Salmon-Wiches

Think of these as a salmon benedict with a crunchy twist. Canned salmon gets mixed with bread crumbs, eggs, thyme, and celery salt, shaped into patties, and rolled in crushed cheese crackers before a quick saute. The cheese cracker coating is what makes these different from any other salmon cake. It adds a salty, cheesy crunch that regular breadcrumbs can’t touch.

After browning, the patties go into a Crock-Pot for 2-3 hours on high. That long, gentle heat firms them up and melds the flavors without drying them out. Each patty sits on a buttered, toasted English muffin and gets topped with hollandaise sauce and a sprinkle of paprika.

The hollandaise turns this from a simple salmon burger into something that feels like a brunch centerpiece.

Kitchen Tips

• Drain and flake the canned salmon well. Remove any skin and bones if the can includes them.
• Don’t skip the saute step before the slow cooker. That initial browning sets the crust and gives the patties structure so they don’t fall apart.
• Crush the cheese crackers into fairly fine crumbs for an even coating. Large pieces fall off during cooking.
• Keep the hollandaise warm but not hot when spooning over. It breaks if overheated.

Variations

• Use Ritz crackers instead of cheese crackers for a more buttery, less cheesy crust.
• Skip the slow cooker and just pan-fry the patties through for a quicker weeknight version.
• Top with a squeeze of lemon and fresh dill instead of hollandaise for a lighter finish.