There’s something wonderfully nostalgic about a plate of Salmon Patties—crispy on the outside, tender and flaky on the inside, and bursting with savory flavor. This classic recipe transforms simple pantry staples into a wholesome meal that feels both comforting and satisfying. Whether made with fresh or canned salmon, these patties come together in minutes, making them perfect for busy weeknights or quick lunches. I first made these when I wanted an easy seafood option without much fuss, and I was amazed at how golden and delicious they turned out. Pair them with a squeeze of lemon and a creamy dipping sauce, and you’ve got a meal that never disappoints.
Why You’ll Love This Recipe
These Salmon Patties are quick, budget-friendly, and full of protein. They’re crispy, hearty, and can be served in so many ways—on their own, as a sandwich, or even over a fresh salad. The recipe uses ingredients you likely already have in your pantry, and it’s easy to adapt to your taste. They’re pan-fried to perfection with just a touch of oil, giving them that irresistible crust without being greasy. Plus, they reheat beautifully, making them ideal for meal prep.
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Salmon Patties Recipe: Crispy, Flavorful, and Perfectly Golden Every Time
- Total Time: 20 mins
- Yield: 6–8 patties
Description
These crispy and flavorful Salmon Patties are made with flaky salmon, herbs, and seasonings, then pan-fried to golden perfection. They’re quick to make, packed with protein, and perfect for a light lunch or weeknight dinner.
Ingredients
- 15 ounces canned salmon, drained and flaked (or 2 cups cooked salmon)
- 1/2 cup breadcrumbs
- 1/4 cup finely diced onion
- 1/4 cup finely diced bell pepper (optional)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons olive oil or butter (for frying)
Instructions
- In a large bowl, combine salmon, breadcrumbs, onion, bell pepper, mayonnaise, mustard, egg, lemon juice, garlic powder, paprika, salt, pepper, and parsley. Mix until evenly combined.
- Form the mixture into 6–8 equal-sized patties, about 1/2 inch thick. If the mixture feels too wet, add a bit more breadcrumbs.
- Heat olive oil or butter in a skillet over medium heat.
- Cook patties for 3–4 minutes per side, or until golden brown and crisp on the outside.
- Remove and place on paper towels to drain excess oil.
- Serve warm with tartar sauce, lemon wedges, or a side salad.
Notes
- Fresh or canned salmon both work well — just make sure to remove any bones and skin.
- For a gluten-free option, use almond flour or gluten-free breadcrumbs.
- Leftover patties can be refrigerated for up to 3 days or frozen for up to 2 months.
- Try adding a dash of hot sauce or Old Bay seasoning for extra flavor.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon: You can use canned salmon (drained and flaked) or leftover cooked salmon. Canned pink or sockeye salmon both work well and keep the recipe simple.
Breadcrumbs: Help bind the patties together and give structure. Panko breadcrumbs make them lighter and crispier, while regular breadcrumbs give a softer texture.
Eggs: Act as the glue that holds the mixture together, ensuring the patties don’t fall apart during cooking.
Mayonnaise: Adds moisture and a subtle creaminess to the mixture, keeping the patties juicy.
Dijon mustard: Gives a hint of tang and depth, balancing the richness of the salmon.
Onion: Finely chopped onion adds savory flavor and a touch of texture. You can also use green onions for a milder taste.
Garlic: Freshly minced garlic provides an aromatic kick that enhances the overall flavor.
Lemon juice: Adds brightness and freshness that lifts the dish beautifully.
Parsley: Freshly chopped parsley adds color and freshness, tying all the flavors together.
Old Bay seasoning: A classic seafood seasoning that gives the patties that signature coastal flavor. If you don’t have it, paprika and a pinch of cayenne make a good substitute.
Salt and black pepper: Essential for seasoning the mixture and balancing all the flavors.
Olive oil: Used for pan-frying the patties to golden, crispy perfection.
Directions
- Prepare the mixture: In a large bowl, combine salmon, breadcrumbs, chopped onion, garlic, eggs, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay seasoning, salt, and pepper. Mix until well combined but not mushy.
- Form the patties: Divide the mixture into 6–8 equal portions and shape into round patties, about ½ inch thick. If the mixture feels too wet, add a few more breadcrumbs.
- Heat the oil: In a large skillet, heat olive oil over medium heat until shimmering.
- Cook the patties: Place the patties in the pan (in batches if needed) and cook for 3–4 minutes per side, or until golden brown and crisp.
- Serve: Remove from the pan and place on paper towels to drain any excess oil. Serve warm with lemon wedges, tartar sauce, or a creamy dill dip.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Mixing bowl
- Fork or spoon for flaking salmon
- Measuring cups and spoons
- Large skillet or frying pan
- Spatula for flipping
- Paper towels for draining
Servings and timing
This recipe makes 6 to 8 patties.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Storage/reheating
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for a few minutes on each side, or in an oven at 350°F (175°C) until warmed through. You can also freeze cooked patties for up to 2 months; reheat directly from frozen in the oven for a quick meal.
Variations and Customizations
Spicy Cajun Salmon Patties – Add Cajun seasoning and a pinch of cayenne pepper for a fiery kick.
Herb and Lemon Patties – Increase the lemon juice and add dill or chives for a bright, fresh flavor.
Cheesy Salmon Patties – Mix in shredded Parmesan or cheddar for added richness.
Asian-Inspired Salmon Cakes – Add soy sauce, ginger, and green onions for a flavorful twist.
Gluten-Free Option – Use almond flour or gluten-free breadcrumbs instead of regular ones.
Baked Salmon Patties – Brush with olive oil and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway through.
Air Fryer Version – Cook at 375°F (190°C) for 10–12 minutes until crisp and golden.
Tuna Substitute – Swap salmon for canned tuna if that’s what you have on hand.
Veggie-Boosted Patties – Add grated zucchini or carrots to sneak in extra veggies.
Smoked Salmon Patties – Mix in a small portion of smoked salmon for a deeper, savory flavor.
FAQs
1. Can I use fresh salmon instead of canned?
Yes, cook and flake fresh salmon before using—it adds a richer texture and flavor.
2. How do I keep the patties from falling apart?
Make sure to use enough egg and breadcrumbs for binding, and chill the mixture for 15 minutes before cooking if needed.
3. Can I bake instead of frying?
Yes, bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
4. What sauce goes best with salmon patties?
Tartar sauce, garlic aioli, or a lemon-dill yogurt sauce pair beautifully.
5. Can I freeze the patties before cooking?
Yes, shape them and freeze on a baking sheet. Once solid, transfer to a freezer bag and cook straight from frozen.
6. Can I use flavored breadcrumbs?
Yes, Italian-style breadcrumbs add extra flavor and seasoning.
7. Can I make them dairy-free?
Yes, skip the mayonnaise or use a dairy-free substitute.
8. What sides go well with salmon patties?
Try coleslaw, roasted vegetables, or mashed potatoes for a complete meal.
9. Can I make mini versions?
Absolutely—they’re perfect as appetizers or for kids. Just reduce cooking time slightly.
10. Are these patties healthy?
Yes, they’re rich in protein, omega-3 fatty acids, and can be made with minimal oil.
Conclusion
These Salmon Patties are a quick, delicious, and nutritious meal that fits any occasion. With their crisp exterior and tender, flavorful center, they’re a timeless favorite that’s as easy to make as it is satisfying to eat. Whether you’re using canned salmon from your pantry or leftover fillets from last night’s dinner, this recipe brings new life to simple ingredients. I’ve even tried making them with Greek yogurt instead of mayo for a lighter twist—and they turned out beautifully. Serve them with a squeeze of lemon, a creamy sauce, and a side salad for a meal that’s effortlessly impressive.
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