Mom's Salmon Patties

"Mom's recipe is different from most of them I've seen out there, and it's pretty darn good. :)"
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  • Saute' onion, green pepper, and celery to soften, then mix it all with the remaining ingredients.
  • Fry each side in oil and/or butter until lightly crispy.
  • Serve with tartar sauce (preferably made from mayo and with no sugar- see my mom's tartar sauce recipe also on RecipeZaar).
  • Makes 4 to 6 patties.
  • (Minced garlic clove is also a good addition.).

Questions & Replies

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  1. Juliesmom
    I've never had a problem with these salmon patties being too moist, so perhaps there wasn't enough oatmeal as directed in the recipe. In any case, I love these, and eat them with the perfect tartar sauce that Julesong posted, too. Wonderful!
  2. SolightlyUK
    These taste great but i found the mixture very loose -- too liquid. I am trying to stay low-carb and didn't want to add any breadcrumbs or addt'l oatmeal so I ended up make half-dollar size patties and frying them very quickly. I served these over a bed of rocket (arugula) with slices of lemon and a soy-mayo mixture. Very tasty, just a bit messy to get to the eating stage. I did add garlic but this was the only change. This served 3 of us, but maybe because they were small patties we just ate more than we should have!


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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