Salmon Patties

By on February 4, 2014
Salmon patties can be paired with Oregon Pinot Noir.

Salmon patties can be a delicious pairing with Pinot Noir, especially those with bright red fruit such as wines from Oregon’s Dundee Hills. (Photo via Flickr/click for credit)

We are often told that red wine goes with meat and white wine goes with fish. There are many exceptions to this rule, and Pinot Noir is one of the biggest. Salmon is a great foil for Pinot Noir because it is rich and oily and the wine tends to be lighter with more elegant tannins.

This recipe works beautifully with a brighter Pinot Noir, something that highlights red fruit such as those found in Oregon’s Dundee Hills.

Salmon Patties


  • 1 14.75-ounce can of salmon
  • 2 tablespoons of butter
  • 1 medium onion, finely chopped
  • 2/3 cup of cracker crumbs
  • 2 eggs, beaten
  • 1/4 cup of chopped fresh parsley
  • 1 teaspoon of dry mustard
  • 3 tablespoons of shortening


  1. Drain the salmon, reserving 3/4 cup of the liquid, and flake the meat. Melt the butter in a large skillet over medium-high heat. Add the onion and cook until tender.
  2. In a medium bowl, combine the reserved liquid with the cooked onions, along with the eggs, parsley, mustard, salmon and one-third of the cracker crumbs. Mix until well blended, then shape into six patties, and coat the patties in remaining cracker crumbs.
  3. Melt the shortening in a large skillet over medium heat. Cook the patties until browned, then carefully turn and brown on the other side.
  4. Pair with a lighter-bodied wine, such as a Dundee Hills Pinot Noir.

About Andy Perdue

Andy Perdue is the editor and publisher of Great Northwest Wine. He is a third-generation journalist who has worked at newspapers since the mid-1980s and has been writing about wine since 1998. He co-founded Wine Press Northwest magazine with Eric Degerman and served as its editor-in-chief for 15 years. He is a frequent judge at international wine competitions. He is the author of "The Northwest Wine Guide: A Buyer's Handbook" (Sasquatch, 2003) and has contributed to four other books. He writes about wine for The Seattle Times. You can find him on Twitter and .


  1. Denise Musick

    February 4, 2014 at 5:31 pm

    Love the recipes; great new addition!


    • Andy Perdue

      February 4, 2014 at 5:50 pm

      Thanks, Denise.

      This was a direct request from readers in our year-end survey. We are planning to work with Northwest restaurants to bring even more recipes soon.

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