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Salmon Patties with Crackers

I used fresh king salmon scraps for these cakes, but really any salmon, trout or other fatty fish (mackerel, freshwater drum, jacks, bluefish, etc.) will work well here. And obviously, since this is based off a crab cake recipe, crab with do well here, too.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 333 kcal
Course: Side Dish , Main Course , Appetizer , Lunch
Cuisine: American

Ingredients

  • 1 pound raw salmon meat
  • 1 sleeve Saltines, pounded into meal
  • 2 green onions, minced
  • 1/4 cup mayonnaise
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon Worcestershire sauce 
  • 1 teaspoon dry mustard
  • Grated zest and juice of a lemon
  • 1 clove garlic, minced
  • 1/2 cup Wondra flour
  • oil for frying
HORSERADISH CREAM
  • 1/2 cup sour cream
  • 1 tablespoon prepared horseradish
  • 2 tablespoon whole milk
  • salt and black pepper

Instructions

    Cup of Yum
  1. Mix everything together in a bowl except the crushed Saltines, Wondra flour and oil.
  2. To make the horseradish cream, mix everything together well. You can tinker with the ingredients as needed. Remember you want to be able to drizzle this on, so it shouldn't be too thick.
  3. Heat enough oil to come up about 1 inch up the sides of a heavy pan; I use cast iron. Heat it to between 325°F and 350°F.
  4. While the oil is heating, add enough of the crushed Saltines so that the cakes will come together. Start with 1/4 cup. You might need more, but you won't need less. Form the cakes with your clean hands -- wetting them every so often helps a lot -- and set them aside. Mix the remaining crushed Saltines with the Wondra flour.
  5. When the oil hits temperature, coat the cakes in the flour-Saltines mix and fry until golden brown on both sides, about 3 to 4 minutes per side. Serve with a salad and some horseradish cream.

Notes

  • NOTE: I put the sleeve of Saltines in a heavy freezer bag and wail on it with a rubber mallet. You need to do something other than crush them in the sleeve they come in, because it will burst open. Ask me how I know. 
  • Use any sort of raw salmon or trout here. Char is good, too, and if you are in a non-salmon or trout area, try this with tuna or bluefish or mackerel or jacks. Or, you know, crab. 
  • Make sure your oil is hot. Don't skimp on this or your cakes will be greasy. 
  • The horseradish cream will keep a week in the fridge. 
  • If you want to store these cakes for later, go ahead and make them all, then let them cool. You can reheat them in a toaster oven or refry them briefly. Once cooked the first time, you can freeze them. 

Nutrition Information

Calories 333kcal (17%) Carbohydrates 14g (5%) Protein 26g (52%) Fat 19g (29%) Saturated Fat 3g (15%) Cholesterol 109mg (36%) Sodium 477mg (20%) Potassium 599mg (17%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 191IU (4%) Vitamin C 2mg (2%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 333

% Daily Value*

Calories 333kcal 17%
Carbohydrates 14g 5%
Protein 26g 52%
Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 109mg 36%
Sodium 477mg 20%
Potassium 599mg 13%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 191IU 4%
Vitamin C 2mg 2%
Calcium 34mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.