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. 
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!
Very nice recipes, you are amazing what is the substitute for garlic salt ?
Hi Shereen, are you trying to avoid it altogether? If you don’t have garlic salt you can use garlic powder + salt individually. These are very versatile so just salt will work also.
We have an egg allergy…what could be substituted for the egg? I have a vegan mayo I’m hoping will taste just as good.
I haven’t tried any substitute yet to advise. I’m not sure if mayo would work well but if you want to do an experiment, please share with us how it goes.
I don’t have panko. Can I substitute fresh bread crumbs?
Hi Marianne, Regular breadcrumbs should still work in this recipe. I love the crunch of Panko crumbs, but regular breadcrumbs are OK.
Thanks, I’ll wait until I can get some before trying these.
I’ve also used crushed Ritz crackers in place of the pinko with great success.
Great to hear that, Darleen. Thanks for sharing that with us!
Absolutely delicious and a hit with the family!!
That’s just awesome Jennifer! Thank you for that wonderful review!
This recipe was amazing!!!! My family said they where even better that there grandmothers!
FYI: Anyone using more salmon I kept the recipe the same just add more egg to bond together
Thanks for sharing that with us!
No need to tell how good these are,everyone else did,when they are worthy of a Pat on the Back from hubby then I know!made these with a very strong fillet I had frozen,in hopes to disguise it,a bit and it did.your tarter worked well with it.
Thanks for sharing it with us, Denise. I hope you and your hubby will love every recipe that you try.
Hi Natasha! Thank you million times for your recipes! They work every time and they are amazing! Salmon cakes are a real treasure for me, my son normally can’t stand any sort of fish but he loves this one!
Yay that is wonderful to hear, Mary. Thanks for giving this recipe an excellent review!
LOVE LOVE LOVE this recipe! My family loves it too!
Question: what do ya’ll serve with it for dinner (3 teenage boys & husband)
Hi Wyndi! I’m so glad you enjoyed this recipe! You can serve with salad and rice of course. We also really enjoy this with our creamy Mashed Potatoes!
Vegetable risotto. Cheesy rice
Tomatoes and Rice
These are delicious and easy! Question: do they freeze well? I made way too many!
Hi Sandy, 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. You can also use Plain Greek Yogurt instead of mayo. If you experiment, let me know how it goes!
Making these tonight!! 🙂
Enjoy, I hope you love it!
Can’t wait to make these… Looks delish. I have used the tarter sauce. I used sweet gherkins chopped up. Best tarter sauce… I will make it over and over!
That’s so great! I’m so glad you enjoyed that Miriam!
I just discovered you an hour ago and I can’t wait to try your recipes!
I’m so happy you discovered our blog, Mary Ann! Welcome!
Natasha I just absolutely love watching your videos as you make me smile! And your recipes are killer delicious girlfriend! These salmon cakes will be on our table soon.
Thank you for always watching my videos. I am so glad you’re enjoying them!
Do you think I could use a pound of smoked salmon (lox) instead of fresh salmon?
Hi Leah, 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.
This recipe is delicious!! I made it a few days ago and i’m making it again tonight!
Sounds like you found a new favorite Kallie! I’m so happy you enjoyed this recipe!
Going to make these for dinner tomorrow with friends. What would you serve with it?
Hi Deborah, you can serve with salad and rice of course. We also really enjoy this with our creamy Mashed Potatoes!
Hi Natasha, can I prepare the patties the day before? What can I substitute the mayo with? Thanks a lot
Anto
Hi Anto, 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. You can also use Plain Greek Yogurt instead of mayo. If you experiment, let me know how it goes!
Look so good! Can these be frozen?
Hi Joan, 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 love every Recipe that I have made from watching you and Copying your recipes. I have never been disappointed thank you so much
I’m so glad you enjoyed that recipe!
Wonderful Salmon patties along with the tarter sauce. Very easy. 5+stars
Love it! Thank you so much for your great review.
Made these last night; also made the homemade tartar sauce. Loved both recipes. Will definitely make again!
I’m so glad you enjoyed it! Thank you for the wonderful review!
I eat a Paleo diet – do you think the recipe would work using almond flour in place of the breadcrumbs? This recipe looks soooo good! TIA
My hubby said “This is a keeper.” This was one of my top 5 meals ever!!! Thank you so much for sharing and I look forward to more good recipes.
That’s just awesome!! Thank you for sharing your wonderful review, Karen!
The best salmon patty recipe I’ve used and my husband agrees. Moist but holds togethor well. Very flavorful! I will definitely make again. Next time I will make the sauce to go with it.
That’s so awesome Michele! Thank you for sharing that with me!
Your nutrition label says 145 calories…how many patties is that?
This makes about 4-6 servings, depending on how big you make them.
Made this several times & my husband & I are in love with it . The sauce is a must & make extra!!! I froze a few extra uncooked cakes in ziplock baggies for another meal . Defrost in fridge . Let sit on sheet pan for 30 mins before pan searing . Perfect .
I’m so happy you enjoyed that. Thank you for sharing that with us!
Recipe was great, but why, why, why does EVERY recipe on the internet waste a second sheet of paper to print one line of copyright information. It’s like all web chefs get a kickback from the paper companies.
Hi Stephen, Most recipes print on one sheet. Are you using the printable recipe option on our blog?
Hi do we have to cook the salmon in the tin. We hardly get the fresh one?
Hi Wendy, several of our readers have reported great results used canned salmon. I recommend looking through the comments for tips and advice.
These are absolutely amazing. I make them once every other week now. We just love them.
That’s so great! It sounds like you have a new favorite!
hi Natasha, just tried your salmon cake recipe tonight and it was soooo delicious!! My family just loved it even without tartar. We eat fish regularly and I am constantly looking for new recipes, especially for salmon that we buy often from Costco. This is for sure the best salmon recipe I’ve used recently! Thank you so much for sharing it. Hope you have a wonderful day!
You’re welcome! I’m so happy you enjoyed it!
Made this a few weeks ago and truly that even a person who doesn’t eat salmon will love it. My boy don’t like salmon but when he tasted it he asked me to make again.
So nice to hear that, Venus! My kids love this too just like your son.
These were absolutely delicious with the homemade tartar sauce recipe…my family ate them before we could finish talking about it. Even with canned salmon which is all I had during the pandemic—the perfect pantry gourmet!
I’m glad you and your family enjoyed it!
One word AMAZING!
I’m so glad you enjoyed it!
These are fabulous!
Made them without the red bell pepper (I do not have one) and they were still excellent!
A couple of crab cakes I added tiny bit of blue cheese and they were just as good if not better than than the ones I buy fresh at the super market.
This will be a staple recipe in our house!
That is awesome to know, Mayla! Thanks for trying this recipe and for giving a wonderful review!
I’m making these today….can’t wait to try they look delicious! I was wondering, can I freeze some of them before frying to save for another time? Thank you!
Hi Nancy, 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!
Holy moly these are DIVINE! Soooo delicious!
Isn’t the flavor amazing! I’m so glad you enjoyed that!
I just happen to have some salmon filets in the freezer, so I may give these a try next weekend. I was wondering…do you think I could bake these instead of frying them?
Hello Janet, I haven’t tried that yet to advise. 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 just tried out this recipe (had to omit a couple things because I just didn’t have them and can’t hop out to the grocery store), but overall turned out fantastic! Quarantine meal for the win!! Btw, I love watching your videos on Facebook!
Yay so awesome that it worked great without the other ingredients. Thanks for your great feedback and for always watching my videos!
Natasha,
I know I’m late to the game- but during this week made some salmon that didn’t really come out that great. I wouldn’t have eaten it again but didn’t want to waste, so I made this recipe and it came out fantastic!!!!
I’m so glad you found and enjoyed our recipe, Lisa! That’s so great!
These salmon patties have become a favorite meal for my husband and me. A great way to serve a more informal version of Atlantic salmon.
We like it with the homemade tartare sauce, shoestring fries and salad.
That’s just awesome! I’m so glad you enjoyed it!
This looks like an amazing dish I’ve made them before but used can so I was looking for a recipe with fresh fish. I’ll be using this one and I like to make a half in half of cream of mushroom cream of cheddar soup and drizzle it over like a gravy type thing. I will be trying this tonight…
Thank You
Sounds like a good plan, Randell. Please share with us how it goes. Enjoy!
I did make these salmon patties about 10 days ago. Just got back on here to print it, before I lose it. I failed to take a photo though…”I sorry”. They were really good. I did substitute with canned salmon. I am sure fresh salmon is better……but way more costly. My budget only allowed me to get canned salmom. With the homemade tartar sauce they are exquisitely delicious. A dish anyone should love. And relatively easy. I too Love FiestaWare. I have wanted a full set ever since I first saw them. And I know exactly what mix of colors, I want. Thank you for sharing your recipes. God Bless.
No worries Elizabeth. I hope you can share a picture next time you make it again. I hope you love every recipe that you try!
Hi Natasha: I have been looking for a good salmon recipe and this one looks delicious. I am going to give it a try. Thanks
I hope you love it, Donna!
Why do you cook the salmon first? Wouldn’t it make more sense to dice salmon raw, saute the vegetables and then mix everything? It would make a more moist product and not as dry.
Tnoughts?
Hi Corey, I haven’t had any issue with this being dry. It’s also a great way to use up leftover salmon or even canned salmon.
I have made this several times and it always pleases. I especially like the salmon preparation. It adds another dimension to the dish!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
I made these tonight using canned salmon from Trader Joe’s, they were fabulous! I cheated on the tarter sauce because I didn’t have all of the ingredients on hand, just put sweet relish in some mayo. I will definitely make these again!
Thank you so much for sharing that with me.
I didn’t know salmon patties could be so good! Mine have been pretty boring in the past. I did have to use dried bread crumbs instead of panko because that was what was in the cupboard – but otherwise, wouldn’t change a thing. Delicious. Thank you for sharing.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Ok Natasha,
All the reviews have encouraged me to try your recipe over the one I usually make. My son has been at me to make him some next time he comes to visit, which will be soon. I’ll let you know what he says.
I hope you and he love this recipe! This one is pretty popular on our blog, can’t wait to hear how you like that.
I wanted to make fish cakes for years. I didn’t dare to buy those from shop, but couldn’t motivate myself to try at home too. So when I came across your recipe and it looks so easy to make – I decided to try. So so tasty! I shared it with my Latvian friend and she loves them too. Thanks for this lovely recipe Natasha!
Aww that’s the best Kasia! Thank you for that wonderful feedback!
Made these for supper tonight. My husband loved them. Next time I make them, I’ll use less Pankhurst, I could taste that more than the salmon. But it is a keeper recipe. Thanks for sharing.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I have been making these for years, only add fresh dill instead of parsley, but love your tartar sauce.
Thanks for sharing, Carol!
Turned out great!
I’m so glad you enjoyed that Diana!
Just made these this evening, double batch since I have two teens and one of my kids had a friend over. Served with mashed potatoes and steamed asparagus. Big hit even with my teen daughter and her friend. Wife was a little skeptical but loved them and the tartar sauce too. Used canned wild caught Salmon since we were short on time and still great.
That is the best when kids love what we moms make. That’s so great!
Lol, yeah well we dad’s cook too.
Yes, yes you do! Parents* would be more appropriate here! Thank you, Nathan!
Hi Natasha, I made this recipe tonight using canned salmon. Delicious!!! My husband really liked them. I’ll be making these again. By the way I love your blog and many other of your recipes. Thanks for sharing
I’m so happy to hear you liked that, Deb! Thank you for that awesome feedback!
These salmon cakes are easy, simple and DELICIOUS!! You must make the tater sauce too!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Liz!
Have made this a few times! The family loves it as well as the homemade tartar sauce. Than k you for sharing!
You’re welcome! I’m so happy you & your family enjoyed it.
I made this recipe tonight and was a hit the homemade tartar sauce was awesome too
That’s so great, Charlotte! Thank you for that great feedback!
So delicious Natasha, thank you so much., I used canned wild salmon
You’re welcome! I’m so glad you enjoyed this recipe, Pam!
This is a good recipe and I will make it again. I think the large amount of onion and red bell pepper is what makes it so good. My only criticism is that the directions say it makes 14 patties. That’s only slightly more than one ounce. Maybe that’s ok for a cocktail party but for a main course, it is not. This recipe makes 6 regular sized salmon cakes.
Hi Robert, yes we made 14 patties using a tablespoon scoop. So they are smaller. If you try the bigger versions I would love to know how you like them better.
They were fine larger. One was sufficient for dinner; two if you’re really hungry.
If I make these into balls instead of patties as an appetizer to go further, do I still fry in pan or should I bake in oven?
Hi Lori, I think you could make that work. Forming into balls makes it a little more complicated to cook and turn the patties. Make sure you are using a good non-stick pan. If you experiment with either please let me know how you like that.
These look delicious! Could I freeze these?
Hi Donna, 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!
This knocked our socks off. We used wild sockeye (previously frozen, sigh, we live in Texas). We added one medium size diced jap. We could not taste the jap or detect any heat, but the flavors in this recipe are spectacular. Next cook were going to up the jalapeno to twice as much to see how that works.
This is a killer recipe. Wow. Thank you. Love it.
That’s just awesome!! Thank you for sharing your wonderful review, Dale.
Hi, can these be frozen? If so, cooked or uncooked? Hubby Loved these so much that he wants to make sure we always have some on hand. Do we cook from frozen or thawed state?
Thanks and Merry Christmas
Hi Sandra, 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!
Can you use canned salmon? If so, what is the canned grams size for this recipe?
Hi El, I have that note at the bottom of the recipe card: “15 oz of well-drained canned salmon or salmon in packets.”
Thanks. Look forward to make this.
Was wondering if you can freeze them?
Hi El, 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!
Can’t wait to try this!
What is the dip?
Hi Karen, we used this Homemade Tartar sauce/dip here & linked it in the recipe.
Hi Natasha, just wondering , I’m making them tonight can I use Ritz crackers instead of bread crumbs. Can’t wait to make them.
Hi Cynthia, I have not tested that but here is what one of our readers wrote “I made your delicious salmon cakes Friday they came out awesome thank you for sharing your recipe. The only thing I did different I did not have breadcrumbs so I used Ritz crackers Mr. Husband love them” I hope that helps.
Absolutely awesome!
I made them a bit larger for salmon burgers.
Brioche bun, lettuce and tomato with chipotle mayonnaise. A new family favorite.
I’m so glad you found a favorite! Thank you for sharing that with me!
Salmon cakes delish, family thumbs up.
I’m so glad you enjoyed that, Pam!
Tonight was probably the third or fourth time I’ve made these, and it’s the first time we didn’t use canned salmon. While it took a little longer, they were delicious, as they were every other time. Thank you, Natasha, for sharing all you do with all of us. I found your website several years ago when I was searching for a Ukrainian recipe to surprise my wife (who is from Ukraine), and I’ve never left, lol!
You’re welcome, Scott! I’m so glad you enjoyed this recipe.
I’ve made these several times! I can’t express how much i love this recipe! Thank you so much
You’re welcome, James! I’m so glad you’ve enjoyed this recipe.
Oh my gosh!!! Just made this for my finance and youngest daughter and it was a huge hit!!! First bite and…”this is SO a do-again!” Delis!!!
That’s so great! It sounds like you have a new favorite!
Just tried this with my Wife, normally we cannot work together in the kitchen at all. This time however it was a pleasure, so multi kudos just for that!
Adjusted the ingredients slightly for 8 salmon cakes and used natural Greek yoghurt instead of the mayo and it was really really GREAT.
I’m so happy to hear that! Thanks for the wonderful review and so fun that you enjoyed making these together.
hi has anyone tryed old bay spice with this recipe if so how much and what do you think
Hi Kenneth, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
yes i will let you know about the old bay spice please one more question we do not like panko bread crumb can i use mash potatoe or crushed crackers if so how much
Hi Kenneth, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Kenneth, when I was a girl, my mom used crushed saltines for the coating on her salmon patties. They work well.
Thank you for sharing that with us, Beth.
Hi Kenneth, I make salmon cakes with mashed potatoes all the time and they turn out great!
Thank you so much for sharing that with us, Wendy!
These look fantastic! Do you have a recipe for the homemade tartar sauce?
We sure do! The Tartar Sauce recipe can be found here.
I made these tonight and we loved them! So easy and the homemade tarter sauce went perfect with them. I will definitely be making these again.
That’s just awesome!! Thank you for sharing your wonderful review, Ann!
Hi! I’m excited to try this. It looks yummy and super easy. Curious, is there a substitute for Mayo that you could suggest? Also, what other sauce could you use instead of Tartar Sauce? I’m not a fan of mayo. Thanks!
Hi Yasmin, I haven’t tested any substitutions, but here is what one of our readers posted, “I used greek yogurt instead of mayo, which worked very well”
Have made these twice now, they are a big hit here, so tasty and I am never going to go back to store bought tarter sauce now. Awesome together. Have sent your recipe link to all my family and friends, thank you.
That’s just awesome!! Thank you for sharing your wonderful review Kathy!
If i use canned salmon will it taste like the tin from the can?
Hi Tracyann, I haven’t noticed that being the case.
I use canned salmon all of the time, and I have never noticed any tin flavor.
What is the weight of the salmon filet you use? Thanks
Hi Phyllis, it is a 1 lb filet. I hope you love the salmon patties!
What is the sauce/dip?
Hi Ginny, it is homemade tartar sauce.