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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.
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!
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!
⬇ Print-Friendly Salmon Patties Recipe:
Salmon Patties Recipe (VIDEO)
Ingredients
- 1 lb fresh salmon filet*
- 3 Tbsp Olive oil, divided
- 1 1/2 tsp Garlic salt, I used Lawry's Brand, to taste
- 1/2 tsp Black pepper, or 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
- 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.
- 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.
- 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.**
- 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.
Notes
**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.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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.
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!
Can I bake these patties? I prefer to bake my stuff.I try cooking on the healthy side.
Hi Jacqueline! One of my readers reported good results baking these but I don’t know the details on bake time and temperature.
These were just fantastic! Best salmon cakes I’ve ever had. I used leftover baked Chinook salmon filets. Only had dried parsley and then only half what was called for. Substituted a bit of dried chives.
Thank you for your great feedback, Darryn!
Tried this recipe, and my family Loved it. I did too, will definitely make it again!🙏🏻❤️
I would like to know if these can be frozen and if so, can they be frozen cooked or uncooked or both. Thanks
Hi Peggy! I have prepared and refrigerated them but not frozen. Here is what one of my viewers sharee: “I make salmon cakes in large batches frequently and they are usually a close version to this recipe. I patty them up, pre-freeze on a cookie sheet, then vacuum seal them before storing them in the freezer. They are great and you can cook from frozen the same as fresh. I always cook mine on a greased cookie sheet at 400-425.” I hope that helps!
Natasha is the Best!! Every recipe I’ve tried has been soooooh delicious & yummy!!!!!!
Aww, you’re so nice. I’m all smiles
I love this recipe. I used canned Salmon and it turned out as indicated.
Hi Tanya, nice to know that you enjoyed this recipe using canned salmon too!
The salmon patties are so delicious. I love all of your recipes, and an avid fan of your videos. I’m limited as to what I can eat, but I find many recipes that I can make
That’s wonderful, Terri!
I love this recipe! I tried it today and it was a hit. I love it! And the tartar sauce was perfect with them.
I’m so glad to hear that!
Look delicious but is there something else to use instead of mayonnaise or salad cream?
Hi Carol! Mashed avocado, sour cream, or Greek yogurt may be the next best thing to use.
It’s okay, I wanted an alternative to a Jamaican salmon fritter recipe that I still love, but am somewhat bored with. These soak up more oil, fall apart, and burn too quickly before the inside cooks, but maybe I needed more panko. The flavor is okay, but since I use canned salmon I prefer not to taste it at all (I’ve worked in a salmon processing plant…) The next time I crack open a can of salmon I’ll go back to jalapeno, thyme and lime to hide the fishy funkiness.
Hi JB! If you’re using canned salmon, see my note at the bottom of the recipe card. Also- be sure to have the oil hot enough and ready to cook the Pattie’s. They shouldn’t really soak up much oil since they are not submerged in oil but if the oil is too cold when putting in the Pattie’s, they will soak up extra oil. You’ll also want to adjust the heat so they don’t burn too quickly after that.
This was a delicious recipe. I did a couple of modifications. I used red and green bell pepper and added 1/2 tsp of prepared horseradish. So delicious
Sounds wonderful. Thanks for sharing!
This was a win for us! We never cared for salmon before but had some given to us, soooo I turned to Pinterest to find a recipe and we both loved it!
I’m so glad to hear that, Kay!
These turned out great! I didn’t want to use my fresh salmon and did want to use my canned salmon so that’s what I used. I used what I had on hand so swapped 4 small yellow peppers for the green pepper. I ran out of parsley so just added some other herbs that I like. I served them with sweet potato fries.
I made these tonight and followed the recipe to the letter.
I used fresh salmon and they were delicious!
I made larger patties and served them as a main course.
Yummy with my home made tartar sauce. I kind of winged it with mayo, relish and lemon juice.
Great recipe!
Hi Nancy! Thank you. I’m glad you loved it.
I just made these today as I had leftover salmon from dinner last night. Your spin on sauteing onion and peppers first was a great idea and made these very tasty! Different in a good way from how I’ve had salmon patties before. I did have issues with the oil/butter getting too hot when doing in batches but that’s on me, maybe lowering heat some. Will definitely make again!
I’m glad to hear that you enjoyed making the salmon patties and found the sautéed onion and peppers to be a great addition. It’s always exciting to put a unique spin on a classic recipe.
Regarding the issue with the oil/butter getting too hot, lowering the heat a bit can definitely help. Cooking in batches and ensuring that the oil/butter is at a moderate temperature can help prevent burning.
Making burgers now,just tasting it before frying tells me they are going to be awesome,frying some green maters to chase them down with.