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.
This post may contain affiliate links. Read my disclosure policy.
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.
How to Make Salmon Patties
- Cook the Veggies – Saute the onion and bell pepper in a pan for 7-9 minutes and then remove from heat.
- 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.
- 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.
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:
- Strawberry Salad with Honey Vinaigrette
- Tomato Cucumber Mozzarella Salad
- Macaroni Salad
- Avocado Corn Salad
- Smashed Potato Salad
- Creamy Cucumber Salad
- Oven Roasted Broccoli
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
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.
- #1 of all-time baked salmon recipe
- Honey Glazed Salmon
- Air Fryer Salmon
- Brown Sugar Glazed Salmon
- Teriyaki Salmon
- Tuscan Salmon
- Pan Seared Salmon with Lemon Butter
Easy Salmon Patties Recipe
Ingredients
- 14-15 oz canned salmon or salmon in packets, well drained
- 2 Tbsp Olive oil, divided
- 2 Tbsp unsalted butter, divided
- 1 medium yellow onion, 1 cup, finely diced
- 1/2 red bell pepper, seeded and diced
- 1/2 cup Panko bread crumbs
- 1 large egg, lightly beaten
- 2 Tbsp mayonnaise*
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt, or sub with 1/2 tsp fine sea salt and 1/4 tsp garlic powder, or season to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley, finely minced
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
Nutrition Per Serving
Filed Under
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Hi Natasha, would it work to make them in the oven? Thx
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!”
Love the salmon patties. I also made your tartar sauce and they were delicious. Thanks for sharing the recipe.
You’re very welcome, Sarah!
Way too much bread crumbs. These taste like soggy salmon flavored dough.
Hi Martin! I have not had that experience. Did you alter anything in the recipe?
I used regular bread crumbs instead of panko. That’s the only difference.
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.
Martin, you did something wrong. These are perfect, made this recipe several times. I’m southern, I know a good salmon patty
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!!
These are the best, I’ve made this recipe many times!!
I’m so glad you enjoyed them, MB!
Would love a recipe for your homemade tartar sauce
Sure! Here’s my Tartar Sauce recipe.
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! 😞
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.
I can’t eat bell pepper skins. Could I use roasted skinless bell pepper instead? I love them for both taste and nutrition.
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).
Add dill pickle slices to cooked patties before consumption.
That sounds just perfect!
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!
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
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.
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?
Natasha, I want to make these as they look so delicious. How much flaked fresh cooked salmon do I need?
Hi Jackie. You can use the same amount. Use a food scale to weigh it out.
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.
Can i add all the ingredients together and let them stay in the refrigerator for 6 hours before pan searing them?
Hi Michael! Yes, I have prepared and refrigerated them to cook later in the day.