Chesapeake Style Salmon Patties



1- 6 oz wild-caught salmon filet, skin removed

Celery leaves and parsley stems

1 cups saltine cracker crumbs

1 teaspoon Old Bay seasoning or other seafood seasonings

1/3 cup finely chopped red bell pepper

1/4 cup thinly sliced green onions

1/4 cup finely chopped parsley

Salt and pepper to taste

2 tablespoons mayonnaise

1 egg, lightly beaten

2 tablespoons vegetable oil

Lemon wedges and tartar sauce for serving


In a medium skillet, place a layer of celery leaves and parsley stems in the bottom of the pan and add ½ cup of water. Bring to a simmer. Sprinkle the salmon fillets with a bit of salt. Place salmon fillets, skin-side down on the pan, and cover. Cook for 5 minutes. Remove to a plate to cool for about 15 minutes. Shred the filet. Clean out the skillet.

In a mixing bowl, combine the cracker crumbs with the following 7 ingredients {egg}.

Fold in the salmon. With floured hands, form into two patties. Heat the oil in the skillet over medium heat.

Cook the patties for 3 minutes on each side or until lightly golden. Serve with lemon or tartar sauce.

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