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

This post may contain affiliate links. Read my disclosure policy.

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!

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:

Natasha's Kitchen Cookbook

Salmon Patties Recipe (VIDEO)

4.97 from 486 votes
Author: Natasha of NatashasKitchen.com
A blue plate with Salmon cakes garnished with parsley and a small bowl of tartar sauce
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!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients 

Servings: 14 salmon patties

Instructions

  • Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
  • Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
  • In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.**
  • In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

Notes

*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.

Nutrition Per Serving

145kcal Calories4g Carbs8g Protein10g Fat2g Saturated Fat48mg Cholesterol328mg Sodium205mg Potassium345IU Vitamin A7.4mg Vitamin C19mg Calcium0.7mg Iron
Nutrition Facts
Salmon Patties Recipe (VIDEO)
Amount per Serving
Calories
145
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
48
mg
16
%
Sodium
 
328
mg
14
%
Potassium
 
205
mg
6
%
Carbohydrates
 
4
g
1
%
Protein
 
8
g
16
%
Vitamin A
 
345
IU
7
%
Vitamin C
 
7.4
mg
9
%
Calcium
 
19
mg
2
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Main Course
Cuisine: American
Keyword: Salmon Patties
Skill Level: Easy
Cost to Make: $$
Calories: 145

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.

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Frances Kaye Stone
    April 10, 2024

    These look wonderful! I can’t wait to try them. My Grandmother’s recipe came right out of the depression era and used canned salmon. Good job!

    Reply

    • Natashas Kitchen
      April 10, 2024

      I can’t wait for you to try them also, Frances! I look forward to your feedback once you do!

      Reply

  • Barbara
    April 5, 2024

    Made your best ever salmon patties and they were amazing. A couple of changes I had to make: used red onion less than 1/2 cup chopped very fine. Baked on parchment lined baking sheet. Flipped and baked 1/2 the time for the 2nd side. Amazing. Thank you

    Reply

  • Rosanna King
    April 5, 2024

    They were FANTASTIC!!! The family loved them definitely keeping this recipe. I made them Gluren Free and omg sooo good. Thank you so much!!!

    Reply

  • Cindy G Barney
    April 4, 2024

    I just made these AWESOME Salmon patties. I added a few tweaks, few dashes hot sauce, 1 tsp Cayenne Pepper & 2 tbsp Dijon Mustard. BUT THE CONSISTENCY, Moistness inside the cakes, crunchy brown outside are BEYOND ANY I’ve ever tasted in my almost 68 years. These are better than any my Mom ever made!!! And I made the tartar sauce too, using fresh parsley and fresh dill from my Herb Garden!!! 5***** there too! I’m going to order your cookbook. You are amazing, truly one of the best I’ve seen on Pinterest!!! Many blessings to your precious husband as you work together. Pray you have much success and blessings ahead. May God richly bless you with His presence and great ideas every day!!!

    Reply

    • NatashasKitchen.com
      April 4, 2024

      Thank you so much for the kind and sweet words, Cindy! Your modifications sound amazing!

      Reply

  • Ruth
    April 3, 2024

    I made these patties and they were delicious. I used all the ingredients except for the parsley. I used cilantro because I always have in hand.

    Reply

  • Jacqueline Charles
    March 25, 2024

    Can I bake these patties? I prefer to bake my stuff.I try cooking on the healthy side.

    Reply

    • NatashasKitchen.com
      March 25, 2024

      Hi Jacqueline! One of my readers reported good results baking these but I don’t know the details on bake time and temperature.

      Reply

  • Darryn
    March 21, 2024

    These were just fantastic! Best salmon cakes I’ve ever had. I used leftover baked Chinook salmon filets. Only had dried parsley and then only half what was called for. Substituted a bit of dried chives.

    Reply

    • Natasha's Kitchen
      March 21, 2024

      Thank you for your great feedback, Darryn!

      Reply

  • Lesa Smith
    March 18, 2024

    Tried this recipe, and my family Loved it. I did too, will definitely make it again!🙏🏻❤️

    Reply

  • Peggy
    March 14, 2024

    I would like to know if these can be frozen and if so, can they be frozen cooked or uncooked or both. Thanks

    Reply

    • NatashasKitchen.com
      March 14, 2024

      Hi Peggy! I have prepared and refrigerated them but not frozen. Here is what one of my viewers sharee: “I make salmon cakes in large batches frequently and they are usually a close version to this recipe. I patty them up, pre-freeze on a cookie sheet, then vacuum seal them before storing them in the freezer. They are great and you can cook from frozen the same as fresh. I always cook mine on a greased cookie sheet at 400-425.” I hope that helps!

      Reply

  • LorryAnn
    March 4, 2024

    Natasha is the Best!! Every recipe I’ve tried has been soooooh delicious & yummy!!!!!!

    Reply

    • Natashas Kitchen
      March 4, 2024

      Aww, you’re so nice. I’m all smiles

      Reply

  • Tanya Amason
    February 25, 2024

    I love this recipe. I used canned Salmon and it turned out as indicated.

    Reply

    • Natasha's Kitchen
      February 25, 2024

      Hi Tanya, nice to know that you enjoyed this recipe using canned salmon too!

      Reply

  • Terri
    February 18, 2024

    The salmon patties are so delicious. I love all of your recipes, and an avid fan of your videos. I’m limited as to what I can eat, but I find many recipes that I can make

    Reply

    • NatashasKitchen.com
      February 18, 2024

      That’s wonderful, Terri!

      Reply

  • Natausha Shell
    February 13, 2024

    I love this recipe! I tried it today and it was a hit. I love it! And the tartar sauce was perfect with them.

    Reply

    • NatashasKitchen.com
      February 13, 2024

      I’m so glad to hear that!

      Reply

    • Carol
      March 23, 2024

      Look delicious but is there something else to use instead of mayonnaise or salad cream?

      Reply

      • NatashasKitchen.com
        March 23, 2024

        Hi Carol! Mashed avocado, sour cream, or Greek yogurt may be the next best thing to use.

        Reply

  • jb
    February 3, 2024

    It’s okay, I wanted an alternative to a Jamaican salmon fritter recipe that I still love, but am somewhat bored with. These soak up more oil, fall apart, and burn too quickly before the inside cooks, but maybe I needed more panko. The flavor is okay, but since I use canned salmon I prefer not to taste it at all (I’ve worked in a salmon processing plant…) The next time I crack open a can of salmon I’ll go back to jalapeno, thyme and lime to hide the fishy funkiness.

    Reply

    • NatashasKitchen.com
      February 3, 2024

      Hi JB! If you’re using canned salmon, see my note at the bottom of the recipe card. Also- be sure to have the oil hot enough and ready to cook the Pattie’s. They shouldn’t really soak up much oil since they are not submerged in oil but if the oil is too cold when putting in the Pattie’s, they will soak up extra oil. You’ll also want to adjust the heat so they don’t burn too quickly after that.

      Reply

  • Kimberly
    February 1, 2024

    This was a delicious recipe. I did a couple of modifications. I used red and green bell pepper and added 1/2 tsp of prepared horseradish. So delicious

    Reply

    • NatashasKitchen.com
      February 1, 2024

      Sounds wonderful. Thanks for sharing!

      Reply

  • Kay
    January 26, 2024

    This was a win for us! We never cared for salmon before but had some given to us, soooo I turned to Pinterest to find a recipe and we both loved it!

    Reply

    • NatashasKitchen.com
      January 26, 2024

      I’m so glad to hear that, Kay!

      Reply

  • Karen
    January 21, 2024

    These turned out great! I didn’t want to use my fresh salmon and did want to use my canned salmon so that’s what I used. I used what I had on hand so swapped 4 small yellow peppers for the green pepper. I ran out of parsley so just added some other herbs that I like. I served them with sweet potato fries.

    Reply

  • Nancy Oliver
    January 9, 2024

    I made these tonight and followed the recipe to the letter.
    I used fresh salmon and they were delicious!
    I made larger patties and served them as a main course.
    Yummy with my home made tartar sauce. I kind of winged it with mayo, relish and lemon juice.
    Great recipe!

    Reply

    • NatashasKitchen.com
      January 9, 2024

      Hi Nancy! Thank you. I’m glad you loved it.

      Reply

  • Denise Krizizke
    January 7, 2024

    I just made these today as I had leftover salmon from dinner last night. Your spin on sauteing onion and peppers first was a great idea and made these very tasty! Different in a good way from how I’ve had salmon patties before. I did have issues with the oil/butter getting too hot when doing in batches but that’s on me, maybe lowering heat some. Will definitely make again!

    Reply

    • Natasha's Kitchen
      January 8, 2024

      I’m glad to hear that you enjoyed making the salmon patties and found the sautéed onion and peppers to be a great addition. It’s always exciting to put a unique spin on a classic recipe.

      Regarding the issue with the oil/butter getting too hot, lowering the heat a bit can definitely help. Cooking in batches and ensuring that the oil/butter is at a moderate temperature can help prevent burning.

      Reply

  • Ronnie Day
    January 6, 2024

    Making burgers now,just tasting it before frying tells me they are going to be awesome,frying some green maters to chase them down with.

    Reply

As Featured On

Never Go "Hangry" Again!

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