This Salmon Patties Recipe makes flaky, tender, and flavorful fritters with crisp edges and plenty of flaked salmon, the hallmark of the very best salmon patties. These are so easy to make with leftover cooked salmon or canned salmon and work great as an appetizer, side, or main dish.

Salmon Patties on a plate with tartar dipping sauce.

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Each week, my whole family gathers at my mom’s house for Sunday night dinner, potluck style. I love to bring easy-to-transport appetizers and sides, like my Jalapeno Poppers, Stuffed Mushrooms, and Grape Jelly Meatballs, that make it easy for a crowd of people to feast!

These Salmon Patties are perfect for our family meals since they travel well, stay crispy, and can be served using just your fingers (ok, you could also use a serving utensil, but that’s extra dishes!).

Easy Salmon Patties Recipe

My whole family loves to eat these easy salmon patties, especially served with my Homemade Tartar Sauce, and I love how easy it is to make!

If you’re looking to start with fresh salmon, you’ll love our Salmon Cakes Recipe, but this recipe for salmon patties is a smart way to make a quick batch on busy weeknights with either leftover cooked salmon or well-drained, canned salmon (or even salmon packets) which you may already have in your pantry.

These are such a treat, and even folks who don’t usually like salmon enjoy this recipe. They always disappear fast and are even faster to make.

Salmon patties recipe stacked on top of each other on a blue plate

How to Make Salmon Patties

  1. Cook the Veggies – Saute the onion and bell pepper in a pan for 7-9 minutes and then remove from heat.
  2. Mix the Patties – Mix salmon, peppers and onions, bread crumbs, egg, mayo, Worcestershire, garlic salt, pepper, and parsley in a large bowl. Then, use a heaping Tablespoon to measure the mixture and your hands to form patties.
  3. Cook the Patties – Melt oil and butter in a clean skillet, and place the salmon patties into the skillet in one layer, sauteeing each side for 3-4 minutes until browned. Place cooked patties on a paper-towel-lined plate, and then serve, garnished with fresh parsley.
Step by step how to make salmon patties

How to Serve Salmon Patties

You can also serve these salmon patties for lunch, dinner or appetizers – they are versatile and can even be served in Hamburger Buns as salmon burgers, simply form them a little larger in step 3. They also pair well with these dishes:

close up picture of salmon patties on a blue plate with tartar sauce for dipping

Make-Ahead

Cool any leftover salmon patties and store them in an airtight container in the fridge or freezer.

  • To Refrigerate: place in the refrigerator for up to 3 days.
  • Freezing: freeze for up to 3 months
  • To Reheat: Thaw overnight in the fridge. You can eat the patty cold or reheat in a skillet or air fryer until heated through
fish patties on a blue platter with dipping sauce and parsley

This recipe for Salmon Patties will soon become your favorite appetizer or main dish. The crispy outside and moist, flavorful inside work perfectly with my homemade tartar sauce. Try this easy recipe today!

More Easy Salmon Recipes

Once you have tried this Salmon Patties recipe, check out these other delicious Salmon Recipes.

Easy Salmon Patties Recipe

4.96 from 510 votes
Author: Natasha Kravchuk
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. They are also super easy to make with leftover cooked salmon or canned salmon. These salmon patties always disappear fast! Serve with tartar sauce.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients 

Servings: 14 salmon patties

Instructions

  • Set 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, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and 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 patties.

Notes

*You can substitute canned salmon with leftover cooked salmon. Be sure it’s boneless and skinless, and flake the salmon before using it in the recipe.
*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.
To 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

1patty Serving94kcal Calories3g Carbs7g Protein6g Fat2g Saturated Fat2g Polyunsaturated Fat2g Monounsaturated Fat0.1g Trans Fat40mg Cholesterol314mg Sodium134mg Potassium0.4g Fiber1g Sugar311IU Vitamin A8mg Vitamin C91mg Calcium1mg Iron
Nutrition Facts
Easy Salmon Patties Recipe
Serving Size
 
1 patty
Amount per Serving
Calories
94
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
40
mg
13
%
Sodium
 
314
mg
14
%
Potassium
 
134
mg
4
%
Carbohydrates
 
3
g
1
%
Fiber
 
0.4
g
2
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
Vitamin A
 
311
IU
6
%
Vitamin C
 
8
mg
10
%
Calcium
 
91
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Main Course
Cuisine: American
Keyword: Salmon Patties, salmon patties recipe
Skill Level: Easy
Cost to Make: $$
Calories: 94
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.96 from 510 votes (189 ratings without comment)

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Recipe Rating




Comments

  • Reggi
    January 20, 2025

    I have been making my mother’s salmon (patties) croquettes for decades. The addition of somethings as simple as Worcestshire sauce and chopped parsley took this to a level I hadn’t considered for this dish so near and dear to me. I have always loved these since childhood and those two ingredients made them more adult for me. These were delicious!! My husband loves my regular tried and true recipe for croquettes, but he is going to really love these. Thank you!

    Reply

  • Ellie
    January 18, 2025

    Hi Natasha, would it work to make them in the oven? Thx

    Reply

    • NatashasKitchen.com
      January 18, 2025

      Hi Ellie! Here is what one of my viewers said, “I baked them in the oven at 425 for 25-to 20 min. I will certainly make this again!”

      Reply

  • Sarah
    January 16, 2025

    Love the salmon patties. I also made your tartar sauce and they were delicious. Thanks for sharing the recipe.

    Reply

    • NatashasKitchen.com
      January 17, 2025

      You’re very welcome, Sarah!

      Reply

  • Martin
    January 16, 2025

    Way too much bread crumbs. These taste like soggy salmon flavored dough.

    Reply

    • NatashasKitchen.com
      January 17, 2025

      Hi Martin! I have not had that experience. Did you alter anything in the recipe?

      Reply

      • Martin
        January 21, 2025

        I used regular bread crumbs instead of panko. That’s the only difference.

        Reply

        • NatashasKitchen.com
          January 21, 2025

          Panko absorbs less moisture than breadcrumbs. I wonder if this was the reason why they were soggy. I haven’t tested Panko in this recipe.

          Reply

    • Serena
      January 19, 2025

      Martin, you did something wrong. These are perfect, made this recipe several times. I’m southern, I know a good salmon patty

      Reply

  • Carmen
    January 16, 2025

    Would like to give more than 5 stars! I’ve always made the basic salmon patty out of the old Better Homes and Garden red checked cookbook. Boy are they boring compared to Natasha’s!!! These are the best I’ve ever made!!

    Reply

  • MB
    January 14, 2025

    These are the best, I’ve made this recipe many times!!

    Reply

    • Natashas Kitchen
      January 14, 2025

      I’m so glad you enjoyed them, MB!

      Reply

  • Angela Louise Montana Adams
    January 12, 2025

    Would love a recipe for your homemade tartar sauce

    Reply

  • Alicia
    January 10, 2025

    They came out mushy and fell apart. Didn’t hold their shape at all. I don’t know what I did wrong I followed the recipe exactly! 😞

    Reply

    • NatashasKitchen.com
      January 10, 2025

      Hi Alicia! That’s odd. We’ve made these several times and they’ve never been mushy. Did you drain the canned salmon well? I would look over the ingredients again to see if anything was missed or measured incorrectly. I also have some additional notes at the bottom of the recipe card to help troubleshoot further.

      Reply

  • Pam in California
    January 10, 2025

    I can’t eat bell pepper skins. Could I use roasted skinless bell pepper instead? I love them for both taste and nutrition.

    Reply

    • NatashasKitchen.com
      January 10, 2025

      Hi Pam! I think that would be fine. If they add too much moisture to the mixture, you may need to add some more breadcrumbs. (See my note in the notes in the recipe card).

      Reply

  • George from Toronto
    January 10, 2025

    Add dill pickle slices to cooked patties before consumption.

    Reply

  • atozkitchen
    January 10, 2025

    These are literally the most irresistible salmon patties ever! Prepare them fast; they’re great for healthy enthusiasts and lovers of salmon, all of whom need a delicious presentation of their fish. They simply delight the tongue with crispy from the outside, soft inside portions. Season at your pleasure. Whether it is served as a main course, or part of a sandwich, served with a side salad, and it’s in patty form-they will be impressed-and the best part is that they’re a fantastic way to incorporate some extra protein and omega-3s without all that commotion!

    Reply

  • Charmaine
    January 9, 2025

    Love your recipes
    I have tried many.
    Do you have a Royal Creams recipes. It’s a almond shortbread biscuit sandwiched with white almond flavpured cream

    Reply

    • Natasha's Kitchen
      January 10, 2025

      Great to hear that you are enjoying them! I’m not sure if I have something similar to that but feel free to check my Dessert recipes here.

      Reply

  • Shar from N. California
    January 9, 2025

    With the high shortage of eggs, I’ll added more mayo. I love these type of easy recipe. If you don’t add panko or egg and don’t skillet fry, it makes a nice sandwich filling or a nice scoop addition to a salad. Will you create a video for this?

    Reply

  • Jackie Pash
    January 9, 2025

    Natasha, I want to make these as they look so delicious. How much flaked fresh cooked salmon do I need?

    Reply

    • NatashasKitchen.com
      January 9, 2025

      Hi Jackie. You can use the same amount. Use a food scale to weigh it out.

      Reply

  • Sharon
    January 9, 2025

    The best salmon patty recipe. Thank you, they’re delicious without any tartar sauce, although I make my homemade sauce available. Every recipe I have tried from you is over the top and you have now replaced my other long term, go to, very well known recipe pros. The instructions, options, are presented with excellence and all this is reflected in the taste and outcome. Fabulous.

    Reply

  • Michael Webber
    December 16, 2024

    Can i add all the ingredients together and let them stay in the refrigerator for 6 hours before pan searing them?

    Reply

    • NatashasKitchen.com
      December 16, 2024

      Hi Michael! Yes, I have prepared and refrigerated them to cook later in the day.

      Reply

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