I’ve always liked salmon patties. Wild-caught Alaskan salmon is a super healthy food, and it’s a frugal way to feed a family fish. For a long time I bought the canned salmon without skin and bones. I wondered why anyone would buy canned salmon with all the skin and bones in it!
When I read this post at Keeper of the Home that gives a recipe for salmon patties WITH bones and skin. I was seriously skeptical. Several commenters on that post insisted that the bones are easily crushed and unnoticeable.
I decided to try it, because 1. Canned salmon with the skin and bones is cheaper, 2. It’s actually healthier (the bones provide calcium and other minerals, and the skin gives lots of healthy fats).
I picked out the backbone, since it’s fairly large and hard, but left the small bones in. I smushed the salmon around between my fingers and the bones easily crushed to the point that I couldn’t even tell they were there.
These salmon patties are a family favorite. Even David, who isn’t a fish lover, raves about these!
14 oz. can salmon (the kind WITH skin and bones!)
1 C. bread crumbs*
2 T. dried onion flakes
1/4 t. garlic powder
1/2 t. dill
1/2 t. celery salt (did you know you can make your own?)
1/4 C. palm shortening, coconut oil or butter
1. Place the salmon in a large bowl. Unroll the salmon and locate the backbone. Pull it out and discard, making sure you don’t miss any large pieces of bone. Using your hands, smush the salmon around to break up the small bones. You really won’t be able to tell they’re there!
2. Add the rest of the ingredients and mix well with your hands. A great job for a small helper, if you have one! Form into four patties and set aside for 10 minutes.
3. Melt the palm shortening in a large skillet over medium heat. Add the patties and cook for about 5 minutes, until golden. Flip, cook 5 minutes more, then place patties on a paper towel-lined plate to drain. Serve hot.
*I save the ends of bread loaves and make my own. Have you read the ingredients on store-bought bread crumbs! It’s yuck!
Notes: I’ll be honest, I love to dip mine in ketchup, but I want to try the recipe for homemade tartar sauce at the end of this post.
If you aren't using whole-grain breadcrumbs, start with two eggs, then add another if it's too dry. Whole-grain foods absorb more liquid than white flour products.
Have you ever used canned salmon with the skin and bones?Any budget-friendly ideas for serving a family healthy sea food?
This post is a part of Kitchen Tip Tuesday at Tammy's Recipes.