What’s the Difference Between Chicken Noodle Soup and Chicken and Noodles?

Chicken noodle soup and chicken and noodles have almost all of the same ingredients: chunks of chicken, vegetables, and a flavorful broth. Although the base recipes for these two dishes are almost identical, the difference is that chicken and noodles recipes call for some sort of dairy product to make the broth rich and creamy.

As explained on the AccordingToUs blog, the difference is that chicken and noodles has a thick, creamy broth usually made by adding canned soup. Some other recipes on the Internet call for adding cream cheese or sour cream, giving the dish not only a creamy texture but also a bit of tang.

Healthy Chicken and Noodles: No Canned Soup

Chicken noodle soup is a classic I remember from my childhood (usually it came from a can, but that’s OK, haha), so since it’s so similar to chicken and noodles, I wanted to give chicken and noodles a try. Although cream of chicken or some other canned soup is a common ingredient in chicken and noodles, I try not to use canned soup since I think it has an odd aftertaste: it’s also a bit high in calories, too.

Since canned cream-of-something soup is in most southern chicken and noodles recipes, I needed to modify the recipe a bit since the canned soup normally adds not only more flavor but also thickens the broth. Wanting to make this classic comfort food dish a bit healthier (and possibly tastier), I set out to develop a new recipe.

How to Thicken Chicken and Noodles Broth Without Soup

In order to thicken my chicken and noodles broth without canned soup, I had to do a few things:

Add evaporated milk – Evaporated milk has about 60% of the water content removed, so it’s a lot thicker than normal milk. Since it’s lower in calories than canned milk and does not have the same odd aftertaste that canned soups do, I knew it would be an important ingredient in my recipe.

Rely on egg noodle starch – Some people add starchy pasta water to thicken up sauce, so I thought the same idea could work with chicken and noodles. By adding plenty of noodles, the starch that came off the noodles would help to thicken the broth.

Use less water – In order for the egg noodle starch to have a significant effort, I knew I had to be careful with the amount of water I added to this dish: too much water, and the starch wouldn’t have much thickening effect. That’s why throughout this recipe I only added water when necessary.

With these principles, I thought I had a good change of thickening the broth without relying on canned soup, heavy cream, or other fatty dairy products.

How to Make Chicken and Noodles Recipe With Egg Noodles

Learning how to make chicken and noodles with egg noodles is easy and fairly quick: you just have to keep a few things in mind. I want everyone’s pot of chicken and noodles to turn out just as good as mine, so I let’s go over the recipe in more detail.

Homemade Chicken Stock

The first reason why my recipe for chicken and noodles with egg noodles is so good is that I use homemade chicken broth. Although many recipes on the Internet call for boiling chicken breasts in storebought vegetable or chicken stock, your dish will turn out a lot more flavorful if you boil bone-in chicken with vegetables to make a flavorful stock.

You can use any piece of chicken you have on hand, but I like using chicken leg quarters when making soup or stews. Bone-in chicken has more fat and connective tissue, so the resulting broth has a depth of flavor that boiling chicken breasts, or even boneless chicken thighs, does not.

Chicken Stock Secret Ingredient: Bay Leaf

I use the standard vegetables for stock: garlic, onion, celery, and carrots–and I also add a couple bay leaves. Bay leaf isn’t absolutely necessary in this recipe, but it adds a background flavor that you don’t notice until it’s not there. Even if you “cheat” and boil your chicken in storebought vegetable stock, I still recommend adding a couple bay leaves–trust me, you’ll thank me later.

After cooking the chicken leg quarters on low heat for 1.5-2 hours, I turned off the heat and let it cool down a bit. I then strained the chicken stock and put it back into the pot.

Remove and De-Bone Chicken

In the video, I waited to debone the chicken until I had already started cooking the vegetables. However, once the chicken leg quarters were cool enough to handle, you can go ahead and pull the meat off the bone. Even though some recipes call for leaving the chicken on the bone, I think that chicken and noodles is best if you can have a bit of noodles and chicken in each bite.

Since I wanted the see the chicken a bit more in this dish than most other chicken soups, I left the chicken in larger pieces than I normally do. I then set the meat aside so I could continue with the recipe.

Adding Vegetables to the Broth

Almost all chicken and noodles recipes have vegetables, usually carrots, onions and celery. I love garlic and onions but not the sharp bite, so I wanted to cook them a bit longer than the other vegetables.

I added chopped garlic and onion to cold chicken stock so that they would have the maximum amount of time to mellow out. After they boiled for 10 minutes, I then added chopped celery and carrots.

Returning the Chicken to the Pot

After letting the carrots and celery cook boil for 10 minutes, I returned the chicken meat to the pot. Since the meat was already cooked, you could wait until closer to the end of the recipe, especially if you want to make sure that the chicken stays in big chunks.

Adding the Egg Noodles

Then, I added the egg noodles to the pot. If I remember correctly, I used extra-wide egg noodles. Although I think you can use whatever type of egg noodles you want, Mandy Rivers from SouthYourMoth.com said that when she made chicken and noodles, her store-brand noodles started falling apart. Considering her experience, you might not want to use the cheapest noodles.

*NOTE: In the video, I said I used 8 oz (1/2 pound) of egg noodles, but I was mistaken: I used 6 oz. Most boxes of pasta are 16 oz, but most bags of egg noodles are 12 oz; so, half of the bag would be 6 oz.

Obviously, noodles and other types of pasta need to be submerged in liquid in order to cook. However, since I was going to be partly relying on noodle starch to help thicken the broth, I didn’t want to add too much water. That’s why I add the noodles to the pot before adding any more liquid so that I would only add the minimum amount needed.

Thickening Chicken and Noodles with Evaporated Milk

Instead of adding more water to the pot to cover the noodles, I first added evaporated milk. As I already said, I thought that evaporated milk would allow me to thicken the broth without adding canned soup or heavy cream. Boiled milk tends to foam up, so make sure that you make your chicken and noodles in a large pot so that the pot doesn’t overflow.

One can of evaporated milk wasn’t enough liquid to cook the egg noodles, so I added more water. Although I could have added more evaporated milk if you wanted, I didn’t want to mask the chicken flavor in the broth.

I then brought the pot to a boil again. The evaporated milk made the broth foam almost up to the top of the pot, so as previously stated, be sure to make this recipe in a big pot.

The egg noodles need to boil for 10 minutes, so at the 8-minute mark, I added my spices. After boiling the spices for 2 minutes so that they could fully hydrate, my chicken and noodles recipe was done!

What Vegetables Can You Serve In Chicken and Noodles?

As with most of my other chicken soup recipes, I used garlic, onion, celery, and carrot in this dish. However, chicken and noodles is a versatile recipe, so you can use almost whatever you want. As long as they vegetables are chopped in small pieces so that they all cook equally, you can use:

Carrot

Celery

Peas

Green Beans

Corn

Potatoes – Make sure the potatoes are cut into small pieces so they cook quickly.

Like I said, this recipe is super versatile: use whatever you like or have on hand that day!

What Spices to Add to Chicken and Noodles?

Even though the broth was already very flavorful, I wanted to add some spices to really make this chicken and noodles recipe the best it could be. When it comes to soup and spices, I have a few tips:

Wait until near the end – If you season the soup at the beginning, the spices (especially salt) may become too concentrated by the time the broth has reduced down due to evaporation.

Add a little at a time – You can always add more later, but it’s very difficult to remove an ingredient.

With this rules of thumb guiding me, I waited until my pot of chicken and noodles was almost done before I added spices. When I did add spices, I was conservative: I added some, tried the soup, and then added some more. I ended up adding 1/2 teaspoon each of:

Salt

Black Pepper

Garlic Powder

Onion Powder

Poultry Seasoning

Parsley

Oregano

Although I decided not to add sage, I think you could. Sage can make dishes bitter if you add too much, so I would add just 1/4 teaspoon to be on the safe side.

What To Serve with Chicken and Noodles

Honestly, I didn’t serve anything with my chicken and noodles: with plenty of meat, vegetables, and egg noodles, I thought a large bowl was hearty enough to be a meal all on its own. However, if you wanted to serve something on the side, here is a list of things that go well with chicken and noodles:

Cornbread – Cornbread is a staple in many southern kitchens. There’s no doubt it’s great crumbled into a bowl of collard greens, but skillet cornbread is also great crumbled into the rich, thick broth of chicken and noodles, too.

Biscuits – There’s nothing more delicious than warm biscuits with plenty of butter.

Grilled Cheese – Everyone knows that tomato soup and grilled cheese go well together, but grilled cheese goes well with many types of soup. When served with old fashioned southern style chicken and noodles, I recommend using cheddar.

Can You Freeze Chicken and Noodles?

Unfortunately, I don’t think that chicken and noodles would freeze well. When thawed, the noodles would be mushy, ruining the texture. Also, I’m not sure about the evaporated milk. Although it is perfectly safe to freeze and then thaw milk, thawed milk can have a grainy texture or show fat separation.

If you really want to freeze chicken and noodles, I would definitely recommend making the chicken soup part–without the noodles or evaporated milk–and then freezing that in individual containers. When you want to serve, simply defrost a portion and add evaporated milk and egg noodles. Since you will be adding liquid in the form of evaporated milk, be sure to reduce the broth before freezing.

How Long Does Chicken and Noodles Last?

Chicken and noodles will last in the refrigerator for 2-3 days before the quality really starts to decline. However, if you think that you won’t finish the whole pot in one day, I don not recommend adding all the egg noodles. Instead, split the chicken, vegetables, and broth into two pot: one for that day, another for later.

Then, only add egg noodles to the portion that you will eat that day. By not having the egg noodles sit in the broth for days, you do not have to worry about mushy noodles.

A Chef’s Review

Honestly, my chicken and noodles recipe with egg noodles was delicious. I was really surprised by how flavorful it was given that it didn’t have many ingredients. Once again, the evaporated milk had a big part to play in this.

Also, I think that adding a good amount of spices made it very flavorful. I know I added more spices than most people do, but I think it really made this good in spite of it being a healthy version. Along with the homemade chicken stock that was the base of this recipe, this was definitely a success.

Possible Changes To My Chicken and Noodles Recipe with Egg Noodles

Although I think this dish turned out great, some possible changes I’d like to try in the future include adding:

Sour Cream – I like things with a bit of tang, so even though it’s higher in calories, I think it would be good in this.

Onion Soup Mix – I add onion soup mix to a lot of things, so I wonder how it would be in this.

Chicken and Noodles Recipe with Egg Noodles

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Chicken and Noodles Recipe with Egg Noodles appeared first on ParnellTheChef.

Is Beef Shank Good For Soup?

The short answer is: YES! Beef shank is arguable one of the best cuts of meat for soup. Before we get to the recipe, let’s first explore why this cut of meat is perfect for soups and stews.

What is Beef Shank?

Beef shank, a cross-section of a cow’s leg, is a lesser-known cut of meat that’s extremely undervalued. As part of the leg, these muscles bear the weight of the cow, the constant tension making these muscles extremely tough. However, as explained in an OurEverydayLife.com article, the constant tension also gives beef shank an intense beefy flavor that few other parts of the cow can match.

In addition to having tough yet flavorful meat, beef shank also has a lot of connective tissue. Although it looks like marbling, it’s actually tough tendons and ligaments that don’t break down unless exposed to both heat and moisture.

Why Use Beef Shank For Soup?

A tough piece of meat with a lot of connective tissue may not sound appetizing. Although it can be braised to make Italian Osso Bucco, it’s also perfect for soups and stews because:

The broth softens the meat – The moderate heat and liquid broth of a long-simmering soup are exactly what the meat and connective tissue need to get soft and break down.

Beef shank is super flavorful – As previously stated, the constant tension on beef shank makes the meat both tough and flavorful. Combined with the bone and marrow, beef shank adds a beefiness that few other cuts of beef can match.

The connective tissue thickens the broth – Although it takes time to break down, the connective tissue eventually becomes gelatin-like, adding thickness, body and richness to the broth.

As you can see, beef shank is pretty much the ideal cut of meat for soups and stews.

Why Beef Shanks Are Good Soup Bones

Even though adding separate bones to a soup made with ground beef or chuck roast is perfectly acceptable, beef shanks bones are arguable the best for soup. Not only is the meat flavorful, but so are the bones since they bear the weight of the cow.

Also, unlike other bones you may find at the grocery stores, beef shank bones have marrow. Marrow is a soft, spongy tissue inside of large bones. When beef shank is completely submerged in soup broth, the bone marrow eventually melts into the soup, imparting a flavor that nothing else can.

Old-Fashioned Vegetable Beef Soup With Beef Shank

Although there are many versions of beef shank soup around the world (I’ll discuss this at the end of the article), it’s the perfect cut of meat to use when making old fashioned southern-style vegetable beef soup. Most recipes call for ground beef, but using beef shanks give this a beefy richness that elevates it to another level.

As Leigh and Anne of TheSouthernLadyCooks.com describe, vegetable beef soup is sometimes called “junk” or “refrigerator” soup because it’s a good way to use up whatever you have on hand. My recipe is meant to be a guideline to follow, but once you have the basic recipe, you can adjust it to whatever you have on hand.

Beef Shank Soup Ingredients

Beef Shank – 2 to 3 pounds (I had 1 full beef shank and 1 soup bone with meat, but 2 beef shanks would be preferable)

Vegetables – I used chopped onion, celery, and carrot to help thicken the soup, then a 1-pound bag of frozen mixed vegetables, along with more celery and a small potato.

Vegetable Stock – Homemade vegetable stock is always best: if using storebought, I recommend adding 1 or 2 bay leaves to the soup.

Tomato Juice – Most southern vegetable beef soup recipes call for tomato juice. I had a 28-oz can of crushed tomatoes, so that’s what I used. Really, whatever type of canned tomatoes you have will do.

Onion Soup Mix – Onion soup mix is an incredible incredible because there’s so much flavor in such a small packet. I used it in a lot of southern recipes such as my hash brown casserole, and it makes a big difference.

Worcestershire Sauce – Although it’s difficult to pronounce, Worcestershire sauce really helps to bring out beefy flavor. While not totally necessary, I HIGHLY recommend adding some if you have it.

Spices – You can spice this up as much or as little as you want. I used Italian spices such as basil, parsley, garlic, and many others.

How to Make Beef Shank Soup with Vegetables

As I said, my southern-style old-fashioned beef shank soup with vegetable recipes is super easy to make. Once you understand the basic process, you can make it your own and use what you have on hand to make a delicious, filling, and healthy meal that’s perfect for fall and winter:

Brown the Beef Shanks

The first step in making beef shank soup with vegetables is browning the beef shanks. Although this step is technically optional, I highly recommend browning both sides of your shanks instead of just putting them into the broth. A bit of browning really adds to the flavor, so definitely give it a try.

Sauté the Onions, Carrots, and Celery

Once the beef shanks have cooked 5-7 minutes per side on medium-high heat, remove them from the pan and add chopped onions and celery, along with carrot grated on a cheese grater. Sautéing these will bring out the flavor, especially the sweetness.

Add Tomato Juice

The finely-chopped vegetables will eventually break down into the broth, so once you’re done browning them, add the tomato juice. As I previously said, I used crushed tomatoes because that’s what I had on hand, so you can use any kind of canned tomato product you want: juice, sauce, even whole tomatoes!

If you don’t have any canned tomatoes on hand, you can definitely just add water or additional vegetable stock. However, I think the tomato juice gives a tanginess that brings out the other flavors, so I recommend adding it.

Return the Beef Shanks and Add Vegetable Stock

After adding the large can of tomato juice or crushed tomatoes, return the beef shanks to the pot. Since this is a soup, we want the beef shank portions to be completely submerged in liquid, so you’ll need to add water or vegetable stock.

If using storebought vegetable stock, don’t forget the bay leaves!

Although it would make sense to add beef broth, I would advise not adding beef stock if it’s storebought since many people say that storebought beef stock tastes artificial. Your beef shank meat and bones will add plenty of beefy flavor anyway, so I wouldn’t risk ruining your pot of soup.

Add Onion Soup Mix, Worcestershire Sauce, and Other Spices

Onion Soup Mix

In regards to flavorings and spices, you can make your beef shank soup as basic or flavorful as you want. Like many of my other southern-style recipes, I added onion soup mix: its sweet onion flavor really helps take soups, stews, and casseroles to the next level.

Worcestershire Sauce

I really liked what Worcestershire sauce did in my pot roast in the oven with potatoes and carrots recipe: it brought out the beef flavor in ways that almost no other ingredient did. I’ve used it in French onion soup casserole and other recipes, and I’ve always found that it really accentuates beef flavor.

While not an absolutely necessary ingredient, I highly recommend adding some Worcestershire sauce to your beef shank soup. It’s fairly salty, so be careful not to add additional salt. If you don’t have Worcestershire sauce, I think soy sauce would be a good substitute.

Spices

While researching this recipe on the Internet, I found multiple people complaining that southern vegetable beef soup can be a bit bland. That’s why I decided to add a good amount of spices: black pepper, garlic powder, onion powder, basil, parsley, and oregano.

Although I used a lot of spices, I didn’t add any salt. Worcestershire sauce is pretty salty, so since I added 1/4 cup to the soup, I didn’t want to add additional salt for fear of making it too salty. If you think you might want to add more salt, do so in small increments: you can also add more later, but you can’t take away.

When Do I Add the Seasonings to the Soup?

When I made this recipe for YouTube, I added the onion soup mix after simmering the soup for 1 hour, some of the Worcestershire sauce early and some later, and the other spices after 2 hours of cooking. If you want, you can definitely just add all the seasonings at the beginning.

Simmer the Soup

The most important part of making this soup is giving the beef shank enough time to simmer. Sometimes I simmered it with a slightly offset lid, at other times the pot was totally uncovered, so I don’t think it really matters.

In regards to temperature, the temperature on medium-high (gasmark 4 out of 6) for most of the time. I recommend simmering this soup on medium or medium-high for the majority of the cooking time.

Add Potatoes and Vegetables

The extra potatoes and vegetables are what really turn this beef shank soup into a full meal. I added my chopped potatoes, celery, and frozen mixed vegetables after the soup had been cooking for 1.5 hours. If you want your potatoes and other vegetables to stay whole and not fall apart in the soup, add them when you think you have about 30-40 minutes of cooking time left.

How Long to Cook Beef Shank Soup?

In total, this beef shank soup simmered for quite a long time: a little over 2 hours. As previously stated, beef shank needs time for the heat and moisture, along with time, to soften the meat and dissolve the connective tissue.

That’s why I recommend bringing this soup to a boil and then letting it simmer for at least 2 hours. Honestly, I think that 2.5 hours, possibly 3, would be needed to get the beef shank to fall apart on its own–so you do patience. That’s where the instant pot and crockpot come in (more on that later).

In the video I said I had to fish out some pieces of meat and cut them into smaller pieces, so like I said, you might want to cook this a bit longer than I did. It all depends on how much you want the beef shank to fall apart.

What to Serve with Vegetable Beef Soup

Although my beef shank soup with vegetables recipe could be a meal on its own, it goes great with:

Cornbread – There’s nothing like southern skillet cornbread. I ate my beef shank soup with some cornbread crumbled into the soup to soak up some of the broth–I highly recommend it.

Biscuits – A nice, thick biscuit is always a welcome addition to any meal.

Rice – I think the thick, tomatoey, vegetable-filled broth would mix into rice very well.

Can You Freeze Beef Shank Soup?

Yes! You can definitely freeze beef shank soup. After it cools off completely, pour into freezer-soup containers and store in the freezer for up to 3 months. To reheat the soup, the microwave is the easiest and fastest option.

Can You Make Beef Shank Soup in an Instant Pot?

Yes! Making beef shank soup in an instant pot pressure cooker is definitely possible. Although I’ve never done it myself, I would recommend putting everything in the pot–except for the potatoes, celery, and mixed vegetables–and cooking for 30-40 minutes.

Then, if you are able to boil or sauté with the lid off, add your extra vegetables and bring the soup to a boil again and cook the vegetables. This will cut down on the cook time tremendously.

Can You Make Vegetable Beef Soup in a Crock Pot?

Yes! You can make vegetable beef soup in a crock pot. Once again, I’ve never done it, but I would imagine that you could follow the exact same process: it will just take longer. I’d estimate that it’d take about 8 hours total, so keep that in mind.

Beef Shank Soup In Other Cultures

What’s amazing about beef shank soup with vegetables is that many cultures have similar recipes:

Mexico – Caldo de res has large chunks of ears of corn, potatoes, and carrots. Cabbage, zucchini or chayote square almost make an appearance, and cilantro, mint, and lime give the soup flavor.

Argentina – Puchero has white potatoes, sweet potatoes and squash (I use butternut), along with plenty of onion, red bell pepper, and swiss chard–and sometimes even garbanzo beans!

Chinese – Ginger, scallions, and soy sauce give the beef shank soup a ton of flavor, and noodles make it very filling.

Filipino – Bulalo is a beef shank soup from the Philippines with corn, green beans, and cabbage. Fish sauce and plenty of black pepper are the main flavorings.

A Chef’s Review

Honestly, this beef shank soup with vegetables recipe was amazing. It was easy, delicious, and super filling. Beef shank is definitely an underrated cut of meat: although it does take time and know-how to cook properly, it’s very delicious: in fact, it may just be my favorite cut of beef.

This soup was full of vegetable flavor, so it definitely lived up to its name. If you’re looking for a thick, hearty soup that’s perfect for fall, winter, or anytime of the year, this recipe is for you. If you make it, I know you’ll love it!

Possible Changes / Variations to the Recipe

Although this beef shank soup turned out very well, some possible changes to the recipe include:

A different cut of beef – Even though it would change the nature of the soup, I think that chuck roast would work in this soup, too.

Sweet potatoes – Sweet potatoes would add some nice sweetness to the tomato-based broth.

Pasta – Pasta can fall apart if it’s left in soup too long, so you might want to boil it off to the side and then add it to the soup when serving. Or, divide the soup and only add pasta to the amount you are planning to serve immediately. The starch from the pasta would help to thicken the broth even more, too.

Beef Shank Soup with Vegetables Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

Other Beef Recipes:

For more meat-centric dishes, take a look at these:

Bone-In Beef Shank – This easy, hands-off recipe tenderizes the meat and softens the marrow while adding a ton of flavor.

The post Beef Shank Soup With Vegetables appeared first on ParnellTheChef.

My baked salmon patties recipe with breadcrumbs is an easy and healthy way to make an old fashioned southern classic. By using canned salmon, a binder such as breadcrumbs, and spices, you can create a simple meal that will feed a lot of people quickly and cheaply. Even though these patties are oven baked, they are still crispy, so you don’t miss any of the flavor. If you want to learn how to make the best salmon croquettes, keep reading!

What Are Salmon Patties?

Salmon patties are a type of fritter that is traditional in the southern United States. Also known as salmon croquettes, they are basically salmon burgers made with canned salmon. Canned salmon was (and still is) fairly cheap, so southern cooks used these patties to feed their families simply and inexpensively.

Can You Bake Salmon Patties?

Even though salmon croquettes are a southern favorite, they have somewhat fallen out of fashion as people try to eat healthier and avoid fried foods. However, by baking salmon patties instead of frying, you can significantly cut down on the fat and calories, making them a lot healthier.

Although a lot of people bake their salmon patties at 400 or even 425, I baked mine at 350. I thought they turned out perfectly, but next time I will have to try baking them at a higher temperature.

Crispy Baked Salmon Patties Recipe

Even though they aren’t quite the same as fried, you can still make crispy baked salmon patties. To make sure that the baked croquettes are crispy, you have to:

• Use a well-greased pan
• Spray the tops of the patties with oil
• Turn the patties about 1/2 way through the cooking process

If you follow these tips, you can make baked salmon patties–as well as other baked foods–crispy, too.

How Do I Keep My Baked Salmon Patties From Falling Apart?

Just like other types of fritters or burgers, salmon patties need some sort of binder so that they don’t fall apart. Almost all traditional recipes call adding the juice from the can and an egg to the canned salmon before forming the patties, but you also need some sort of dry binder.

The dry binder not only keeps the salmon patties from falling apart, but also allows you to stretch the canned salmon and feed more people with less. Although this recipe calls for breadcrumbs, other possible dry binders include:

• Flour
• Cornmeal
• Oatmeal
• Panko
• Almond Flour
• Crackers (Ritz, Saltine, etc.)
• Mashed Potato

As you can see, the fact that you can use just about anything as a binder to keep salmon patties from falling apart, as well as stretch them and feed more people, is the reason why salmon croquettes are such a part of old fashioned southern cooking.

Southern Salmon Patties Sides

The recipe for salmon patties is very versatile, so it should be no surprise that they can be served with many sides. Some options include:

• Rice
• Biscuits with Syrup
• Cornbread
• Bread
• Beans

Honestly, the possibilities are endless.

How To Make Baked Salmon Patties

Learning how to make baked salmon patties is easy. By following just a few simple steps, you can have a simple meal in minutes!

Preparing the Canned Salmon

The first step in my baked salmon patties recipe is preparing the canned salmon. Although some people removed the skin and bones, I did not remove al the bones because doing so would have been very tedious and time-consuming. Besides, the small bones of salmon, sardines, and other fish are a good source of calcium.

So, after emptying the canned salmon into a bowl, remove the larger bones that do not fall apart easily when mashed between your fingers or with a spoon / fork. Once the meat and small bones are broken apart, it will be easier to add in the binder and flavorings, as well as form the patties.

Choosing a Binder

As previously explained, there are a lot of options when it comes to binders in salmon patties. Almost all recipes call for adding an egg, along with at least some of the liquid from the can, in addition to some sort of dry binder. I chose to use breadcrumbs, but you can use anything and everything: flour, cornmeal, and crackers are all viable options, as is oatmeal.

These patties were meant to be used with without the southern cook had on hand, so you can do the same. However, judging from other fritter recipes I have made in the past, I am curious how oatmeal would turn out since the oatmeal that touches the baking pan toasts a bit, adding a nice flavor.

Making Salmon Patties Without Egg

Although I have never tried it, I have heard of people using mashed potatoes as a binder if they do not have an egg on hand, the moisture and starch in the potatoes taking the place of both the egg and dry binder. If I try this in the future, I will be sure to report back.

Adding Vegetables

Adding finely chopped vegetables to fritters is a good way to add flavor, color, and moisture, and these salmon patties are no exception. I decided to add onion, green bell pepper, and red bell pepper, and I am glad I did since the color and flavor was outstanding.

The only caveat is that I highly suggest you cook the vegetables before adding them, especially the bell pepper. Otherwise, you run the risk of biting into partially-cooked onions and peppers when you eat the patties.

Traditionally, most people sautéed the onions and other vegetables in oil. However, since I wanted my salmon patties to be healthy, I chopped my vegetables and then cooked them in the microwave before adding them to the patties in order to cut down on the oil. It turned out great, so I suggest doing that.

Adding Spices to the Baked Salmon Patties Recipe

Most old fashioned salmon patties recipes call for salt, pepper, garlic powder, and onion powder, but I wanted to make these a bit more flavorful. Coincidentally, I saw a video by Heather of the YouTube channel DishinWithMe, Heather D in which she made salmon patties, and I saw that she added lemon pepper to her patties. That gave me an idea.

I didn’t have lemon pepper on hand, but I did have fresh lemons, so I decided to add lemon zest. Fresh fish and lemon go together very well, so why not add lemon to canned salmon patties. It turned out great, so I was grateful I had stumbled upon Heather’s videos before making my salmon croquettes.

Forming the Patties

Once everything was mixed together, it was time to form the patties. I used two heaping tablespoons of the salmon mixture in each patty to make them the traditional size (about the size of a small burger), but you can make them bigger or smaller if you want. Much bigger, they might fall apart when served.

After putting 2 heaping tablespoons of the mixture in my hand, I formed a ball, put the ball onto the greased pan, then patted them down slightly. I then sprayed them with a bit more cooking spray before putting them into the oven to make sure they would be crispy.

FYI: My patties were about 75 grams each, a little over 2 ounces.

How Long To Bake Salmon Patties at 350

I baked the salmon patties at 350 F for a total of 25 minutes. After the first 15 minutes, I took them out of the oven, flipped them over, and then put them back into the oven for another 10 minutes.

I then let them rest on the baking sheet for 5 minutes to cool down and firm up before serving.

Serve

I served my salmon patties with rice, and I thought that the combination was perfect. They were good on their own, they were also good with lemon juice or hot sauce.

Baked Salmon Patties Recipe Review

Appearance: 10 / 10

These oven baked salmon patties looked incredible. Honestly, considering that they were baked and not fried, I was impressed by just how golden brown they were. The bits of green and red bell pepper added some nice color as well.

Taste: 10 / 10

Once again, this recipe surprised me since it was a healthy, oven baked version. These salmon patties were full of flavor, the salmon coming through strong without being overly fishy. However, I had to admit that I think the lemon, along with the garlic and onion, is what made these truly delicious without the oil and grease. So, if you make baked salmon patties, be sure to add lemon zest. Thanks, Heather!

Texture: 9 / 10

I really liked the texture of these salmon croquettes. Considering that they were baked, they were a lot crispier than you would think: using a well-greased pan and flipped the patties during the cooking process helped a lot.

The inside was nice and moist–it didn’t need any sauce or lemon juice to make it moist.

In spite of the great texture, I am going to downgrade it from 10 / 10 to 9 / 10. Even though these patties were crispier than you would expect from a baked version, there is nothing like the crispy exterior that comes from frying in oil.

Ease: 10 / 10

This baked salmon patties recipe was super easy. In just a few minutes you can mix together the salmon, binders, vegetables, and spices, then put the croquettes in the oven to bake. If you make rice while the patties are baking, you can have dinner done in no time.

In addition, this recipe is very versatile and forgiving, so you can use whatever you have on hand to make them. Honestly, this recipe is very easy and simple, so I highly recommend it.

Possible Changes to My Baked Salmon Patties Recipe

Although this baked salmon patties recipe was a big success, there are a few ways I could change them up in the future:

Use a different binder – As previously stated, I think that oatmeal would work well because the pieces of oatmeal that touch the baking sheet would toast, adding even more flavor.

Jack mackerel patties – Although using canned salmon is more common, some old fashioned recipes also call for using canned jack mackerel. I have heard that most people say salmon croquettes taste better, cooks using jack mackerel because it was cheaper, but now I am curious.

Tuna patties – I have to admit, I don’t really care for tuna. Tuna patties seem to be even less popular than jack mackerel, but if they are an option.

Mayo to add moisture – Mayonnaise is a secret ingredient in some cake recipes that gives the cake moisture, and some people add mayo to salmon patties for moisture and flavor. Adding a lot of mayo isn’t healthy, but I am sure it would be delicious.

Serve with a sauce – I thought there were great with hot sauce, but I have heard of some people serving them with remoulade sauce, similar to fried green tomatoes. I will have to try that at some point.

Baked Salmon Patties Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

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Savannah Red Rice, also known as Charleston Red Rice, or even Gullah Red Rice, is a tomato and spice-infused rice dish from coastal South Carolina and Georgia. Savannah Red Rice originates with the Gullah people, a subculture of African-Americans who have maintained a lot of West African traditions. Although many recipes for Gullah Red Rice call for sausage or boiled it on the stove, my easy recipe for Savannah Red Rice is not only low fat but also easy because it’s made in the microwave. If you like tomato and rice dishes, be sure to continue reading to learn how to make my easy recipe for Savannah Red Rice in the microwave.

Savannah Red Rice History

Savannah Red Rice originates with the Gullah (or Geechee) people, a subculture of African-Americans who live in coastal South Carolina and Georgia. They are descended from slaves imported from the Senegambia region of Africa (modern-day Senegal and The Gambia) because of their rice-growing expertise. They developed an English-based Creole language called Gullah: in fact, Supreme Court Chief Justice Clarence Thomas’ first language is Gullah. Aside from maintaining their linguistic heritage, they have also maintained their culinary heritage: Gullah cuisine is known for its use of seafood, rice, and ginger. Gullah red rice, one of the Gullah people’s most famous dishes, is thought to be based on Jollof Rice, a West African rice dish which also includes tomato, vegetables, and spices. However, nowadays many versions of Savannah Red Rice have come to include sausage.

Easy Savannah Red Rice

I was first introduced to Gullah Red Rice by Ms. Phyllis Stokes, owner of SouthernFrugal.com and of the Youtube Channel Phyllis Stokes. After watching her version, I knew I had to try it.

My understanding is that original recipes for Gullah Red Rice did not include sausage, so I left it out: it would be much lower in fat that way anyway. I reviewed other recipes, and I concluded that the general idea was to cook rice with tomatoes and spices, the key ingredients being molasses and ginger.

The first time I made Gullah Red Rice in the microwave, I remember guessing a bit as to what proportions I needed: I was imagining something sweet yet spiced in the way that pumpkin pie is full of spices but is still sweet and not hot. I knew I needed molasses, but that could be bitter, especially my blackstrap molasses, so I decided to add a bit of ketchup. While the ketchup is not authentic, it’s a good way to add a bit of sweetness. I also knew that ginger was a key ingredient: since it would be my first time using ground ginger, I wasn’t sure what to expect. However, when I had my first bite of my easy microwave Charleston Red Rice, it was amazing, unlike anything I had ever had before: sweet from the tomato and ketchup, spiced from the spices and ginger, yet smokey from the molasses. I was hooked from the first bite.

If you want to try something different, follow my easy microwave recipe for Savannah Red Rice.

For a closer look, take a look at my Savannah Red Rice YouTube Video:

Sources:

https://en.wikipedia.org/wiki/Charleston_red_rice

https://en.wikipedia.org/wiki/Jollof_rice

https://en.wikipedia.org/wiki/Gullah

Savannah Red Rice (Easy Microwave Version) Recipe:

Savannah Red Rice is one of the most popular dishes in Gullah cuisine.

The post Savannah Red Rice (Easy Microwave Recipe) appeared first on ParnellTheChef.