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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
- 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 for 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, combine 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 for 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel-lined plate and repeat with remaining oil, butter, and salmon cakes.
Notes
**Cook's Tip: If the 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. --Store Leftovers - Cool and place salmon patties in an airtight container. Refrigerate for 3 days or freeze for 3 months. Thaw in the refrigerator and then eat cold, or reheat in a skillet or air fryer until warmed.
Nutrition Per Serving
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. 
Just finished forming the patties. They look and smell wonderful. Can these be frozen prior to cooking? I didn’t think so due to the eggs and mayo but thought I’d check for next time.
Hi Chris, I haven’t tried freezing them before cooking. I think it could work but I’m not 100% sure. Has anyone else tried freezing these uncooked? Thanks in advance! 🙂
You can freeze raw egg and every other ingredient, so why not? I would try it.
Yummy! Made them twice and shared…moist and waayyy better than plain salmon patties I grew up with. Like making salmon salad, just adding breadcrumbs and sauteing. Thanks for the delish recipe and video!
You’re welcome Kim! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
These were excellent! I made the tarter sauce, too. It made a great lunch with a small salad.
Hi Celeste, I’m so glad you loved the recipe!! 🙂
Hi Natasha! Thank you for your marvelous recipes! Can I omit the bread crumbs?
Hi Marwa, I haven’t tried omitting the bread crumbs so I’m not sure. I think it’s worth an experiment or you might try gluten free bread crumbs if that is the concern.
Maybe a little half-cooked rice. It needs something to help absorb the moisture.
Hi Natasha!
Wonderful recipe! Had leftover cooper salmon. I chopped up some baby bok choy, fresh garlic, and muticolor mini bellpepers. Followed your instructions and bam! What a delightful dish😋 Instead of tartar sauce, I whipped up Sarachi mayo. It was so good and easy. Thank you for sharing this Fabulous recipe❤
MMM wow that sounds like an amazing meal! Thank you for sharing your wonderful review 🙂
I am on weight watchers. Do you know how many you can eat and how many smart points they are.
Hi Sylvie, unfortunately I’m not familiar with the points system. I’m sorry I’m not much help with your question!
Can I replace bread crumbs for cauliflower? Trying to avoid the bad carbs.
Hi Maria, I haven’t tried that but I think it’s worth an experiment! 🙂
Looks delish! What is the dipping sauce?
Hi Sally, that is a homemade tartar sauce. Click here for the recipe 🙂
Wow, these were Scrumptilicious !, I followed the recipe x3 (3lbs.of salmon etc.) so we can have them for breakfast, lunch & dinner… YES! Let them eat Salmon Cakes !
I’ll be back into your kitchen for some more delicious non-drama recipes, Thank you Natasha !
That’s great Danny! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review! 😀
Have you ever made them into balls (like meatballs) instead of patties for an appetizer?
Hi Joannie, I haven’t only because it is easier to sautee when there are 2 sides versus a ball. I think it could work fine 🙂
I think I will try making them into balls and baking them like I do my meatballs. It’s worth a try.
Please let me know how they turn out Joannie!
Thank you for the video and sharing this recipe! I will have to make these cakes. Sounds so good! Love salmon cakes! We also make sandwiches out of the patties. Thanks again!
My pleasure Allison! They are popular for good reason! Please let me know what you think. 🙂
Just made these this evening and they were AMAZING ! Thank you for the recipe !
You’re welcome Andreea! I’m glad you love the recipe! Thanks for sharing 🙂
I am on a ketogenic eating plan
What can be substituted for Pablo crumbs? What about almond or coconut flour?
Hi Sheila, I haven’t tried those substitutions but it’s probably worth an experiment! 🙂
I love this recipe. I made it for my family Sunday dinner and it was a hit! I’ll be featuring your recipe in a blog post I wrote reviewing a fish grill basket- I’ll be sure to use your hashtag!
Awesome! I’m glad to hear you love the recipe! Thanks for sharing the recipe and your great review! 😀
Made these for dinner. Super yummy. We will definitely be making them again. Thank you for sharing the recipe.
You’re welcome Tara! I’m glad you enjoy the recipe! Thanks for sharing your great review!
I have fried all and put a portion in the freeze for use later. That works well for me. In fact the flavors seem more intense. I always use wild sockeye salmon.
Thank you for sharing with other readers!
I made these using canned tuna. The best tuna patties I ever made!
Awesome! I’m so glad to hear that! Thanks for sharing 🙂
Looks delicious must try this weekend
They are very popular for good reason! Please let me know what you think Antonio!
I love this recipe. The only thing I changed was the mayo and red pepper. I didn’t have regular mayo so I used Kraft Avocado Mayo and a yellow pepper instead of the red pepper.
I’m going to make Natasha’s Cucumber, Tomato, Avocado salad also and serve with the Samon Cakes.
Thank you Natasha for sharing your passion with everyone. I love, love, love the videos. Again, thank you!
It’s really my pleasure Elisa! I’m happy to hear you enjoy this recipe! Thanks for following and sharing your fantastic review!
Hi! Just made to taste before a party next week and it was delicious! Can I refrigerate or freeze after combining all ingredients and tsauté patties at later date?
Thanks!!
Hi Janet, 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 🙂
Would like to make the salmon cake can you give me the nutritional info
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 Debbie!