Classic Salmon Patties Recipe

These homemade fresh salmon patties recipe is loaded up with peppers and fresh herbs and are pan-roasted to perfection.


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About the Author: Chef Billy Parisi


  1. My favorite and the way my grandma and mom served them is with creamed peas. That's how Grandma said it was always done. She lived through the Great Depression as a widow stretching her budget to serve 4 children. Can't argue with Granny.

  2. Skin the salmon….put it in a food processor…omg, I think imma be sick. Somebody put an end to this!!!

    For real tho if you're gonna make canned salmon out of a piece of salmon then just use canned salmon. Even then tho leave the skin and bones in. This video represents something akin to overpriced personal chef waste imho. It's for people who eat white bread lunches and still cut the crust off

  3. Great videos Chef! I started out just watching random videos for ideas and then just create my own dish from there… but with yours I follow all the way to the plating!

  4. *I absolutely love Salmon patties*
    I like the pink ๐Ÿ’— can Salmon!! Its so good. Grew up eating it. Never use fresh or frozen Salmon but I would love to try it and see how it turns out.

    I take out the bones & skin! Drain a little bit of da juice! Add mayo, bread crumbs, flour/corn mill whichever i have on hand, 1-2 eggs and mix all ingredients together, add juice as I go until its the way I like it then I make my patties then I fry those babies up! Yummy ๐Ÿ˜‹!!

  5. I grew up eating salmon patties. I still eat them, I just donโ€™t use the canned kind anymore. I have to admit the first ten years on my own I did fix canned salmon patties. This looks incredible, I will definitely be making this. Thanks for sharing.

  6. Chef Billy Parisi, You are one awesome chef! Love your posts, recipes and prayers for your readers and down to earth advice.
    Thank You for taking care of us who care about deliciously made recipes and techniques.

  7. I like the added dill to the patty, we'll definitely try this next time we make these. The sauce looks fantastic, we usually use sour cream with dill and garlic salt grinder but yours is multiple times better! Thanks for sharing!

  8. As someone who doesn't eat beef, lamb, pork and veal for health reasons, I'm a big salmon fan, and I'm adding this recipe to my collection along with the sauce. Thanx for making my day. Keep on cooking!

  9. Chef you inspired me to make a Paella for my 61st birthday, and it was fabulous! ๐Ÿ˜๐Ÿ™Œ๐Ÿป I learned a lot from you then on how to actually make a flavorful dish. In April Iโ€™m starting my schooling at August Escoffie to become a Pastry Chef ๐Ÿ‘ฉโ€๐Ÿณ this year Iโ€™m making a fabulous cake along with the Paella (as itโ€™s my favorite) to celebrate the beginning of my journey to live my passion. Thank you ๐Ÿ˜Š๐Ÿ™

  10. my mother made those at least once a week growing up. I haven't had them since I was 15. I'm going to make them this week.

    I took a gallon of your beef burgundy to Killington Vermont skiing last week for five of my old college fraternity buddies. they devoured it.
    they thanked you.

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