Add in the crushed saltines, mayonnaise, Worcestershire sauce, minced onions (if using) & eggs. You can splash a little water in the skillet with the salmon, then cover it to lock in moisture and help the patties steam and prevent them from drying out. Place drained salmon in mixing bowl and flake evenly with a fork. Squeeze in the juice of 1 lemon & give it a good dose of salt & pepper. DIRECTIONS Open salmon and drain thoroughly. Old Fashioned Salmon Patties Don't LOSE this recipe ! Although it keeps well in the refrigerator, we feel that it is at its very best never having seen the refrigerator, and served … Serves 4 . Cooked salmon patties can be refrigerated for up to 2 days. Using a fork, flake the can of drained salmon. Salmon mayonnaise has been served in Irish country houses and restaurants for generations. 1 can (14 to 15 ounces) salmon, drained well and picked over for skin and bones; 2 green onions, chopped; 1 celery stalk, chopped; ¼ cup horseradish sauce (I made my own by combining 1 heaping tablespoon prepared horseradish and 3 heaping tablespoons light mayonnaise) This is the first meat dish that I have cooked in 20+ years and I have to thank Roberta, Carolyn, Shan and Julie for all of their help in making this recipe turn out well! May11. Set aside. Stir til combined. To reheat and maintain the crispiness heat gently in a lightly oiled skillet on the stove. Old-Fashioned Salmon Mayonnaise. Divide into 6-8 patties. (y) INGREDIENTS 1 (14 3/4 ounce) canned salmon 1/4 cup onion, finely chopped 1/4 cup cornmeal 1/4 cup flour 1 egg 3 tablespoons mayonnaise. Stir. Old Fashioned Salmon Patties.