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.

OUR LATEST VIDEOS

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)

4.91 from 92 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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • jack burton
    June 23, 2018

    Needs just a bit of minced celery sauteed with the pepper/onion to move it into the outstanding category. Reply

    • Natashas Kitchen
      June 23, 2018

      Thank you for the wonderful review, Jack! Reply

  • Diane
    June 22, 2018

    These are amazing, so good packed with so much flavor. Reply

    • Natashas Kitchen
      June 22, 2018

      Thank you for the wonderful review! Reply

  • Valencia
    June 21, 2018

    They look delicious. Reply

    • Natashas Kitchen
      June 21, 2018

      They sure are delicious! Reply

  • Dolly
    June 20, 2018

    From original salmon patty receipe, how many will it serve? Reply

    • Natashas Kitchen
      June 20, 2018

      Hi Dolly, This recipe makes about 13-14 patties. Reply

  • Mary M. Dodge
    June 16, 2018

    If using canned salmon (and preferring red sockeye) I have to ask if pink salmon would be good (as I have several cans I need to use) ? Reply

    • Natashas Kitchen
      June 16, 2018

      Honestly, I haven’t tried it with pink salmon but one of our users has. Heres what she said “in place of the fresh salmon I used 2 cans (5 oz each) of Starkist Pink Salmon and in place of olive oil, I used avocado oil. Will be making this one again soon.” Hope this helps Mary! Reply

  • Jeanette Randell
    June 16, 2018

    I will try this recipe because it sounds better than the one I currently use, and the tarter sauce recipe as well. Reply

    • Natashas Kitchen
      June 16, 2018

      Awesome! I’m so happy you discovered our blog. Reply

  • Angela
    June 15, 2018

    What is the recipe for the dipping sauce, YUM! Reply

  • Patty
    June 15, 2018

    For those that have tried frying then freezing, what is the best way to heat them back up? Reply

    • Natashas Kitchen
      June 15, 2018

      People have reported great results after freezing them. I haven’t seen any specific re-heating reviews just yet. Reply

  • Laurie
    June 12, 2018

    These were very good. I made a couple of small substitutions because of what I had on hand. Will defy be making every time wild caught salmon is on sale!
    I froze some to make for a quick meal but they still didn’t last long! Reply

    • Natashas Kitchen
      June 12, 2018

      That’s so great! It sounds like you have a new favorite, Laurie! Reply

    • Ramonda
      June 12, 2018

      Hi Laurie, I was wondering about freezing up some of these patties for later… did they freeze well for you? Reply

  • Ramonda Rose
    June 11, 2018

    This recipe was so delicious!! Using what I had in my pantry… in place of the fresh salmon I used 2 cans (5 oz each) of Starkist Pink Salmon and in place of olive oil, I used avocado oil. Will be making this one again soon. Next time I want to try your tartar sauce too! Reply

    • Natashas Kitchen
      June 12, 2018

      I’m so happy you enjoyed that, Ramonda. Thank you for sharing that with us! Reply

    • Patty Foley
      June 19, 2018

      I am not finding the tartar sauce recipe. Reply

      • Natashas Kitchen
        June 19, 2018

        Hi Patty, You can find it hereReply

  • Kim Lampert
    June 11, 2018

    Hi. What are the nutrition facts for these? Reply

    • Natashas Kitchen
      June 11, 2018

      Kim, 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

  • Sue Potter
    June 11, 2018

    I am going to try these right away…looks delish! I can’t seem to find your homemade tartar sauce recipe tho… Reply

    • Natashas Kitchen
      June 11, 2018

      Welcome to our blog, Sue! You can find the tartar sauce recipe here Reply

    • PATRICIA GARCIA
      June 15, 2018

      it is highlighted in red in the print-friendly recipe Reply

  • Diane Hickey.
    June 8, 2018

    VRILLIANT .THANKS NATASHA🤗🤗🤗🤗🤣 Reply

    • Natashas Kitchen
      June 8, 2018

      Thank you for following our blog, Diane! Reply

  • Michelle
    May 9, 2018

    hi! I make these all the time and love them. Do you think they would freeze well? thanks! Reply

    • Natasha's Kitchen
      May 9, 2018

      Hi Michelle, 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

      • michelle
        May 22, 2018

        they froze really well and tasted just as good when we ate them! I wrapped each burger in foil individually before freezing. Reply

  • ERIN HAYNES
    May 7, 2018

    Hi! I want to make these but interested in using almond meal in place of panko. Has anyone tried to make these gluten free? Thanks in Advance. Reply

    • Natasha
      natashaskitchen
      May 8, 2018

      Hi Erin, one of my readers wrote in with a very helpful review on that: ” Made this to the recipe – except I used almond meal instead of bread crumbs. It was a huge hit, as was the tartar sauce.” I haven’t tested it myself but you might start with using a little less of the almond meal since it is more dense than breadcrumbs so it doesn’t dry out your mixture.  Reply

    • Sandra
      June 12, 2018

      I used ground up pork rinds instead of the panko and omitted worchestershire to make it keto friendly, then sauteed in avocado oil and butter. Really good. Reply

  • Tania
    May 7, 2018

    This recipe is now in the regular rotation for weekly meals in my home. The husband loves them and the toddler loves them too. I use canned tuna and it works great! Thank you! Reply

    • Natasha's Kitchen
      May 7, 2018

      You’re welcome Tania! I’m glad your family enjoys the recipe as much as mine does. Thanks for sharing your excellent review! Reply

  • Amy Boanca
    May 2, 2018

    Can’t stop drooling scroling through your facebook page!
    My husband loves salmon so I had this recipe in my mind for a while and I made it today! I made the last one little bit bigger, kind of like a hamburger for him to take tomorrow to work! I bet he’s going to love it, I know I did! Thanks sooo much! Greetings from Spain Reply

    • Natasha's Kitchen
      May 3, 2018

      My pleasure Heather! I’m glad you enjoy the recipe just as much as I do. Thanks for following and sharing your great review! Reply

  • SR
    May 2, 2018

    I am having trouble printing your salmon recipe and the tarter sauce recipe.
    I don’t have problems with others. Reply

    • Natasha
      natashaskitchen
      May 2, 2018

      Hi SR, I am not able to replicate the issue. When I click the “print” button in the print-friendly section, I am seeing the print screen and then I click print and it prints. You will have to go to the tartar sauce recipe page to open and print the tartar sauce. I hope that helps! 🙂 Reply

  • Jacquelyn
    May 1, 2018

    Hello Natasha! Just made these for dinner tonight. It really has amazing flavor and my husband loved them! The only problem I had was the patties were falling apart. What can i do to make sure that doesn’t happen? I followed the recipe exactly so not sure if the mixture was sitting too long and maybe panko got soggy? I’m not sure.

    Thank you,
    Jacquelyn Reply

    • Natasha
      natashaskitchen
      May 2, 2018

      Hi Jacquelyn, I’m so glad you loved them! Make sure to use the same proportions of ingredients 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 and won’t fall apart as easilly. Reply

  • Darka Mosuriak
    April 28, 2018

    Everything you make looks delicious and me being Ukrainian and and I love to cook, cant help but make your salmon cakes tomorrow and try some of your other delicious looking receipies that I saw on line. Keep them coming.. Reply

    • Natasha's Kitchen
      April 30, 2018

      Thanks for following Darka and please let me know what you think of the recipes! Reply

  • 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

      • marguerite lindemann
        June 18, 2018

        For those old folks that are computer illiterate, you can also get a carb counter book and do it old school by hand. I do this all the time. Reply

    • marguerite lindemann
      June 18, 2018

      I made these but substituted almond meal for the breadcrumbs. This lowers the carb count for each patty from 6.3 total carbs to 3.6 total carbs. So both ways would work for diabetics. You just get to eat more of them using the almond meal 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

Read more comments/reviewsAdd comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.