Salmon Patties
Salmon Patties are crispy, golden fish cakes made from fresh or canned salmon, herbs, and breadcrumbs. They’re quick to make, incredibly versatile, and full of protein and omega-3s. Serve them as an appetizer, in sandwiches, over salads, or as a main course with a side of veggies or rice. They’re a weeknight hero!
Time
Prep Time: 10 minutes
Chill Time : 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Servings: 4 (makes 6–8 patties depending on size)
Ingredients
For the Patties:
1 can (14–15 oz) salmon, drained and flaked (or use 1½ cups cooked salmon)
1 large egg
⅓ cup breadcrumbs (panko or regular)
¼ cup finely chopped red onion
2 tablespoons chopped fresh parsley (or dill)
1 tablespoon mayonnaise
1 teaspoon Dijon mustard (or regular mustard)
1 garlic clove, minced
1 teaspoon lemon juice
½ teaspoon Old Bay seasoning (or a pinch of paprika, salt & pepper)
Salt and pepper to taste
Optional: 1 tablespoon finely chopped celery or bell pepper for crunch
For Cooking:
2 tablespoons oil (olive oil or vegetable oil) for pan-frying
Instructions
1. Mix the Patty Mixture
1. In a large bowl, combine salmon (remove skin/bones if needed), egg, breadcrumbs, red onion, parsley, mayonnaise, mustard, garlic, lemon juice, seasoning, and optional veggies.
2. Mix well until combined. Mixture should be moist but hold together.
2. Shape the Patties
Form into 6–8 small patties (about ½ inch thick).
Optional: Chill in the refrigerator for 15–30 minutes to firm them up and make them easier to fry.
3. Cook the Patties
1. Heat oil in a non-stick skillet over medium heat.
2. Add patties (in batches if needed), spacing them out.
3. Cook for 4–5 minutes per side, until golden brown and crisp.
4. Transfer to a plate lined with paper towels.
4. Serve
Serve warm with lemon wedges, tartar sauce, garlic aioli, or yogurt dill dip.
Serving Ideas
Over a green salad
In a bun with lettuce and pickles (salmon burger!)
With a side of rice, quinoa, or roasted vegetables
Topped with Greek yogurt or sour cream and chives
Notes & Tips
Fresh vs. canned salmon: Both work! If using fresh, cook and flake it first.
No breadcrumbs? Use crushed crackers, almond flour (for gluten-free), or oats.
Make it spicy: Add ¼ teaspoon cayenne pepper or a splash of hot sauce.
Want it dairy-free? Use dairy-free mayo or skip entirely.
Make it crispier: Coat patties lightly in extra breadcrumbs before frying.
Frequently Asked Questions
Q: Can I use fresh salmon instead of canned?
A: Yes! Just cook it (bake, grill, or poach), flake it with a fork, and use about 1½ cups.
Q: Can I bake these instead of frying?
A: Yes. Bake at 400°F (200°C) on a greased baking sheet for 15–18 minutes, flipping halfway, until golden.
Q: Can I air fry salmon patties?
A: Definitely! Preheat air fryer to 375°F (190°C) and cook patties for 10–12 minutes, flipping once.
Q: Can I freeze them?
A: Yes. Freeze uncooked or cooked patties between parchment sheets in an airtight container. Thaw overnight in the fridge before cooking or reheating.
Q: Why are my salmon patties falling apart?
A: They may be too dry or not have enough binder (egg or mayo). Add a little more egg or a spoon of mayo or mustard to help hold them together.
Nutritional Information
Calories: 130
Protein: 12g
Carbohydrates: 4g
Fat: 8g
Saturated Fat: 1g
Fiber: 0.5g
Sodium: 220mg
Omega-3s: High