Lemony Salmon Patties
Topped with a zippy white sauce, these little patties bake up golden brown in a muffin pan. They're impressive enough for company but easy enough that I can prepare them any time we like. —Lorice Britt, Severn, North Carolina
Ingredients
- 1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
- 3/4 cup whole milk
- 1 cup soft bread crumbs
- 1 large egg, lightly beaten
- 1 tablespoon minced fresh parsley
- 1 teaspoon finely chopped onion
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- LEMON SAUCE:
- 2 tablespoons butter
- 4 teaspoons all-purpose flour
- 3/4 cup whole milk
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
Reviews
This wasn't the best...too soft. Will go back to my standard, simple recipe my grandmother used to make.
Was really hoping this would repace our favorite salmon patty recipe which uses saltines instead of breadcrumbs. But it didn't work for us. The patties never solidified completely and were a bit gloppy to remove from the pan. And the flavor didn't work either.
This was just awful. I used one can of salmon and made the sauce as written. It was terrible. No one liked it.
Excellent as written. So much better than the fried version. I'm freezing the leftovers for another meal.
I used 2 7-oz cans of boneless, skinless salmon. Turned out very good, more meaty with little filler. Sauce was tasty, wondering if I thickened too much?
I made the recipe just as written, and the salmon patties were delicious! They were also very easy, since they were baked vs. the mess of frying. The lemon sauce is the star of this recipe, imo. Wow. Next time, I am doubling the whole recipe!
I am revising my review for Lemony Salmon Patties. I didn't have salmon available, so I substituted 2 cans of white albacore tuna instead. I admit that I had adjusted the recipe and decided not to make the sauce. I found this recipe to be very tasty. I was able to make 10 small patties and used a foil-lined baking sheet which I'd coated with non-stick cooking spray and baked 45 minutes. Thank you for sharing this recipe-it is a great way to put canned fish to use. delowenstein
<p>My son and I love this recipe. I use two cans of salmon and double the sauce when I make it.</p>
Delicious!
Forgot to say add the ingredients that are listed except the bread crumbs also dip patties, once made, into a little flour before cooking.