Salmon Patties Recipe (VIDEO)
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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
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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.
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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.
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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.**
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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.
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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Love these and have made made several times.
Can I make Pattys and freeze before frying?
Hi Michele, I saw someone else shared this. “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!
Thank you 🙏🏻 My whole family loved them. Absolutely delicious. I made it with your tartar sauce 😋https://natashaskitchen.com/2012/02/04/tartar-sauce-recipe/
That’s wonderful. So glad you enjoyed this recipe.
This recipe is delicious! I made the tartar sauce too and it was out of this world! I do have one question though. As soon as I put the patties in the frying pan they fell apart and I ended up just frying the mixture together in the pan. Do you have any advice for ensuring the patties keep their form in the pan?
Hi Hayley. So glad you enjoyed this recipe. If the salmon mixture is too dry it will be harder to hold a patty shape. If that is the case, then add an extra tablespoon of mayo and if it is too moist, add more bread crumbs. When I shape them, I make sure they are nice and tight as well. I hope that helps.
This was so delicious and easy to follow! I didn’t use garlic salt or any salt, but rather garlic powder. It turned out very flavorful. I also used a meatball scoop since I didn’t have an ice cream one and got 18 smaller patties vs 14.
Thank you for the feedback, Trish! So glad you enjoyed this recipe.
Substituting Salmon: If desired, you can substitute the first 4 ingredients listed with 15 oz of well-drained canned salmon or salmon in packets. Is this supposed to mean you can skip the first four steps or would you really leave out the ingredients garlic salt, olive oil, and pepper?
Hi, yes that is correct, since the first 4 ingredients are used to cook raw salmon, you don’t need them if you are using canned salmon.
We cook salmon at least once a week. There is always leftover to make salmon croquettes. Your recipe is the best and easiest! Prepping for patties right now- just had to stop and say thanks for this great recipe.
Hi Cis! Thank you so very much for the great feedback.
Love this! Added sautéed jalapeños, sweet peppers instead of red pepper and added some chopped fresh spinach for nutrition. They were great!!
Thank you for the great feedback, Elizabeth!
Followed recipe exactly using canned salmon. Delicious! I also served with the homemade tartar sauce, which complemented the salmon perfectly.
Sounds delicious! Thank you for sharing with us. I’m glad you enjoyed this recipe.
Just wanted to let everybody know … make these croquettes and her tarter sauce, toute suite! I made both on 3/4/22, exactly as recipes given, no subs or ‘tweaks’. Both recipes are delicious, and easy to prepare. I’ve made 5 recipes so far from this site, and got rave reviews on all of them. Love this site!
Hello Lucy, thanks a lot for sharing that with us. I am happy to hear that you are loving the recipes!
Thank you for your wonderful feedback, Lucy!
These should be called”not my mamas salmon patties”!delicious and quick. I also made the tarter sauce which again is delicious
We’ve come to depend on you for really yummy recipes. Believe me when I tell you it is a high honor that my husband asked me to “see if Natasha has a recipe for salmon patties.” 🙂 We’ll be trying this recipe this weekend, and we know it will be delicious!
Wonderful! I hope you love it!
These look wonderful. I’m making Friday for Lent, plus your tarter sauce to go along with them. The only change is that I’ll be making with canned red salmon. Next time I make, I’ll make with the fresh salmon as written. I’ve made quite a few of your creations, and they ALL were delicious, especially the lamb stew. I’ve pretty much deleted all other recipe blogs I’ve followed in the past, after discovering your site. I’ve received many compliments on your dishes I’ve made, and I’ve been most happy to direct all my friends here.
My question is the parsley. Do you use Italian or the curly one? My mother made salmon and tuna patties during Lent, and they were simple, but oh so good. My mom passed away last August, and sadly she never wrote down her recipes for her fish patties. Your recipe sounds very similar to hers, but she used a green bell pepper and regular bread crumbs, not panko, and I think a bit more mayo? And fried in a coating of corn meal. Anyhow, I’m looking forward to these, as they remind me of her during this Lenten season.
Lastly, upon reading your bio, I see you are Ukrainian. My thoughts and prayers to your family and relatives during this *horrible* and sad time for your country.
Hi Lucy, great to see your message and thank you for your good comments and feedback. I appreciate your sweet message. I usually use curly for presentation as it just looks better. Thanks for your prayers, it means a lot to us
Just wanted to let everybody know … make these croquettes and her tarter sauce, toute suite! I made both on 3/4/22, exactly as recipes given, no subs or ‘tweaks’. Both recipes are delicious, and easy to prepare. I’ve made 5 recipes so far from this site, and got rave reviews on all of them. Love this site!
Hi Natasha. I tries the Salmon Pattie Recipe and I even surprised myself!! You made it so easy to follow with your video. I could start and stop it as I mixed. I’d never made Salmon Pattie and especially from scratch. They were great!! And received many compliments.
Great to hear that the recipe was a hit, Rose!
Hi, Natasha! Hope that you and your family are doing well!
I have made the salmon patties several times and they are delicious every time!
I am planning to make them again and want to know if you think that I could mix them ahead of time and then pat them out just before frying them. Thank you!
Hi Pat, thank you and same to you. It would still work well to pre-mold them, then cover and refrigerate until ready to cook later in the day or the next day.
Love these! I roll them in panko to fry and serve with honey mustard sauce. Don’t ruin them with canned salmon.
Thank you so much for sharing that with us!
These are amazing. We served them with cheesy scalloped potatoes and green bean casserole with hour bread. We had them a couple weeks ago, and making them again tomorrow, but doubling the recipe.
Sounds great! Thank you for your review, Kat. Great to hear that you’ll be making this recipe again!
Hi there, I am very keen on trying this wonderful recipe. I am hosting a dinner for 20 people next month and would like to serve this as starter. It will be impossible for me to cook them just before the event so I was wondering 1) if I do it 2 hours earlier how to heat it up 2) how do they taste being served room temperature? Thanks 🙂
Hi Annari, I think that would work to make this as a starter or appetizer and make them a couple of hours ahead. They still taste good at room temperature.
I’ve been making these for years and really love them. Mom made them also. We adapt and refresh ideas frequently. We like to add Knorr hollandaise sauce for a finish. yum (and very few extra calories)
Thank you so much for sharing that with me, Bonnie!
I just finished making them today, and they came out great.
I’m so happy to hear that, Taniesha! Thank you for your great review!
Hi there! We love this recipe— we add parmesean cheese, celery leaves, and a seafood seasoning to the mix and they’re wonderful! I’m wondering though, can I prepare the salmon then mix all the ingredients, form the patties and then refrigerate until ready to pan fry? I am making them for about 10 people and want to get ahead a bit? Thanks so much! We also love the tarter sauce!
Hi Nicole, It would still work well to pre-mold them, then cover and refrigerate until ready to cook later in the day or the next day.
We made this! Incredible! And they reheated so well in a skillet! Plus, the tartar sauce! Swoon!
Glad you enjoyed this recipe, Kate! Thank you for leaving a review.
Tried these for the first time recently and they were excellent, lovely taste, will be making some more very soon, thanks for the recipe!
You’re welcome, Alan! I’m glad you tried and enjoyed these salmon patties!
Can the patties be frozen once they’re made or should the be cooked first. Also what is the best way to reheat them? They sound delicious. Can’t wait to try them
Hi Cheryl, I saw someone else shared this. “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 made these patties tonight from leftover firecracker sockeye salmon. I omitted the worcestershire sauce and butter. The results were awesome.
That’s great to hear, Ira! Thanks for your review, I’m glad you loved this recipe.
The salmon patties are excellent; I made them last night and we have two left for today. My fiancé loved them so much he made a salmon pattie sandwich on sourdough. YUMMIEST
That’s just awesome! Thank you for sharing your wonderful review, Rhonda!
The Salmon patty recipe turned out awesome! Had no leftovers, which I always like. I did add some dill seasoning and red pepper flakes to spice it up a bit. Definitely a WINNER! Thank you for the video too.
Very nice! That’s awesome feedback, thank you so much for your good comments and review, Paula.
I’ve made this recipes several times and it’s always a hit! It can be time consuming, so I was wondering if it be made into loaf?
Hi Courtney, that sounds like a good idea however, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Hello! Can these be baked instead of fried?
This is one of my favourite ways to use leftover salmon. I don’t bother sauteing the onion and bell pepper, just a fine dice and add it raw. Thank you for this delicious recipe!
Sounds good, Linda. That’s nice to know that this is one of your favorite recipes, thanks for your great review and feedback!
Hi Natasha! I want to try this recipe. Could these be baked instead of fried? If so at what temperature and for how long do you suggest?
Hi Christine. The salmon in this recipe is already baked. The frying part is just to create the crust. I have not tested this step in the oven, you’d have to expirement with it. Just use caution, so that you do not bake too long and dry out the patties.
I used some leftover salmon my husband had grilled. It was incredible! I served it with both homemade tartar sauce and your lemon aioli. The lemon sauce was fantastic with the salmon patties, as well. We’ll do this again (and again… and again…)
That is fantastic! I’m happy that you and your family enjoyed this recipe, thanks for sharing that with us!
Outstanding! I substituted a jalapeño pepper for the bell as I had it on hand, and it added a nice, spicy kick. I didn’t sauté it or the onions either and just added them to the mixture and they cooked just fine that way, imo. Delicious. Thanks for the great recipe!
Thank you so much for sharing that with me, Susan! I’m so glad you enjoyed it!
These patties are delicious! Thank you for sharing your recipes, Natasha!
You are very welcome. Glad you enjoyed this recipe!
Hi. I would like to ask for tips on how to store in freezer? How many days, weeks, months or even years will it last? I want to make them in batches for my daughter so she can munch on them even if i’m out for work? Thank you in advance for answering. 😊
Hi Marianne, 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! We try not to keep anything in the freezer for more than 3 months, but I can’t advise on the outcome without testing this myself.
I didn’t have bell peppers on hand and didn’t use the onion, but I made this otherwise pretty much the same. After getting over (kinda) the bones and skin, this was AMAZING! Thank you for this!!!
Sounds perfect! Thank you for your awesome review and feedback, Melissa.
what is the dipping white sauce? please send me recipe
Hi, that is our homemade Tartar Sauce.
Just made the salmon patties and they were so good
Thank you for sharing you recipe and we love to watch your videos❣️
You’re welcome! Great to hear that you enjoyed this recipe.
I made these with some leftover steelhead trout that I had oven-baked the day before, and didn’t want to just reheat. I didn’t have red pepper on hand, so I subbed a mix of celery & fresh corn, & it worked great! For me, it was missing a little flavor, but that may have been b/c it wasn’t salmon & I didn’t use garlic salt when I baked the fish 🙂 So I added some Crystal hot sauce to the mix; & I might get some Old Bay seasoning to have on hand for next time too, b/c this one’s still a keeper! It made 6 burger-size patties; I fried 3 & froze 3 uncooked, to take out for a quick dinner sometime. I also made the tartar sauce linked here & it was so good! I might also try these w/ sriracha mayo sometime… Anyway, with a good salad & a bottle of wine, these made a great quick weeknight meal that felt like we splurged on a really nice dinner out!
I’m so glad you enjoyed this dinner, Jennifer. Thank you so much for sharing that with me.
FANTASTIC! I have been making salmon patties for years using canned salmon. SPEND the extra money and make them with fresh salmon….you won’t regret it. The best recipe ever. I can’t wait to make them again. Also, always make your own tartar sauce. You’ll never go back to prefab sauce again.
Thank you so much for sharing that wonderful review with me, Susan! I’m so happy you enjoyed this recipe.
I’m excited to say I’m making these again and was wondering if I could freeze half before they are cooked.
Hi Susan, that would work fine. Just be sure to keep them covered and refrigerated/frozen before cooking.
Turned out great. I used a bit more worcheshire sauce, and added a green onion and a bit more onion salt. Very good!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I love all your recipes. You Re my go to cook.
You’re so nice! Thank you!
I used less olive oil, no butter and air fried thee patties. Absolutely delicious with a little bit of crisp!
I’m so glad you enjoyed it!
This recipe was the BOMB. I made this keto friendly by subbing almond flour for the breadcrumbs. I cant wait to make again.
I’m so happy to hear that! Thank you for sharing your great review, Annemarie!
This recipe is a staple in our home, so delicious. I substitute panko crumbs for Almond four GF & don’t use as much. We also use if we want salmon burgers, or smaller portions if we want appt. Thank you for the wonderful recipe, so versatile.
Thank you so much for sharing that with me! I’m happy your family enjoyed this recipe!
First attempt at Salmon patties and they were DELICIOUS! Didn’t have dill pickles, so I substituted sweet relish and the tartar sauce was also quite good. Thank you for sharing the recipes. This is a keeper!
I’m so glad you enjoyed it! Thank you for sharing that awesome review, Donna!
These are delicious! A favorite for my husband and me. Thank you!
Yay, perfect! Thanks for your awesome review, Jessica.
Made these tonight and everyone loved them!!! Thanks for another great recipe!!!
That’s just awesome! Thank you for sharing your wonderful review!
They are really delicious
I’m so glad you enjoyed it!
These are so delicious! My family loves these!
Great to hear that! Thank you, Rhonda.
Delicious! A nice change from just baked salmon. Great flavour and moisture! It made 8 large patties for me for dinner. Will have leftovers for a few days😜
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hello, My husband and I made them for dinner tonight and they are awesome. We did not add the parsley or Worcestershire sauce. This are the best salmon patties we have ever had. Thank you for posting this.
Hi Sue, that is so heartwarming. I’m so happy to hear that, thank you so much for your good feedback!
This has become a favorite of ours. I used canned salmon, I didn’t have a red pepper, but I had a jar of pimentos, no need to sauté them as they are already soft, just drain well. These are great as an appetizer, as a sandwich, or main course of your meal, tonight making it with an Orzo Pilaf and a vegetable.
Sounds great, Kathleen. Thank you for sharing that with us. I’m happy that you liked it!
FYI: Worchestershire, common error, pronounced
‘Wus ter sheer’
Thank you!
She was just imitating Moe Howard of the 3 Stooges from the short “Half Wits Holliday.”
Just wanted to know if I could make these ahead of time, then fry them the next day?
Hi Bebe, that should work fine, just be sure to keep them covered and refrigerated.
Is there any way possible that in the instructions section when you change the number of servings that the instructions can be changed as well ?? I have noticed it before that the ingredients reflect but the instructions part stays the same as shown on original servings. Hoping this makes sense 🙏. Love all you do and make 👍❤️
Hi Jim, unfortunately, the program that we are using does not have that functionality yet. It would be convenient but just not a possibility currently. Thank you for the feedback.
Just wondering if the serving size is 1 patty? Thanks!
Hi Lisa, This makes about 4-6 servings from the 14 patties, depending on how big you make them.
Can I replace Mayonnaise with eggs instead?
Hi Winnie, I’m now sure if that’s going to work as I haven’t tried that yet to advise.
I don’t understand the calories in this recipe. It says it’s 145 calories, but how many servings is that? I’m on a strict diet and need to track this. For example, I ate 3 patties. Is it 145/patty?
Hi Samantha, this recipe produces 14 salmon patties. The calories are 145 per patty.
Made these salmon patties tonight. They are a definite keeper. I used leftover salmon from dinner the other night. I didn’t have any parsley so chopped up some spinach and sautéed it with onions and red peppers. The patties were moist and very tasty. I made tarter sauce with sweet relish. Will definitely make them again. So easy and tasty.
Sounds good! Thanks for sharing that with us, Pat. I’m glad these patties were a hit!
Made this recipe almost as is but used wild caught smoked salmon (not big fans of canned salmon). Because it is moist and a bit more salty used garlic powder rather than garlic salt and cut back on the mayonnaise by about a Tbsp. Very tasty, flavors well balanced, panko gave a nice crisp! Might try the air fryer next time. Only suggestion is maybe a little dill for freshness. Tried to attach a picture but couldn’t figure out how but looks almost the photo!
Thank you for sharing that wonderful feedback with us Jonathan!
I’m not a fan of fish but I’ve always loved my father’s salmon cakes. Since he died, I’ve tried to replicate them with no success. This recipe is the closest to his that I could find and I believe it’s in large part due to using fresh salmon. I love these and have made them a few times. Since I live in Maryland, I had to alter the recipe by adding Old Bay Seasoning! Very tasty!
I am so glad you found this recipe, Tracye! Thanks for giving this a try and I’m happy that you liked it and that it tasted similar to your father’s version.
These were just so good! My entire family loved them and I can’t wait to tell my friends about this blog.
Thanks for your good feedback, Lynn!
These are SO good! And easy too so double win 😁
We love a good double win! I’m happy you enjoyed this recipe, Haley!
LOVE LOVE LOVE these! I’ve made them a few times already and my family requested them tonight for dinner. Making a double batch tonight!
That makes me happy! Thank you for sharing that with us, Kim. Love it.
I just made these Salmon Patties using Wesley Farm(Bj’s Brand) Pink wild caught in Alaska salmon in a can without skin or bones. My husband just said they were the best Salmon patties he has ever had. I will be using your recipe from now on. Thank You…..
Love it! Thanks to you both for trying out this recipe. I’m glad you enjoyed these patties!
just found your website yesterday. love it you will be my go to now. Thanks
Aww, that’s so great! I’m so glad you discovered our blog Brenda!
very well
I’m glad you enjoyed this recipe!
Not even a huge fan of salmon but my husband loves it! Made these and we all loved them. Told my daughter who lives in Alaska about them they eat salmon all the time, and her family loves them also
I’m so glad you enjoyed it! Thank you for the wonderful review!
Do these freeze well?
Hello Linda, 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!
Love these make them all the time
So great to hear that, Janet!
These were fantastic. I served them with Cajun Remoulade sauce on a pretzel bun. Delicious.
That sounds delicious! Totally craving this right now!
Omg! These are delicious!!!
Thank you for the recipe! I added leftover veggies to my mix.
I’m so happy you enjoeyd that Lori!
I’m so sorry but when I took the salmon out of the oven and tasted it oh man it was so SALTY & PEPPERY it was awful! i did not go any further. You sure the measurements for the garlic salt and pepper are correct? The salmon cooked up perfectly but SO much garlic salt and pepper! Threw it in the trash!
Hi Danny, those measurements are correct for that amount of salmon. If using less salmon, you would want to adjust the garlic salt accordingly.
I’m an amateur cook and love doing it learning where I can and done alright for the family but find it hard lately to move forward but after stumbling across your page has helped me lift dinners to a whole new level using basic ingredients ending in an amazing flavour and greatfull family so after trying this one tonight with fresh King Salmon and a few other dishes recently just want to say… Thank you for all you do xx..
I’m so inspired reading your review. Thank you!
I’m really looking forward to trying this but my son is allergic to eggs. We can find vegan mayo but what would you substitute for egg? I often use chia seeds in other recipes but not sure about that here.
Hi Mary, I haven’t tried anything besides eggs so I can’t advise on that.
Mary, Hellmann’s has a Vegan Mayo. I get it at Wal Mart. It is the best mayo I’ve ever tasted. I use it for everything that calls for mayo. The price is reasonably the same as regular Hellmann’s Mayo. Give it a try, you won’t regret it.
I made these tonight and everyone, even my very picky adult son, loved them! So much flavor!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made them tonight and good lord they are delicious! 2/3 of my kids even ate them!
That’s so great!! I love that these are kids approved!
I make these every couple of months at least. It’s the only way I make my salmon patties now. I’ve shared with my mom and she now makes these as well. I always use 3 cans of salmon. I was wondering how it would taste with canned tuna instead, is that something you or anyone has tried?
Hi Stormy, personally, I haven’t tried this with canned tuna but here is what one of our readers wrote: “I made these using canned tuna. The best tuna patties I ever made!” I hope that helps!
WOW! I really loved this as a burger. Any idea how they would freeze, after they are pattied but before they are pan sauteed?
Hi Gina, 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!
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.
Thank you so much for sharing that with us Jen!
I froze some keeping them separate for ease of picking them out individually (maybe 5 or 6 weeks). Let one thaw for about 1 1/2 hours. It was kind of fragile but cooked up in a saute pan beautifully and was just as tasty!
So glad to hear that, Gina. Thanks for sharing that with us.
Making them for dinner tonight. I can’y find your tarter sauce recipe
Hi Sylvia, I have it linked in the recipe above and here is the direct link to the Tartar Sauce Recipe. I hope you love it!
I made them today. I really loved them!
I’m so glad you enjoyed this recipe Jessica!