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.
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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.
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 some of my Best Salmon Recipes.
- 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
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.