1950s Salmon Patties with Remoulade

Name: 1950s Salmon Patties with Remoulade
Total time: 20 min
Yield: 2 servings
Ingredients: Ritz crackers (or saltines), not a powder; 2 can canned salmon; a little bit of mayonnaise (mixed into the salmon); 1 egg; capers, chopped, optional; green onion, minced, optional, added to the mix; a little bit of salt; black pepper, freshly ground, used in both the patty mix and the sauce; cayenne pepper, used in the patty mix and again as garnish; extra cracker crumbs, for dusting the plate and the tops of the patties (optional but gives a crispier crust); a generous amount of butter, for pan-frying; mayonnaise (for remoulade), for the remoulade; some sour cream; 1 Dijon mustard; a generous amount of pickle relish (sweet relish pairs better; dill relish also works — he used dill); 1 paprika; 1 sugar; parsley, fresh chopped, optional, if you have it; tarragon, fresh chopped, optional, if you have it; chilled asparagus, for serving

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Video frame thumbnail for 1950s Salmon Patties with Remoulade

Servings

Minutes

Ingredients

Ritz crackers (or saltines), not a powder
2 can canned salmon
a little bit of mayonnaise (mixed into the salmon)
1 egg
capers, chopped, optional (optional)
green onion, minced, optional, added to the mix (optional)
a little bit of salt
black pepper, freshly ground, used in both the patty mix and the sauce
cayenne pepper, used in the patty mix and again as garnish
extra cracker crumbs, for dusting the plate and the tops of the patties (optional but gives a crispier crust) (optional)
a generous amount of butter, for pan-frying
mayonnaise (for remoulade), for the remoulade
some sour cream
1 Dijon mustard
a generous amount of pickle relish (sweet relish pairs better; dill relish also works — he used dill)
1 paprika
1 sugar (optional)
parsley, fresh chopped, optional, if you have it (optional)
tarragon, fresh chopped, optional, if you have it (optional)
chilled asparagus, for serving (optional)

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Our take: The plated lemon half is for show — the video skips it and spoons on extra remoulade instead.
Technique · Step 2: Canned salmon's bones and skin soften completely during canning, which is why the recipe has you mix them straight in rather than picking them out. → What to make with canned fish: sardines and salmon
Technique · Step 7: Letting the crumb-dusted patties rest for a few minutes before frying gives the coating time to set, so it's less likely to fall off in the pan.
Quantity · Step 9: 'A generous amount' of butter for frying — we'd start with about 2 tablespoons per batch, enough for a shallow, not-just-coated layer in the pan.