This Salmon Patties Recipe makes flaky, tender, and flavorful fritters with crisp edges and plenty of flaked salmon, the hallmark of the very best salmon patties. These are so easy to make with leftover cooked salmon or canned salmon and work great as an appetizer, side, or main dish.
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Each week, my whole family gathers at my mom’s house for Sunday night dinner, potluck style. I love to bring easy-to-transport appetizers and sides, like my Jalapeno Poppers, Stuffed Mushrooms, and Grape Jelly Meatballs, that make it easy for a crowd of people to feast!
These Salmon Patties are perfect for our family meals since they travel well, stay crispy, and can be served using just your fingers (ok, you could also use a serving utensil, but that’s extra dishes!).
Easy Salmon Patties Recipe
My whole family loves to eat these easy salmon patties, especially served with my Homemade Tartar Sauce, and I love how easy it is to make!
If you’re looking to start with fresh salmon, you’ll love our Salmon Cakes Recipe, but this recipe for salmon patties is a smart way to make a quick batch on busy weeknights with either leftover cooked salmon or well-drained, canned salmon (or even salmon packets) which you may already have in your pantry.
These are such a treat, and even folks who don’t usually like salmon enjoy this recipe. They always disappear fast and are even faster to make.
How to Make Salmon Patties
- Cook the Veggies – Saute the onion and bell pepper in a pan for 7-9 minutes and then remove from heat.
- Mix the Patties – Mix salmon, peppers and onions, bread crumbs, egg, mayo, Worcestershire, garlic salt, pepper, and parsley in a large bowl. Then, use a heaping Tablespoon to measure the mixture and your hands to form patties.
- Cook the Patties – Melt oil and butter in a clean skillet, and place the salmon patties into the skillet in one layer, sauteeing each side for 3-4 minutes until browned. Place cooked patties on a paper-towel-lined plate, and then serve, garnished with fresh parsley.
How to Serve Salmon Patties
You can also serve these salmon patties for lunch, dinner or appetizers – they are versatile and can even be served in Hamburger Buns as salmon burgers, simply form them a little larger in step 3. They also pair well with these dishes:
- Strawberry Salad with Honey Vinaigrette
- Tomato Cucumber Mozzarella Salad
- Macaroni Salad
- Avocado Corn Salad
- Smashed Potato Salad
- Creamy Cucumber Salad
- Oven Roasted Broccoli
Make-Ahead
Cool any leftover salmon patties and store them in an airtight container in the fridge or freezer.
- To Refrigerate: place in the refrigerator for up to 3 days.
- Freezing: freeze for up to 3 months
- To Reheat: Thaw overnight in the fridge. You can eat the patty cold or reheat in a skillet or air fryer until heated through
This recipe for Salmon Patties will soon become your favorite appetizer or main dish. The crispy outside and moist, flavorful inside work perfectly with my homemade tartar sauce. Try this easy recipe today!
More Easy Salmon Recipes
Once you have tried this Salmon Patties recipe, check out these other delicious Salmon Recipes.
- #1 of all-time baked salmon recipe
- Honey Glazed Salmon
- Air Fryer Salmon
- Brown Sugar Glazed Salmon
- Teriyaki Salmon
- Tuscan Salmon
- Pan Seared Salmon with Lemon Butter
Easy Salmon Patties Recipe
Ingredients
- 14-15 oz canned salmon or salmon in packets, well drained
- 2 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 1 medium yellow onion, 1 cup, finely diced
- 1/2 red bell pepper, seeded and diced
- 1/2 cup Panko bread crumbs
- 1 large egg, lightly beaten
- 2 Tbsp mayonnaise*
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt, or sub with 1/2 tsp fine sea salt and 1/4 tsp garlic powder, or season to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley, finely minced
Instructions
- Set 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, combine flaked salmon, sautéed pepper and onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and 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 for 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 patties.
Notes
Nutrition Per Serving
Filed Under
Hi Natasha, I have made these previously and they were delicious. Just wondering if I can prep them in advance and put them in the fridge until I’m ready to cook?
Hi Renie! Yes, I’ve prepped them and refrigerated them to make later in the day (or overnight).
These salmon cakes are delicious! I used fresh salmon. Question regarding freezing-do you recommend freezing patties before or after sautéing them? Thanks
Hi Jamie! I’m so glad you love them. Both ways can work. Here is what one of my viewers shared: “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!
I have not tried these yet but can I use fresh cooked salmon?
Hi Sherrie, yes, these are so easy to make with leftover cooked salmon.
Cooked the salmon patties tonight and followed your recipe. They turned out so delicious! Will definitely cook them again! Thank you for the recipe.
Delicious recipe!! But 14 patties is sort of misleading. 2″ wide patties is like saying silver doller size hamburgers. Like I said they are super tasty but servings might need a touch up.
Hi Aaron! I got about 14 salmon patties total that were 2” wide. You could get more or less based on how large you form them.
It’s for reference, the final result may be different for everyone. I provided the description based on what they measured out to be once I formed them.
Ok. I made these. Thank youWas thinking how would they taste rolled in the Panko breadcrumbs and then fried?
Hi there! I have not tested that to advise. If you do an experiment, we’d love to know how it goes!
I do just that. I’ve had success making the patties and refrigerating them for 30 minutes so things get a chance to firm up. I roll them lightly in flour, then beaten egg seasoned with garlic powder and then Italian seasoned panko crumbs and fried. They are great.
I had never made salmon patties before. The first few were my practice ones, they kinda fell apart, but we’re still good. I figured out I just made them to thick. The rest were very delicious and a big hit. Thanks for the recipe!
Fantastic and easy recipe! This is my go to for salmon patties. I added green chilis last time I cooked them and some spiced mustard and still wonderful. Thank you for this recipe.
The comment about even if you don’t like salmon you’ll enjoy it, is so true! I don’t like fish, and this is so delicious to me!! Thank you for this recipe.
That’s wonderful, Alexis! I’m so glad you gave it a try.
The Easy Salmon Patties Recipe didn’t meet my expectations. The taste wasn’t bad but I couldn’t get the patties to stay together. I had high expectations but would not want anyone to see the final product. Next time I’ll use my old recipe with cornmeal instead of the Panko bread crumbs.
Hi Dave! I’m sorry you didn’t enjoy the recipe.
Was the mixture too wet, or too dry? We’ve made these several times with great success. Did you drain the canned salmon well? I would look over the ingredients again to see if anything was missed or measured incorrectly. I also have some additional notes at the bottom of the recipe card to help troubleshoot further if you try this recipe again.
Fantastic! These are the best I’ve ever made. I think I’ll add a splash of Liquid Smoke to my next batch.
I have made these countless times for my family, and have passed these recipe on to others as well. We always love them.