Salmon patties are versatile, budget-friendly, and come together in under 30 minutes. They’re perfect for a weeknight dinner, light lunch, or even as a sandwich filling. The crispy exterior and tender, seasoned interior make them a hit with both kids and adults. You can also customize the flavors with spices, herbs, or sauces to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
canned or cooked salmon (skinless and boneless) eggs breadcrumbs or crushed crackers mayonnaise or Greek yogurt dijon mustard finely chopped onion chopped parsley or dill garlic powder salt black pepper lemon juice (optional) oil for frying
Directions
In a large bowl, combine the salmon, eggs, breadcrumbs, mayonnaise, mustard, onion, parsley, garlic powder, salt, pepper, and lemon juice if using.
Mix well until the ingredients are evenly combined and the mixture holds together.
Shape into patties about ½ inch thick.
Heat oil in a skillet over medium heat.
Cook the patties in batches, about 3–4 minutes per side, until golden brown and heated through.
Remove and drain on paper towels if needed.
Serve warm with lemon wedges, tartar sauce, or your favorite dipping sauce.
Servings and timing
This recipe makes approximately 4 servings (6–8 patties). Prep time: 10 minutes Cook time: 10–15 minutes Total time: 20–25 minutes
Variations
Fresh Salmon: Use cooked, flaked fresh salmon instead of canned for a richer flavor.
Low-Carb: Substitute almond flour or rinds for breadcrumbs.
Spicy Version: Add chopped jalapeños or a dash of hot sauce to the mix.
Herb Blend: Try dill, chives, or green onions for added freshness.
Gluten-Free: Use gluten-free breadcrumbs or oats.
Cheesy Option: Add a bit of shredded cheddar or parmesan to the mixture.
Storage/Reheating
Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for 3–4 minutes per side, or in a 350°F oven for about 10 minutes. You can also freeze uncooked or cooked patties. Wrap them individually and store in a freezer-safe bag for up to 2 months. Thaw before reheating or cooking.
FAQs
Can I use fresh salmon instead of canned?
Yes, just cook and flake it first. Fresh salmon offers great flavor and texture.
What can I use instead of breadcrumbs?
You can use crushed crackers, oats, almond flour, or even mashed potatoes as a binder.
Are salmon patties healthy?
Yes, they’re a great source of protein, omega-3 fatty acids, and nutrients, especially if pan-fried in a small amount of healthy oil.
Can I bake the patties instead of frying?
Yes, bake at 400°F (200°C) for 15–20 minutes, flipping halfway through for even browning.
How do I keep the patties from falling apart?
Be sure to use enough egg and breadcrumbs to bind the mixture, and chill the patties before cooking if needed.
Can I make them ahead of time?
Yes, you can prep the patties and refrigerate them for up to 24 hours before cooking.
What sauces go well with salmon patties?
Tartar sauce, lemon aioli, dill sauce, or a simple yogurt-based dip work wonderfully.
Are they good for meal prep?
Yes, they store and reheat well, making them great for weekly lunches or dinners.
Can I air fry salmon patties?
Absolutely. Cook in an air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway through.
Do I need to remove the bones from canned salmon?
Most canned salmon is bone-in, but the bones are soft and edible. You can remove them if you prefer a smoother texture.
Conclusion
Salmon Patties are a quick, tasty, and versatile meal that works for any occasion. With minimal ingredients and maximum flavor, they’re easy to make and even easier to enjoy. Whether served as a main dish, sandwich filler, or appetizer, this classic recipe is a reliable go-to you’ll want to keep on hand.
Salmon Patties are crispy, golden cakes made from canned or cooked salmon, mixed with herbs, breadcrumbs, and simple seasonings. Quick to prepare and full of protein, they’re a delicious meal option for any time of day.
In a large bowl, combine the salmon, eggs, breadcrumbs, mayonnaise, Dijon mustard, onion, parsley, garlic powder, salt, pepper, and lemon juice if using.
Mix until well combined and the mixture holds together.
Form the mixture into 6–8 patties, about 1/2 inch thick.
Heat oil in a skillet over medium heat.
Cook patties in batches, 3–4 minutes per side, until golden brown and cooked through.
Remove and place on paper towels to drain excess oil if needed.
Serve warm with lemon wedges, tartar sauce, or your favorite dip.
Notes
Chill patties for 15–20 minutes before cooking to help them hold shape.Use fresh cooked salmon for richer flavor.Substitute with gluten-free breadcrumbs or almond flour if desired.To bake, cook at 400°F (200°C) for 15–20 minutes, flipping halfway through.Patties can be frozen raw or cooked—wrap individually for best storage.
