croquettes that were a staple on Fridays during lent. Thank you for featuring this recipe at a time when we all need a dose of comfort.
Karen–You’re welcome. I’m so glad the memory brings comfort to you in these challenging times.
My grandma used to make these. I make them now when we have leftover smoked salmon from a party. Next time, I’ll add the onion, garlic, and jalapeno!
Mary–I bet they’re terrific with smoked salmon!
Luby’s cafeteria – Salmon patties, mac and cheese or buttered new potatoes, and green beans. My childhood. Memories! Thank you! 🙂
Lisa–What a delicious memory!
This recipe led me to your Jalapeño-Cheese Bread recipe which my wife made a loaf of yesterday. SO GOOD! But I also wanted to say that I really like your website and always have. I like the background you give and I appreciate that you have not joined the recipe blogs who all seem to use the same template: WAY too many photos and WAY too much gushing about how whatever they’re cooking is the “Absolute best you’ve ever eaten!”. Your site is so much more genuine-feeling. And, of course, the food is THE ABSOLUTE BEST I’VE EVER EATEN!
Stephen–Thank you for the kind words! I’m so glad you’ve enjoyed the blog and the recipes over the years, and that the jalapeño-cheese bread was a hit. So good indeed!
I made these last night. These are DELICIOUS! A definite keeper in my favorites.
LuAnn–That’s high praise! Thank you–I’m so glad they’re a keeper!