Good to know. I’ve yet to make my first trip to Costco but I’ll be on the lookout for those.
The frozen salmon burgers, IMHO, are good, but expensive and a tad too salty.
For my money, I’d rather go with my homemade salmon patties.
My salmon patties last night were not my usual works of art. I found a bunch of veggies in the refrigerator that needed to be used up (carrots, celery, zucchini) and after I got everything all ready to be assembled, I realized there wasn’t an egg in the house. I used a lot of mayo, and prayed it would hold together.
Well, the massive amount of fresh veggies made the mixture too moist, and the mayo made it too oily, and they didn’t hold together the way I wanted them to.
The good news is that I have about 150 of the things, so we’ll be eating salmon patties far into the next century.
Oh, and they TASTE outrageously good!
~VOW
Chum and pink salmon are trash fish, for the most part. Not that they can’t be made tasty with some work, but they’re called “dog salmon” by Alaska Natives for a reason. Red and king salmon are the top of the line, but the only one of those that’s canned, IME, is the red (sockeye). Sockeye and king salmon have a higher fat content, and the canned red usually does not have the bones and skin to deal with. As for one of the best sources for this, I always buy my smoked salmon from Prime Select Seafoods, which is located in Cordova, Alaska, the absolute capital of salmon country, located at the mouth of the Copper River. It’s unbeatable. I haven’t tried their canned product, but when you start with the best fish, it’s hard to go wrong. Scroll about two-thirds of the way down the linked page to find their canned sockeye and smoked goodies.
That’s just kooky talk. A red filet sauteed in butter until just translucent, is heaven itself.
Heck no, they’re not as good as homemade salmon patties. But they come very much in handy when I don’t have the time/energy to make homemade ones - quick lunches during the day, or dinner on a super busy evening where all I want to do is sit on the couch with a glass of wine and some food.
Ah, yes: a small can is a frequent lunch for me. Yum!
It’s the ones John West reject that make John West the best. John West Red Salmon.
There’s a difference between salmon burgers and salmon cakes. Salmon burgers are usually made with raw salmon, then grilled or fried. Salmon cakes are usually made with cooked salmon and fried crisp in oil. I prefer the latter.
My salmon cakes (more or less):
8 cups cooked, flaked red salmon
8 cups saltine cracker crumbs
bunch or two green onions, chopped
few stalks of lemon grass, minced
thyme, fresh or dried, to taste (I like a goodly amount)
a few eggs for binder
Panko crumbs
egg
vegetable oil
Mix the first six ingredients together well. Form into patties and refrigerate for a few hours, if possible. Beat an egg or two in a shallow bowl. Dip the patties in the egg, roll in Panko and set on a wire rack for ten or fifteen minutes. Heat some oil in a pan and fry them up a few at a time until crispy golden outside and warm inside. Serve with a remoulade or sauce of choice.
I only buy sockeye salmon; the “pink” varieties are too bland. I love to make salmon salad . . . same as tuna salad, except you use salmon. Great in a sandwich or as a dip.
It’s also great if you build a tossed salad around it. Salmon goes with just about any salad veggie., including black olives.
And of course, salmon patties . . . which are the only time I might use the “pink” varieties. I don’t use any “filler” in my patties, so the sockeye is a little too salty for my taste.
I worked at a company that had a salmon salad sandwich in their cafeteria - I could have eaten that sandwich every day for a long, long time. Does anyone have any good salmon salad sandwich recipes? (Recipes without mustard, please - I can’t eat it.)
I just mix it up as I would for tuna salad. Paula Deen has a recipe using flaked salmon, hard boiled egg, chopped onion, chopped green pepper (or red), chopped cucumber, mayonnaise, and a squeeze of lemon juice. I would serve on a kaiser roll with lettuce and tomato.
I love salmon and I should never have read this thread. I’m trying to cut my sodium intake and a can of wild Alaska Red Salmon has 950 mg of that crap.
Woe is me.
Well, today for lunch I made a salmon salad sandwich. I had leftover garlic dip, so I mixed a tablespoon or so of garlic dip with a half can of salmon, chopped red onion, celery, carrot, and red and green pepper.
I’ll let you know at noon how it turned out.
Salmon is one of those foods that I wished I like but really don’t.
Maybe I’ll give that Trader Joe’s stuff a try.
Should I just make it like tuna salad?
mmm
My salmon salad is quite different from tuna salad.
1 large can (15oz) of sockeye salmon, drained
2 large ribs of celery, diced small
1 bunch green onions, sliced small
1 large carrot, diced small
1 medium green or red bell pepper, diced small
1/2 cup fresh parsely, minced
2 tbsp sunflower kernels
Romaine lettuce or baby spinach
Raspberry-walnut vinaigrette
Flake the salmon and toss with all the other ingredients, then dress with prepared raspberry walnut salad dressing (I like Paul Newman’s). Serve on a bed of torn romaine lettuce or baby spinach.
Meh. It was OK. I need to buy some sockeye this weekend apparently.