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Wild Salmon Patties
with DHC White Wine Garlic Sauce

Ingredients (serves 4)

1 pound fresh salmon, skin and pin bones removed

1/4 cup green onions, finely chopped

1/4 cup red bell pepper, finely chopped

6 tablespoons mayonnaise, divided

1/2 cup crushed saltine crackers

1 packet DHC White Wine Garlic Sauce, divided

2 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil


Cut the salmon into 1/4-inch cubes. In a bowl, mix the salmon cubes, green onion, red bell pepper, 2 tablespoons mayonnaise, crackers and 2 tablespoons of the garlic sauce mix. Set aside. In another bowl, combine 4 tablespoons of mayonnaise and the remainder of the garlic sauce mix packet. Set aside.

Form 4–8 patties from the salmon mixture, approximately 1/2 inch in thickness. Using a sauté pan, heat the olive oil over medium high and cook patties about 3 minutes per side or until just cooked through. Serve with the seasoned mayonnaise.


• You can substitute one 14.5 oz. can of wild Alaskan salmon in lieu of fresh fish.

• Dampen your fingers with water to minimize sticking while forming your patties.

• If purchasing fresh salmon, the tail section typically has fewer pin bones to remove.

Wild Salmon Patties

White Wine Garlic Sauce

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