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I love today's recipe. You will hear people call them "salmon patties" as well as "salmon croquettes". Either way, it's a perfectly fine dinner.
May 14 - National Buttermilk Biscuit Day! Follow all of the national food holidays on our American Food Holidays page!
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Enjoy this Texas Cooking recipe and have a great week!
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This recipe is old as the hills, but still very timely and well-loved by old and young alike. It's a great way to get finicky persons to eat fish and increase their intake of Omega 3's. Served up with a bowl of fluffy mashed potatoes and a bottle of catsup, salmon patties are a favorite Texas supper. Growing up, we called these salmon croquettes, but croquettes are round, almost like meatballs and, although "patty" doesn't sound quite as elegant, its flat shape cooks quicker and more evenly.
Although this recipe originally called for crushed saltines, these days I use cracker meal (McCormick's is a good brand). It's convenient, and its fine crumbs cover and adhere to the patties better than cracker crumbs.
- 15-ounce can red salmon, drained
- 1 small onion, finely chopped
- 1 egg, lightly beaten
- 1/4 teaspoon ground black pepper
- 18 to 20 saltine crackers, crushed OR about 1/2 cup cracker meal
- 2 to 3 tablespoons canola or olive oil
- Mash the drained salmon in a bowl.
- Add the chopped onion, egg and black pepper.
- Mix well.
- Shape into six patties and set aside.
- Place a sheet of waxed paper on the counter top.
- Pour the crushed saltines or cracker meal in the center of the waxed paper and level with a knife or other straight edge.
- One at a time, set each patty into the crumbs.
- Flip the sides of the waxed paper up to distribute crumbs on top of the patty.
- Using a pancake turner, press gently but firmly to make sure crumbs adhere, top and bottom.
- Use fingers to press crumbs into sides of the patty.
- With one hand, slide the turner under the patty to lift out of the crumbs.
- Transfer to your other hand -- don't grasp it, just place it in your palm.
- Let excess crumbs fall back onto the waxed paper.
- Set patty aside. Repeat until all patties are coated.
- Heat just enough canola oil to cover the bottom of a large skillet over medium-high heat.
- When oil starts to shimmer, carefully add the patties to the pan, one at a time.
- Fry patties on one side until golden, then gently turn and fry other side.
- Canned salmon is already cooked, so it only takes a few minutes of frying time per side to get a nice, golden result.
- Drain patties on paper towels and serve immediately.
Note: Grocery stores typically stock canned pink salmon and canned red salmon. In my opinion, the red salmon tastes a lot better for this recipe. It costs more, though, so the choice is yours. Persons wishing to avoid eggs can substitute Egg Beaters or other egg substitute with good results in this recipe.
Lone Star List
Here are 10 things that caught my eye this week!
- 'While You Were Sleeping': There's always something cooking at Bill Miller BBQ's commissary Crews work all night to get ready for breakfast deliveries.
- KSAT: Peached Tortilla Is Publishing a Southern-Asian Cookbook - With recipes for Japajam burgers and banh mi tacos. Buy Cookbook
- Texas Highways: Explore A Collapsed Volcanic Dome in Big Bend Ranch State Park, Recent trail improvements make the pathways in Solitario in Big Bend Ranch State Park easier to follow for mountain bikers and hikers.
- Taste: The Crushing Truth About Cooking a Whole Pig at Home - Is it really possible to turn a legendary smoked whole hog into a recipe that home cooks - not just experienced pitmasters - can make at home?.
- The Smoking Ho: Red Dirt BBQ & Music Festival 2019 (PHOTOS)
- Food and Wine: How to Make Perfect French Onion Soup
- Houston Food Finder: Houston Barbecue Business Moves to Brick-and-Mortar in Galveston
- Texas Highways: Lucy the 'Bark Ranger' Completes Quest to Visit All 95 Texas State Parks - A Texas park lover takes his rescue dog along for the ride.
- Texas Standard: New County Park Infused With Memories Of The Old Hot Wells Resort - The rich and famous flocked to the old Hot Wells resort in San Antonio, which opened in the 1890s and closed in the 1970s.
- The Economist: On the Rise of Global Meat-Eating (requires registration).
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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