hit counter html code

Best Salmon Patties

by

These Best Salmon Patties are crispy, golden, flavorful, and incredibly easy to make. Tender salmon is combined with onion, bell pepper, herbs, breadcrumbs, and eggs, then pan-fried until beautifully golden brown.

They make an inexpensive weeknight dinner, delicious lunch, or satisfying appetizer. Serve them with tartar sauce, lemon wedges, mashed potatoes, coleslaw, or a fresh green salad.

Whether you use canned salmon or leftover cooked salmon, this recipe is an easy way to turn simple ingredients into a delicious homemade meal.

Why You’ll Love These Salmon Patties

  • Crispy golden exterior
  • Tender, flavorful center
  • Quick and easy to prepare
  • Budget-friendly
  • Great for canned or cooked salmon
  • Perfect for lunch or dinner
  • Freezer-friendly
  • Delicious with simple dipping sauces

Recipe Details

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 15 minutes, optional
Total Time: About 45 minutes
Servings: 4–6
Course: Main Course
Cuisine: American

Ingredients

For the Salmon Patties

  • 2 cans salmon, approximately 14–15 ounces total, drained
  • 2 large eggs
  • ¾ cup breadcrumbs
  • ½ cup finely diced yellow onion
  • ¼ cup finely diced green bell pepper
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons vegetable oil, plus more as needed for frying

Optional Additions

  • 1 teaspoon dried dill
  • ¼ teaspoon cayenne pepper
  • 1 green onion, finely sliced
  • 1 teaspoon Old Bay-style seafood seasoning
  • 1 tablespoon finely chopped celery

For the Tartar Sauce

  • ½ cup mayonnaise
  • 2 tablespoons finely chopped dill pickles
  • 1 tablespoon pickle juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped fresh parsley
  • ½ teaspoon lemon juice
  • ¼ teaspoon black pepper

Mix everything together and refrigerate until ready to serve.

Equipment

You’ll need:

  • Large mixing bowl
  • Fork
  • Measuring cups and spoons
  • Large skillet
  • Spatula
  • Plate or baking sheet
  • Paper towels or wire rack

How to Make Salmon Patties

Step 1: Drain the Salmon

Open the cans of salmon and drain thoroughly.

Place the salmon in a large bowl.

If the salmon contains skin or bones, you can remove them if desired. The small edible bones found in canned salmon are safe to eat and can be mashed easily, but removing them is completely optional.

Flake the salmon thoroughly with a fork.

Step 2: Prepare the Vegetables

Finely dice the onion and green bell pepper.

Chop the parsley.

For the best texture, keep the vegetables very small.

Large pieces can make the patties difficult to shape.

Step 3: Combine the Ingredients

Add the following to the salmon:

  • Eggs
  • Breadcrumbs
  • Onion
  • Bell pepper
  • Parsley
  • Mayonnaise
  • Dijon mustard
  • Worcestershire sauce
  • Garlic powder
  • Onion powder
  • Paprika
  • Salt
  • Black pepper
  • Lemon juice

Gently mix everything together with a fork or your hands.

The mixture should hold together when pressed.

Step 4: Adjust the Mixture

If the mixture feels too wet, add another tablespoon or two of breadcrumbs.

If it feels too dry and doesn’t hold together, add a small spoonful of mayonnaise.

Avoid adding too much liquid.

The mixture should be moist but firm enough to shape.

Step 5: Shape the Patties

Divide the mixture into approximately 8 portions.

Shape each portion into a patty approximately ½–¾ inch thick.

Press the edges gently so they don’t crack.

Avoid making the patties too thick because they can brown on the outside before becoming hot in the center.

Step 6: Chill the Patties

Place the formed patties on a plate or baking sheet.

Refrigerate for approximately 15 minutes.

This step is optional but highly recommended.

Chilling helps the patties firm up and makes them less likely to break apart during cooking.

Step 7: Heat the Skillet

Heat a large skillet over medium heat.

Add approximately 2 tablespoons of vegetable oil.

Allow the oil to become hot but not smoking.

Step 8: Cook the Salmon Patties

Carefully place the patties in the skillet.

Don’t overcrowd the pan.

Cook for approximately 4–5 minutes on the first side, or until golden brown and crispy.

Carefully flip them.

Cook for another 3–5 minutes on the second side.

They should be deeply golden and heated through.

Step 9: Drain

Transfer the cooked patties to a wire rack or a plate lined lightly with paper towels.

Allow excess oil to drain.

Repeat with the remaining patties, adding more oil to the pan if necessary.

Step 10: Serve

Serve the salmon patties immediately while they’re hot and crispy.

Add lemon wedges and your favorite sauce.

Tartar sauce is a classic choice.

Tips for Perfect Salmon Patties

Drain the Salmon Well

Excess liquid can make the mixture too loose.

Finely Chop the Vegetables

Small pieces help the patties hold together.

Don’t Make Them Too Thick

Thinner patties brown more evenly and are easier to cook through.

Chill Before Frying

Even 15 minutes in the refrigerator can make the patties easier to handle.

Don’t Flip Too Early

Allow the first side to develop a golden crust before turning.

Flipping too soon can cause the patty to break apart.

Use Medium Heat

High heat can burn the outside before the center becomes hot.

How to Make Extra-Crispy Salmon Patties

For an especially crispy crust, lightly coat each formed patty in additional breadcrumbs before frying.

Use:

  • Plain breadcrumbs
  • Panko breadcrumbs
  • Crushed crackers

Panko produces an especially crunchy exterior.

Using Fresh Salmon

You can make salmon patties with cooked fresh salmon.

Use approximately 1½ pounds cooked salmon in place of canned salmon.

Flake the cooked salmon thoroughly and remove any bones.

Because fresh salmon contains less moisture than some canned varieties, you may need slightly less breadcrumb.

Using Leftover Salmon

Leftover baked, grilled, or roasted salmon works beautifully.

Flake it into small pieces and follow the same recipe.

This is a great way to turn leftover salmon into a completely different meal.

Air Fryer Salmon Patties

Preheat the air fryer to:

375°F (190°C)

Lightly spray the patties with cooking oil.

Place them in a single layer.

Air fry for approximately 10–14 minutes, flipping halfway through.

Cook until golden and heated through.

Avoid overcrowding the basket.

Oven-Baked Salmon Patties

Preheat the oven to:

425°F (220°C)

Place the patties on a parchment-lined baking sheet.

Lightly brush or spray both sides with oil.

Bake for approximately 18–22 minutes, turning halfway through.

Bake until golden and cooked through.

Delicious Variations

Southern-Style Salmon Patties

Replace the breadcrumbs with crushed saltine crackers.

Add a little extra onion and black pepper.

Spicy Salmon Patties

Add:

  • Cayenne pepper
  • Hot sauce
  • Red pepper flakes

Serve with spicy remoulade sauce.

Cheesy Salmon Patties

Add ½ cup shredded cheddar cheese to the mixture.

Garlic Herb Salmon Patties

Add:

  • Fresh dill
  • Parsley
  • Chives
  • Extra garlic

Cajun Salmon Patties

Add 1–2 teaspoons Cajun seasoning and a pinch of cayenne.

What to Serve With Salmon Patties

These patties pair wonderfully with:

  • Mashed potatoes
  • Coleslaw
  • Green beans
  • Corn
  • Macaroni and cheese
  • Roasted vegetables
  • Potato salad
  • Garden salad
  • Rice
  • Steamed broccoli

For a lighter meal, serve them over a green salad with lemon and tartar sauce.

Make-Ahead Instructions

Prepare and shape the patties up to 24 hours ahead.

Place them in a covered container or on a parchment-lined tray.

Refrigerate until ready to cook.

You can also prepare the salmon mixture ahead and shape the patties just before frying.

Freezing Instructions

Place uncooked patties on a parchment-lined baking sheet.

Freeze until firm.

Transfer them to a freezer-safe container or bag with parchment between the layers.

Freeze for up to approximately 3 months.

Thaw overnight in the refrigerator before cooking for the best texture.

Storage

Store leftover cooked salmon patties in an airtight container in the refrigerator for up to 3–4 days.

Reheat thoroughly before serving.

Best Way to Reheat

Skillet

Heat a lightly oiled skillet over medium-low heat.

Cook for several minutes per side until hot.

Air Fryer

Reheat at 350°F (175°C) for approximately 4–7 minutes.

Oven

Heat at 350°F (175°C) for approximately 10–15 minutes.

The air fryer or skillet will give you the crispiest result.

Frequently Asked Questions

Why are my salmon patties falling apart?

The mixture may contain too much moisture or not enough binder. Add a little more breadcrumb and chill the patties before cooking.

Can I use crackers instead of breadcrumbs?

Yes. Crushed saltine crackers are a classic choice and work particularly well.

Do I have to remove the bones from canned salmon?

No. The small bones in canned salmon are generally edible and become soft during processing. Remove them if you prefer a smoother texture.

Can I use pink salmon?

Yes. Pink salmon works very well for salmon patties.

Can I make these gluten-free?

Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers.

Can I make salmon patties without eggs?

Eggs help bind the patties, but you can experiment with alternatives such as a flaxseed-and-water mixture or another suitable binder.

Nutrition Information

Approximate nutrition per serving:

  • Calories: 300–350
  • Protein: 25–30 g
  • Carbohydrates: 15–20 g
  • Fat: 15–20 g
  • Fiber: 1–2 g
  • Sodium: 500–700 mg

Nutrition varies depending on the salmon, breadcrumbs, oil, and serving size.

Leave a Comment