Rose Mary Mogan


This is one of two seafood items that I am not allergic to, so I do make it quite often. My family loves it too. I always serve it with Jasmine or Basmati Rice, it's fragrant buttery flavor is almost irristable. The mushroom sauce made from the juices of the canned salmon really does add a little pizazz & flavor to the dish.

★★★★★ 1 vote
6-8 people
15 Min
25 Min
Stove Top


1 can(s)
15 oz. red or pink salmon
2 large
eggs, beaten
1/2 c
crushed saltine or whole wheat flour
1/3 c
finely chopped onion
1/2 tsp
1/4 tsp
black pepper
2 tsp
garlic powder, divided
3 Tbsp
1 can(s)
`10 3/4 oz. can cream of celery or cream of mushroom soup
1 can(s)
4 oz. mushrooms, drained
milk, optional
1 medium
bell pepper, chopped
2 c
hot cooked rice


1Drain salmon, SAVE LIQUID. Flake salmon. Discard bones, and skin and set aside. In a large bowl stir together eggs, crackers, dill, onion, red bell pepper,black pepper, and 1 teaspoon garlic powder. Add salmon.
2Mix well. Shape into 8 1/2 inch thick patties.
3In a large nonstick skillet, cook patties in 1 tablespoon butter, about 4 minutes or until brown, turning once. Add more butter if needed.
4In a medium sauce pan combine soup and mushrooms. Stir in 1/3 of reserved salmon liquid more if you like, the remaining 2 tablespoons of butter and garlic powder. Cook and stir over medium heat until hot. If necessary stir in a little milk to make desired consistency.
5Serve patties and sauce over rice. Garnish with parsley if desired.

You may also use yellow or white cornmeal instead of saltines if desired.I use whole wheat flour to add a little fiber to this dish.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #easy, #convenient, #tasty