Real Recipes From Real Home Cooks ®

mushroom sauced salmon patties

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

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 rating)
yield 6 -8 people
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For mushroom sauced salmon patties

  • 1 can
    15 oz. red or pink salmon
  • 2 lg
    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
    `10 3/4 oz. can cream of celery or cream of mushroom soup
  • 1 can
    4 oz. mushrooms, drained
  • milk, optional
  • 1 md
    bell pepper, chopped
  • 2 c
    hot cooked rice

How To Make mushroom sauced salmon patties

  • 1
    Drain 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.
  • 2
    Mix well. Shape into 8 1/2 inch thick patties.
  • Mushroom Sauced Salmon Patties
    In a large nonstick skillet, cook patties in 1 tablespoon butter, about 4 minutes or until brown, turning once. Add more butter if needed.
  • 4
    In 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.
  • Mushroom Sauced Salmon Patties
    Serve 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.