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Salmon Patties

Submitted by: Tim Bleichroth



This recipe was was used by my mother and grandmother from as far back as I can remember

We always enjoyed them even as kids, and that says it all. 




2 cans of Salmon

1 medium onion

2 large eggs

1 package of saltine crackers

Vegetable or olive oil



Place the salmon in a large bowl. Leave all the juice with the salmon. This will make the patties

 more moist. Pick out all the bones if you prefer. It just doesn't seem like real patties to me 

without the bones, but some people cringe at the thought. Chop up the onion into fine pieces and 

mix into the salmon. Smash up the crackers into small pieces, but not too small. Add the 

eggs to the salmon and onion mix, then the smashed crackers. Form into patties. Coat the patties 

with cornmeal and fry in a skillet until golden brown. You can also fry them until lightly brown 

and then bake them the rest of the way in  an oven on a cookie sheet for 

about 30 to 45 minutes until golden brown.


Top with a nice dill sauce like the one below.


Dill Sauce



2 tablespoons flour

2 tablespoons butter

1/4 teaspoon salt

1 cup whole milk


1/3 cup finely chopped dill pickle

1 tablespoon chopped pimento



In a small saucepan over medium low heat, melt butter; add flour and salt. Stir to blend well. 

Gradually add milk. Stir constantly until thickened. Stir in paprika, diced dill pickle and pimento. 

Serve over salmon patties.