Comments on: Salmon Patties

By: DJ Foodie

DJ Foodie — Tue, 25 Nov 2014 07:32:43 +0000

Hi Kevin, sorry for the delay. I moved. Yep! It’s funny, in that it had never really occured to me what was going on, with this recipe. I agree with you on the crab cakes. If someone took some amazing, fresh sweet crab and blended it with a bunch of strong tasting bulk, I’d really question their thought process. You are 100% correct! I’d just never really seen this from the outside … seeking only to duplicate a flavor I loved, without ever really thinking through the quality of the fish. Thank you for pointing it out to me!

By: Kevin

Kevin — Wed, 05 Nov 2014 15:03:17 +0000

Hi DJ, your quest to recreate a childhood favorite is completely understandable. I’m from Maryland and crab cakes are a favorite here. But I’ve always felt that the best crab cakes minimize the ingredients so as not to overwhelm the taste of the crab. Regardless, we have enjoyed many of your low-carb recipes and hope to see more as we continue our low-carb diet.

By: DJ Foodie

DJ Foodie — Tue, 14 Oct 2014 01:02:14 +0000

Hi Kevin, I’ll take a bad review any day, as long as it’s sincere and honest … and yours was. Thank you! Yes, I COMPLETELY understand where you’re coming from. The reality is, I grew up on salmon patties, where the salmon was in a can and the breading was all crushed crackers and bread crumbs. As an adult, knowing what all is involved in the canning process and what it does to meat and vegetables … I really would rather just eat fresh. However, some of the time, I like to look back at my childhood for some of those comforting favorites. The aim was to approximate that taste by … in a sense … ruining perfectly good salmon, to get that greasy bready peppery sensation I loved as a kid. I guess you could say … it’s personal and did a wonderful job at producing what I was aiming for.

Ultimately, if you’ve got a bunch of good salmon, anything you do to it is just going to dilute and minimize its greatness. I LOVE some good salmon with just a little salt and a twinge of pepper. That’s all I really need. This recipe is a mutation, based on childhood memories … Does this make sense?

By: Kevin

Kevin — Sun, 12 Oct 2014 07:53:26 +0000

We tried these and much to our disappointment, we felt like we had wasted some really good salmon. Between the pork rind breading, bacon bits, and bacon grease, the taste of the salmon was long gone. They tasted like bacon. The recipe writer must have tried too hard to make them tasty. Sorry for the less than positive review, but we couldn’t figure out why so many strong tasting ingredients were used unless they were trying to bury the salmon taste. If that were the case, then why not just use canned salmon and save the $20 we paid for the salmon.

By: DJ Foodie

DJ Foodie — Thu, 24 Jul 2014 21:50:48 +0000

Hi Cindy, if you?re alarmed by ?heat?, then ? at least for this recipe, just omit the cayenne. It?s absolutely not required. However ? this ?tends? to be the deal. A lot of people claim that low-carb is boring, and that it?s super restrictive, flavorless, blah blah blah. I think as a result and as a bit of a backlash, the recipe developers tend to develop recipes which are neither bland, nor boring. They?re intended to be bold, interesting and flavorful, but without a lot of carbs. Spices, especially chilies with heat and things like mustard seed, vinegar, etc. these strong flavors all pack a punch, but without bringing a lot of carbs to the table. Thankfully, there are bound to be thousands and thousands and thousands of recipes out there. Not all of them are spicy ? and many that are ? the spices aren?t required (as in the case of this particular recipe). I could be wrong about my ?take?, but ? I know that in my personal case ? it sounds about right. I hope this helps!

By: DJ Foodie

DJ Foodie — Thu, 24 Jul 2014 21:46:44 +0000

Hi Judy, I?m not going to cringe! I was raised on canned salmon ? I?m sure of it! These particular patties are based on raw salmon, pureed with some egg. It?ll form a bit of an emulsion, which helps to retain moisture and a nice texture. Unfortunately, this won?t work with canned salmon (which is cooked). It?s not that I have an issue with the canned ? it?s just not how this particular recipe was developed. It will probably still somewhat work and hold together, but my concern is that it?ll be a bit dry and gritty. The taste will still be nice ? and add enough sugar-free ketchup ? and I?m sure it?ll be quite tasty! 😀

By: Cindy

Cindy — Thu, 24 Jul 2014 21:24:11 +0000

since becoming diatetic a couple months ago…..I have found so many receipes that use spicy or hot seasoning….why is that? Is there not other seasonings that would add flavor without burning people’s mouths? Even in the realm of normal food….what is with the chipotle or hot foods everyone seems to be eating????? I simply cannot do spicy or hot….what are the alternatives?

By: Judy

Judy — Thu, 24 Jul 2014 21:17:50 +0000

I know you’re gonna cringe, but would canned salmon work? I was raised on patties made with canned, but I like your recipe. Ahhhh I’m gonna try it anyway LOL

By: DJ Foodie

DJ Foodie — Fri, 04 Jul 2014 03:41:21 +0000

Hi Jomana. I saw a recipe for breadcrumbs on Jennifer Eloff’s website. I believe she toasted and dried out almond flour and used that. It makes sense, too! The breadcrumbs help bind and absorb moisture. If you dried out a nut flour, that should do the trick, as well! I hope this helps! 🙂

By: Jomana

Jomana — Fri, 27 Jun 2014 12:24:29 +0000

I always loved Salmon patties but I also love breadcrumbs! in everything so I was wondering how can make gluten free breadcrumbs :) I don't eat pork and never used chai seeds just wondering any ideas?
---Reply posted by Lulu on 6/4/2015
Use corn flake crumbs.