Salmon Patties Recipe (VIDEO)

These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. Easy salmon patties that always disappear fast! | natashaskitchen.com

These salmon patties are flaky, tender and so flavorful. The crisp edges and big bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It’s no wonder these salmon cakes have been so popular (read the glowing reviews here).

This is an easy and excellent way to use leftover salmon and it is worth it to cook the salmon just for this (instructions below). For busy weeknights, you can substitute with well-drained canned salmon or the salmon in packets which you may already have in your pantry!

I hope you all love these salmon patties and the easy homemade tartar sauce that goes with them.

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Watch How to Make Salmon Patties:


These salmon patties are such a treat and even folks who don’t normally like salmon enjoy this recipe. They always disappear fast!

These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. Easy salmon patties that always disappear fast! | natashaskitchen.com

P.S. Serve salmon cakes with this irresistible homemade tartar sauce. P.S. Once you try homemade and realize how easy it is, there’s just no going back to store-bought tartar sauce. It is so much better in every way!

These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. Easy salmon patties that always disappear fast! | natashaskitchen.com

⬇ Print-Friendly Salmon Patties Recipe:

Salmon Patties Recipe (VIDEO)

4.92 from 81 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. These salmon patties always disappear fast! Serve with homemade tartar sauce!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $12-$14
Servings: 13 to 14 salmon patties

Ingredients

  • 1 lb fresh salmon filet*
  • Olive oil
  • Garlic salt I used Lawry's Brand, to taste
  • Black pepper to taste
  • 1 medium yellow onion 1 cup, finely diced
  • 1/2 red bell pepper seeded and diced
  • 3 Tbsp unsalted butter divided
  • 1 cup Panko bread crumbs
  • 2 large eggs lightly beaten
  • 3 Tbsp mayonnaise
  • 1 tsp Worcestershire sauce
  • 1/4 cup parsley finely minced

Instructions

  1. Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
  2. Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
  3. In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.**
  4. In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

Recipe Notes

*Substituting Salmon: If desired, you can substitute the first 4 ingredients listed with 15 oz of well-drained canned salmon or salmon in packets. Leftover salmon from dinner can also be used if available.
**Cook's Tip: If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.

 

That pretty blue serving platter can be found here. I have these in different sizes and colors. I love their bold colors and how sturdy and chip resistant Fiestaware is – meant to last a lifetime.

These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. Easy salmon patties that always disappear fast! | natashaskitchen.com

You can serve these for lunch, dinner, appetizers – they are so versatile and these salmon patties can even be used in sandwiches as salmon burgers, just form them a little larger. And if you LOVE salmon recipes, don’t miss our #1 of all time baked salmon recipe!

Q: Have you tried these yet? Let me know what you thought of them in a comment below.

Have a memorable and happy 4th of July!! 🙂 The 4th just happens to be my husbands birthday so if you’re on Instagram that day, feel free to flood his page with happy birthday wishes. Thanks friends!

These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. Easy salmon patties that always disappear fast! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Diana
    April 16, 2018

    Hi Natasha,
    My son doesn’t like cooked bell peppers. What would be another ingredient to substitute?
    Thank you,
    Diana Reply

    • Natasha
      natashaskitchen
      April 16, 2018

      Hi Diana, these should still work well without the bell pepper. If you wanted to substitute, some finely chopped celery might work well. Reply

  • Hesra williams
    April 15, 2018

    I made them it was delicious!! My boyfriend could not get enough of it… it will be at my table at my next birthday party.. Reply

    • Natasha's Kitchen
      April 15, 2018

      I’m happy to hear how much you both love the recipe. Thanks for sharing your excellent review Hesra! Reply

  • Ellen
    April 14, 2018

    I haven’t tried these yet but i do prefer mashed potato’s instead of th
    e panko Reply

  • Blaine
    April 5, 2018

    Hello would you happen to know the calories these salmon patties are ? Reply

    • Natasha's Kitchen
      April 5, 2018

      We are working on adding nutrition labels and metric measurements on all of our recipes. It’s a slow process since it is one recipe at a time. Until all of the recipes are updated, check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Katie
    April 1, 2018

    This tastes wonderful! I made it for my family for Easter and my mom loved them. Reply

    • Natasha's Kitchen
      April 1, 2018

      I’m glad to hear the recipe is a hit with your family! Thanks for sharing your great review Katie! Reply

  • Michelle Landreau
    March 25, 2018

    Made this tonight. My husband and I loved them along with the homemade tartar sauce that was also in this recipe. Apparently they were so good my father in law asked for seconds. He NEVER askes for seconds! Will be finding more recipes to try Reply

    • Natasha's Kitchen
      March 26, 2018

      Awesome! I’m glad to hear how much everyone loves the recipe. Thanks for sharing your excellent review Michelle! Reply

  • Tom Brown
    March 25, 2018

    Made these tonight with the homemade tartar sauce. Very good, thanks for the recipe Reply

    • Natasha's Kitchen
      March 26, 2018

      You’re welcome Tom! I’m glad you enjoy the recipe and the sauce. Thanks so much for sharing! Reply

  • Michael
    March 23, 2018

    Made these last night. They were delicious. Thanks for the recipe! Reply

    • Natasha's Kitchen
      March 23, 2018

      You’re welcome Michael! I’m so glad you like them. Thanks for sharing your fantastic review! Reply

  • Maxye Henry
    March 19, 2018

    I wonder if aquafaba (chick-pea juice), which is often used as an egg substitute, could be used instead of mayo. It might have to be whipped (which is used for meringue). I haven’t experimented with it yet, but there have been lots of write-ups. Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      Interesting! I haven’t tried that but sounds like it could work. Reply

  • Virginia
    March 17, 2018

    Can I use something instead of mayo allergic to it Reply

    • Natasha
      natashaskitchen
      March 17, 2018

      Hi Virginia, I’m sorry to hear that :(. I honestly haven’t experimented with any substitutions. Something like sour cream may work, but I just haven’t tested it to make a good recommendation. You might also substitute with a little olive oil for extra moisture. I’ve also seen people sub mayo with mashed avocado for a healthier substitute, but again, I haven’t tested it in this recipe.  Reply

    • Diane
      March 18, 2018

      Grape seed Oil is better than mayo! Found in refrigerator section of good grocery stores, Whole Foods & Sprouts. Been using it for decades. Pricey but totally worth it. Vegan, gluten-free,dairy-free, non-gmo. Super delicious. It makes everything taste better! Reply

  • Lynne
    March 16, 2018

    Normally recipes are done using CAN salmon. I really want to try a fresh version. I am counting carbs. Is there an alternative to bread crumbs. I am Keto dieting…

    Thank you so much for your reply Reply

    • Natasha
      natashaskitchen
      March 16, 2018

      Hi Lynne, I honestly haven’t tried without the bread crumbs so I’m not sure. I think it is worth experimenting to sauté them without the crumbs.

      If anyone else has a suggestion, please let us know and thanks in advance! 🙂  Reply

      • Pam
        March 22, 2018

        Making a white sauce with lemon pepper ( id you like it) in it instead of the Mayonnaise. Reply

      • Betsey Kaufman
        March 27, 2018

        I never use mayo or bread crumbs…horseradish ( jarred) and an extra egg, if too dry. Reply

        • Natasha's Kitchen
          March 27, 2018

          Great suggestion Betsey, thanks for sharing! Reply

      • Holly Frasier
        April 5, 2018

        you could make bread crumbs from Lavish Bread – cuts the carbs down drastically !! Reply

        • Natasha's Kitchen
          April 5, 2018

          Great suggestion Holly, thanks for sharing! Reply

    • Cheryl
      March 20, 2018

      Lynne,
      I’ve used a little bit of ground flax seed or almond flour in my low carb recipes instead of breadcrumbs. I’ve never used a cup though. I’d try it without the filler or with just a few tablespoons of flax and/or almond flour. Good Luck. Reply

      • Lynne
        March 21, 2018

        Thank you, I will try it. Reply

    • christina
      April 20, 2018

      I use ground pork rinds. just pulse them in your food processor until they resemble Panko. Reply

  • David
    March 14, 2018

    Since I track my calories and nutritional values, do you have a breakdown on how much is a serving, and what the values are? Thank you! Reply

    • Natasha's Kitchen
      March 14, 2018

      We are working on adding nutrition labels and metric measurements on all of our recipes. It’s a slow process since it is one recipe at a time. Until all of the recipes are updated, check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you David! Reply

  • albert marko
    March 13, 2018

    I made these but with one sub I used real garlic .garlic salt is very bad for your health. Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Albert, I think that would be a great substitution. Thanks for sharing! Reply

  • Joan Beard
    March 12, 2018

    Could you tell me how many carbs would be in a patty? My mom is diabetic & has to count carbs. Thank. You Reply

    • Natasha's Kitchen
      March 13, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Joan! Reply

  • Juanita
    March 11, 2018

    Made these three time, delicious. I added celery and shedded carrots. Reply

    • Natasha's Kitchen
      March 12, 2018

      I’m glad you enjoy the recipe Juanita! Thanks for sharing your review! Reply

  • Karol
    March 9, 2018

    Thank you for this 🙂 I added some grated carrots and spring onion. Tastes great! Reply

    • Natasha's Kitchen
      March 9, 2018

      My pleasure Karol! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

  • Linda
    March 7, 2018

    I made these and they were excellent. Next time I think I’ll chop my ingredients a little finer. And w/ the latter batches I’m going to chill the cakes before frying. Reply

    • Natasha's Kitchen
      March 7, 2018

      I’m glad you enjoy the recipe Linda! Thanks for sharing your great review with other readers! Reply

  • Joanne
    March 6, 2018

    Made these Salmon Patties absolutely delicious but made a big mess with splatter when frying them – has anyone cooked them in the oven Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Joanne, I’m so glad you liked the recipe! One of my readers reported good results baking but I haven’t heard back with the details on bake time and temperature. If you test it out that way, let me know how you like them baked. I have found that it helps to control splatter when I sauté things in my dutch oven since it has tall walls and contains the oils 🙂 Reply

  • Bonnie
    February 28, 2018

    Perfectly delicious! Better than any gourmet restaurant! Reply

    • Natasha's Kitchen
      February 28, 2018

      I’m glad you enjoy the recipe so much Bonnie! Thanks for sharing! Reply

  • Stephanie
    February 27, 2018

    I LOVE these but my patties fall apart when I cook them. What am I doing wrong? Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      Hi Stephanie, I am always happy to help troubleshoot. Make sure to use the same proportions of ingredients as in the recipe so it doesn’t get too dry. Also, a good non-stick, well oiled pan helps and add them to a hot pan to keep them from sticking. If they aren’t sticking to the pan, they will be easier to flip. Reply

  • Caitlin Wilson
    February 22, 2018

    Can these be made with canned salmon? Reply

    • Natasha
      natashaskitchen
      February 22, 2018

      Hi Caitlin. Yes! Please see the “notes” section in the print-friendly recipe for info on that. Enjoy! Reply

  • Brenda
    February 20, 2018

    I made these last night, family loved them, WILL definitely make them again. Reply

    • Natasha's Kitchen
      February 21, 2018

      I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your great review! Reply

  • Lisa
    February 19, 2018

    I made these last nite. Followed recipe to the T… My family liked em but that they were bland. Missing something,maybe lemon flavor,hmmm not sure. But A pretty darn recipe. I got about 17 patties out of a lb. Of salmon. Still will try again. Reply

    • Natasha
      natashaskitchen
      February 19, 2018

      Hi Lisa, I’m glad your family liked the recipe :). It can vary based on how the salmon was seasoned before it was baked. A squeeze of fresh lemon juice is nice, but we always serve these with tartar sauce which I think completes these 🙂 Reply

  • Judith Kaiser
    February 17, 2018

    Natasha,
    I would like to know if I can make the patties larger, so I can finishing frying them quicker. Can you also post recipe for tartare sauce.
    Love your recipes and made lots of them.
    Thank you, Judith Reply

    • Natasha
      natashaskitchen
      February 17, 2018

      Hi Judith, yes you can definitely make them larger, just keep them the same thickness. You just have to be a little more careful in flipping them if they are very large. Reply

  • Annie
    February 15, 2018

    Just made these and they are delicious,, I will definitely make them again!!!! Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad you love the recipe Annie! Thanks for sharing! Reply

  • Linda
    February 15, 2018

    How do you heat up salmon patties Reply

    • Natasha
      natashaskitchen
      February 15, 2018

      Hi Linda, I reheat them on a skillet to crisp up the edges a bit. One of my readers reported good results with baking to reheat. Reply

  • Susan
    February 13, 2018

    I just tried this recipe. It was very good!! Thank you! Reply

    • Natasha's Kitchen
      February 13, 2018

      You’re welcome Susan! I’m glad you enjoy the recipe so much. Thanks for sharing! Reply

  • Anthony
    February 7, 2018

    Privet Natasha

    Can I freeze the patties bore frying and also how long could I keep them in the fridge prior frying please ? Reply

    • Natasha
      natashaskitchen
      February 7, 2018

      Hi Anthony, I imagine cooked patties would freeze well but I’m not sure if the patties would fall apart or not if they are frozen before cooking. If you experiment, let me know how it goes 🙂 Reply

      • Anthony
        February 7, 2018

        Thanks Natasha yes probably best first cooked – I made them yesterday and tried a couple – fantastic – the rest are to accompany aperitifs tomorrow evening ! spasibo Reply

  • Luda
    February 3, 2018

    Just made them tonight, sooo good!!! Thanks! Reply

    • Natasha's Kitchen
      February 4, 2018

      You’re welcome Luda! I’m glad to hear that! Reply

  • Emily Madsen
    January 29, 2018

    Love these! I just made them and they taste amazing!! Reply

    • Emily Madsen
      January 29, 2018

      Also, Do you have nutrition content for these? Reply

      • Natasha's Kitchen
        January 29, 2018

        Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

    • Natasha's Kitchen
      January 29, 2018

      I’m so glad to hear that Emily! Thanks for sharing your great review! Reply

  • Caramellz
    January 29, 2018

    Thank you Natasha. These salmon cakes are very good. The whole family loved. Reply

    • Natasha's Kitchen
      January 29, 2018

      You’re welcome! I’m glad to hear that everyone enjoys the recipe. Thanks for sharing! Reply

  • Ruchi
    January 22, 2018

    Thanks for the receipe I have 3 questions:
    Can I bake these rather than fry on the cooktop?
    Can I make them a day or 2 ahead of a party and either fry and bake on the day?
    Finally can I cook them and then heat in microwave to serve for a party? Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Ruchi,
      1. One of my readers reported good results baking but I haven’t heard back with the details on bake time and temperature. If you test it out that way, let me know how you like it.
      2. I think that would work fine.
      3. I have always thought microwave reheated salmon tastes off – a skillet or the oven might be better. Reply

  • Debbie Horn
    January 15, 2018

    I made these tonight for my husband and I as a meal with sides. These salmon cakes are delicious and this 1 lb recipe makes enough for four if serving with sides as a meal, so the next time I will 1/2 the recipe. But as appetizers for a small group, it makes plenty. My hubby enjoyed them dipped in my homemade tarter sauce, which was good, but I loved them with fresh squeezed lemon. Very good recipe and I will be making this again! Thank you for sharing! Delishious! Reply

    • Natasha's Kitchen
      January 15, 2018

      You’re welcome Debbie! I’m glad you both enjoy the recipe. Thanks for sharing your great review! Reply

  • Bettyann
    January 13, 2018

    Really good! I crave these on occasion and gave this recipe a try as it has a bit more spunk than the other recipes, and then got brave and added some red chili pepper flake. Wow. Reply

    • Natasha's Kitchen
      January 13, 2018

      I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • Aksana
    January 7, 2018

    Just made this and felt like I have to review it. They came out soooo good (I hope I can repeat it for my friends). Used dill instead of parsley and garlic powder + salt (didn’t have garlic salt). Reduced mayo and bread crumbs a bit (2 Tbsp and 3/4 cup). Thank you Natasha! Reply

    • Natasha's Kitchen
      January 7, 2018

      You’re welcome Aksana! I’m glad to hear how much you love the recipe. Thanks for sharing your great review! Reply

  • Karen Hicks
    December 31, 2017

    Hi Natasha, instead of Salmon can I use tinned Tuna as my husband doesn’t like Salmon but loves the look of this recipe. Happy New Year from Northern Ireland XX. Reply

    • Natasha
      natashaskitchen
      December 31, 2017

      Hi Karen and thank you for writing in from Ireland 😬. Happy New Year to you and your family as well! Reply

  • James W
    December 23, 2017

    Can I use the same recipe for crab meet Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi James, I haven’t tried that substitution, but I bet lump crab meat would taste delicious here! Reply

  • nancy
    December 21, 2017

    can these be made the day before you are going to serve them and just fry them when needed
    Nancy Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Nancy, I think that would still work well to pre-mold them then cover and refrigerate until ready to cook the next day. Reply

  • Zhanina
    December 21, 2017

    Delicious 🙂 My family loved them. Thank you! Reply

    • Natasha's Kitchen
      December 21, 2017

      You’re welcome! I’m happy to hear your family enjoys the recipe as much as mine does. Thanks for sharing! Reply

  • December 19, 2017

    Can I use regular bread crumbs? Making these this Friday for Christmas celebration. Can’t wait! Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Regular breadcrumbs should still work in this recipe. I love the crunch of Panko crumbs, but regular breadcrumbs are OK.  Reply

  • Lauren
    December 15, 2017

    Tried them, loved them! Making again this week. My husband doesn’t even like salmon, and he asked me to make these again. Thanks for the great recipe. Reply

    • Natasha's Kitchen
      December 15, 2017

      You’re welcome Lauren! I’m glad to hear you both enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • Craig
    December 12, 2017

    Delicious! Like a crab cake made with salmon. Thank you. Reply

    • Natasha's Kitchen
      December 12, 2017

      You’re welcome Craig! I’m glad you enjoy the recipe. Thanks for sharing! Reply

  • Carolyn
    December 10, 2017

    Made your salmon cakes and Tartar Sauce
    The best flavour ever Loved them and The Tartar sauce Delicious Reply

    • Natasha's Kitchen
      December 10, 2017

      I’m happy to hear how much you enjoy the recipes Carolyn! Thanks for sharing your great review! Reply

  • Christine Scanling
    December 9, 2017

    I have made many salmon cakes but these are the very best..Thank you fir the recipe Reply

    • Natasha's Kitchen
      December 9, 2017

      You’re welcome Christine! I’m glad you love the recipe. Thanks for sharing 🙂 Reply

  • Jan
    December 9, 2017

    Amazing ! Love these . Made today with some lovely left over salmon I had cooked yesterday ( and didn’t know what to do with it !) This is a keeper ! Reply

    • Natasha's Kitchen
      December 9, 2017

      I’m glad you enjoy the recipe so much Jan! Thanks for sharing your wonderful review! Reply

  • Maryann
    December 6, 2017

    What is the dipping sauce made of? Reply

    • Natasha
      natashaskitchen
      December 6, 2017

      Hi Maryann, that is tartar sauce (links above) and here is the direct link to the recipe :). Enjoy! Reply

  • Carol Paye
    December 3, 2017

    What are the calories? Reply

    • Natasha's Kitchen
      December 4, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Carol! Reply

  • Maud
    December 3, 2017

    I have 2 very hungry teenagers. How many patties are there? Should I double the recipe? Can serve with salad and rice of course Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Maud, this recipe makes 13-14 patties. You can easily double the recipe 😬 Reply

  • Rebecca
    December 1, 2017

    I made this tonight for the first time and served it with baked Parmesan zucchini and salad. It is defiantly a keeper. So delicious and very easy to prepare. Reply

    • Natasha's Kitchen
      December 1, 2017

      Yum, that sounds delicious! Thanks for sharing your great review with other readers Rebecca! Reply

  • November 30, 2017

    I put some dijon mustard in. Great! Reply

    • Natasha's Kitchen
      November 30, 2017

      Great idea Barbara! Thanks for sharing! 😊 Reply

  • Bre Hunter
    November 21, 2017

    Ill be making these again tonight and they are delicious! We use a little fresh lemon squeezed over the top paired with the homemade tarter sauce…amazing! Thank you for such a quick and easy recipe! Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      You are very welcome Bre and thank you for the great review 😀 Reply

  • Nancy N.
    November 21, 2017

    My husband and I LOVED these and your tarter sauce with them. He told me to just get rid of any other salmon patty recipe because this will be the go-to recipe from now on! We cut the recipe in half and just used one can of Kirkland salmon and it was perfect for 8 little patties. Well done and thank you! Reply

    • Natasha's Kitchen
      November 21, 2017

      You’re welcome Nancy! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your fantastic review with other readers! Reply

  • Jerry Crocker
    November 8, 2017

    I mixed this recepie and cooked it for supper tonight. All I can say is it was delicious. Look forward to having it again soon. I used fresh salmon and cooked fresh deep fried squash. Reply

    • Natasha's Kitchen
      November 8, 2017

      I’m happy to hear how much you enjoy the recipe Jerry! Thanks for sharing your wonderful review! Reply

  • Ryan
    November 7, 2017

    Turned out GREAT! Used yellow pepper instead of red to add a little extra sweetness to complement the salmon, omitted half the white onion and added 3 green onions mostly because I really never have parsley but always have green onion, and the green onion are a little more subtle. Also used 2tbl of mayo instead of 3 and 1 whole egg and two egg whites to reduce the calories. Great recipe, thx for sharing. Reply

    • Natasha's Kitchen
      November 7, 2017

      You’re welcome Ryan! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • November 5, 2017

    Tried this to night great and the tarter cause was great. Used can salmon next time fresh. Reply

    • Natasha's Kitchen
      November 6, 2017

      I’m glad you enjoy the recipe! Thanks for sharing Nancy! Reply

  • Jim Cravens
    November 2, 2017

    They’ve been made here in Eastern Kentucky for as long as I can remember. We call them Salmon Patties. Growing up we bought a can of salmon. They are great with a big pot of macaroni and tomatoes! Reply

    • Natasha's Kitchen
      November 2, 2017

      Yum, that sounds great Jim! Reply

  • Natalie Bond
    October 24, 2017

    Hi Natasha, I definitely will use your recipe one day soon. They look delicious and like the idea using bites size patties. Thought to add some dills. I will snap a picture and send it to you. Thank you for sharing Natasha. Reply

    • Natasha's Kitchen
      October 24, 2017

      Hello Natalie! This recipe is popular for good reason, I hope you love it! Please let me know what you think! Reply

  • Jaye M Smith
    October 15, 2017

    Can these be frozen before they are cooked? Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Jaye, I haven’t tried freezing before cooking, but I think it would be a great experiment! If you try it out, let me know 🙂 Reply

    • Jenny
      December 11, 2017

      Did you try to freeze these? That was something I was wondering too! Reply

  • Tamiema
    October 12, 2017

    What dipping sauce did you serve it with? it looks delicious!! Reply

    • Natasha's Kitchen
      October 12, 2017

      I use tartar sauce and the recipe is linked/mentioned in this recipe! I hope you love it! Reply

  • Avi
    October 9, 2017

    Hi Natasha……….I tried the fresh salmon patties tonight and they are delicious. I intend to make them again and freeze, will let you know!!! I’m sure they will be just the same.
    Thanks so much Reply

    • Natasha's Kitchen
      October 9, 2017

      You’re welcome Avi! I’m glad they are a hit! Thanks for sharing your review and please keep me posted! Reply

  • Jana Mehawech
    October 8, 2017

    Hi Natasha, these look great! I was wondering how well do they reheat and how to reheat them.
    Thanks Reply

    • Natasha
      natashaskitchen
      October 8, 2017

      Hi Jana, they are also very good at room temperature or reheating on a skillet works well 🙂 Reply

  • October 7, 2017

    Just made these for the second time and had to come on and say thank you, Natasha! This recipe is absolutely delicious! So simple, too. Reply

    • Natasha's Kitchen
      October 8, 2017

      You’re welcome Philana! I’m glad to hear how much you enjoy the recipe! Thanks for sharing! Reply

  • Annette
    October 3, 2017

    I ran across this recipe today, but didn’t have any fresh salmon on hand. But, I did have a can of boneless / skinless salmon. Was an amazing lunch! Can’t wait to try it with a good piece of fresh salmon. Reply

    • Natasha's Kitchen
      October 3, 2017

      Awesome! I’m glad to hear that Annette! Thanks for sharing! Reply

  • Florence Underhill
    October 3, 2017

    We loved these, there were leftovers, so I crumbled them up added mayo and green onion for sandwiches. Reply

    • Natasha's Kitchen
      October 3, 2017

      I’m happy to hear that Florence! Thanks for sharing your great review with other readers! Reply

  • Jean
    September 27, 2017

    They were delicious! I also loved the homemade sauce. Reply

    • Natasha's Kitchen
      September 27, 2017

      I’m glad you enjoy the recipe Jean! Thanks for sharing 🙂 Reply

  • Jan
    September 26, 2017

    I made the salmon patties tonight and they were fantastic!!!! Definitely one of my favourites 😁👍 Reply

    • Natasha's Kitchen
      September 26, 2017

      I’m happy to hear that Jan! Thanks for sharing 🙂 Reply

  • Cynthia Graham
    September 23, 2017

    Can these be made in advance and cooked the next day? Reply

    • Natasha
      natashaskitchen
      September 24, 2017

      Hi Cynthia, yes I think that would work fine if you formed the patties then covered with plastic wrap and refrigerated overnight. Reply

  • Myrtle Grove Bob
    September 20, 2017

    I have a bunch of Red Snapper in my freezer that I believe would be good for this. Instead of frying, thinking about doing in a 425 oven on a rack. Any ideas about using Snapper and this method of cooking? Reply

    • Natasha
      natashaskitchen
      September 20, 2017

      Hi, I think it could work fine to substitute for a different kind of fish. One of my readers reported good results baking but I haven’t heard back with the details on bake time and temperature. If you test it out that way, let me know how you like it. Reply

  • JoAnn Salvatore
    September 19, 2017

    I made these tonight using leftover grilled salmon and they were delicious! I omitted garlic since I can’t eat it and added chopped celery to the onion/pepper sauté mixture. Outstanding!! Five stars!! Reply

    • Natasha's Kitchen
      September 19, 2017

      I’m glad to hear you love the recipe JoAnn! Thanks for sharing your fantastic review! Reply

  • Kelsey J
    September 18, 2017

    Have you ever tried making larver and doing fancy sandwiches? I had a salmon burger at a tea room that was fantastic! Im hoping to recreate it. Reply

    • Natasha
      natashaskitchen
      September 18, 2017

      Hi Kelsey! I haven’t tried anything like what you are describing. It sounds great though! Reply

  • Christina
    September 18, 2017

    I made these once before without the mayo and just added extra olive oil. I couldn’t remember if I used my chopper for the onions and pepper or my food processor. Last night I used my food processor and they turned out very different…much more moist. I also think I may have used whole wheat breadcrumbs instead of panko the first time. Thoughts on this? I want to make sure I get it right next time. Thanks! Reply

    • Natasha
      natashaskitchen
      September 18, 2017

      Hi Christina, I suspect the food processor caused the veggies to release more juice than a food chopper would so that may be why they were more moist? I would suggest going with whatever method you prefer. Reply

  • The Hollidays
    September 17, 2017

    Just made them tonight as an alternative option during Sunday Night football and everybody loved them! A+

    Do we know the calorie count per patty? Reply

    • Natasha's Kitchen
      September 17, 2017

      I’m glad to hear everyone enjoys the recipe! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Brenda
    September 16, 2017

    Looks amazing! Definitely going to make these this week. What would be a good side dish to make with these? Reply

    • Natasha
      natashaskitchen
      September 17, 2017

      Hi Brenda, I think mashed potatoes and a fresh salad would go great with these. Reply

  • Melissa
    September 14, 2017

    So good!! These didn’t last long! I’ll for lunch the next day I heated some of the leftovers up and made tacos out of them, it was really good. I’ll be making these again for sure. Reply

    • Natasha's Kitchen
      September 14, 2017

      I’m glad you love them just as much as I do! Thanks for sharing your great review Melissa! Reply

  • Tina Linhares Kaufman
    September 9, 2017

    Hi Natasha, love your recipes just made the Salmon patties my husband and I loved them delicious. do you have a recipe for homemade tarter sauce? Reply

    • Natasha
      natashaskitchen
      September 9, 2017

      Hi Tina, I sure do! Click here for the tartar sauce recipe (for future reference, it is linked above in the salmon patties recipe). Reply

      • Tina Kaufman
        September 9, 2017

        Hi Natasha, made the tartar sauce it was delicious. Thank you Reply

        • Natasha's Kitchen
          September 10, 2017

          You’re welcome Tina! I’m glad you like it! 🙂 Reply

  • Delilah
    September 6, 2017

    My mom made salmon cakes when we were kids and they were a family favorite. Would this recipe work using smoked salmon from Costco? Reply

    • Natasha
      natashaskitchen
      September 6, 2017

      Hi Delilah, I honestly have never tried using smoked salmon in salmon patties so I can’t say for sure. You might do some googling to see if anyone has tried that. Sorry I can’t be more helpful! P.S. Keep in mind, you would definitely have to watch the salt as smoked salmon is way more salty. Reply

  • Nana
    September 6, 2017

    Hi Natasha, could you pls share the recipe for the tartar sauce? Tnx Reply

  • Terri Reed
    September 5, 2017

    Best ever! and what makes them even easier, and (I believe) fresher tasting – skip sautéing the pepper and onion..No need!!! YUM! Reply

    • Natasha's Kitchen
      September 5, 2017

      I’m glad to hear how much you enjoy the recipe Terri! Thanks for sharing your great review with other readers! Reply

  • Maurice Rogerson
    September 4, 2017

    Oh WOW! These things are delicious. I bought a Coho salmon looking to fillet it and smoke the chunks. I saw all the meat left after filleting and found your recipe. Well, while brining the chunks, I baked the remainder, then took the meat off the bones and made these salmon cakes. It’s hard to stop eating the salmon cakes. So delicious. I’ll take the remaining five to work tomorrow for lunch, with a salad, and be a very contented chef. Thanks, Natasha!

    Moe (Maurice) Reply

    • Natasha's Kitchen
      September 5, 2017

      You’re welcome Moe! I’m so glad to hear how much you enjoy the recipe! Thanks for sharing your wonderful review! Reply

  • Leigh
    September 4, 2017

    SOunds amazing. I can’t wait to try. Reply

    • Natasha's Kitchen
      September 4, 2017

      They are super popular for good reason! Please let me know what you think Leigh! Reply

  • Gram
    September 4, 2017

    If I use canned red salmon would I use two cans? Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      Hi Gram, please see the notes at the bottom of the print-friendly recipe for details on that substitution. Thanks! 😉 Reply

  • susan churchill
    September 3, 2017

    do other adjustments need to be made if you dont use red pepper? I dislike anything with peppers in it. Looking forward to making these Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      Hi Susan, I think it would work fine with omitting the red peppers without further changes. Reply

  • Jill
    September 3, 2017

    I loved this recipe so much that I’m running out tonight to buy more ingredients to make it a second time, for company. It’s that good! All fresh and natural tasting, but so yummy at the same time! My new all-time favorite dish!!! Thank you! Reply

    • Natasha's Kitchen
      September 4, 2017

      You’re welcome! I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review Jill! Reply

  • Joe Fears
    September 3, 2017

    I’ll bet you substitute salmon with lump crab in this same recipe and it would be delicious also! Reply

    • Natasha's Kitchen
      September 4, 2017

      Yes, that does sound great Joe! 🙂 Reply

  • Malar Elangovan
    August 30, 2017

    Fantastic recipe! Tried once and it was super hit. Going to make it again today. Thanks for the recipe. Reply

    • Natasha's Kitchen
      August 30, 2017

      My pleasure Malar! I’m glad you enjoy it! Thanks for sharing your wonderful review! Reply

  • Susie
    August 30, 2017

    Am going to make these Reply

    • Natasha's Kitchen
      August 30, 2017

      Please let me know what you think of the recipe Susie! Reply

  • Heidi
    August 29, 2017

    Thank you for the fantastic recipe. I made these over the weekend. They are delicious! My only change was to make them burger size (the recipe made 6 patties). I served them on toasted burger buns, with tarter and a slice of swiss. My husband, who doesn’t care for salmon, liked them so much we are adding them to our dinner rotation. Reply

    • Natasha's Kitchen
      August 29, 2017

      Wow, I’m glad to hear you both enjoy the recipe! Thanks for sharing your fantastic review Heidi! Reply

  • Antonio Kemp
    August 27, 2017

    Easiest recipe ever!!! And my goodness how delicious. Thank you soooo much for sharing!😎👌🏾 Reply

    • Natasha's Kitchen
      August 27, 2017

      You’re welcome Antonio! I’m glad you enjoy the recipe so much! Thanks for sharing your wonderful review! Reply

  • Chris
    August 24, 2017

    Just finished forming the patties. They look and smell wonderful. Can these be frozen prior to cooking? I didn’t think so due to the eggs and mayo but thought I’d check for next time. Reply

    • Natasha
      natashaskitchen
      August 24, 2017

      Hi Chris, I haven’t tried freezing them before cooking. I think it could work but I’m not 100% sure. Has anyone else tried freezing these uncooked? Thanks in advance! 🙂 Reply

      • Cynthia
        September 4, 2017

        You can freeze raw egg and every other ingredient, so why not? I would try it. Reply

  • Kim
    August 21, 2017

    Yummy! Made them twice and shared…moist and waayyy better than plain salmon patties I grew up with. Like making salmon salad, just adding breadcrumbs and sauteing. Thanks for the delish recipe and video! Reply

    • Natasha's Kitchen
      August 22, 2017

      You’re welcome Kim! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Celeste
    August 21, 2017

    These were excellent! I made the tarter sauce, too. It made a great lunch with a small salad. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Hi Celeste, I’m so glad you loved the recipe!! 🙂 Reply

  • Marwa
    August 19, 2017

    Hi Natasha! Thank you for your marvelous recipes! Can I omit the bread crumbs? Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Hi Marwa, I haven’t tried omitting the bread crumbs so I’m not sure. I think it’s worth an experiment or you might try gluten free bread crumbs if that is the concern. Reply

    • Celeste
      August 21, 2017

      Maybe a little half-cooked rice. It needs something to help absorb the moisture. Reply

  • Emilie Miyahara
    August 15, 2017

    Hi Natasha!

    Wonderful recipe! Had leftover cooper salmon. I chopped up some baby bok choy, fresh garlic, and muticolor mini bellpepers. Followed your instructions and bam! What a delightful dish😋 Instead of tartar sauce, I whipped up Sarachi mayo. It was so good and easy. Thank you for sharing this Fabulous recipe❤ Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      MMM wow that sounds like an amazing meal! Thank you for sharing your wonderful review 🙂 Reply

  • Sylvie Mahfouz
    August 14, 2017

    I am on weight watchers. Do you know how many you can eat and how many smart points they are. Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Hi Sylvie, unfortunately I’m not familiar with the points system. I’m sorry I’m not much help with your question! Reply

  • Maria
    August 8, 2017

    Can I replace bread crumbs for cauliflower? Trying to avoid the bad carbs. Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Maria, I haven’t tried that but I think it’s worth an experiment! 🙂 Reply

  • Sally B Maines
    August 4, 2017

    Looks delish! What is the dipping sauce? Reply

  • Danny
    August 4, 2017

    Wow, these were Scrumptilicious !, I followed the recipe x3 (3lbs.of salmon etc.) so we can have them for breakfast, lunch & dinner… YES! Let them eat Salmon Cakes !

    I’ll be back into your kitchen for some more delicious non-drama recipes, Thank you Natasha ! Reply

    • Natasha's Kitchen
      August 4, 2017

      That’s great Danny! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review! 😀 Reply

      • Joannie
        August 4, 2017

        Have you ever made them into balls (like meatballs) instead of patties for an appetizer? Reply

        • Natasha
          natashaskitchen
          August 4, 2017

          Hi Joannie, I haven’t only because it is easier to sautee when there are 2 sides versus a ball. I think it could work fine 🙂 Reply

          • Joannie
            August 5, 2017

            I think I will try making them into balls and baking them like I do my meatballs. It’s worth a try.

          • Natasha's Kitchen
            August 5, 2017

            Please let me know how they turn out Joannie!

  • Allison
    August 3, 2017

    Thank you for the video and sharing this recipe! I will have to make these cakes. Sounds so good! Love salmon cakes! We also make sandwiches out of the patties. Thanks again! Reply

    • Natasha's Kitchen
      August 3, 2017

      My pleasure Allison! They are popular for good reason! Please let me know what you think. 🙂 Reply

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