When making salmon patties , all the recipes say canned salmon . can you use fresh salmon?

Of course you can use fresh salmon. Just remember to poach it first i(for 5-10 minutes) in a mixture of water or dry white wine, lemon juice, thyme, salt %26amp; pepper to give it some flavor. Be careful not to over cook the salmon otherwise it won't be as flaky.





At this point, it is ready for you to do with as you please. The reason they suggest canned salmon is because they're cheaper and easier to make patties or cakes with. People choose convenience over quality. But if you have the money and time, why not use fresh salmon, huh?





Hope this helped. Good luck!!When making salmon patties , all the recipes say canned salmon . can you use fresh salmon?
Certainly can and it will be much better.





They should trade one for on epretty easy. You will have to grind it thoughWhen making salmon patties , all the recipes say canned salmon . can you use fresh salmon?
You CAN (after you have cooked the salmon), but why would you WANT to?
yes sometimes its taste better when using fresh ingredients without using things from the can its called taking a risk everyone experimentally cooks even professionals
You can, but it must be cooked first -- I think they just say canned for ease.
Absolutely. The canned variety is just cheaper - and usually if you have fresh salmon, you want it straight up! :) At least I do!
Fresh Salmon Croquettes





2 pounds salmon fillets, skinned and cut into 2-inch pieces


1 cup fine dry bread crumbs


1/2 cup heavy (or whipping) cream


1/4 cup finely chopped shallots


1 clove garlic, minced


2 tablespoons mixed chopped fresh herbs, such as flat-leaf parsley, dill, and chervil leaves


2 tablespoons Dijon mustard


2 large eggs


2 tablespoons fresh lemon juice


1/4 teaspoon Tabasco sauce


Coarse (kosher) salt and freshly ground black pepper, to taste


All-purpose flour, for coating


1/2 cup canola or other vegetable oil


2 tablespoons unsalted butter





Put the salmon through the medium blade of a meat grinder into a large bowl. Lacking a meat grinder, chop the salmon by hand or place it in a food processor and pulse briefly until chopped medium fine, then transfer it to a bowl. Be careful not to chop the fish too fine or the croquettes will be dry.


To the salmon add the bread crumbs, cream, shallots, garlic, herbs, mustard, eggs, lemon juice, Tabasco, salt, and pepper. Using your hands or a wooden spoon, mix thoroughly. Form the mixture into six burgerlike patties, each about 3/4 inch thick. Spread about 1/2 cup flour on a plate and dip the patties, one at a time, in it to coat on both sides, shaking off any excess.





Heat the oil in a large heavy skillet over medium heat; it should be hot enough so a sprinkle of flour sizzles on contact. Add the butter to the hot oil and, as soon as it has melted, add the salmon croquettes and fry until cooked through and golden brown on both sides, about 5 minutes per side.





Using a slotted spoon, transfer the croquettes to paper towels to drain, then serve immediately.